Description
A delicious and easy Hawaiian Chicken Sheet Pan Dinner featuring tender chicken thighs, colorful vegetables, and sweet pineapple, all baked together for a flavorful meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, sliced
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (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, season the chicken thighs with salt and pepper. Add olive oil and toss to coat.
- Arrange the chicken thighs on one side of the prepared baking sheet.
- In the same bowl, combine pineapple chunks, sliced bell peppers, and red onion. Toss with soy sauce, honey, minced garlic, and ground ginger.
- Spread the vegetable and pineapple mixture on the other side of the baking sheet, ensuring everything is in a single layer.
- 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).
- If desired, broil for an additional 2-3 minutes to caramelize the top.
- Remove from the oven and sprinkle with sesame seeds and sliced green onions before serving.
Notes
- For a spicier kick, add sliced jalapeños or a dash of red pepper flakes to the vegetable mixture.
- Substitute chicken thighs with boneless, skinless chicken breasts or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 18g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg