Hawaiian Chicken Sheet Pan: 40-Minute Weeknight Savior
A simple and flavorful sheet pan dinner with juicy chicken and roasted vegetables. You toss everything on one pan and bake.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten Free
Ingredients
Scale
- 4 boneless skinless chicken thighs
- 1 cup pineapple chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon ground ginger
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together soy sauce, olive oil, brown sugar, garlic, and ginger.
- Place chicken thighs on the baking sheet. Arrange pineapple, bell peppers, and red onion around the chicken.
- Pour the sauce over the chicken and vegetables. Toss to coat evenly.
- Bake for 25-30 minutes until chicken is cooked through and vegetables are tender.
- Serve hot.
Notes
- You can use chicken breasts instead of thighs. Adjust cooking time as needed.
- Add more vegetables like broccoli or zucchini for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg
Find it online: https://www.recipekitchenhub.com/hawaiian-chicken-sheet-pan/