Description
Hawaiian Chicken Sheet Pan is a delightful one-pan meal that captures the essence of tropical flavors. Succulent boneless, skinless chicken thighs are marinated in a sweet and savory teriyaki sauce, paired with colorful bell peppers, red onion, and juicy pineapple chunks. This easy-to-make dish not only tantalizes your taste buds but also brings a vibrant touch to your dinner table, making it perfect for casual gatherings or busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups mixed bell peppers (red, yellow, green), chopped
- 1 cup red onion, sliced
- 1 cup pineapple chunks (fresh or canned)
- 4 cloves fresh garlic, minced
- ½ cup teriyaki sauce (low-sodium recommended)
- 2 tbsp olive oil
- 2 tbsp sesame seeds (for garnish)
- ¼ cup low-sodium soy sauce
- ¼ cup brown sugar
- 1 tbsp ginger paste or freshly grated ginger
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a bowl, whisk together teriyaki sauce, soy sauce, brown sugar, minced garlic, and ginger paste to create the marinade.
- Marinate chicken thighs in half of the marinade for at least 30 minutes.
- In another bowl, toss chopped bell peppers, red onion, and pineapple with olive oil and season with salt and pepper.
- Arrange marinated chicken on one side of the sheet pan and colorful veggies on the other side. Drizzle remaining marinade over everything.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C). Sprinkle with sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: Approximately 1 plate (300g)
- Calories: 420
- Sugar: 15g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg