Description
A flavorful and easy-to-make Hawaiian Chicken Sheet Pan dish that combines tender chicken thighs with sweet pineapple and colorful bell peppers, perfect for a weeknight dinner.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, whisk together soy sauce, honey, olive oil, rice vinegar, minced garlic, ground ginger, salt, and pepper.
- Add the chicken thighs to the bowl and toss to coat them evenly with the marinade. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
- Arrange the marinated chicken thighs on the prepared baking sheet. Scatter the pineapple chunks, red and yellow bell peppers, and red onion around the chicken.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Broil on high for an additional 2-3 minutes to caramelize the edges, if desired.
- Remove from the oven and let it rest for 5 minutes. Garnish with chopped green onions before serving.
Notes
- For a spicier kick, add sliced jalapeños or a dash of red pepper flakes to the marinade.
- You can substitute chicken thighs with chicken breasts for a leaner option, but adjust cooking time as needed to avoid drying out the meat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg