Description
Experience a taste of paradise with this Hawaiian Chicken Sheet Pan Meal, where juicy chicken meets sweet pineapple and vibrant veggies. Perfect for family gatherings or weeknight dinners, this easy-to-make dish combines savory teriyaki flavors with colorful ingredients for an unforgettable feast. In just one pan, you’ll create a healthy, delicious meal that will transport you straight to the islands!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh pineapple chunks (or canned)
- 2 bell peppers (mixed colors), sliced
- 1 red onion, thinly sliced
- ½ cup teriyaki sauce
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp sesame seeds (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat chicken breasts dry and season both sides with salt and pepper.
- In a bowl, mix teriyaki sauce and olive oil. Optional: add minced garlic or grated ginger.
- On a large sheet pan, place chicken in the center surrounded by pineapple, bell peppers, and red onion. Drizzle the sauce mixture over everything.
- Roast in the preheated oven for 25–30 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Let rest for a few minutes before sprinkling sesame seeds on top and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg