Name: Easy Hawaiian Chicken Sheet Pan Dinner for a Tropical Twist
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: International
Ingredients: 4 boneless, skinless chicken thighs (you can substitute with chicken breasts if preferred); 1 cup fresh pineapple chunks (canned pineapple in juice works too, just drain well); 1 red bell pepper, sliced into strips; 1 green bell pepper, sliced into strips; 1/4 cup low-sodium soy sauce (or tamari for gluten-free); 3 tablespoons honey (maple syrup is a great swap); 2 tablespoons rice vinegar (or apple cider vinegar); 2 cloves garlic, minced; 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger); 1 tablespoon olive oil; 1/2 teaspoon crushed red pepper flakes (optional, for a little heat); Salt and pepper to taste; 2 green onions, thinly sliced for garnish; Sesame seeds for garnish (optional)

Ingredients

Scale

4 boneless, skinless chicken thighs (you can substitute with chicken breasts if preferred)
1 cup fresh pineapple chunks (canned pineapple in juice works too, just drain well)
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
3 tablespoons honey (maple syrup is a great swap)
2 tablespoons rice vinegar (or apple cider vinegar)
2 cloves garlic, minced
1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
1 tablespoon olive oil
1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
Salt and pepper to taste
2 green onions, thinly sliced for garnish
Sesame seeds for garnish (optional)

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Instructions

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it to prevent sticking.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, olive oil, and crushed red pepper flakes. This will be your flavorful marinade and glaze.
Place the chicken thighs in a large bowl and pour half of the marinade over them. Toss to coat evenly and let them marinate for at least 15 minutes if you have the time (I often do this while helping the kids with homework). Meanwhile, slice the bell peppers and prepare the pineapple chunks.
Arrange the marinated chicken thighs on the baking sheet, spacing them out evenly. Scatter the bell pepper slices and pineapple chunks around the chicken.
Drizzle the remaining marinade over the veggies and pineapple. Lightly season everything with a pinch of salt and pepper.
Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the edges of the pineapple and peppers start to caramelize.
For a bit of extra color and a sticky glaze, switch the oven to broil on high and broil for an additional 2-3 minutes—watch it carefully to avoid burning!
Remove from the oven and let rest for 5 minutes. Sprinkle with sliced green onions and sesame seeds before serving.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International