Description
A delightful sheet pan dinner featuring juicy chicken, sweet pineapple, and vibrant bell peppers, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken thighs (or breast)
- 1 cup of pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Whisk together the soy sauce, olive oil, honey, minced garlic, salt, and pepper in a small bowl.
- Place the chicken thighs in a resealable bag or bowl and pour the marinade over them.
- Let the chicken marinate for at least 15 minutes, or up to 2 hours.
- Distribute the sliced bell peppers and pineapple on a large baking sheet.
- Place the marinated chicken on top of the vegetables.
- Bake for 25-30 minutes until cooked through; broil for 2-3 minutes for crispness.
- Garnish with sliced green onions and serve.
Notes
For best results, use a meat thermometer to ensure chicken reaches 165°F (75°C).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian