Description
Hawaiian Chicken Sheet Pan is a vibrant and flavorful dish, combining juicy chicken thighs with sweet pineapple and colorful bell peppers, all roasted to perfection. This one-pan wonder not only brings the taste of the islands to your table but also simplifies meal prep for busy weeknights. With its delightful balance of sweet and savory flavors, it’s perfect for family dinners or entertaining guests. Get ready to impress everyone with this easy-to-make recipe that packs a tropical punch!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium red onion, chopped
- 1/4 cup low-sodium soy sauce
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 2 tbsp fresh lime juice
- 1 tsp garlic powder
- 1 tsp ground ginger
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a bowl, mix soy sauce, brown sugar, garlic powder, ground ginger, and lime juice until combined.
- Place chicken thighs in a mixing bowl; pour half of the marinade over them and let sit while prepping veggies.
- Add chopped bell peppers, red onion, and pineapple chunks to the sheet pan.
- Drizzle olive oil over veggies and pour remaining marinade on top; toss to coat evenly.
- Lay marinated chicken on top of the veggies; roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1/4 of the recipe (approximately 300g)
- Calories: 385
- Sugar: 10g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg