Description
A vibrant and easy Hawaiian Chicken Sheet Pan dish featuring juicy chicken thighs, sweet pineapple, and colorful vegetables.
Ingredients
Scale
- 4 chicken thighs
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, sliced
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the marinade by combining pineapple juice, soy sauce, honey, salt, and pepper in a mixing bowl.
- Marinate the chicken thighs in the marinade for at least 30 minutes in the refrigerator.
- Arrange the marinated chicken thighs on a sheet pan with chopped bell peppers and onion, drizzling everything with olive oil.
- Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Cook rice according to package instructions while the chicken bakes.
- Serve the chicken and veggies over a bed of rice.
Notes
For deeper flavor, marinate chicken overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Hawaiian chicken, sheet pan dinner, easy chicken recipes, weeknight meals