Description
This Hawaiian Chicken Sheet Pan Recipe combines juicy chicken, tangy pineapple, and colorful veggies for a flavorful, easy-to-make dinner perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken thighs
- 2 cups fresh pineapple chunks
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 zucchini, sliced
- 2 tbsp olive oil
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey
- 2 tbsp rice vinegar
- 2 tsp minced garlic
- 1 tsp grated ginger
- ½ tsp black pepper
- 1 tsp sesame seeds (optional, for garnish)
- Fresh cilantro, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and black pepper.
- Place chicken thighs, pineapple, bell peppers, onion, and zucchini on the sheet pan. Drizzle with olive oil and the prepared sauce. Toss to coat evenly.
- Spread the mixture into a single layer. Bake for 20–25 minutes, flipping the chicken halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
- Garnish with sesame seeds and fresh cilantro before serving.
Notes
- Serve over steamed rice or cauliflower rice for a complete meal.
- Add a dash of sriracha to the sauce for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken thigh with veggies
- Calories: 360
- Sugar: 14g
- Sodium: 750mg