Ingredients
– 1 pound boneless, skinless chicken thighs
– 1 cup fresh pineapple chunks
– 1 bell pepper (red, yellow, or green), cut into strips
– 1 medium red onion, sliced
– 1 cup snap peas or broccoli florets
– ¼ cup soy sauce or teriyaki sauce
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground ginger
– Salt and pepper to taste
– Green onions and sesame seeds for garnish (optional)
Instructions
Creating Hawaiian Chicken Sheet Pan is a breeze when you follow these simple steps:
1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Sheet Pan: Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
3. Marinate the Chicken: In a large bowl, combine the chicken thighs, soy sauce or teriyaki sauce, olive oil, garlic, ginger, salt, and pepper. Mix well to coat the chicken evenly. Let it marinate for 10 minutes.
4. Arrange the Ingredients: Spread the marinated chicken on one side of the prepared sheet pan. Add the bell pepper, red onion, snap peas (or broccoli), and pineapple chunks to the other side.
5. Drizzle with Extra Sauce: If desired, drizzle some additional soy sauce or teriyaki sauce over the vegetables for extra flavor.
6. Bake: Place the sheet pan in the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender-crisp.
7. Garnish: Remove from the oven and let it rest for a couple of minutes. Garnish with sliced green onions and sesame seeds if desired.
8. Serve: Serve hot and enjoy your delicious Hawaiian Chicken Sheet Pan!
With these easy-to-follow steps, you’ll have a flavorful and colorful dinner ready to impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Fat: 12g
- Protein: 30g