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–+ servings

Hawaiian Chicken Sheet Pan

A delicious and easy one-pan meal featuring marinated chicken, colorful bell peppers, and pineapple, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Hawaiian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 4 pieces boneless, skinless chicken thighs
  • 1/4 cup soy sauce low sodium recommended
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated
Vegetables and Fruit
  • 1 cup bell peppers sliced, mixed colors
  • 1 cup pineapple chunks fresh or canned
  • 1 medium red onion cut into wedges
Garnish
  • 2 tablespoons green onions sliced, for garnish
  • 1 tablespoon sesame seeds optional, for garnish

Method
 

Marinate the Chicken
  1. In a mixing bowl, combine soy sauce, honey, rice vinegar, garlic, and ginger. Add chicken thighs and marinate for at least 15 minutes.
Prepare the Sheet Pan
  1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
  2. Place the marinated chicken on the sheet pan. Arrange bell peppers, pineapple, and onion around the chicken.
Bake
  1. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and vegetables are tender.
Serve
  1. Remove from oven, garnish with green onions and sesame seeds, and serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 20gVitamin A: 500IUVitamin C: 80mgCalcium: 30mgIron: 2mg

Notes

For a spicier kick, add red pepper flakes to the marinade.

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