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–+ servings

Hawaiian Chicken Sheet Pan

This Hawaiian Chicken Sheet Pan recipe features tender chicken marinated in a sweet and tangy sauce, roasted alongside colorful vegetables for a delicious one-pan meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 pounds chicken thighs boneless, skinless
  • 1/2 cup soy sauce low sodium
  • 1/4 cup honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1 tablespoon ginger fresh, grated
For the Vegetables
  • 2 cups bell peppers sliced
  • 1 cup red onion sliced
  • 1 cup pineapple chunks fresh or canned
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

Marinate the Chicken
  1. In a bowl, combine soy sauce, honey, rice vinegar, garlic, and ginger.
  2. Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 15 minutes.
Prepare the Vegetables
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss bell peppers, red onion, and pineapple chunks with olive oil, salt, and pepper.
Assemble and Bake
  1. Line a sheet pan with parchment paper.
  2. Arrange the marinated chicken thighs on the pan and scatter the vegetable mixture around them.
  3. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve
  1. Remove from the oven and let rest for 5 minutes.
  2. Serve warm and enjoy your Hawaiian Chicken Sheet Pan meal!

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 12g

Notes

For added flavor, garnish with sliced green onions or sesame seeds before serving.

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