Description
This Hawaiian Chicken Sheet Pan recipe combines juicy, marinated chicken thighs with vibrant bell peppers and red onions, all baked to perfection for an easy and flavorful meal. The sweet and tangy marinade made from pineapple juice, soy sauce, and brown sugar infuses the chicken with tropical notes, making this dish a delightful weeknight dinner or casual weekend treat.
Ingredients
Scale
Chicken and Marinade
- 4 pieces chicken thighs (bone-in, skin-on) (About 1.5 lbs total)
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
Vegetables and Garnishes
- 1 tablespoon olive oil
- 1 piece red bell pepper (sliced)
- 1 piece yellow bell pepper (sliced)
- 1 medium red onion (sliced)
- Salt (to taste)
- Pepper (to taste)
- 1/4 cup fresh pineapple (cubed) (Optional for garnish)
- Green onions (sliced) (Optional for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for roasting the chicken and vegetables evenly.
- Prepare Marinade: In a large mixing bowl, whisk together soy sauce, pineapple juice, brown sugar, apple cider vinegar, minced garlic, and grated ginger until the brown sugar dissolves and ingredients are well combined, creating a flavorful marinade.
- Marinate Chicken: Add the chicken thighs to the marinade, making sure each piece is thoroughly coated. Let the chicken marinate for at least 10 minutes to absorb the flavors.
- Prepare Vegetables: On a large baking sheet, spread out the sliced red and yellow bell peppers along with the sliced red onion. Drizzle with olive oil and season with salt and pepper, then toss gently to coat all the vegetables evenly.
- Arrange Chicken: Place the marinated chicken thighs skin side up on top of the bed of vegetables, allowing the marinade to drip onto them during cooking.
- Bake: Put the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through, golden brown, and reaches an internal temperature of 165°F (75°C).
- Add Pineapple (Optional): During the last 5 minutes of baking, sprinkle fresh pineapple cubes over the chicken to add a sweet, juicy burst of flavor.
- Rest and Garnish: Remove the tray from the oven and let the chicken rest for a few minutes to retain juices. Garnish with sliced green onions before serving for a fresh, vibrant finish.
Notes
- You can use boneless chicken thighs if preferred, but adjust cooking time accordingly as boneless meat cooks faster.
- For a spicier variation, add chili flakes or fresh chopped chili to the marinade.
- If you don’t have pineapple juice, orange juice or apple juice can be a substitute but will slightly change the flavor profile.
- Use a meat thermometer to ensure chicken is cooked but still juicy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: Hawaiian chicken, sheet pan dinner, baked chicken thighs, pineapple chicken, easy dinner, one-pan meal
