Description
Get ready for a flavor explosion with this mouthwatering Hawaiian Chicken Sheet Pan! This one-pan wonder combines juicy chicken, fresh pineapple, and vibrant bell peppers tossed in a sweet and savory glaze. Perfect for busy weeknights or casual gatherings, this dish is a true crowd-pleaser that’s sure to transport your taste buds to the tropics.
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 cup pineapple chunks
- 1 cup bell peppers (red, yellow, and orange)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoon rice vinegar or lime juice
- 2 tablespoon olive oil
- 1 tablespoon cornstarch (optional)
Instructions
1. Preheat the Oven: Set your oven to 400°F and line a large baking sheet with parchment paper.
2. Make the Glaze: In a bowl, whisk together the soy sauce, honey, garlic, ginger, rice vinegar, and olive oil. If using, stir in the cornstarch to thicken the glaze.
3. Toss the Ingredients: In a large bowl, combine the chicken, bell peppers, and pineapple chunks. Pour the glaze over the top and toss everything together until evenly coated.
4. Bake to Perfection: Spread the glazed mixture out on the prepared baking sheet and bake for 20-25 minutes, stirring halfway, until the chicken is cooked through and the vegetables are tender.
5. Serve and Enjoy: Plate the warm Hawaiian Chicken Sheet Pan and serve it over rice or noodles, spooning any extra glaze over the top.
Notes
This recipe is versatile; you can swap chicken for tofu or use different vegetables like zucchini or broccoli.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15 grams
- Sodium: 600 milligrams
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 100 milligrams