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!
Servings: 4 Servings
Calories: 459kcal
Equipment
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: 1Cup | Calories: 459kcal | Carbohydrates: 48g | Protein: 31g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 138mg | Sodium: 329mg | Fiber: 4g | Sugar: 23g
