Description
Hawaiian Chicken Sheet Pan is a vibrant, hassle-free dish that brings the tropical flavors of the islands right to your kitchen. Tender chicken thighs marinated in a sweet and savory blend are paired with colorful bell peppers, juicy pineapple, and zesty red onion, all roasted to perfection. This one-pan meal not only delivers maximum flavor but also makes cleanup a breeze. Perfect for family dinners or meal prep, it’s an unforgettable experience that will have everyone asking for seconds.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup bell peppers (mixed colors), sliced
- 1 cup pineapple chunks (fresh or canned)
- 1 medium red onion, wedged
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
Instructions
- Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- Chop chicken into bite-sized pieces and slice bell peppers and red onion.
- In a bowl, combine chicken, bell peppers, pineapple chunks, and red onion.
- In another bowl, whisk together soy sauce, honey, garlic, and ginger to create the marinade.
- Pour marinade over chicken and vegetables; mix well until everything is coated.
- Spread mixture evenly on the prepared baking sheet.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C). Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 330
- Sugar: 12g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: - Marinate the chicken for at least an hour for enhanced flavor. - Feel free to substitute seasonal vegetables or add fresh herbs like cilantro for extra flair. - Leftovers can be stored in an airtight container in the fridge for up to three days.