Description
A vibrant and delicious Hawaiian Chicken Sheet Pan dinner featuring tender marinated chicken thighs baked with colorful bell peppers, snap peas, pineapple chunks, and a sweet-savory Hawaiian sauce. This all-in-one sheet pan meal is easy to prepare, full of tropical flavors, and perfect for a quick weeknight dinner.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Hawaiian Sauce:
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup pineapple juice
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
For the Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 cup pineapple chunks (fresh or canned)
- 1 red onion, sliced
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and toss well to coat evenly, allowing flavors to infuse.
- Prepare the Hawaiian Sauce: In a separate bowl, whisk together soy sauce, honey, pineapple juice, rice vinegar, and grated fresh ginger until fully blended for a balanced sweet and tangy marinade.
- Arrange Chicken on Sheet Pan: Place the marinated chicken thighs in the center of a large sheet pan to prepare for baking.
- Add Vegetables and Pineapple: Surround the chicken with sliced red and yellow bell peppers, snap peas, pineapple chunks, and sliced red onion to ensure even cooking and flavor distribution.
- Coat with Sauce: Pour the Hawaiian sauce evenly over the chicken and vegetables, ensuring all ingredients are well coated to enhance taste during baking.
- Bake Until Cooked: Place the sheet pan in a preheated oven at 400°F (204°C) and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender-crisp.
- Rest and Serve: Remove from oven and let the chicken rest for a few minutes. Serve warm, optionally garnished with fresh cilantro or green onions for extra freshness.
Notes
- Chicken breasts can be used instead of thighs, but adjust baking time accordingly as breasts may cook faster.
- Fresh pineapple juice is preferred for better flavor, but canned juice works as well.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Ensure the chicken is fully cooked to avoid foodborne illness—use a meat thermometer to check internal temperature.
- This recipe can be doubled for larger gatherings using two sheet pans.
