Hawaiian Chicken Sheet Pan
Enjoy a tropical delight with this Hawaiian Chicken Sheet Pan recipe featuring tender chicken thighs, vibrant vegetables, and juicy pineapple, all bathed in a sweet and savory sauce.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Can substitute with chicken breasts or tofu for a vegetarian option.
- 1 cup pineapple chunks Use ripe pineapple for the best flavor.
- 1 piece red bell pepper, sliced
- 1 piece green bell pepper, sliced
- 1 piece onion, sliced
Sauce Ingredients
- ¼ cup soy sauce Can substitute with tamari for a gluten-free option.
- 2 tablespoons honey Can substitute with maple syrup for a vegan option.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger, minced Fresh ginger can be used instead.
- Salt and pepper to taste
Instructions
Preparation
- Start by gathering all your ingredients. Wash and slice the bell peppers and onion. If using fresh pineapple, cut it into chunks.
- In a medium bowl, combine the soy sauce, honey, olive oil, garlic powder, and minced ginger. Whisk until well combined.
Cooking
- Arrange the chicken thighs on a sheet pan, ensuring they are evenly spaced.
- Spread the sliced bell peppers, onion, and pineapple chunks around the chicken.
- Drizzle the prepared sauce over the chicken and vegetables, ensuring everything is coated.
- Sprinkle salt and pepper over the dish to taste.
- Preheat your oven to 400°F (200°C). Place the sheet pan in the oven and bake for about 25-30 minutes.
- Once baked, let the pan rest for a few minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to three days. To reheat, place in the oven set at 350°F (175°C) for about 15-20 minutes.