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Hawaiian Chicken Sheet Pan Dinner
This easy sheet pan dinner boasts simple fresh ingredients, a tropical flare, and tons of awesome flavor! Ready in just 30 minutes, this is the perfect meal for any weeknight of the year!
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Course:
30 Minute Meal
Cuisine:
Hawaiian
Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
Servings
Calories:
459
kcal
Author:
Jenni
Equipment
U-Taste 10 Piece Measuring Cups and Spoons Set
Victorinox Fibrox Pro Knife, 8-Inch Chef's FFP, 8 Inch, Black
Nordic Ware Natural Aluminum Commercial Baker's Big Sheet
Ingredients
1
lb
boneless skinless chicken thighs
cut into bite sized pieces
2
cups
fresh pineapple
diced in chunks
1
medium red bell pepper
diced
1
medium green beer pepper
diced
1
large sweet potato
peeled and sliced into coins
1
medium red onion
sliced into thick slices
1
TBSP
toasted sesame oil
1
tsp
olive oil
1
TBSP
brown sugar
salt and pepper
1
TBSP
unsweetened shredded coconut
juice from 1/2 lime
*Serve with Rice.
Instructions
Heat oven to 400 Degrees F.
Line a rimmed baking sheet with foil and spray with cooking spray.
Place the chicken, pineapple, peppers, and potatoes onto the baking sheet.
Drizzle with the oils, sprinkle with salt and pepper and brown sugar and toss to coat.
Evenly spread in a single layer on the baking sheet.
Bake for 15 minutes, then stir, and then bake for an additional 10 minutes.
Squeeze with the lime juice and sprinkle with the coconut.
Serve with rice
Enjoy!
Nutrition
Serving:
1
Cup
|
Calories:
459
kcal
|
Carbohydrates:
48
g
|
Protein:
31
g
|
Fat:
15
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
10
g
|
Cholesterol:
138
mg
|
Sodium:
329
mg
|
Fiber:
4
g
|
Sugar:
23
g