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why make this recipe
If you are looking for a quick and satisfying meal that combines delicious flavors and is easy to prepare, then this Easy Juicy Hawaiian Chicken Sheet Pan Dinner is perfect for you. This recipe brings together tender chicken thighs, sweet pineapple, and colorful bell peppers, all baked together for a one-pan meal that is both tasty and effortless. It’s great for busy weeknights and is sure to please the whole family.
how to make Easy Juicy Hawaiian Chicken Sheet Pan Dinner
Ingredients :
- 6 bone-in, skin-on chicken thighs
- 2 cups fresh pineapple chunks (or canned in juice)
- 3 bell peppers (red, yellow, orange), sliced
- 1/4 cup soy sauce (low sodium recommended)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
- 1 tablespoon olive oil
- Salt and pepper to taste
- Thinly sliced green onions for garnish
- Sesame seeds for garnish (optional)
Directions :
- Prep the marinade: In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated fresh ginger or ground ginger. Set aside.
- Marinate the chicken: Place chicken thighs in a large bowl or zip-top bag. Pour half of the marinade over the chicken and toss to coat evenly. Reserve the other half for basting and refrigerate for at least 15 minutes, up to 2 hours.
- Prepare the veggies and pineapple: Cut pineapple into chunks and slice bell peppers. Toss with olive oil, salt, and pepper.
- Arrange on sheet pan: Preheat oven to 425°F (220°C). Spread marinated chicken thighs skin side up on a rimmed 18×13 inch sheet pan. Scatter pineapple chunks and bell peppers around the chicken, leaving space between pieces.
- Bake: Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and skin is crispy. Halfway through, baste chicken with reserved marinade and gently toss pineapple and peppers for even caramelization.
- Finish and garnish: Remove from oven and let rest for 5 minutes. Sprinkle with sliced green onions and sesame seeds before serving.
how to serve Easy Juicy Hawaiian Chicken Sheet Pan Dinner
This dish is best served fresh from the oven. You can enjoy the chicken, pineapple, and peppers on their own or with a side of rice or quinoa to soak up the delicious juices. It’s colorful and makes for an appealing presentation on the table. Don’t forget to garnish with green onions and sesame seeds for an extra touch!
how to store Easy Juicy Hawaiian Chicken Sheet Pan Dinner
If you have leftovers, let the chicken and vegetables cool completely, then store them in an airtight container in the refrigerator. They will last for about 3-4 days. You can reheat them in the oven or microwave until heated through.
tips to make Easy Juicy Hawaiian Chicken Sheet Pan Dinner
- Try to marinate the chicken for at least 1 hour for better flavor.
- Use fresh pineapple if possible, as it adds a lovely sweetness.
- For an easy cleanup, line your baking sheet with parchment paper or aluminum foil.
- Feel free to add other vegetables like zucchini or broccoli to the pan.
variation
You can swap out the chicken thighs for chicken breasts if you prefer leaner meat. Additionally, you can change the vegetables based on what you have on hand. Sugar snap peas or carrots could also work nicely.
FAQs
Can I use frozen chicken?
Yes, but it’s best to thaw it first for even cooking.How can I make this dish spicier?
Add red pepper flakes or sriracha to the marinade for some heat.Is it possible to cook this on the grill?
Yes! You can grill the chicken and vegetables in a grill basket for a nice smoky flavor.
Easy Juicy Hawaiian Chicken Sheet Pan Dinner
A quick and satisfying meal featuring tender chicken thighs, sweet pineapple, and colorful bell peppers, all baked together for a delicious one-pan dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Paleo
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 cups fresh pineapple chunks (or canned in juice)
- 3 bell peppers (red, yellow, orange), sliced
- 1/4 cup soy sauce (low sodium recommended)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
- 1 tablespoon olive oil
- Salt and pepper to taste
- Thinly sliced green onions for garnish
- Sesame seeds for garnish (optional)
Instructions
- Prep the marinade: In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated fresh ginger or ground ginger. Set aside.
- Marinate the chicken: Place chicken thighs in a large bowl or zip-top bag. Pour half of the marinade over the chicken and toss to coat evenly. Reserve the other half for basting and refrigerate for at least 15 minutes, up to 2 hours.
- Prepare the veggies and pineapple: Cut pineapple into chunks and slice bell peppers. Toss with olive oil, salt, and pepper.
- Arrange on sheet pan: Preheat oven to 425°F (220°C). Spread marinated chicken thighs skin side up on a rimmed 18×13 inch sheet pan. Scatter pineapple chunks and bell peppers around the chicken, leaving space between pieces.
- Bake: Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and skin is crispy. Halfway through, baste chicken with reserved marinade and gently toss pineapple and peppers for even caramelization.
- Finish and garnish: Remove from oven and let rest for 5 minutes. Sprinkle with sliced green onions and sesame seeds before serving.
Notes
For a spicy variation, add red pepper flakes or sriracha to the marinade.