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- 4 chicken thighs, bone-in, and skin-on - 1 cup fresh pineapple, diced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - 1 tablespoon olive oil - 1 tablespoon soy sauce - 1 tablespoon honey - 3 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 teaspoon sesame oil - Salt and pepper to taste - Green onions, chopped (for garnish) - Sesame seeds (for garnish) The main ingredients for this dish highlight the chicken and fresh produce. The chicken thighs bring a juicy texture and rich flavor. I love using bone-in and skin-on thighs because they stay moist during cooking. The fresh pineapple adds a sweet, tropical taste that pairs perfectly with the savory chicken. The colorful bell peppers and red onion not only make the dish look great but add crunch and flavor. Slicing them thin lets them cook evenly. The marinade ingredients bring depth to the chicken. Olive oil adds richness, while soy sauce gives it an umami kick. Honey balances the saltiness with a touch of sweetness. Minced garlic and grated ginger add warmth and zest. Sesame oil provides a nutty flavor that ties everything together. This dish is not just about taste but also presentation. The vibrant colors of the vegetables and the golden chicken make it a feast for the eyes. When you serve this, your guests will be amazed at how beautiful and flavorful it is! {{ingredient_image_1}} To start, gather a large mixing bowl. In this bowl, combine: - 1 tablespoon olive oil - 1 tablespoon soy sauce - 1 tablespoon honey - 3 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 teaspoon sesame oil Mix these ingredients well to form a tasty marinade. Now, take your 4 chicken thighs and add them to the bowl. Make sure each piece is well-coated. Let the chicken soak in the marinade for about 15-20 minutes. This step really boosts the flavor. While your chicken marinates, it’s time to prep the sheet pan. First, grab your parchment paper. Line the sheet pan with it for easy cleanup later. Next, take your diced pineapple, sliced red and yellow bell peppers, and red onion wedges. Spread these colorful veggies evenly on the prepared sheet pan. Sprinkle with salt and pepper, then toss gently to combine. Now, preheat your oven to 400°F (200°C). Once it's ready, place the marinated chicken thighs on top of the vegetables and pineapple. Slide the sheet pan into the oven and bake for 25-30 minutes. You want the chicken to reach an internal temperature of 165°F (74°C) and show a nice golden brown color on the skin. If you want some extra crispiness, broil for an additional 2-3 minutes. Just keep a close eye on it to prevent burning. Once done, take it out and let it rest for a few minutes before serving. To ensure your chicken is safe to eat, always check for an internal temperature of 165°F (74°C). You can use a meat thermometer for accuracy. Insert it into the thickest part of the chicken. If it reads 165°F, your chicken is done. After baking, let the chicken rest for a few minutes. Resting allows the juices to redistribute. This step keeps your chicken moist and tasty. Using parchment paper is a game-changer for cleanup. It helps with easy removal of food from the pan. Just lift the edges, and your meal is ready to serve. To minimize dishes during prep, use one bowl for the marinade. Mix all the ingredients there. Then, place the marinated chicken in the same bowl. This way, you cut down on washing extra dishes. For extra flavor, consider adding spices like cayenne pepper or smoked paprika. These can add warmth and depth to your dish. A pinch of red pepper flakes can also give a nice kick. Marinating your chicken for longer than 20 minutes can make a big difference. If you have time, let it marinate for a few hours. This extra time helps the flavors soak in deeply, making your chicken even more delicious. Pro Tips Marinate Longer for More Flavor: For even more intense flavor, consider marinating the chicken thighs for 1-2 hours or overnight in the refrigerator. Use Fresh Ingredients: Fresh pineapple and vegetables not only enhance the flavor but also provide a better texture compared to canned or frozen options. Check Chicken Temperature: Always use a meat thermometer to ensure your chicken reaches 165°F (74°C) for safe consumption. Customize Vegetables: Feel free to add or substitute your favorite vegetables such as zucchini or snap peas to suit your taste! {{image_2}} You can switch up the chicken in this dish. Using chicken breasts or thighs works great. Chicken thighs stay juicy and flavorful. Chicken breasts cook faster but can dry out if overcooked. You can also use seafood. Shrimp cooks quickly and adds a sweet taste. Fish like salmon or tilapia pairs well with the marinade. Just adjust the cooking time as seafood cooks faster than chicken. Feel free to get creative with your vegetables. You can use seasonal options like zucchini, broccoli, or carrots. These add color and nutrition to your meal. Adding leafy greens like spinach or kale gives extra health benefits. Toss them on the sheet pan for the last few minutes of baking. They will wilt but still hold their flavor and nutrients. Mix it up with different fruits. Mango adds a tropical twist, while sweet potatoes bring a hearty touch. Both pair well with the marinade and add sweetness. You can also try different marinades. Use teriyaki or barbecue sauce for a new flavor. These options will change the taste while keeping the meal fun and exciting. To keep your Hawaiian Chicken Sheet Pan fresh, use airtight containers. First, let the dish cool down. Once cooled, place the chicken and veggies in a container. Seal it tightly to keep moisture inside. Store in the fridge for up to three days. This way, you can enjoy the flavors later without losing quality. When it’s time to reheat, moisture is key. For best results, use an oven. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. This keeps the chicken juicy. Heat for about 15-20 minutes. If you use a microwave, set it at medium power. Heat in short bursts, checking to avoid drying it out. Freezing is a great way to save portions for later. Cut the chicken and veggies into meal-sized pieces. Use freezer-safe bags or airtight containers. Remove as much air as possible. Label the bags with the date. To thaw, place it in the fridge overnight. For reheating, use the oven or microwave as mentioned before. Enjoy your meal with ease! Cooking Hawaiian Chicken on a sheet pan takes about 25 to 30 minutes. First, you need to prepare the chicken and veggies. This takes about 20 minutes. So, the total time is around 50 minutes. Preheat your oven to 400°F (200°C) before you start. This helps the chicken cook evenly. Make sure the chicken's internal temperature hits 165°F (74°C) to know it's ready to eat. Yes, you can use skinless chicken. Skin adds flavor and keeps the meat moist. Without skin, the chicken may dry out faster. If you choose skinless chicken, try marinating it longer. This helps add flavor and moisture. You can also brush a little extra olive oil on the chicken as it cooks. You can serve many sides with Hawaiian Chicken. Here are some ideas: - Steamed rice: It soaks up the tasty juices. - Quinoa: A healthy and filling option. - Coconut rice: For a tropical twist. - Grilled corn on the cob: A fun summer side. - Coleslaw: Adds crunch and freshness. For a beach-themed meal, think about adding tropical fruit salad or a refreshing cucumber salad. These sides bring a bright touch to your dinner and make it feel like a mini-vacation. Enjoy your meal! This blog post covered how to make Hawaiian Chicken on a sheet pan. You learned about key ingredients, the marinating process, and how to cook it perfectly. Tips on storage, reheating, and variations gave you options to try. Remember, cooking is fun and creative. Don’t hesitate to change up ingredients or flavors. Enjoy your cooking and share this delicious dish with others. Happy cooking!

Hawaiian Chicken Sheet Pan

A delicious and easy sheet pan recipe featuring chicken thighs, fresh pineapple, and colorful bell peppers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Hawaiian
Servings 4

Ingredients
  

  • 4 thighs chicken, bone-in and skin-on
  • 1 cup fresh pineapple, diced
  • 1 each red bell pepper, sliced
  • 1 each yellow bell pepper, sliced
  • 1 each red onion, cut into wedges
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • to taste salt and pepper
  • for garnish green onions, chopped
  • for garnish sesame seeds

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, combine the olive oil, soy sauce, honey, minced garlic, grated ginger, and sesame oil. Mix well to create a marinade.
  • Add the chicken thighs to the bowl, ensuring they are well-coated with the marinade. Let them marinate for about 15-20 minutes for added flavor.
  • While the chicken is marinating, prepare a sheet pan by lining it with parchment paper for easy cleanup.
  • Spread the diced pineapple, sliced bell peppers, and red onion on the sheet pan. Season with salt and pepper and toss gently.
  • Place the marinated chicken thighs on top of the vegetables and pineapple on the sheet pan.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.
  • If desired, broil for an additional 2-3 minutes for extra crispiness, watching closely to avoid burning.
  • Remove the sheet pan from the oven and let it rest for a few minutes.
  • Garnish with chopped green onions and sesame seeds before serving.

Notes

Let the chicken marinate for extra flavor.
Keyword chicken, easy dinner, pineapple, sheet pan