Description
Experience the vibrant flavors of a tropical paradise with this easy-to-make Hawaiian Chicken Sheet Pan. Juicy chicken thighs marinated in a tangy blend of pineapple juice and soy sauce are roasted alongside colorful bell peppers and sweet red onions. This one-pan meal is perfect for weeknight dinners or gatherings, offering a delightful mix of sweet and savory flavors that everyone will love!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/2 cup pineapple juice
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 2 bell peppers (red and yellow), sliced
- 1 red onion, thinly sliced
- 4 garlic cloves, minced
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together pineapple juice, soy sauce, honey, minced garlic, and black pepper.
- Marinate the chicken thighs in the marinade for at least 30 minutes.
- Slice the bell peppers and onion into bite-sized pieces.
- Arrange the marinated chicken on one side of a large baking sheet and scatter vegetables around it. Drizzle with olive oil.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg