Description
This Hawaiian Chicken Sheet Pan recipe brings tropical flavors to your kitchen with juicy chicken, fresh veggies, and a sweet-savory glaze. Perfect for a family dinner or gathering!
Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 1 cup pineapple chunks (fresh or canned in juice)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 cup broccoli florets
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon sesame oil (or another cooking oil)
- Salt and pepper, to taste
- Optional garnish: sesame seeds and chopped green onions
Instructions
- Preheat your oven to 425°F (220°C) to ensure it is hot and ready for roasting.
- Prepare your marinade by mixing together the soy sauce, honey, garlic, ginger, and sesame oil in a bowl. Whisk until combined, and then set aside.
- In a large mixing bowl, combine the chicken thighs and half of the marinade, ensuring each piece is well-coated.
- On a sheet pan, arrange your sliced vegetables—bell peppers, onion, and broccoli. Pour around the remaining marinade.
- Lay the marinated chicken on top of the veggies.
- Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Once cooked, let it sit for a few minutes. Serve warm, garnished with sesame seeds and chopped green onions.
Notes
For a lighter dish, swap honey for a low-calorie sweetener, or use tofu for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 75mg