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- 4 boneless, skinless chicken thighs - 1 can (8 oz) pineapple chunks in juice, drained (reserve juice) - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon olive oil - 1 teaspoon minced garlic - 1 teaspoon grated ginger - Salt and pepper to taste - Green onions, chopped (for garnish) - Sesame seeds (for garnish) For this dish, I love using chicken thighs. They stay juicy and tender. You also need a mix of colorful veggies. Red and yellow bell peppers add sweetness and crunch. The red onion gives a nice sharpness. Don't forget the pineapple. It adds a sweet and tangy flavor that pairs well with the chicken. The marinade is key. It brings everything together. You will mix soy sauce, honey, garlic, and ginger for a tasty blend. With these simple ingredients, you create a dish that shines. Plus, it is easy to prepare and cook. The bright colors make it fun to eat. You can serve this dish to family or friends with pride. To start, mix the marinade ingredients in a small bowl. Combine the reserved pineapple juice, soy sauce, honey, minced garlic, and grated ginger. Stir until it blends well. This mix brings a sweet and savory taste to the chicken. Next, marinate the chicken and vegetables. In a larger bowl or plastic bag, add the chicken thighs, sliced bell peppers, red onion, and pineapple chunks. Pour the marinade over everything. Make sure all pieces are coated. Season with salt and pepper. Let it marinate for at least 15 minutes. For best results, refrigerate for up to 2 hours. Now, it’s time to bake. First, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This makes cleanup easy. Arrange the marinated chicken, bell peppers, onion, and pineapple in a single layer on the sheet pan. Drizzle olive oil over the top. Place the pan in the preheated oven and bake for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (74°C) when done. For extra flavor, broil the dish for 2 to 3 minutes. This gives a nice char to the chicken and veggies. Watch closely to avoid burning. Once done, remove the pan from the oven and let it rest for a few minutes. Garnish with chopped green onions and sesame seeds. This adds a pop of color and flavor before serving. For the best flavor, marinate the chicken for at least 15 minutes. You can let it sit in the fridge for up to 2 hours for a deeper taste. If you like a sweeter bite, add a bit more honey. For a salty kick, increase the soy sauce. Always taste the marinade before using it. This way, you can adjust the flavors to your liking. Make sure the chicken is fully cooked by checking its internal temperature. It should reach 165°F (74°C). For even cooking, place the chicken and veggies in a single layer on the sheet pan. This helps everything cook evenly. Lining your pan with parchment paper makes for easy cleanup, too. Garnish your dish with chopped green onions and sesame seeds for a fresh look. When serving, consider adding a side of steamed rice or a green salad. This makes the meal feel complete and colorful. A bright, inviting plate will make everyone eager to dig in! {{image_2}} You can easily switch up the proteins in this dish. Try using chicken breasts or even shrimp for a new take. If you want a meatless option, tofu works great too. When it comes to veggies, feel free to mix it up. Zucchini, snap peas, or broccoli can replace the bell peppers. You can also add more veggies for extra color and nutrients. Adding spices or herbs can change the taste. Try a sprinkle of red pepper flakes for heat. Fresh cilantro or basil can also add a nice twist. If you want to switch up the marinade, use teriyaki sauce instead of soy sauce. You can also try a coconut milk base for a creamier feel. This gives a different flavor while still keeping it Hawaiian. Pair this dish with white rice or quinoa for a complete meal. You can also serve it with a fresh salad or steamed veggies for balance. This recipe is great for meal prep. You can cook it ahead of time and store portions in the fridge. Just reheat when you're ready to eat. To keep your Sheet Pan Hawaiian Chicken fresh, follow these tips: - Refrigeration: Place leftovers in an airtight container. Store them in the fridge for up to 3 days. This keeps the chicken and veggies safe to eat. - Freezing: If you want to keep it longer, freeze the cooked chicken. Place it in a freezer-safe bag and remove as much air as you can. It stays good for about 2-3 months. When you are ready to eat it, just thaw in the fridge overnight. Reheating your chicken right is key to keeping it tasty: - Methods for Reheating: - Oven: Preheat your oven to 350°F (175°C). Spread the chicken and veggies on a baking sheet. Heat for about 15-20 minutes until warm. - Microwave: Place the food in a microwave-safe dish. Cover it with a lid or microwave-safe wrap. Heat in 1-minute bursts until hot. - Tips for Retaining Flavor and Texture: - Add a splash of the reserved pineapple juice. This helps keep it moist and adds flavor. - Avoid overcooking. Check often to keep the chicken juicy and the veggies crisp. Yes, you can use bone-in chicken. This will change the cooking time. Bone-in chicken usually takes longer to cook. You should cook it for about 40-50 minutes. Make sure the internal temperature reaches 165°F (74°C) for safety. The bone adds extra flavor, making the dish even tastier. Just remember to adjust the cooking time based on the size of the chicken pieces. To make this dish gluten-free, swap the soy sauce for a gluten-free version. Many brands offer gluten-free soy sauce or tamari. Honey is gluten-free, so that’s perfect. Use fresh vegetables and pineapple as they are naturally gluten-free. Always check labels when buying pre-packaged items. This way, you can enjoy the same great taste without gluten. Yes, you can prepare this dish in advance. Marinate the chicken and veggies for at least 15 minutes. For more flavor, marinate them up to 2 hours in the fridge. You can even marinate overnight. This saves time on busy days. After marinating, you can bake it right away or store it in the fridge until ready to cook. Just be sure to let it sit at room temperature for 10-15 minutes before baking. This blog post covered a simple and tasty chicken dish. You learned the key ingredients, marinade steps, and baking methods. We explored tips for the best flavor and presentation ideas. I shared fun variations to keep the recipe fresh and exciting. Remember to store leftovers properly to enjoy them later. With these tips, you can make a meal that pleases everyone. Try this dish at your next gathering and enjoy the compliments!

Sheet Pan Hawaiian Chicken

Bring the taste of the tropics to your dinner table with this delicious Tropical Sheet Pan Hawaiian Chicken recipe! This one-pan meal features juicy chicken thighs, vibrant bell peppers, sweet pineapple, and a flavorful marinade that will transport your taste buds straight to Hawaii. Perfect for busy weeknights, it’s easy to prepare and cleanup is a breeze.
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (8 oz) pineapple chunks in juice, drained (reserve juice)

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, cut into wedges

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon olive oil

1 teaspoon minced garlic

1 teaspoon grated ginger

Salt and pepper to taste

Green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, mix the reserved pineapple juice, soy sauce, honey, minced garlic, and grated ginger to create a marinade.

      In a larger bowl or a resealable plastic bag, combine the chicken thighs, sliced bell peppers, red onion, and pineapple chunks.

        Pour the marinade over the chicken and vegetables, ensuring everything is well-coated. Season with salt and pepper to taste. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator).

          Line a large baking sheet with parchment paper for easy cleanup. Arrange the marinated chicken, peppers, onion, and pineapple in a single layer on the baking sheet.

            Drizzle olive oil over the top and bake in the preheated oven for 25-30 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

              Broil the dish for an additional 2-3 minutes to get a slight char on the chicken and vegetables, if desired.

                Remove from the oven and let it rest for a few minutes. Garnish with chopped green onions and sesame seeds before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4