Ingredients
– 1.5 pounds boneless, skinless chicken thighs
– 1 cup fresh pineapple chunks
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 red onion, cut into wedges
– 3 cloves garlic, minced
– 1/4 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tablespoons olive oil
– 1 tablespoon rice vinegar
– 1 teaspoon ground ginger
– Salt and pepper to taste
– Cooked white rice or brown rice (for serving)
Instructions
Preparing the Hawaiian Chicken Sheet Pan Meal is a breeze if you follow these simple steps:
1. Preheat Your Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Marinade: In a bowl, mix together the soy sauce, honey, olive oil, rice vinegar, ground ginger, minced garlic, salt, and pepper to taste.
3. Marinate the Chicken: Place the chicken thighs in the marinade, ensuring they’re well coated. Allow to marinate for about 10-15 minutes.
4. Prepare the Vegetables: While the chicken is marinating, slice the bell peppers and red onion.
5. Arrange on Sheet Pan: On a large sheet pan, arrange the marinated chicken, pineapple chunks, sliced bell peppers, and onion wedges in a single layer.
6. Pour Remaining Marinade: Drizzle any leftover marinade over the chicken and vegetables for added flavor.
7. Bake in the Oven: Place the sheet pan in the oven and bake for 25-30 minutes, or until the chicken is cooked through and vegetables are tender.
8. Check for Doneness: Ensure the chicken reaches an internal temperature of 165°F (74°C). If necessary, bake a little longer.
9. Serve the Dish: Once cooked, remove from the oven and let it rest for a few minutes.
This cookbook-style guide enables you to whip up the Hawaiian Chicken Sheet Pan Meal effortlessly!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Fat: 10g
- Protein: 30g