Description
A quick and easy Hawaiian Chicken Sheet Pan dinner filled with juicy chicken, vibrant bell peppers, and sweet pineapple, roasted to perfection.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup fresh pineapple chunks (or canned, drained)
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Salt and pepper to taste
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Whisk together the soy sauce, honey, garlic, ginger, salt, and pepper in a medium bowl.
- Place the chicken thighs in a large bowl, and pour the marinade over them. Let them sit for about 15 minutes.
- Chop the bell peppers and pineapple while the chicken marinates.
- Arrange the marinated chicken thighs on a large sheet pan, then scatter the bell peppers and pineapple around them.
- Bake in the oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the pan from the oven and sprinkle with sesame seeds and chopped green onions before serving.
Notes
Use fresh ingredients for the best flavor. Marinate for longer if possible. Customize the veggies to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian