Flavorful Hawaiian Chicken Sheet Pan Recipe
This Flavorful Hawaiian Chicken Sheet Pan Recipe brings a tropical twist to your dinner table. With juicy chicken thighs, vibrant bell peppers, and pineapple, all roasted together for a delicious one-pan meal, it's perfect for families or entertaining guests.
Equipment
- 1 large sheet pan
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 knife
- 1 cutting board
Ingredients
- 1.5 lbs chicken thighs (bone-in and skin-on)
- 1 unit red bell pepper, sliced
- 1 unit yellow bell pepper, sliced
- 1 cup fresh pineapple chunks
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon sesame seeds optional, for garnish
- 1 unit fresh cilantro optional, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, ground ginger, black pepper, and salt to create the marinade.
- Place the chicken thighs in a large mixing bowl and pour half of the marinade over them. Let it marinate for at least 10 minutes.
- On the prepared sheet pan, arrange the marinated chicken thighs, skin side up, spacing them out evenly.
- Add the sliced bell peppers and pineapple chunks around the chicken on the pan.
- Drizzle the remaining marinade over the vegetables and chicken to ensure they are well-coated.
- Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- For a crispy skin, broil the chicken on high for an additional 3-5 minutes, watching closely to avoid burning.
- Once cooked, remove from the oven and let it rest for a few minutes.
- Garnish with sesame seeds and fresh cilantro before serving.
Notes
You can use chicken breasts instead of thighs if preferred, but adjust cooking time as they may cook quicker. Feel free to add other vegetables, such as zucchini or carrots, to customize the dish. This recipe works well with jasmine rice or quinoa to soak up all the delicious sauces.