Description
Hawaiian Chicken Sheet Pan is a vibrant, tropical dish that brings the flavors of paradise right to your dinner table. Juicy chicken thighs marinated in a sweet and savory blend of pineapple juice, soy sauce, and fresh ginger are roasted alongside colorful vegetables for a delightful one-pan meal. Perfect for busy weeknights or casual gatherings, this recipe is not only easy to prepare but also creates unforgettable memories with each bite.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1/2 cup pineapple juice (100% pure)
- 1 tbsp fresh ginger, grated
- 2 bell peppers (mixed colors), chopped
- 1 medium red onion, chopped
- 2 green onions, sliced (for garnish)
- 2 tbsp low-sodium soy sauce
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a bowl, whisk together pineapple juice, soy sauce, grated ginger, olive oil, salt, and pepper.
- Place chicken thighs in a resealable bag or bowl; pour the marinade over them. Let marinate for at least 30 minutes.
- Chop bell peppers and red onion; arrange them on the sheet pan with the marinated chicken.
- Roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Garnish with sliced green onions before serving hot.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 350
- Sugar: 8g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg