Description
A flavorful Hawaiian-inspired sheet pan meal with marinated chicken, fresh pineapple, bell peppers, and red onions.
Ingredients
Scale
- 4 Chicken Thighs (Bone-in or Boneless)
- 1 Fresh Pineapple, chopped
- 2 Bell Peppers (Red and Green), sliced
- 1 Red Onion, sliced
- 1/2 cup Soy Sauce
- 1/4 cup Brown Sugar
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 tablespoon Sesame Oil
- Green Onions, chopped (for garnish)
- Sesame Seeds (for garnish)
Instructions
- Prep your chicken by patting dry and seasoning with salt and pepper.
- Make your marinade by combining soy sauce, brown sugar, garlic, and ginger in a bowl.
- Marinate the chicken in a zip-top bag with the marinade for at least 30 minutes.
- Prep your veggies by chopping the pineapple, bell peppers, and red onion into bite-sized pieces.
- Preheat your oven to 425°F (220°C).
- Get your sheet pan ready by lining it with parchment paper.
- Arrange marinated chicken on one side of the sheet pan and the chopped veggies on the other.
- Drizzle half of the remaining marinade over the veggies and toss to coat.
- Roast in the oven for 25-30 minutes or until chicken reaches 165°F (74°C).
- Baste the chicken with the reserved marinade halfway through cooking.
- Finish with a drizzle of sesame oil, garnish with green onions and sesame seeds, and serve hot.
Notes
For a lighter option, substitute chicken thighs with breasts. Feel free to add other seasonal vegetables for more variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Hawaiian Chicken, Sheet Pan Dinner, Easy Recipes, Tropical Flavors