Hawaiian Chicken Sheet Pan Dinner

A delightful dish that combines juicy chicken thighs with vibrant vegetables and sweet pineapple, perfect for busy weeknights or impressing guests.

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Prep Time 25

Cook Time 30

Total Time 55

Servings: 4 servings

Course: DINNER

Cuisine: Hawaiian

Calories: 380

Chicken

2 pounds boneless, skinless chicken thighs Juicy and flavorful, ideal for this dish.
1 teaspoon salt Enhances the overall flavor of the chicken.
1 teaspoon black pepper Balances the sweetness of the pineapple.
1 tablespoon olive oil Keeps the chicken moist while cooking.
1 cup fresh pineapple chunks Adds sweetness and a tropical flair.
1 medium red bell pepper, sliced For a pop of color and crunch.
1 medium green bell pepper, sliced Adds freshness and slight bitterness.
1 medium red onion, sliced Brings savory depth to the dish.
1/4 cup soy sauce Adds umami flavor.
1/4 cup honey Sweetens the sauce and complements the pineapple.
2 cloves garlic, minced For a fragrant and savory touch.
1 teaspoon ground ginger Adds warmth and a hint of spice.
1 tablespoon sesame seeds (optional) For a crunchy garnish.
2 green onions, sliced for garnish Adds freshness and color when serving.

Preheat your oven to 400°F (200°C).
In a large bowl, season the chicken thighs with salt, black pepper, and olive oil. Toss to coat.
Slice the red and green bell peppers and red onion. Measure out the pineapple chunks.
In a separate bowl, whisk together soy sauce, honey, minced garlic, and ground ginger. Pour half over the chicken and marinate for 10-15 minutes.
Line a sheet pan with parchment paper. Arrange marinated chicken on one side and vegetables on the other. Drizzle remaining marinade over vegetables.
Bake for 25-30 minutes until chicken reaches 165°F (75°C) and vegetables are tender. Let rest before serving.

Calories: 380kcalProtein: 30gSodium: 800mg

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