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–+ servings
Maya

Hawaiian Chicken Sheet Pan: A Flavorful Dinner Adventure

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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, whisk together soy sauce, honey, olive oil, rice vinegar, minced garlic, ground ginger, salt, and pepper.
  3. 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).
  4. 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.
  5. 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).
  6. Broil on high for an additional 2-3 minutes to caramelize the edges, if desired.
  7. Remove from the oven and let it rest for 5 minutes. Garnish with chopped green onions before serving.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 12gProtein: 30gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 18gCholesterol: 120mgSodium: 800mgFiber: 1gSugar: 10g

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.

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