Tropical Sheet Pan Hawaiian Chicken

$- 4 boneless, skinless chicken thighs - 1 can (20 oz) pineapple chunks, drained (reserve juice) - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 red onion, sliced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons soy sauce - 2 tablespoons olive oil - 1 tablespoon honey - 1 teaspoon sesame oil - Salt and pepper to taste - Chopped green onions and sesame seeds for garnish For this recipe, you need: - 4 chicken thighs (about 1.5 pounds) - 1 can of pineapple (20 oz) - 1 red bell pepper - 1 green bell pepper - 1 red onion - 3 cloves of garlic - 1 tablespoon of ginger - 2 tablespoons soy sauce - 2 tablespoons olive oil - 1 tablespoon honey - 1 teaspoon sesame oil - Salt and pepper to taste Preparation methods include: - Slice the bell peppers and onion. - Mince the garlic. - Grate the ginger. If you want to switch things up, consider these options: - Use chicken breasts instead of thighs for a leaner choice. - Try firm tofu or shrimp for a different protein. - Use seasonal veggies like zucchini or snap peas for fresh flavor. - Swap pineapple for mango for a unique twist. {{ingredient_image_1}} Preheating the oven First, set your oven to 425°F (220°C). This high heat helps the chicken cook quickly and stay juicy. Marinating process In a bowl, mix the reserved pineapple juice, soy sauce, olive oil, honey, minced garlic, grated ginger, sesame oil, salt, and pepper. This marinade adds great flavor. Place the chicken thighs in a zip-top bag and pour half of the marinade over them. Seal the bag tight. Let it marinate in the fridge for at least 30 minutes. If you have time, two hours will give even more taste. Combining ingredients in a bowl In another large bowl, add the sliced red and green bell peppers, red onion, and pineapple chunks. Pour the rest of the marinade over the veggies and fruit. Tossing methods for even coating Use your hands or a spoon to toss everything well. This step ensures every piece is covered in the tasty marinade. Arranging ingredients on the sheet pan Now, take the marinated chicken from the bag and place it in the middle of the sheet pan. Arrange the vegetable and pineapple mix around the chicken. Cooking times and temperatures Bake everything in the oven for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C). Optional broiling steps for caramelization For a crispy finish, broil the dish for an extra 2-3 minutes. This step adds a nice char to the chicken and veggies, making them even more delicious. For great flavor, marinate the chicken for 30 minutes to 2 hours. This time helps the chicken soak in all the tasty juices. If you marinate too long, the chicken can become mushy. A good rule is to stick to the 2-hour mark. Always keep the chicken in the fridge while it marinates. To know when your chicken is done, check its internal temperature. It should reach 165°F (75°C). You can use a meat thermometer for accuracy. If you don’t have one, look for clear juices when you cut into the chicken. If the juices run clear, it’s ready! Also, the meat should be firm and no longer pink. For a fun presentation, serve the chicken right from the sheet pan. This brings a family-style feel to your meal. You can also plate the chicken over rice for a nice touch. Drizzle some extra marinade on top for flavor. Finally, sprinkle chopped green onions and sesame seeds to add color and texture to your dish. Pro Tips Marinate for Maximum Flavor: Letting the chicken marinate for at least 2 hours (or overnight) enhances the flavor and tenderness of the meat. Use Fresh Ingredients: Fresh garlic and ginger can significantly elevate the dish's flavor profile compared to dried versions. Customize Your Veggies: Feel free to add other colorful vegetables like zucchini or snap peas for added texture and nutrition. Perfectly Cooked Chicken: Ensure your chicken reaches an internal temperature of 165°F (75°C) for safe consumption and optimal juiciness. {{image_2}} You can easily switch out the protein in this dish. If you want a plant-based option, try tofu. Tofu soaks up the marinade well, giving you great flavor. If you prefer seafood, shrimp works nicely too. Just remember, shrimp cooks faster than chicken. For veggies, use what’s in season. Zucchini, asparagus, or broccoli can add a fun twist to this recipe. To boost the flavor, add some spices or herbs. A pinch of red pepper flakes can add heat. Fresh cilantro or basil can also enhance the dish. You can try different sauces too. For a kick, use teriyaki or sweet chili sauce. If you want a tangy flavor, a splash of lime juice can work wonders. This meal pairs well with rice, salad, or grains. Serve it over fluffy jasmine rice for a tasty combo. You can also try it with quinoa for a healthy twist. If you have leftovers, get creative! Shred the chicken and use it in tacos or wraps. You can also toss it in a salad for a quick lunch. Store any leftover Hawaiian chicken in an airtight container. This keeps it fresh and tasty. You can keep it in the fridge for up to four days. Always let it cool before sealing. This helps prevent moisture buildup. To freeze, place the chicken and veggies in a freezer-safe bag. Remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat in the oven at 350°F (175°C) until hot. This recipe is great for meal prep. You can make a double batch and store it. Divide into portions for easy lunches or dinners. Cook once and enjoy multiple meals! It saves time and keeps you on track with healthy eating. Yes, you can use chicken breasts. However, chicken thighs have more fat, which gives them a juicier flavor. Thighs also stay tender when cooked. Breasts can dry out if overcooked. If you prefer breasts, check the cooking time closely. The ideal marinating time is 30 minutes to 2 hours. This helps the chicken soak in the flavors. If you are short on time, even 30 minutes will add a nice taste. For the best results, aim for 1 to 2 hours. You can serve Hawaiian chicken with many sides. Here are some great options: - Steamed rice or jasmine rice - Quinoa for a healthy choice - A fresh green salad - Grilled vegetables for extra flavor - Coconut rice for a tropical twist These sides complement the sweet and savory chicken well. In this post, I covered key ingredients for Hawaiian chicken, preparation steps, and helpful tips. You learned how to effectively marinate and cook chicken thighs, as well as alternative ingredients to try. Remember, the right preparation and serving can elevate your dish. Feel free to experiment with flavors and sides that suit your taste. Enjoy creating your own delicious version of this meal!$

Tropical Sheet Pan Hawaiian Chicken

A delicious and vibrant sheet pan meal featuring marinated chicken thighs, pineapple, and colorful bell peppers.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Hawaiian

Servings 4

Calories 350 kcal

Ingredients

4 thighs boneless, skinless chicken
1 can pineapple chunks, drained (reserve juice)
1 each red bell pepper, sliced
1 each green bell pepper, sliced
1 each red onion, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon sesame oil
to taste salt and pepper
for garnish chopped green onions and sesame seeds

Instructions

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
In a medium bowl, whisk together the reserved pineapple juice, soy sauce, olive oil, honey, minced garlic, grated ginger, sesame oil, salt, and pepper until well combined.
Place the chicken thighs in a large zip-top bag or a shallow dish and pour half of the marinade over the chicken. Seal the bag (or cover the dish) and marinate in the refrigerator for at least 30 minutes, up to 2 hours for more flavor.
In a large bowl, combine the sliced red and green bell peppers, red onion, and pineapple chunks. Add the remaining marinade and toss to coat the vegetables and pineapple.
Remove the chicken from the marinade and place it in the center of the prepared sheet pan. Arrange the vegetable and pineapple mixture around the chicken.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F/75°C) and caramelized.
For an extra touch, you can broil for an additional 2-3 minutes to get a nice char on the chicken and veggies.
Once done, remove from the oven and let it rest for a few minutes. Garnish with chopped green onions and sesame seeds before serving.

Notes

Serve the Hawaiian chicken and vegetables directly from the sheet pan for a family-style meal, or plate individually over a bed of rice. Drizzle with extra marinade if desired and sprinkle with fresh herbs for added color.

Keyword Chicken, easy meal, Hawaiian, pineapple, sheet pan