Description
This Hawaiian Chicken Sheet Pan recipe is a vibrant and flavorful dinner option that combines tender marinated chicken thighs with sweet and tangy pineapple-infused sauce, roasted alongside colorful bell peppers, snap peas, and red onions for a perfectly balanced meal all baked on one pan for easy cleanup.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Hawaiian Sauce:
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup pineapple juice
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
For the Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 cup pineapple chunks (fresh or canned)
- 1 red onion, sliced
Instructions
- Prepare the Chicken Marinade: In a large bowl, combine olive oil, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and toss to coat evenly, allowing the flavors to penetrate the meat.
- Make the Hawaiian Sauce: In a separate bowl, whisk together soy sauce, honey, pineapple juice, rice vinegar, and grated fresh ginger until smooth and well combined.
- Arrange on Sheet Pan: Place the marinated chicken thighs in the center of a large sheet pan ensuring even spacing for proper cooking.
- Add the Vegetables: Surround the chicken with sliced red and yellow bell peppers, snap peas, pineapple chunks, and sliced red onion evenly distributed around the pan.
- Pour the Sauce: Evenly drizzle the Hawaiian sauce over the chicken and vegetables, making sure all pieces are well coated for maximum flavor.
- Bake the Dish: Place the sheet pan into a preheated oven at 400°F (200°C) and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender yet crisp.
- Rest and Serve: Remove the pan from the oven and let the chicken rest for a few minutes. Serve warm, optionally garnished with fresh cilantro or green onions to enhance freshness.
Notes
- You can substitute chicken breasts for thighs if preferred, but adjust baking time accordingly to avoid drying out.
- Fresh pineapple chunks add the best flavor, but canned can be used when fresh is not available; drain well.
- Feel free to add a pinch of crushed red pepper flakes to the sauce for a spicy kick.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- To save time, marinate the chicken overnight for deeper flavor infusion.
