Description
Experience a burst of tropical flavors with this Hawaiian Chicken Sheet Pan Meal, featuring juicy chicken thighs, sweet pineapple, and vibrant bell peppers. This one-pan wonder is not only easy to prepare but also perfect for weeknight dinners or festive gatherings. Picture your family savoring every bite while enjoying the delightful aroma wafting through the kitchen. Quick cleanup and delicious flavors make this dish a must-try for any occasion!
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup fresh pineapple chunks
- 1 cup mixed bell peppers (red, yellow, green), chopped
- 1 medium red onion, sliced thick
- 2 tbsp olive oil
- 1 tsp garlic powder
- 3 tbsp low-sodium soy sauce
- 2 tbsp brown sugar
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a bowl, whisk together soy sauce, brown sugar, olive oil, garlic powder, and lime juice.
- Marinate the chicken thighs in half of the marinade for at least 30 minutes.
- Toss chopped bell peppers and red onion on the baking sheet with remaining marinade until well coated.
- Nestle marinated chicken thighs into the vegetable mix on the baking sheet.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 410
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg