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Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan: A Flavorful Easy Dinner Delight

A quick and delicious Hawaiian Chicken Sheet Pan recipe that blends sweet pineapple with savory chicken, perfect for busy weeknights.
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 400

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast or tofu for a vegetarian option
  • 4 tablespoons Soy Sauce use tamari for gluten-free
  • 2 tablespoons Olive Oil
  • 2 tablespoons Honey or Brown Sugar agave syrup is a substitute
  • 2 cloves Garlic minced
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For the Vegetables
  • 1 cup Pineapple Chunks or mango/peaches for variation
  • 1 cup Red Bell Pepper diced
  • 1 cup Yellow Bell Pepper diced
  • 1 medium Red Onion cut into wedges
For the Garnish
  • 1 bunch Fresh Cilantro for garnish

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, combine chicken with soy sauce, olive oil, honey, garlic, ginger, paprika, salt, and pepper. Marinate for 10-15 minutes.
  3. Spread the diced bell peppers, onion wedges, and pineapple chunks on a baking sheet.
  4. Layer the marinated chicken over the vegetables and pour any remaining marinade over the top.
  5. Bake for 25-30 minutes, stirring halfway through, until chicken is cooked through.
  6. Let it rest for a few minutes and garnish with fresh cilantro before serving.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 10gVitamin A: 2000IUVitamin C: 90mgCalcium: 50mgIron: 2mg

Notes

Serve warm over rice or quinoa for a complete meal. Pair with Greek Chicken Meatballs or Chopped Chicken Caesar Wrap for more variety.

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