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- 4 boneless, skinless chicken thighs - 2 cups pineapple chunks (fresh or canned) - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 red onion, sliced - 3 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon honey - 1 tablespoon fresh ginger, grated - 1 teaspoon sesame oil - Salt and pepper to taste - Cooked jasmine rice for serving - Chopped green onions and sesame seeds for garnish This dish bursts with flavor. You need juicy chicken thighs and sweet pineapple. The bell peppers add crunch, while the onion brings a nice zing. Garlic, soy sauce, honey, and ginger create a tasty marinade. Sesame oil adds depth. With salt and pepper, this meal shines. Don't forget the jasmine rice! It soaks up all the tasty juices. Chopped green onions and sesame seeds make a bright finish. Enjoy this colorful mix of ingredients for a fun and easy dinner. {{ingredient_image_1}} - Preheat the oven. Set your oven to 400°F (200°C). This will help cook the chicken and veggies evenly. - Prepare the marinade. In a small bowl, whisk together: - 2 tablespoons soy sauce - 1 tablespoon honey - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon sesame oil - Salt and pepper to taste This mix adds great flavor to the chicken. - Marinate the chicken. In a large bowl, place 4 boneless, skinless chicken thighs. Pour half of the marinade over them. Let it sit for at least 15 minutes. This step makes the chicken tasty and juicy. - Prepare the sheet pan with vegetables. Spread 2 cups of pineapple chunks, sliced red and green bell peppers, and sliced red onion on a large sheet pan. Drizzle the remaining marinade over the veggies and pineapple. Toss to coat them well. - Nestle the chicken on the pan. Take the marinated chicken and place it among the vegetables on the sheet pan. This allows the flavors to mix as it cooks. - Roast in the oven. Place the sheet pan in the oven. Roast for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). The veggies will become tender and caramelized. - Resting the dish. When done, take the sheet pan out of the oven and let it rest for a couple of minutes. This helps keep the juices in the chicken. - Serving suggestions. Serve the chicken and veggies over cooked jasmine rice. For a special touch, garnish with chopped green onions and sesame seeds. Enjoy the bright flavors of your Hawaiian Chicken Sheet Pan Dinner! To get the best flavor, marinate the chicken for at least 15 minutes. This gives the chicken time to soak up the marinade. If you want to mix it up, try using teriyaki sauce or a spicy chili sauce. Both add a unique taste. To ensure even cooking, spread the chicken and veggies in a single layer on the pan. This helps everything cook at the same rate. To check doneness, use a meat thermometer. The chicken should reach 165°F (75°C) for safety. For a beautiful finish, garnish your dish with chopped green onions and sesame seeds. It adds color and crunch. Serve the Hawaiian chicken over fluffy jasmine rice for a nice touch. The rice soaks up all the tasty juices. Pro Tips Marinate Longer for Extra Flavor: If time allows, marinate the chicken for up to 2 hours. This will enhance the flavor and tenderness of the chicken. Use Fresh Pineapple: Opt for fresh pineapple chunks for a brighter flavor and better texture compared to canned pineapple. Customize Your Veggies: Feel free to add other vegetables like zucchini or snap peas for extra color and nutrients. Check Chicken Temperature: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. {{image_2}} You can switch up the veggies in this dish. Try using zucchini, snap peas, or carrots. Each option adds a new taste. You can also mix in broccoli for crunch. If you want a different protein, use chicken breasts instead of thighs. Tofu is a great choice too. It soaks up the marinade well and makes the dish plant-based. Want to amp up the flavor? Add spices like chili flakes or black pepper. Fresh herbs like cilantro or basil can brighten the dish. You might also drizzle some teriyaki sauce for extra sweetness. A splash of lime juice can add a nice zing. You can make it your own by using what you like. If you want to make this meal ahead, marinate the chicken the night before. It will soak in all the tasty flavors. You can also chop the veggies in advance. Just keep them in the fridge. For leftovers, store them in an airtight container. This dish freezes well too. Just make sure to let it cool before freezing it. When you’re ready, reheat in the oven for the best taste. To store leftover Hawaiian Chicken Sheet Pan Dinner, place it in an airtight container. This helps keep the meal fresh. You can also separate the chicken from the veggies for better storage. It lasts in the fridge for about three to four days. Be sure to check for any signs of spoilage before eating. If you want to keep the dish longer, freezing is a great option. First, let the meal cool completely. Then, transfer it to a freezer-safe container. Make sure to remove as much air as possible to avoid freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat it in the oven at 350°F (175°C) until warmed through. When reheating, it’s a good idea to refresh the flavors. You can add a splash of soy sauce or fresh ginger. This gives the dish a boost. Pair your leftovers with jasmine rice or a fresh salad for a tasty meal. These sides complement the flavors well and make the meal feel fresh again. Enjoy your delicious leftovers! You can serve this dish with fluffy jasmine rice. The rice soaks up the tasty sauce. You might also add a simple salad. A cucumber salad or a mixed green salad works well. For a Hawaiian touch, try adding mac salad. It balances the flavors and adds freshness. Yes, you can use chicken breasts. They will cook faster than thighs. Just make sure to check the time. Cook until they reach 165°F (75°C). Breasts may be less juicy but still taste great. Marinate them the same way for good flavor. Use a meat thermometer to check for doneness. Insert it into the thickest part of the chicken. It should read 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The meat should be white and juices clear. Yes, you can prep this dish before cooking. Marinate the chicken and store it in the fridge. You can cut the veggies too. Just keep everything in separate containers. When ready, toss them together and bake. This saves time on busy nights. Along with rice, you can serve grilled vegetables. Roasted broccoli or snap peas add color. You might also enjoy a tropical fruit salad. Pineapple, mango, and kiwi work well together. These sides enhance the Hawaiian feel of the meal. This dish combines tasty chicken, sweet pineapple, and colorful veggies. You learned how to marinate, cook, and serve it perfectly. Remember to try variations with different proteins or spices for fun flavors. When stored correctly, leftovers can keep well and make meal prep easy. Enjoy sharing this meal with friends and family, and get creative with your own twists. Your kitchen adventures with this Hawaiian Chicken Sheet Pan Dinner can be both simple and delicious!

Tropical Hawaiian Chicken Sheet Pan Dinner

A delicious and vibrant sheet pan dinner featuring chicken thighs, pineapple, and colorful bell peppers, perfect for a tropical meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Hawaiian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 2 cups pineapple chunks (fresh or canned)
  • 1 piece red bell pepper, sliced
  • 1 piece green bell pepper, sliced
  • 1 piece red onion, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • to taste salt
  • to taste pepper
  • for serving cooked jasmine rice
  • for garnish chopped green onions
  • for garnish sesame seeds

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, sesame oil, salt, and pepper to create the marinade.
  • In a large bowl, place the chicken thighs and pour half of the marinade over them. Allow the chicken to marinate for at least 15 minutes for maximum flavor.
  • While the chicken is marinating, spread the sliced bell peppers, red onion, and pineapple chunks on a large sheet pan. Drizzle with the remaining marinade and toss to coat the vegetables and pineapple evenly.
  • Remove the chicken from the marinade and nestle the thighs among the vegetables on the sheet pan.
  • Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The vegetables should be tender and slightly caramelized.
  • Once done, remove the sheet pan from the oven and let it rest for a couple of minutes.
  • Serve the chicken and vegetables over cooked jasmine rice, garnishing with chopped green onions and sesame seeds for an extra touch.

Notes

Allow chicken to marinate for at least 15 minutes for best flavor.
Keyword chicken, dinner, sheet pan, tropical