Description
Transport your taste buds to a tropical paradise with this Hawaiian Chicken Sheet Pan Recipe. Featuring tender chicken thighs marinated in a sweet and tangy sauce, paired with vibrant vegetables and juicy pineapple, this dish is not only a feast for the eyes but also an effortless way to serve up flavor at any gathering. Easy to prepare and perfect for weeknight dinners, it promises deliciousness with minimal cleanup.
Ingredients
Scale
- 4–6 boneless, skinless chicken thighs
- 2 cups fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 3–4 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- ¼ cup honey
- Juice from 1 large lime
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a mixing bowl, combine chicken thighs, minced garlic, soy sauce, honey, and lime juice. Mix well and let marinate for about 15 minutes.
- While the chicken is marinating, chop the pineapple and slice the bell peppers and onion.
- Spread the marinated chicken evenly on the baking sheet. Surround it with pineapple chunks, bell peppers, and onion wedges.
- Bake for approximately 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are slightly caramelized.
- Let cool slightly before serving and enjoy warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 450
- Sugar: 18g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg