Description
A sweet and savory Hawaiian-inspired sheet pan chicken dinner with juicy pineapple, tender vegetables, and flavorful soy garlic sauce. Easy to prepare and perfect served over rice.
Ingredients
- 2 lbs chicken breast, cut into bite-sized pieces
- 1 bell pepper, sliced
- 1 red onion, sliced
- 2 cups pineapple chunks
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- Salt and pepper to taste
- Cooked rice, for serving
- Chopped green onions, for garnish
- Sesame seeds, for garnish
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl combine the chicken pieces, bell pepper slices, red onion slices, and pineapple chunks.
3. In a small bowl whisk together the soy sauce, olive oil, minced garlic, salt, and pepper.
4. Pour the sauce over the chicken mixture and toss until everything is evenly coated.
5. Spread the mixture in a single layer on the prepared baking sheet.
6. Bake for 20–25 minutes or until the chicken is cooked through and the vegetables are tender.
7. Remove from the oven and garnish with chopped green onions and sesame seeds.
8. Serve warm over cooked rice.
Notes
For extra caramelization, broil the sheet pan for the last 2–3 minutes of cooking.
Use fresh pineapple for brighter flavor, though canned (drained) works well too.
For a spicier version, add a pinch of red pepper flakes or drizzle with sriracha before serving.
Great for meal prep and leftovers reheat well.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 95 mg