Hawaiian Chicken Sheet Pan
A vibrant and easy sheet pan dinner featuring juicy chicken thighs, sweet pineapple, and crisp bell peppers, perfect for busy weeknights.
Ingredients
For the Marinade
- 1/4 cup soy sauce Use low-sodium if preferred.
- 2 tablespoons olive oil Can substitute with avocado oil.
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon black pepper
Main Ingredients
- 1.5 pounds chicken thighs, boneless and skinless Can substitute with chicken breasts if desired.
- 2 cups pineapple chunks Canned pineapple works great and is often cheaper.
- 2 cups bell peppers, sliced Any color of bell peppers can be used.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, mix soy sauce, olive oil, minced garlic, grated ginger, and black pepper to create the marinade.
- Marinate the chicken thighs in the soy sauce blend for at least 15 minutes.
- On a sheet pan, place the marinated chicken, pineapple chunks, and sliced bell peppers.
Cooking
- Roast in the preheated oven for 30 minutes or until the chicken is cooked through.
- Serve warm and enjoy the leftovers.
Notes
For extra flavor, marinate the chicken overnight. Store leftovers in airtight containers for up to 4 days or freeze for 2 months. Reheat in the microwave or skillet for best results.