Description
Hawaiian Chicken Sheet Pan Meal is a tropical delight that brings the essence of the islands straight to your dinner table. Juicy chicken thighs marinated in a sweet and tangy pineapple-soy sauce blend are perfectly roasted alongside vibrant bell peppers and red onions. This easy one-pan dish not only dazzles the eyes with its colorful presentation but also delivers an explosion of flavors that everyone will love. Whether you’re hosting a special occasion or enjoying a weeknight meal, this recipe promises to elevate any dining experience.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned)
- 2 bell peppers (mixed colors), chopped
- 1 large red onion, thickly sliced
- 4 garlic cloves, minced
- 1/3 cup low-sodium soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp coconut oil
- Juice of 1 lime
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix soy sauce, honey, lime juice, garlic, salt, and pepper. Add chicken thighs to the marinade and coat well.
- Toss in pineapple chunks to absorb flavors.
- Chop bell peppers and red onion into large pieces.
- On a parchment-lined sheet pan, spread out the chicken, pineapple, bell peppers, and onion in a single layer.
- Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: Approximately 1/4 of the recipe (about 200g)
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg
Keywords: Marinate chicken for at least 30 minutes for enhanced flavor. Feel free to substitute pineapple with mango for a different twist. Store leftovers in an airtight container for up to three days; reheat at 350°F.