Tropical Flavors Made Easy with Hawaiian Chicken Sheet Pan Delight
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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 pounds boneless, skinless chicken thighs
1 cup fresh pineapple chunks
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon ginger powder
1 teaspoon smoked paprika
Salt and pepper to taste
Chopped fresh cilantro for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a small bowl, whisk together the soy sauce, honey, olive oil, garlic powder, ginger powder, smoked paprika, salt, and pepper.
Place the chicken thighs in a large bowl or a resealable plastic bag. Pour half of the marinade over the chicken, reserving the rest for later. Toss to coat the chicken evenly.
On the prepared baking sheet, arrange the chicken thighs, pineapple chunks, bell peppers, and red onion in a single layer. Drizzle the reserved marinade over the vegetables and pineapple.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should reach an internal temperature of 165°F (75°C).
If desired, turn on the broiler for the last 2-3 minutes of cooking to caramelize the pineapple and bell peppers slightly.
Remove from the oven, sprinkle with chopped cilantro, and serve hot.
