Description
Delight your taste buds with this Hawaiian Chicken Sheet Pan Meal, featuring marinated chicken and vibrant vegetables roasted to perfection. This easy, flavorful dish transports you to the tropics while simplifying weeknight dinners, making it a go-to recipe for family gatherings or cozy nights in.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup pineapple chunks (fresh or drained canned)
- 1 medium red onion, cut into wedges
- 4 cloves fresh garlic, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp lime juice
- 2 tbsp coconut oil
- Sesame seeds (optional for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix soy sauce, honey, minced garlic, and lime juice to create the marinade.
- Place chicken in a zip-top bag or bowl and pour marinade over it. Let it sit for at least 30 minutes.
- While the chicken marinates, chop the vegetables and pineapple into bite-sized pieces.
- On a large baking sheet, spread the marinated chicken on one side and arrange the chopped veggies and pineapple on the other. Drizzle with coconut oil.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken breast with veggies (250g)
- Calories: 360
- Sugar: 10g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg