Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan dish combines succulent chicken thighs with vibrant bell peppers, onion, and pineapple for a delightful meal that embraces sweet and savory flavors. It's an easy, one-pan recipe perfect for busy weeknights.
Equipment
- 1 large sheet pan
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 cutting board
- 1 tongs or spatula
Ingredients
- 4 pcs chicken thighs, boneless and skinless
- 1 cup pineapple chunks fresh or canned
- 2 pcs bell peppers 1 red, 1 yellow, sliced
- 1 medium onion sliced
- 3 cloves garlic minced
- ¼ cup soy sauce
- ¼ cup honey
- 2 tablespoons olive oil
- 1 teaspoon ground ginger
- to taste salt
- to taste pepper
- for garnish fresh cilantro optional
Notes
For a spicier kick, consider adding red pepper flakes or sliced jalapeños to the mix.
This recipe can easily be adapted with different vegetables such as zucchini or asparagus.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.