Hawaiian Chicken Sheet Pan Dinner
If you’re craving a dish that transports you to tropical paradise, look no further than this Hawaiian Chicken Sheet Pan Dinner. Juicy chicken thighs marinated in a sweet and savory sauce are roasted alongside vibrant vegetables and succulent pineapple chunks. This one-pan meal is not only easy to prepare but also brings vibrant colors and delightful flavors to your table. Perfect for busy weeknights or casual family gatherings, it’s a delicious way to enjoy wholesome ingredients without the hassle of multiple pots and pans. Plus, it’s customizable with your favorite veggies and makes excellent leftovers!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 2 cups fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, quartered
- 2 cups broccoli florets
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 teaspoon chili flakes (optional)
- Sesame seeds and green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, and chili flakes.
- Arrange chicken on the sheet pan; surround with pineapple and vegetables.
- Drizzle the marinade over everything; toss the veggies gently to coat.
- Bake for 35-40 minutes until chicken reaches an internal temperature of 165°F (74°C).
- Garnish with sesame seeds and chopped green onions before serving.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 460
- Sugar: 15g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 120mg