This Hawaiian Chicken with Sweet Potatoes, Peppers, and Pineapple is an easy dinner that cooks entirely on one tray! It’s a healthy Sheet Pan Supper that the whole family will love — with only a few dishes to wash at the end!
With cooler fall weather on the horizon and an air conditioning system that has been repaired, I’m slowly turning on my oven more and more to make dinners that I can actually BAKE, rather than the salads and grilled meats that we have lived on for the past 3 months. Isn’t it amazing how a change of season can completely alter our cooking? It’s a breath of fresh air…in more ways than one!
A Sheet Pan Supper is one of my favorite ways to make mealtimes easy. And now that we’re all getting back into the school routine (ahem…another drastic change with the seasons!), EASY meals are KEY! With these one-tray dinners, I can cook an entire meal on…you guessed it…ONE TRAY. That means that everything is done at the same time and I have very few dishes to wash when the meal is over. WINS all around!
One tip is to make sure that you cut the meat and the potatoes into bite-sized pieces that will cook in a short amount of time. And if you don’t want to wrestle with cutting up a whole pineapple, just buy the pre-cut container of fresh pineapple in the produce section. Works like a charm!
Once all of your ingredients are chopped and spread onto the rimmed sheet pan, just drizzle with oil (DO NOT skip the sesame oil…that stuff is SO good and gives the dish so much rich flavor. If you omit it, your dinner will be bo-ring)!?
Sprinkle with brown sugar or coconut palm sugar, and season with salt and pepper.
Give it all a good toss to make sure that everything is coated (hands work well for this too!), and then spread it all out in a single layer again.
After about 25 minutes in the oven, you will have super-sweet and juicy pineapple, soft sweet potatoes, and tender chunks of chicken and peppers. It’s a sweet-and-savory Hawaiian Chicken combo that kids love too!
Garnish with a squeeze of fresh lime juice and some shredded coconut for a truly tropical vibe!
Now I would tell you to serve this over rice (with some of the pan sauce poured on top), but my family actually loves it stuffed inside tortillas (or lettuce wraps) as Hawaiian Chicken Tacos. Hey, do whatever works for YOU. Keep dinnertime easy with a one dish recipe that everyone can enjoy!
- 1 lb. boneless skinless chicken, cut into bite-sized pieces (I used breast tenderloins because they’re easiest to cut into small cubes, but any boneless skinless breasts or thighs will work)
- 2 cups cubed fresh pineapple
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 small sweet potatoes (8 ounces each), peeled and diced into small 1-inch cubes
- 1 tablespoon toasted sesame oil
- 1 teaspoon canola oil
- 1 tablespoon coconut palm sugar (or brown sugar)
- 1 tablespoon unsweetened shredded coconut
- 1 tablespoon lime juice
- Heat oven to 400 degrees F.
- Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
- Place chicken, pineapple, peppers, and potatoes onto prepared baking sheet. Drizzle with sesame oil and canola oil; sprinkle with sugar and season with salt and pepper. Toss to coat all ingredients.
- Roast in oven for 15 minutes; stir, and return to oven to an additional 10 minutes or until lightly browned and chicken is cooked through.
- Sprinkle with coconut and drizzle with lime juice just before serving.
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And for even more healthy dinner options try these favorites: