Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan meal features tender chicken thighs marinated in a sweet and tangy sauce, paired with colorful vegetables and baked to perfection. It's an easy and delicious one-pan recipe that brings tropical flavors to your dinner table!
Equipment
- 1 large bowl
- 1 sheet pan
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 oven mitts
- 1 tongs or spatula
Ingredients
- 1.5 lbs bone-in chicken thighs
- 1 cup fresh pineapple chunks or canned
- 1 each red bell pepper sliced
- 1 each yellow bell pepper sliced
- 1 each red onion sliced
- 2 tablespoons olive oil
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 teaspoons garlic powder
- 1 teaspoon ginger powder
- to taste salt
- to taste pepper
- as desired green onions sliced for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together soy sauce, honey, garlic powder, ginger powder, olive oil, salt, and pepper.
- Add the chicken thighs to the bowl and toss until they are completely coated in the marinade. Let them sit for 10-15 minutes for better flavor absorption.
- While the chicken is marinating, prepare the vegetables. Slice the red and yellow bell peppers and the red onion.
- On a large sheet pan, arrange the marinated chicken thighs in the center, and arrange the sliced vegetables and pineapple chunks around the chicken.
- Drizzle any remaining marinade over the vegetables for added flavor.
- Bake the sheet pan 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).
- Once cooked, remove the sheet pan from the oven and let it rest for a few minutes.
- Garnish with sliced green onions before serving.
Notes
You can customize the vegetables based on your preference or seasonal ingredients.
This dish pairs well with steamed rice or quinoa for a complete meal.
For a bit of heat, add sliced jalapeños before baking or serve with a spicy sauce.