Whole30 Hawaiian Chicken Sheet Pan

$To make the Whole30 Hawaiian Chicken Sheet Pan, you'll need these fresh and vibrant ingredients: - 4 boneless, skinless chicken thighs - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - 2 cups fresh pineapple chunks - 3 tablespoons coconut aminos - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 inch fresh ginger, minced - 1 teaspoon ground turmeric - 1 teaspoon red pepper flakes (optional for heat) - Salt and pepper to taste - Fresh cilantro for garnish These ingredients create a colorful and tasty dish. The chicken thighs give a rich flavor. The bell peppers add crunch. Pineapple brings a sweet twist. Together, they create a perfect balance. The coconut aminos add depth without soy. Garlic and ginger elevate the taste. Turmeric gives a warm color and health benefits. Red pepper flakes can spice it up if you like heat. Fresh cilantro brightens the dish, making it visually appealing. Each bite will take you to the islands. Enjoy gathering these ingredients for your meal! {{ingredient_image_1}} 1. Preheat your oven to 425°F (220°C). This step is key for a crispy finish. 2. Line a large baking sheet with parchment paper. This makes cleanup easy and quick. 3. In a mixing bowl, combine the coconut aminos, olive oil, minced garlic, minced ginger, ground turmeric, and red pepper flakes. Add a pinch of salt and pepper. Whisk well until mixed. 4. Add the chicken thighs to the marinade. Let them sit for at least 10 minutes. This helps the flavors soak in. 1. On the prepared baking sheet, arrange the sliced red bell pepper, yellow bell pepper, red onion, and pineapple chunks. This creates a colorful base for your dish. 2. Place the marinated chicken thighs on top of the vegetables and pineapple. Drizzle any remaining marinade over everything. This adds extra flavor. 1. Bake the sheet pan in the preheated oven for 25-30 minutes. Check for doneness. The chicken should reach an internal temperature of 165°F (75°C) and be no longer pink. 2. Once cooked, remove the pan from the oven. Let it rest for about 5 minutes. This helps the juices stay in the chicken. 3. Garnish with fresh cilantro before serving. This adds a nice touch and bright flavor. To keep the chicken juicy, marinate it for at least 10 minutes. This helps the chicken soak up the flavors. For extra moisture, consider using thighs instead of breasts. They have more fat, which adds flavor and keeps them tender. You can mix up the marinade flavor to suit your taste. Try adding lime juice for a zesty kick. Or, use a splash of pineapple juice for more sweetness. You can also swap garlic for shallots for a milder taste. Feel free to adjust the spices too. If you like heat, add more red pepper flakes. If you prefer less spice, skip them. Pair this dish with simple sides. Steamed broccoli or cauliflower rice work well. They balance the sweet flavors of the chicken and pineapple. For a fresh touch, serve a green salad on the side. It adds crunch and color. To make your dish look appealing, use a large platter. Spread the chicken and veggies evenly for a nice display. Garnish with fresh cilantro for a pop of green. This makes the dish look vibrant and fresh. Pro Tips Marinate Longer for Flavor: If time allows, marinate the chicken thighs for 30 minutes or even overnight in the refrigerator. This will enhance the flavor and tenderness of the chicken. Use Fresh Pineapple: For the best flavor, opt for fresh pineapple instead of canned. The sweetness and acidity of fresh pineapple will elevate the dish. Customize Your Veggies: Feel free to swap in your favorite vegetables such as zucchini or snap peas. This recipe is versatile, and using seasonal veggies can add variety. Check Chicken Temperature: Always use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (75°C) to ensure it is safe to eat. {{image_2}} You can change the protein in this dish. Swap chicken for shrimp or pork. They both cook well and taste great with the sauce. You can also switch up the veggies and fruits. Use zucchini, broccoli, or mango instead of bell peppers and pineapple. Each swap brings its own flavor and keeps the dish fresh. Add more spices or herbs for extra flavor. Try fresh basil or cilantro for a pop of freshness. You can also use thyme or oregano for a different twist. If you like heat, add more red pepper flakes. For a milder taste, leave them out. You can also try a dash of hot sauce. Adjusting these flavors makes the meal your own. To store leftovers, let the dish cool first. Place the chicken and veggies in a container. Use airtight containers for best results. Make sure to keep it in the fridge. This meal stays fresh for up to three days. When you’re ready to eat, just reheat it on the stove or in the microwave. To freeze this meal, let it cool completely. Place the chicken and veggies in a freezer-safe bag. Squeeze out extra air before sealing. This dish can stay in the freezer for about three months. When you're ready to enjoy it again, thaw it in the fridge overnight. Reheat in the oven or microwave until hot. Yes, this recipe is Whole30 compliant. It uses fresh ingredients and avoids added sugars, dairy, and grains. The coconut aminos replace soy sauce, giving you that umami flavor without breaking the rules. Absolutely! Feel free to swap in your favorite veggies. Zucchini, carrots, or snap peas work well. Just keep the cooking time in mind, as some vegetables may need longer to cook. For thicker chicken pieces, increase the cooking time by 5 to 10 minutes. Always check the chicken's internal temperature. It should reach 165°F (75°C) to ensure it’s safe to eat. Yes, you can prepare this dish ahead of time. Marinate the chicken and chop the vegetables the night before. Store them in the fridge. When you're ready, just bake them! You now have a great recipe for sheet pan chicken with vibrant veggies and tasty fruit. From marinating the chicken to baking it, each step adds unique flavor. Remember, you can swap ingredients and customize flavors to suit your taste. Don’t forget to store leftovers properly to enjoy them later. This dish is not only healthy but fun to make, with endless options. Enjoy cooking and impress your friends with this colorful meal!$

Whole30 Hawaiian Chicken Sheet Pan

A delicious and colorful sheet pan meal featuring marinated chicken thighs, bell peppers, onion, and fresh pineapple, perfect for a Whole30 diet.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Hawaiian

Servings 4

Calories 350 kcal

Ingredients

4 thighs boneless, skinless chicken
1 piece red bell pepper, sliced
1 piece yellow bell pepper, sliced
1 piece red onion, sliced
2 cups fresh pineapple chunks
3 tablespoons coconut aminos
1 tablespoon olive oil
2 cloves garlic, minced
1 inch fresh ginger, minced
1 teaspoon ground turmeric
1 teaspoon red pepper flakes (optional for heat)
to taste salt and pepper
for garnish fresh cilantro

Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
In a mixing bowl, combine the coconut aminos, olive oil, minced garlic, minced ginger, ground turmeric, red pepper flakes (if using), and a pinch of salt and pepper. Whisk together until well blended.
Add the chicken thighs to the marinade and let them sit for at least 10 minutes while you prepare the vegetables.
On the prepared baking sheet, arrange the sliced bell peppers, red onion, and pineapple chunks, creating a colorful base.
Place the marinated chicken thighs on top of the vegetables and pineapple. Drizzle any remaining marinade over the chicken and veggies.
Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and no longer pink in the center (internal temperature should be 165°F or 75°C).
Once cooked, remove from the oven and let it rest for 5 minutes.
Garnish with fresh cilantro before serving.

Notes

For extra heat, add red pepper flakes to the marinade.

Keyword Chicken, Hawaiian, healthy, sheet pan, Whole30