Name: Hawaiian Chicken Sheet Pan
Prep time: PT15MIN
Cook time: PT30MIN
Yield: 4 servings
Cuisine: Dinner
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 2 cups fresh pineapple, cut into 1-inch chunks; 1 large red bell pepper, sliced; 1 large yellow bell pepper, sliced; 1 medium red onion, cut into wedges; 2 tbsp olive oil; 1/4 cup low-sodium soy sauce; 1/4 cup pineapple juice (from the pineapple or bottled); 2 tbsp brown sugar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1/2 tsp black pepper; 1/2 tsp salt; 2 tbsp chopped green onions, for garnish; 1 tbsp sesame seeds, for garnish; Cooked jasmine rice, for serving (optional)

Instructions

1
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
2
In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger, salt, and black pepper until smooth.
3
Place chicken pieces, pineapple chunks, bell pepper slices, and red onion wedges on the sheet pan. Drizzle with olive oil and toss to combine.
4
Pour marinade over the chicken and vegetables. Toss again to evenly coat, spreading everything in a single layer.
5
Roast for 25 to 30 minutes, tossing halfway through, until chicken is cooked through and veggies are caramelized and tender.
6
Remove from oven, garnish with chopped green onions and sesame seeds, and serve hot over jasmine rice.

Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan

Ingredients

Instructions

Did You Make This Recipe?

Where To Next?

Baked Cheesy Cuban Chicken Taquitos

Braised Short Ribs

Spicy Maple Glazed Salmon

Easy Chicken Pot Pie