Description
Transport your taste buds to paradise with this easy and vibrant Hawaiian Chicken Sheet Pan recipe! Juicy chicken thighs are paired with colorful bell peppers, sweet pineapple, and a tangy glaze, all roasted to perfection. This one-pan meal is not just simple to prepare but also creates an eye-catching presentation that’s perfect for any occasion. Gather your family around the table and enjoy a tropical escape right at home!
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 cups mixed bell peppers (red, yellow, green), chopped
- 1 cup pineapple chunks (fresh or canned)
- 1 medium red onion, wedged
- 2 tbsp olive oil
- 1/3 cup low-sodium soy sauce
- 2 tbsp honey or brown sugar
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp lime juice
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a bowl, mix soy sauce, honey (or brown sugar), garlic, ginger, and lime juice.
- Place chicken thighs on the pan along with bell peppers, pineapple, and onion. Drizzle with olive oil and pour the marinade over everything.
- Toss all ingredients until well coated.
- Spread evenly on the pan and roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Let rest for a few minutes before serving; pair with rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 400
- Sugar: 15g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg