Hawaiian Sheet Pan Chicken
Hawaiian Sheet Pan Chicken is giving all the tropical vibes in less than 30 minutes! Perfect for a healthy weeknight meal and great for meal prepping!
Ingredients
- 4 cups broccoli
- 1 large orange bell pepper
- 1 large red bell pepper
- 2 cups mushrooms
- 2 cups pineapple
- 1.5 lbs chicken
- Salt
- Pepper
Hawaiian Sauce:
- 1/3 c cup unsweetened pineapple juice
- 1/4 c cup low-sodium teriyaki sauce
- 1/4 c cup ketchup
- 2 tsp minced garlic
- 1 tablespoon coconut sugar firmly packed
- 1 tsp ground ginger
Instructions
- Preheat your oven to 350F.
- Line a baking sheet with parchment paper and spray with cooking spray.
- In a small saucepan, combine sauce ingredients and bring to a boil.
- Stir over med-high heat. When it starts to boil, reduce heat to low, and simmer for 10 minutes.
- Remove from heat, and let cool.
- Add chopped veggies and cubed chicken to your baking pan and season with salt and pepper.
- Next, pour your sauce over the chicken and veggies and stir to coat evenly.
- Bake in the oven for 10 minutes then remove the sheet pan and add pineapple chunks before returning to the oven for 10-20 more minutes or until chicken reaches an internal temperature of 165 degrees.
- Remove the sheet pan from the oven and toss once more to coat with sauce.
- Serve over cauliflower rice to keep things lower carb or with white rice for a gluten-free meal.
Tried this recipe?Let us know how it was!