Description
If you’re looking for a deliciously satisfying dinner that checks all the boxes—quick, healthy, easy to prep, and full of flavor
Ingredients
- 1½ lbs boneless, skinless chicken breasts, cut into chunks
- 2 cups fresh pineapple, cut into bite-sized chunks
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- ½ red onion, sliced thin
- 2 tablespoons avocado oil (or olive oil)
- ¼ cup coconut aminos (or low-sodium soy sauce)
- 2 tablespoons pineapple juice
- 1 tablespoon honey
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- Salt and black pepper, to taste
- Optional garnish: sliced green onions, sesame seeds, or cilantro
Instructions
Step 1: Preheat and Prep
Preheat your oven to 425°F (220°C). Line your sheet pan with parchment for easy cleanup.
Step 2: Mix the Marinade
In a medium bowl, whisk together the coconut aminos, pineapple juice, honey, garlic, ginger, salt, and pepper.
Step 3: Marinate the Chicken
Toss the chicken pieces in half the sauce and let sit while you prepare the vegetables.
Step 4: Assemble the Sheet Pan
Arrange the marinated chicken, sliced peppers, onions, and pineapple chunks on the sheet pan. Drizzle with oil and toss to coat everything evenly. Spread into a single layer for even roasting.
Step 5: Roast
Place in the oven and roast for 20–25 minutes, flipping halfway through. For extra caramelization, broil on high for the last 2–3 minutes.
Step 6: Glaze and Serve
Remove from the oven and drizzle with the reserved sauce. Garnish with green onions or sesame seeds if desired. Serve hot!
Notes
- Cut everything evenly so the chicken and veggies cook at the same rate
- Avoid overcrowding the pan to ensure roasting, not steaming
- Use fresh pineapple for the best texture and caramelization
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 380
- Fat: 17g
- Carbohydrates: 22g
- Fiber: 15g
- Protein: 35g
Keywords: Sheet Pan Hawaiian Chicken with Pineapple and Peppers