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- 4 boneless, skinless chicken thighs - 1 cup pineapple chunks (fresh or canned) - 1 bell pepper (red or yellow), sliced - 1 red onion, sliced - 2 tablespoons soy sauce (low sodium) - 2 tablespoons honey - 1 tablespoon rice vinegar - 3 cloves garlic, minced - 1 teaspoon grated ginger - 1 teaspoon sesame oil - Salt and pepper to taste - Fresh cilantro for garnish - Cooked rice or quinoa, for serving You can swap chicken thighs for chicken breasts. They cook well too. If you don’t like pineapple, try mango or peach. Use any bell pepper color you like. For a different taste, use lemon juice instead of rice vinegar. You can also use agave syrup in place of honey. If you need a low-carb option, use zucchini noodles instead of rice. These swaps keep the meal tasty and fun. This dish serves 4 people. Each serving has around: - Calories: 350 - Protein: 25g - Carbohydrates: 40g - Fat: 10g - Fiber: 2g - Sugar: 8g These numbers may change based on your ingredient choices. For a healthy meal, this recipe packs flavor and nutrition. You can find the Full Recipe for detailed steps and tips. Start by preheating your oven to 400°F (200°C). This step is key to getting a nice, even cook on the chicken and veggies. Line a large baking sheet with parchment paper to make cleanup easy. In a mixing bowl, combine the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk them together until well mixed. This marinade packs a punch with sweet and savory flavors, perfect for our chicken. Take the chicken thighs and place them in a large resealable bag. Pour half of the marinade over the chicken, making sure it coats every piece. Reserve the other half for later. Seal the bag and let it marinate for at least 20 minutes. If you have time, marinating for up to 2 hours in the fridge gives even better flavor. Once your chicken has marinated, take the sheet pan out. Place the marinated chicken thighs in the center. Next, surround them with sliced bell pepper, red onion, and pineapple chunks. Sprinkle salt and pepper over the veggies for extra taste. Pour the reserved marinade over everything on the sheet pan. Bake in the preheated oven for 25-30 minutes. Check that the chicken is fully cooked; it should reach an internal temperature of 165°F (75°C). The veggies should be tender and flavorful. For a touch of caramelization, switch your oven to broil for the last 3-4 minutes. This step adds a lovely color and a bit of crunch. Keep a close eye on it to prevent burning. Once cooked, take the sheet pan out of the oven. Garnish your dish with freshly chopped cilantro. Serve over cooked rice or quinoa for a complete meal. If you want more flavor, drizzle some extra marinade over the top. Enjoy your tropical paradise! For the full recipe, check out the Tropical Paradise Sheet Pan Hawaiian Chicken . To get the best flavor, let the chicken marinate. I suggest at least 20 minutes. If you have extra time, go for two hours in the fridge. This helps the chicken soak up all the tasty juices. Use a resealable bag for easy mixing. You can also use a shallow dish. Make sure the chicken is well coated in the marinade. Cooking time can change based on your oven and chicken size. Always check the internal temperature. The chicken should reach 165°F (75°C). If you use larger pieces, add 5-10 more minutes. If your oven runs hot, check the chicken a bit earlier. Use a meat thermometer for the best results. For even cooking, spread the chicken and veggies out. Don’t overcrowd the pan. This helps everything cook nice and evenly. Use parchment paper for easy cleanup. It keeps the food from sticking and makes for a quick wash up. If you want extra caramelization, broil the dish for a few minutes at the end. Just watch it closely so it doesn’t burn. {{image_2}} You can swap chicken for other meats. Try boneless pork chops or turkey thighs. Both options work well and taste great. If you prefer seafood, use shrimp. Just note that shrimp cooks faster than chicken. Bake shrimp for only 15-20 minutes. You can also use tofu for a plant-based dish. Make sure to press and cube the tofu before marinating. Feel free to mix up the vegetables. Zucchini, carrots, and snap peas are fantastic choices. You can even add broccoli or cauliflower for extra crunch. Just make sure to cut the veggies into similar sizes. This ensures they cook evenly. You can also use frozen veggies if you're short on time. Just thaw and pat them dry before adding them to the pan. Want to add some heat? Make your Hawaiian chicken spicy! Add diced jalapeños or red pepper flakes to the marinade. You can also mix in a splash of hot sauce. If you like a smoky flavor, consider adding chipotle powder. This will give your dish a nice kick. Just remember to adjust the amount according to your spice level. Enjoy this Full Recipe for a delicious meal! After you cook the Sheet Pan Hawaiian Chicken, let it cool down. Store leftovers in an airtight container. This keeps the chicken and veggies fresh. They will last for about 3 to 4 days in the fridge. Make sure to label the container with the date. This way, you know when to eat them. If you want to save some for later, freezing is a great option. Place the cooled chicken in a freezer-safe bag. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze it for up to 3 months. When ready to eat, thaw it overnight in the fridge. To reheat, use the oven for the best results. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 20 minutes or until warm. You can also use a microwave, but the oven keeps it juicy. If using a microwave, heat in short bursts, checking for warmth. Enjoy your delicious meal! To make this dish, start by marinating chicken thighs. Whisk soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil in a bowl. Pour half the marinade over the chicken. Let it sit for at least 20 minutes. Then, place the chicken on a prepared sheet pan. Surround it with sliced bell peppers, red onion, and pineapple chunks. Pour the reserved marinade over everything. Bake at 400°F for 25-30 minutes. You can broil it for a few minutes to add color. Finally, garnish with cilantro and serve over rice or quinoa. For the full recipe, check the details above. You can use frozen chicken, but it’s best to thaw it first. Cooking frozen chicken increases the cooking time. It may also cook unevenly. Thaw the chicken overnight in the fridge or in cold water. Once thawed, follow the marinating and baking steps as usual. Sheet Pan Hawaiian Chicken goes well with many sides. Here are a few options: - Cooked rice - Quinoa - Steamed broccoli - Grilled asparagus - Mixed greens salad These sides add flavor and balance to the meal. Leftover Hawaiian chicken lasts about 3-4 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. For longer storage, consider freezing it. It can last up to 3 months in the freezer. Yes, you can prepare this dish ahead of time. Marinate the chicken a few hours before cooking. You can also chop the vegetables and store them in the fridge. Just arrange everything on the sheet pan and bake when ready. This way, you can enjoy a quick meal with less prep time. This blog post covered everything you need for Sheet Pan Hawaiian Chicken. You learned about the ingredients, how to make a tasty marinade, and step-by-step cooking tips. We discussed variations, like using different proteins or veggies, and how to store leftovers. Whether you’re a beginner or a pro, this recipe offers something for everyone. Enjoy making this dish, and feel free to experiment with flavors. Happy cooking!

Sheet Pan Hawaiian Chicken

Elevate your dinner game with Sheet Pan Hawaiian Chicken! This easy and flavorful meal brings tropical tastes right to your kitchen using just one pan. Packed with fresh ingredients like succulent chicken, sweet pineapple, and colorful veggies, it’s perfect for busy weeknights. Discover how simple it is to create this delicious dish and impress your family tonight. Click through for the full recipe and bring a taste of the islands to your table!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup pineapple chunks (fresh or canned)

1 bell pepper (red or yellow), sliced

1 red onion, sliced

2 tablespoons soy sauce (low sodium)

2 tablespoons honey

1 tablespoon rice vinegar

3 cloves garlic, minced

1 teaspoon grated ginger

1 teaspoon sesame oil

Salt and pepper to taste

Fresh cilantro for garnish

Cooked rice or quinoa, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    Prepare the Marinade: In a mixing bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined.

      Marinate the Chicken: Place the chicken thighs in a large resealable bag or shallow dish. Pour half of the marinade over the chicken, ensuring it’s evenly coated. Reserve the other half of the marinade for later. Let the chicken marinate for at least 20 minutes (or up to 2 hours in the fridge for deeper flavor).

        Arrange Ingredients on Sheet Pan: On the prepared sheet pan, arrange the marinated chicken thighs in the center. Surround them with the sliced bell pepper, red onion, and pineapple chunks. Season the vegetables with salt and pepper.

          Bake in the Oven: Pour the reserved marinade over everything on the sheet pan. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.

            Broil for Extra Flavor: If desired, switch the oven to broil for the last 3-4 minutes to caramelize the chicken and give it a nice color. Keep a close eye on it to avoid burning.

              Garnish and Serve: Once cooked, remove the sheet pan from the oven. Garnish the dish with freshly chopped cilantro and serve over a bed of cooked rice or quinoa.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4