Description
Hawaiian Chicken Sheet Pan is a vibrant, flavorful dish that transports your taste buds to the tropics. Juicy chicken thighs marinated in a sweet and tangy glaze are roasted alongside colorful bell peppers, pineapple, and onion, creating a stunning meal that’s as easy to prepare as it is delicious. Perfect for weeknight dinners or casual gatherings, this one-pan wonder simplifies cleanup while delivering mouthwatering flavors that will impress your family and friends.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups bell peppers (mixed colors), chopped
- 1 cup pineapple chunks (fresh or canned)
- 1 medium red onion, sliced
- 3 tbsp low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a bowl, combine chicken thighs with olive oil, soy sauce, brown sugar, garlic powder, and black pepper. Toss until well coated.
- Add chopped bell peppers and red onion to the bowl with pineapple chunks; toss to mix.
- Spread the chicken and vegetable mixture evenly on the prepared baking sheet without overcrowding.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1/4 of the recipe (approximately 300g)
- Calories: 380
- Sugar: 10g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg