Hawaiian Chicken Sheet Pan

$- 4 boneless, skinless chicken thighs - 2 cups sweet baby peppers, halved - 1 red onion, cut into wedges - 1 cup pineapple chunks (fresh or canned) - 4 tablespoons low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Salt and pepper to taste - 1 tablespoon sesame seeds (for garnish) - Fresh cilantro (for garnish) The key to this dish is the balance of flavors. The chicken brings a rich, savory taste. The sweet peppers add crunch and color. Pineapple gives a sweet twist. The red onion adds a slight bite. The marinade is where the magic happens. The soy sauce adds salt and umami. Honey brings sweetness that caramelizes during cooking. Sesame oil gives a nutty flavor. Garlic and ginger add warmth and depth. Don't skip the garnishes! Fresh cilantro adds brightness. Sesame seeds give a nice crunch. Together, these ingredients create a colorful and tasty meal. You will love how easy and fun this dish is to make! First, you need to preheat the oven to 400°F (200°C). This makes sure your food cooks evenly. Next, grab a bowl and whisk together the marinade. Mix the soy sauce, honey, sesame oil, minced garlic, and grated ginger until it blends well. Then, take your chicken thighs and place them in a resealable bag or bowl. Pour the marinade over the chicken. Seal the bag or cover the bowl. Let the chicken marinate for at least 20 minutes. If you have more time, let it sit for up to 2 hours in the fridge. This adds a lot of flavor! Now, it’s time to prepare your baking sheet. Line it with parchment paper or aluminum foil. This makes clean-up a breeze. Spread the marinated chicken thighs on the sheet pan. Surround them with the sweet baby peppers, pineapple chunks, and red onion wedges. Make sure everything is spread out. This helps everything cook evenly. Next, sprinkle some salt and pepper over the chicken and vegetables. Adjust it to your taste. Now, place the sheet pan in the preheated oven. Bake for about 25-30 minutes. You want the chicken to reach an internal temperature of 165°F (74°C). To finish, turn on the broiler for 3-5 minutes. This gives everything a nice caramelized look. Once done, remove the pan from the oven. Enjoy your delicious Hawaiian Chicken Sheet Pan! Longer marination helps the chicken soak up flavor. It breaks down the meat, making it tender. I suggest marinating for at least 2 hours if you can. This gives the soy sauce, honey, and ginger time to work their magic. If you are short on time, 20 minutes works too. Just make sure to mix the marinade well and coat the chicken evenly. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). Ovens can vary, so keep an eye on your dish. If your chicken seems to be browning too fast, cover it loosely with foil. This way, you can avoid burning while ensuring it cooks through. Finish your dish with sesame seeds and fresh cilantro. This adds color and flavor. You can also try sliced green onions or crushed nuts for extra crunch. When serving, arrange the chicken and veggies nicely on the plate. A clean edge with a sprinkle of seeds makes it look professional and inviting. {{image_2}} You can easily swap the chicken for other proteins. Tofu works well for a plant-based meal. Shrimp also adds a nice twist. If you choose shrimp, cook them for about 10-15 minutes. Tofu may take a bit longer, around 30-35 minutes, depending on its size. Adjust your cooking time to ensure everything cooks evenly. Feel free to mix in other veggies. Broccoli, zucchini, and carrots can add color and taste. You can also use seasonal veggies. In spring, try asparagus. In summer, cherry tomatoes are sweet and juicy. These swaps keep your meal fresh and exciting. Want some heat? Add sliced chili peppers to the mix. This gives your dish a spicy kick. For a sweeter touch, toss in more pineapple or add mango chunks. Both options boost the sweetness of your meal. These flavor changes make your Hawaiian chicken unique and fun! After cooking, you can store leftovers in the fridge. They stay good for about 3 to 4 days. Use airtight containers to keep them fresh. Make sure to cool the chicken and veggies before sealing. This helps avoid moisture buildup, which can make them soggy. You can freeze the cooked Hawaiian chicken sheet pan meal, too. Just let it cool completely first. Then, place it in freezer-safe bags or containers. It will last for up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. This keeps the texture nice. When reheating, the oven is the best choice. It helps maintain the dish's texture. Preheat your oven to 350°F (175°C) and place the chicken and veggies in a baking dish. Cover it with foil to keep moisture in. Heat for about 15-20 minutes or until warm. You can also use the microwave if you're in a hurry. But be careful! It can make the chicken rubbery. Heat it in short bursts, stirring in between. This way, you get a more even heat. Enjoy your Hawaiian chicken sheet pan meal! To marinate chicken, mix soy sauce, honey, sesame oil, garlic, and ginger. Place chicken thighs in a bag and pour the marinade over them. Seal the bag and let it sit for at least 20 minutes. For more flavor, you can marinate for up to 2 hours in the fridge. This helps the chicken soak up all the tasty flavors. Yes, you can use frozen chicken thighs. Just be sure to thaw them completely before marinating. You can do this in the fridge overnight or in cold water for a quicker option. Once thawed, follow the marination steps as usual. This keeps your meal easy and stress-free. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut into the chicken. The meat should be white and juices should run clear. This dish goes well with rice or quinoa. You can also serve it with a simple green salad or steamed broccoli. Grilled corn on the cob adds a nice touch, too. These sides balance the sweet and savory flavors of the chicken. Yes, you can prepare this dish ahead of time. Marinate the chicken and veggies and store them in the fridge for up to 2 hours. You can also cook it and store leftovers in the fridge for 3-4 days. Just reheat before serving. This makes meal prep easy and quick for busy days! This blog shared a tasty recipe for Hawaiian chicken on a sheet pan. We covered ingredients like chicken, sweet peppers, and pineapple. I detailed step-by-step instructions to make it easy for you. Don't forget the tips for marinating and baking to get the best flavor. Try different veggies or proteins to suit your taste. Store your leftovers properly for later. Enjoy cooking this meal and share it with loved ones! Your kitchen will smell great and it will taste even better.$

Savor the flavors of the tropics with this Hawaiian Chicken Sheet Pan Delight! This easy recipe features tender chicken thighs, sweet baby peppers, juicy pineapple, and aromatic garlic, all baked to perfection. In just one pan, you'll whip up a delicious meal that's sure to impress. Click through for the full recipe and bring a taste of Hawaii to your dinner table tonight! #HawaiianChicken #SheetPanRecipes #EasyDinner #TropicalFlavors

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Ingredients

4 boneless, skinless chicken thighs

2 cups sweet baby peppers, halved

1 cup pineapple chunks (fresh or canned)

1 red onion, cut into wedges

3 cloves garlic, minced

4 tablespoons low-sodium soy sauce

2 tablespoons honey

1 tablespoon sesame oil

1 teaspoon fresh ginger, grated

Salt and pepper to taste

1 tablespoon sesame seeds (for garnish)

Fresh cilantro (for garnish)

Instructions

Preheat the oven: Preheat your oven to 400°F (200°C).

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

Marinate the chicken: Place the chicken thighs in a resealable plastic bag or bowl and pour the marinade over them. Seal or cover and let marinate for at least 20 minutes (or up to 2 hours in the fridge for more flavor).

Prepare the sheet pan: Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

Arrange the veggies and chicken: On the prepared sheet pan, spread out the marinated chicken thighs. Surround them with baby peppers, pineapple chunks, and red onion wedges.

Season: Sprinkle salt and pepper over the veggies and chicken, adjusting to your taste.

Bake: Place the sheet pan in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and has an internal temperature of 165°F (74°C).

Broil for a finish: For a caramelized finish, broil for an additional 3-5 minutes to get a nice golden color on the chicken and veggies.

Garnish: Remove from the oven, sprinkle with sesame seeds and fresh cilantro before serving.

Prep Time, Total Time, Servings: 20 mins | 50 mins | Serves 4