Hawaiian Chicken Sheet Pan
A delightful and easy-to-make chicken dish featuring tropical flavors of pineapple and vibrant vegetables, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 4 pieces Chicken Thighs or Breasts Juicy and full of flavor; thighs stay tender, while breasts offer a lighter option.
- 1 cup Pineapple, cubed Fresh or canned; adds sweetness and moisture.
- 1-2 Bell Peppers, sliced Use red, yellow, or orange for a vibrant touch.
- 1 medium Red Onion, sliced Adds depth and sweetness to the dish.
- 1/4 cup Soy Sauce Savory base for marinade; gluten-free option available.
- 2 tablespoons Honey Sweetens the dish.
- 3 cloves Garlic, minced Infuses with warmth and depth.
- 1 teaspoon Ginger, grated Adds a zesty kick.
- 1 tablespoon Sesame Oil Enhances the tropical experience.
- Salt and Pepper to taste Essential for flavor.
- Green Onions and Sesame Seeds for garnish Adds color and crunch.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together soy sauce, honey, garlic, ginger, and sesame oil. Add the chicken, coating each piece. Let it sit for at least 15 minutes.
- Line a sheet pan with parchment paper. Spread the bell peppers and red onion evenly across the pan.
- Nestle the marinated chicken onto the pan, placing pineapple cubes around it, and drizzle any leftover marinade over the veggies.
- Season the chicken and veggies generously with salt and pepper.
Cooking
- Bake for 30 minutes until the chicken reaches an internal temperature of 165°F and edges turn golden.
- Once out of the oven, garnish with green onions and sesame seeds.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For extended life, freeze portions for up to 3 months. Reheat in the oven or microwave.