Hawaiian Chicken Sheet Pan
Hawaiian Chicken Sheet Pan is a vibrant one-pan meal that brings tropical flavors straight to your kitchen. Succulent boneless chicken thighs are marinated in a savory-sweet blend of soy sauce and brown sugar, perfectly complemented by juicy pineapple chunks and colorful bell peppers. This dish is not only delicious but also incredibly easy to prepare, making it ideal for busy weeknights or family gatherings. With minimal cleanup required, you can focus on enjoying each delightful bite while reminiscing about sun-soaked summer days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned)
- 1 cup bell peppers (mixed red and green)
- 1 medium red onion, sliced
- 4 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp freshly grated ginger
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together soy sauce, brown sugar, garlic, and ginger.
- Place chicken thighs on the baking sheet; pour half of the marinade over them.
- Toss pineapple, bell peppers, and onion with remaining marinade; arrange around chicken.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C).
- Serve hot, drizzled with any leftover sauce.
Nutrition
- Serving Size: 1/4 recipe (approximately 250g)
- Calories: 310
- Sugar: 10g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg