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.
Author:Mareca
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:Hawaiian
Diet:Gluten Free
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.