Description
Indulge in the tropical flavors of Hawaiian Chicken Sheet Pan, a delightful dish that combines juicy chicken thighs with sweet pineapple and colorful veggies. This easy-to-make recipe brings summer vibes to your dinner table year-round, perfect for busy weeknights or festive gatherings. Enjoy a stress-free meal that promises smiles all around!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned in juice)
- 1 cup bell peppers (mixed colors, sliced)
- 1 medium red onion (sliced)
- 3 garlic cloves (minced)
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp olive oil
- Fresh cilantro (optional for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a bowl, whisk together soy sauce, honey, minced garlic, and olive oil.
- Toss the chicken thighs in the marinade until fully coated. Add pineapple, bell peppers, and red onion; mix gently.
- Spread the mixture evenly on the prepared sheet pan, ensuring space between pieces for even roasting.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and veggies are caramelized.
- Let rest for a few minutes before garnishing with cilantro if desired. Serve hot over rice or as is.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg