Description
Hawaiian Chicken Sheet Pan is a vibrant one-pan meal that transports your taste buds to the islands with its sweet and savory flavors. Featuring juicy chicken thighs, fresh pineapple, and colorful vegetables, this dish is as easy to make as it is delicious. Perfect for hectic weeknights or special gatherings, it requires minimal cleanup, allowing you to enjoy a tropical feast with family and friends.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup fresh pineapple chunks (or drained canned)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and lightly spray a sheet pan with nonstick cooking spray.
- Season chicken thighs with salt and pepper in a bowl and set aside.
- In another bowl, whisk together soy sauce, honey, sesame oil, and minced garlic until well combined.
- Toss the chicken with half of the sauce along with the chopped vegetables and pineapple.
- Spread everything evenly on the prepared sheet pan and drizzle remaining sauce over the top.
- Bake for 25-30 minutes until chicken reaches an internal temperature of at least 165°F (75°C) and vegetables are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1/4 of recipe (approximately 250g)
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg