Hawaiian Chicken Sheet Pan Recipe
Discover the delicious Hawaiian Chicken Sheet Pan Recipe! 🍍 Easy to make, packed with flavor, and perfect for weeknight dinners!
Equipment
- 1 Sheet Pan For baking the chicken and vegetables.
- 1 Parchment paper For easy cleanup.
- 1 Mixing bowl For marinating the chicken.
Ingredients
Protein
- 1.5 pounds Fresh chicken breast Cut into bite-sized pieces.
Vegetables
- 2 each Bell peppers One red and one yellow, chopped into strips.
- 1 each Red onion Sliced into wedges.
Fruits
- 1 cup Pineapple chunks Fresh or canned.
Condiments
- 1/2 cup Teriyaki sauce For marinating the chicken.
- 1 teaspoon Garlic powder Enhances flavor.
- 1 teaspoon Ginger Fresh or powdered.
- 1 tablespoon Olive oil For drizzling over the dish.
- to taste Salt and pepper For seasoning.
- to taste Sesame seeds For garnish.
Instructions
Marinate the Chicken
- Begin by cutting the chicken breast into bite-sized pieces. In a bowl, combine teriyaki sauce, garlic powder, and grated ginger. Add the chicken to the marinade, ensuring each piece is well-coated. Cover and let it marinate in the refrigerator for at least 30 minutes.
Prepare the Vegetables
- While the chicken marinates, wash and chop the bell peppers into strips and slice the red onion into wedges. Set them aside for later.
Preheat the Oven
- Preheat your oven to 400°F (200°C).
Assemble the Sheet Pan
- Line a large sheet pan with parchment paper. Spread the marinated chicken evenly across the pan, then add the chopped bell peppers and onion around the chicken. Toss in the pineapple chunks.
Bake the Dish
- Drizzle olive oil over the ingredients and season with salt and pepper. Bake in the preheated oven for 25-30 minutes, stirring halfway through.
Garnish and Serve
- Remove the sheet pan from the oven, allow it to cool for a few minutes, then garnish with sesame seeds and serve.
Video
Notes
Essential nutrition facts per serving:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 350 | 10g | 30g | 35g |