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Hawaiian Chicken Sheet Pan

A simple yet flavorful dish featuring juicy chicken thighs, colorful bell peppers, and sweet pineapple, all roasted together to create a tropical taste experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Boneless Chicken Thighs Juicy and flavorful
  • 2 cups Bell Peppers (mixed colors) Adds sweetness and color
  • 1 medium Red Onion Offers a mild sweetness
  • 1 cup Pineapple Chunks Fresh or canned for sweetness
Marinade
  • 1/4 cup Soy Sauce Low-sodium recommended
  • 2 tablespoons Honey Can substitute with maple syrup
  • 3 cloves Garlic Minced for depth of flavor
  • 2 tablespoons Olive Oil Keeps chicken moist
  • 1 teaspoon Salt Essential for seasoning
  • 1/2 teaspoon Black Pepper For seasoning enhancement

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine the soy sauce, honey, minced garlic, olive oil, salt, and pepper.
  3. Place the chicken thighs on a sheet pan and pour the marinade over them, making sure they’re well-coated.
  4. Surround the chicken with the bell peppers, red onion slices, and pineapple chunks.
Cooking
  1. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  2. Serve immediately and enjoy.

Notes

Marinate for at least an hour for deeper flavors. This dish is great for meal prep and can be stored in the fridge for up to 3-4 days. Leftovers can be used in sandwiches or warmed over quinoa.