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–+ servings

Sheet Pan Hawaiian Chicken

A flavorful and easy-to-make sheet pan dish featuring marinated chicken, colorful bell peppers, and pineapple, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Hawaiian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 4 pieces chicken thighs boneless and skinless
  • 1/4 cup soy sauce low sodium recommended
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 2 cloves garlic minced
  • 1 teaspoon ginger freshly grated
Vegetables and Fruit
  • 1 cup bell peppers sliced, mixed colors
  • 1 cup pineapple chunks fresh or canned
  • 1 medium red onion sliced
Garnish
  • 2 tablespoons green onions chopped
  • 1 tablespoon sesame seeds optional

Method
 

Prepare the Marinade
  1. In a mixing bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger.
Marinate the Chicken
  1. Add chicken thighs to the marinade, making sure they are fully coated. Let marinate for at least 15 minutes.
Prepare the Sheet Pan
  1. Preheat the oven to 400°F (200°C). On a sheet pan, arrange the marinated chicken, bell peppers, pineapple chunks, and red onion.
Bake
  1. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve
  1. Remove from oven and garnish with chopped green onions and sesame seeds if desired. Serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 60mgCalcium: 30mgIron: 2mg

Notes

For added flavor, you can grill the chicken instead of baking it. Serve with rice or quinoa for a complete meal.

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