Hawaiian Chicken Sheet Pan
A vibrant and flavorful one-pan meal featuring tender chicken thighs, sweet pineapple, and colorful vegetables, perfect for busy weeknights and special gatherings.
Ingredients
Main Ingredients
- 1 lb chicken thighs Can substitute with chicken breasts
- 1 cup pineapple chunks (fresh or canned, drained) Fresh pineapple preferred for vibrant taste
- 1 piece bell pepper, sliced Any color will do
- 1 piece red onion, sliced
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- to taste Salt and pepper
- for garnish Green onions Chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the soy sauce, brown sugar, olive oil, and minced garlic. Stir until mixed well.
- Add the chicken thighs, pineapple chunks, sliced bell pepper, and red onion to the bowl. Toss everything together until well-coated with the marinade.
Cooking
- Spread the mixture evenly in a single layer on a sheet pan.
- Season with salt and pepper to your taste.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the veggies are tender.
- Before serving, garnish with chopped green onions for an extra burst of color and flavor.
Notes
Great served with fluffy rice or a crisp green salad. You can also use coconut rice for a tropical twist. Leftovers can be stored in an airtight container for 3-4 days or frozen for up to 3 months.