Description
A sweet and savory Hawaiian-inspired sheet pan chicken with pineapple, bell peppers, and a flavorful soy garlic sauce, perfect for an easy weeknight dinner.
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 chicken, bell pepper, red onion, and pineapple chunks.
3. In a small bowl, whisk together soy sauce, olive oil, minced garlic, salt, and pepper.
4. Pour the sauce over the chicken mixture and toss until evenly coated.
5. Spread everything in a single layer on the prepared baking sheet.
6. Bake for 20-25 minutes, or until the chicken is cooked through and vegetables are tender.
7. Remove from the oven and garnish with chopped green onions and sesame seeds.
8. Serve hot over cooked rice.
Notes
For extra sweetness, use fresh pineapple instead of canned.
You can substitute chicken thighs for a juicier result.
Add a splash of pineapple juice or honey for a richer glaze.
Make it spicy by adding red pepper flakes or sriracha.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg