Description
This Hawaiian chicken sheet pan recipe is a quick and easy meal perfect for weeknights. It features tender chicken, sweet pineapple, and colorful bell peppers, all roasted on a single pan for minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups fresh pineapple chunks
- 1 red bell pepper, cored and cut into 1-inch pieces
- 1 green bell pepper, cored and cut into 1-inch pieces
- 1/2 red onion, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 2 tbsp chopped fresh cilantro, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic.
- In a large bowl, combine chicken, pineapple, red bell pepper, green bell pepper, and red onion. Drizzle with olive oil, salt, and pepper. Toss to coat.
- Pour the soy sauce mixture over the chicken and vegetables. Toss again to ensure everything is evenly coated.
- Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
- Bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender-crisp.
- Garnish with fresh cilantro before serving.
Notes
- For extra flavor, marinate the chicken and vegetables in the sauce for at least 30 minutes before baking.
- Adjust the amount of honey to your sweetness preference.
- Serve over rice or quinoa for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 25g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Hawaiian chicken, sheet pan, chicken thighs, pineapple, bell peppers, easy dinner, weeknight meal