Sheet Pan Hawaiian Chicken: Easy, Juicy Meal for Family Fun
This Sheet Pan Hawaiian Chicken recipe combines juicy chicken, vibrant peppers, and sweet pineapple, perfect for a family meal.
Equipment
- large sheet pan
Ingredients
Chicken and Vegetables
- 1 ½ lbs chicken breast, cut in 1-inch pieces
- 1 whole red bell pepper, cut in 1-inch pieces
- 1 whole green bell pepper, cut in 1-inch pieces
- 1 small red onion, cut in wedges
- ½ cup BBQ sauce any brand you like
- ½ cup Teriyaki sauce any brand you like
- 1 ½ cups fresh pineapple chunks
- ¼ cup chopped cilantro for garnish
- sesame seeds for garnish
- kosher salt to taste
Instructions
Cooking Instructions
- Preheat oven to 375℉ and line a large sheet pan with parchment paper.
- In a small bowl combine BBQ sauce and Teriyaki sauce. Set aside until ready to use.
- To a large bowl add red and green bell pepper, red onion, and chicken pieces. Pour half of the sauce over the chicken and the veggies and toss together until well coated. Spread mixture evenly on prepared sheet pan and sprinkle the top with a little salt.
- Place in the oven and bake for 20-minutes. Toss pineapple pieces in with the chicken and peppers and place back in the oven for 10-15 more minutes, or until chicken is cooked and has reached an internal temperature of 165°. Garnish with sesame seeds and cilantro. Serve with additional sauce.
- If you want more browning on the chicken and veggies, place the sheet pan a few inches under the broiler for 30-seconds to 1-minutes to caramelize the ingredients.
Nutrition
Serving: 1servingCalories: 343kcalCarbohydrates: 34gProtein: 40gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 109mgSodium: 1948mgPotassium: 1016mgFiber: 3gSugar: 26gVitamin A: 1209IUVitamin C: 96mgCalcium: 49mgIron: 2mg
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