Description
A delicious and easy Hawaiian Chicken Sheet Pan recipe that combines tender chicken with vibrant vegetables and a sweet and tangy sauce, all cooked on a single pan for a hassle-free meal.
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
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix soy sauce, honey, olive oil, garlic, ginger, salt, and pepper.
- Place the chicken thighs on a sheet pan and pour half of the sauce over them.
- Add the pineapple, bell peppers, and onion to the pan.
- Drizzle the remaining sauce over the vegetables.
- Toss everything to coat evenly.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve hot and enjoy your meal!
Notes
- For a spicier kick, add red pepper flakes to the sauce.
- Feel free to substitute the vegetables with your favorites.
- This dish pairs well with rice or quinoa.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg