Introduction
Get ready to take your taste buds on a delightful journey with this Hawaiian Chicken Sheet Pan recipe! This vibrant dish combines tender, marinated chicken thighs with a colorful medley of fresh vegetables and sweet pineapple chunks. Perfectly baked together on one sheet, it’s a hassle-free meal that brings a burst of tropical flavor to your dinner table. Whether you’re enjoying a cozy family dinner or entertaining friends, this dish is sure to impress with its rich flavors and simple preparation.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup pineapple chunks, fresh or canned
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Cooked rice or quinoa, for serving
- Green onions, for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a small mixing bowl, whisk together the soy sauce, honey, olive oil, minced garlic, ground ginger, and a sprinkle of salt and pepper until well combined.
- Place the chicken thighs on the prepared baking sheet, pouring half of the sauce over them. Make sure each piece is beautifully coated with the marinade.
- Arrange the juicy pineapple chunks, vibrant bell pepper slices, and fresh broccoli florets around the chicken on the baking sheet, creating a colorful display.
- Drizzle the remaining sauce over both the chicken and the vegetables, ensuring that every bite will be flavored to perfection.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through, and the vegetables are tender and slightly caramelized.
- Serve warm over a bed of fluffy cooked rice or quinoa, and don’t forget to sprinkle sliced green onions on top for a fresh, punchy finish.
Notes or Tips
This Hawaiian Chicken Sheet Pan meal is incredibly versatile! Feel free to substitute your favorite vegetables or even add in some snap peas or carrots for extra crunch. If you prefer a little heat, a sprinkle of chili flakes can elevate the flavor profile. Leftovers can be refrigerated for up to three days, making this a perfect meal prep option!
Cooking Techniques
This recipe primarily uses roasting, which allows the chicken to develop a beautiful, savory crust while the vegetables become tender and caramelized. Remember to check the chicken’s internal temperature; it should reach 165°F (75°C) to ensure it’s fully cooked. Using parchment paper not only makes for easy cleanup but also helps to achieve that tempting golden color.
FAQ
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but they may cook slightly faster, so be sure to check them around the 20-minute mark.
Can I make this dish ahead of time?
Yes! You can marinate the chicken the night before and store everything in the fridge. Just pop it in the oven when you’re ready to eat!
Conclusion
This Hawaiian Chicken Sheet Pan recipe is a delightful and colorful way to bring tropical flavors to your dinner table without spending hours in the kitchen. With minimal prep and a simple cleanup, you can focus on what truly matters—enjoying a delicious meal with loved ones. So gather your ingredients and get ready to savor a little taste of paradise right at home!