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Hawaiian Chicken Sheet Pan

A scrumptious and hassle-free dinner featuring juicy chicken marinated in a sweet and savory blend, complemented by vibrant vegetables, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian
Calories: 380
Ingredients Method Notes

Ingredients
  

For the chicken and marinade
  • 4 pieces chicken thighs (or breasts), boneless and skinless
  • 1 cup pineapple chunks, canned or fresh
  • 2 tablespoons soy sauce (or coconut aminos for a soy-free option)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger, minced
  • to taste Salt and pepper
For the vegetables
  • optional fresh cilantro for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
  2. In a bowl, whisk together soy sauce, honey (or maple syrup), olive oil, garlic powder, ginger, and a pinch of salt and pepper.
  3. Add the chicken to the marinade and ensure it’s well-coated. Let it marinate for about 10-15 minutes.
  4. On the prepared sheet pan, spread the marinated chicken, pineapple chunks, sliced bell peppers, and onion evenly.
Cooking
  1. Place the sheet pan in the oven and bake for about 25-30 minutes, or until the chicken is cooked through and the veggies are tender.
  2. Once cooked, remove from the oven and let it rest for a few minutes. Garnish with fresh cilantro if desired, then serve hot.

Notes

Consider substituting the vegetables with favorites like broccoli or snap peas. Ensure not to overcrowd the sheet pan to prevent steaming.