Description
Experience the tropical flavors of Sheet Pan Hawaiian Chicken with Pineapple and Peppers. This vibrant, one-pan dish features succulent chicken breasts roasted with caramelized pineapple, colorful bell peppers, and aromatic garlic, all drizzled in a delicious teriyaki sauce. Perfect for family dinners or gatherings, it’s as easy to prepare as it is delightful to eat!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 ½ cups pineapple chunks (fresh or canned)
- 2 bell peppers (1 red, 1 yellow), sliced
- 1 red onion, cut into wedges
- 4 garlic cloves, crushed
- ½ cup teriyaki sauce
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse and pat dry the chicken breasts; season with salt, pepper, and garlic.
- On a large sheet pan, arrange the chicken on one side and scatter pineapple chunks, bell peppers, onion wedges, and crushed garlic around it.
- In a small bowl, whisk together teriyaki sauce and olive oil; pour over the chicken and veggies evenly.
- Toss everything gently to ensure even coating in the sauce.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender-crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg