Ingredients
– 4 boneless, skinless chicken thighs
– 1 cup pineapple chunks (fresh or canned)
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 1 medium red onion, cut into wedges
– 3 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground ginger
– Salt and pepper, to taste
– Cooked rice or quinoa, for serving
– Fresh cilantro or green onions, for garnish (optional)
Instructions
Creating Hawaiian Chicken Sheet Pan is a straightforward process. Follow these easy steps to enjoy a delicious meal:
1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
2. Prepare the Marinade: In a bowl, whisk together the soy sauce, honey, olive oil, minced garlic, and ground ginger to create a marinade.
3. Marinate the Chicken: Place the chicken thighs in a zip-top bag and pour the marinade over them. Seal the bag and ensure the chicken is well coated. Marinate for about 10-15 minutes while you prepare the vegetables.
4. Prepare the Vegetables: On a large sheet pan, add the sliced bell peppers, onion wedges, and pineapple chunks. Drizzle them lightly with olive oil, and season with salt and pepper. Toss to combine.
5. Add the Chicken: Remove the chicken from the marinade and place it on top of the vegetables on the sheet pan. Discard the remaining marinade.
6. Roast: Bake the sheet pan in the preheated oven for 25-30 minutes or until the chicken is fully cooked and the vegetables are tender.
7. Check Doneness: Ensure the chicken reaches an internal temperature of 165°F (74°C).
8. Garnish: Once cooked, remove the pan from the oven and garnish with fresh cilantro or green onions if desired.
9. Serve: Serve the Hawaiian Chicken over cooked rice or quinoa for a complete meal.
By following these steps, you can achieve a delightful Hawaiian Chicken Sheet Pan that captivates your taste buds!
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Fat: 10g
- Protein: 30g