Savor the Tropics with Easy Hawaiian Chicken Sheet Pan Magic
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Learn how to make delicious Hawaiian Chicken Sheet Pan. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
1.5 lbs boneless, skinless chicken thighs
2 cups fresh pineapple chunks
1 red bell pepper, chopped
1 green bell pepper, chopped
1 red onion, sliced
3 tablespoons olive oil
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon honey
1 teaspoon garlic powder
1 teaspoon ground ginger
Salt and pepper to taste
Chopped fresh cilantro for garnish
Lime wedges for serving
Instructions
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine olive oil, soy sauce, honey, garlic powder, ground ginger, salt, and pepper. Stir until well mixed.
Add the chicken thighs to the bowl and coat them evenly with the marinade. Let them sit for about 10 minutes while you prepare the vegetables.
Arrange the pineapple chunks, bell peppers, and red onion slices on the prepared baking sheet. Drizzle with a little olive oil and season with salt and pepper.
Place the marinated chicken thighs on top of the vegetables, ensuring they are evenly spaced for proper cooking.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. You’ll know it’s done when the chicken juices run clear, and the internal temperature reaches 165°F.
Remove from the oven and let it rest for a few minutes. Garnish with fresh cilantro and serve with lime wedges for an extra burst of flavor.
