Quick Hawaiian Chicken Sheet Pan Dinner
A vibrant blend of juicy chicken, colorful veggies, and sweetness that transports you to a tropical paradise with every bite.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned)
- 2 bell peppers (any color), sliced
- 1 red onion, sliced
Seasoning and Sauce
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry and season them with salt, pepper, and garlic powder.
- In a small bowl, whisk together olive oil, soy sauce, honey, and a pinch of salt and pepper.
- Place the chicken, pineapple chunks, sliced bell peppers, and red onion onto a large sheet pan. Drizzle the marinade over everything, ensuring the chicken is coated well.
Cooking
- Roast in the preheated oven for about 25–30 minutes or until the chicken is fully cooked (internal temperature should reach 165°F or 75°C) and the vegetables are tender.
- Remove from the oven and let it rest for a few minutes. Serve warm, garnished with fresh cilantro or green onions.
Notes
Marinate chicken for extra flavor if time permits. Avoid crowding the pan for even cooking, and feel free to substitute with your favorite vegetables.