This easy sheet pan dinner features juicy chicken thighs marinated in a sweet and tangy Hawaiian sauce, roasted alongside pineapple and colorful bell peppers for a vibrant and flavorful meal.
Ingredients:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons pineapple juice
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- For the Veggies:
- 1 large pineapple, peeled, cored, and cut into chunks
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into wedges
Instructions:
- Marinate the Chicken: In a large bowl, whisk together soy sauce, honey, pineapple juice, rice vinegar, ginger, garlic, and red pepper flakes. Add chicken thighs and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Prepare the Veggies: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Assemble: Remove chicken from marinade and place on the prepared baking sheet. Add pineapple, bell peppers, and red onion around the chicken.
- Roast: Roast for 20-25 minutes, or until chicken is cooked through and the juices run clear. Flip chicken halfway through cooking.
- Serve: Serve immediately with rice, quinoa, or your favorite side dish.
Tips & Variations:
- For extra flavor: Add a few sprigs of fresh cilantro or green onions to the marinade.
- Make it spicy: Increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Add more veggies: Include other vegetables such as zucchini, broccoli, or mushrooms.
- Grill it: Grill the chicken and vegetables for a smoky flavor.
Enjoy this flavorful and easy Hawaiian Chicken Sheet Pan Dinner!