This Hawaiian Chicken is an easy and healthy dinner that bakes entirely on one tray!
Course Dinner
Cuisine American/Tropical
Keyword baked chicken, healthy dinner, sheet pan dinner
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Calories 364.5kcal
Author Blair Lonergan
Ingredients
1lb.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)
2cupscubed fresh pineapple
1medium red bell pepper, diced
1medium green bell pepper, diced
2small sweet potatoes (8 ounces each), peeled and diced into small 1-inch cubes
1tablespoontoasted sesame oil
1teaspooncanola oil
1tablespooncoconut palm sugaror brown sugar
1tablespoonunsweetened shredded coconut
1tablespoonlime juice
Instructions
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.
Notes
Cooking Just for Two?Cut the ingredients in half! The baking instructions remain the same.