Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan recipe brings together chicken thighs marinated in a sweet and tangy sauce, served with colorful bell peppers and red onions. It’s a one-pan meal that's easy to prepare, making cleanup a breeze while delivering delightful flavors reminiscent of the tropics.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 baking sheet large
- 1 aluminum foil optional, for easy cleanup
- 1 cutting board
- 1 measuring cups and spoons
- 1 tongs or spatula for flipping
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on) About 1.5 lbs total.
- ¼ cup soy sauce
- ¼ cup pineapple juice
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 tablespoon olive oil
- 1 piece red bell pepper (sliced)
- 1 piece yellow bell pepper (sliced)
- 1 medium red onion (sliced)
- to taste salt
- to taste pepper
- ¼ cup fresh pineapple (cubed) Optional for garnish.
- to taste green onions (sliced) Optional for garnish.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together soy sauce, pineapple juice, brown sugar, apple cider vinegar, minced garlic, and grated ginger to make the marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 10 minutes while you prepare the vegetables.
- On a large baking sheet, arrange the sliced bell peppers and red onion. Drizzle with olive oil, salt, and pepper, and toss to coat.
- Place the marinated chicken thighs on top of the vegetables, skin side up.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- If desired, during the last 5 minutes of baking, you can sprinkle fresh pineapple over the chicken for added flavor.
- Once done, remove from the oven and let the chicken rest for a few minutes. Then, garnish with sliced green onions before serving.
Notes
You can substitute chicken thighs with chicken breasts if preferred, although cooking times may vary slightly.
Feel free to add other vegetables such as snap peas or carrots to the sheet pan for more variety.
This dish pairs well with steamed rice or quinoa to soak up the delicious marinade.