Sheet Pan Hawaiian Chicken
A vibrant and easy-to-make dish featuring tender chicken thighs, sweet pineapple, and colorful vegetables, all roasted together for a delightful family meal.
Ingredients
Main ingredients
- 4 pieces Chicken thighs Juicy and full of flavor, can substitute with chicken breasts.
- 1 cup Pineapple chunks Fresh or canned for sweetness.
- 2 pieces Bell peppers Use red and yellow for color and sweetness.
- 1 piece Red onion Adds mild sweetness and depth.
- 1/2 cup Teriyaki sauce Key flavor component.
- 2 tablespoons Olive oil Helps with roasting.
- 1 teaspoon Salt To taste.
- 1/2 teaspoon Pepper To taste.
Instructions
Preparation
- Preheat the Oven: Set your oven to 425°F (220°C).
- Prepare the Chicken: Toss chicken thighs with olive oil, salt, pepper, and half of the teriyaki sauce in a large bowl until well-coated.
- Chop the Vegetables: Slice bell peppers and red onion into bite-sized pieces and add them to the bowl with the chicken.
- Add Pineapple: Gently fold in the pineapple chunks.
- Arrange on the Sheet Pan: Spread the mixture evenly on a large sheet pan.
Cooking
- Roast: Bake for 25 minutes, or until the chicken is cooked through and the veggies are tender.
- Serve: Drizzle with remaining teriyaki sauce and garnish with cilantro or green onions.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C). Can be frozen for up to 3 months.