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- 4 boneless, skinless chicken thighs - 1 cup pineapple chunks (fresh or canned, in juice) - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 medium red onion, sliced - 3 cloves of garlic, minced - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame oil - 1 teaspoon crushed red pepper flakes (optional) - Salt and pepper to taste - 2 green onions, chopped (for garnish) - 1 tablespoon sesame seeds (for garnish) To create a delicious Sheet Pan Hawaiian Chicken, you need fresh, vibrant ingredients. The chicken thighs are the star here. They stay juicy and tender while roasting. Pineapple brings a sweet twist, balancing the savory notes. The bell peppers and onion add color and crunch. The marinade is key to flavor. Garlic and ginger give a warm depth. Soy sauce adds umami, while honey sweetens the mix. Sesame oil adds a nutty finish. If you want a kick, use crushed red pepper flakes. For garnish, the green onions and sesame seeds add a lovely touch. Season with salt and pepper to taste. These ingredients together create a delightful taste of Hawaii. For the full recipe, check out the details provided above. - Preheat the oven to 400°F (200°C). - Line a large sheet pan with parchment paper for easy cleanup. - In a large bowl, mix together the marinade ingredients: soy sauce, honey, garlic, ginger, sesame oil, and crushed red pepper flakes. - Place the chicken thighs in the bowl and coat them well in the marinade. Cover the bowl with plastic wrap and let it sit for at least 30 minutes. If you have time, marinate it longer in the fridge. - While the chicken marinates, chop your vegetables into bite-sized pieces. - After marinating, place the chicken in the center of the lined sheet pan. Surround it with the sliced red and green peppers, red onion, and pineapple chunks. - Drizzle any leftover marinade over the chicken and veggies. Season everything with salt and pepper to taste. - Roast the pan in the preheated oven for 25 to 30 minutes. Ensure the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender. - Toss the chicken and veggies halfway through cooking for even flavor and cooking. This straightforward method makes a delicious meal that shines with tropical flavor. Check out the Full Recipe for more details! To enjoy the best chicken, make sure it reaches the right temperature. Use a meat thermometer. The chicken should hit 165°F (75°C) at the thickest part. This step ensures it is fully cooked and safe to eat. After cooking, let the chicken rest for a few minutes. This helps the juices spread, making it tender and juicy. Want to spice things up? You can add more crushed red pepper flakes for heat. If you like sweet flavors, try adding a bit more honey. You can mix in fresh herbs too. Basil or cilantro can add a fun twist. For a tangy kick, a splash of lime juice can work wonders. Experiment with these flavors to suit your taste! For a fun look, serve the meal right from the sheet pan. It feels casual and inviting. You can also transfer it to a platter for a more formal touch. Pair your chicken with sides like jasmine rice or quinoa. These add texture and flavor to each bite. Enjoy the colorful mix of chicken and veggies for a feast for the eyes! {{image_2}} You can change up the veggies in this dish. Try using broccoli, snap peas, or zucchini. These add color and crunch. Seasonal veggies work great too. For spring, use asparagus or peas. In fall, swap in carrots or squash. You can use different types of chicken for this meal. Chicken breasts are a leaner choice. They cook faster than thighs. For non-chicken eaters, try tofu or tempeh. Both soak up flavors well. Shrimp is another tasty option; just adjust the cooking time. Adjust the sweetness to fit your taste. Add more honey for a sweeter dish. If you like tang, add lemon or lime juice. Fresh herbs like cilantro or basil can brighten the meal. These tweaks make the dish fun and fresh. For the Full Recipe, be sure to check the instructions and enjoy your cooking! To keep your leftovers fresh, store them in airtight containers. Use glass or plastic containers with tight lids. This helps prevent spills and keeps food safe. You can refrigerate leftovers for up to four days. When you want to eat them again, simply reheat in the oven or microwave. You can freeze cooked chicken and veggies if you want to save some for later. Allow the food to cool completely before placing it in freezer bags. Try to remove as much air as possible from the bags. This helps avoid freezer burn. When you're ready to eat, thaw the meal overnight in the fridge. Reheat it in the oven or microwave until hot. Stored food has a shelf life. Cooked chicken and veggies last about three to four days in the fridge. If you freeze them, they can last up to six months. Always check for signs of spoilage. Look for changes in color or smell. If something seems off, it's best to throw it away. Keep safety first to enjoy your meals! Yes, you can use chicken breasts. They have less fat than thighs. This change makes the dish lighter. Cooking times differ, though. Breasts cook faster, around 20-25 minutes. Use a meat thermometer to check the internal temp. It should reach 165°F (75°C). Thighs are juicier and richer in taste. They add more flavor to the dish. You have many tasty options! Here are some ideas: - Steamed jasmine rice - Quinoa for a nutty flavor - A fresh garden salad - Roasted sweet potatoes - Grilled corn on the cob Each side pairs well with the sweet and savory flavors. Mix and match to create a balanced meal. Marinating takes at least 30 minutes. For best results, marinate for 1-2 hours. This time allows the chicken to absorb flavors. You can even marinate overnight in the fridge. Just remember to cover it well. Use a bowl or a resealable bag for easy cleanup. Yes, you can prep this dish in advance! Marinate the chicken, then store it in the fridge. You can also chop the veggies ahead. Keep them in an airtight container. For a quick meal, roast everything the next day. Reheat leftovers in the oven or microwave. Enjoy the same fresh taste again. For the complete recipe, check out the Full Recipe section. This blog post covered how to prepare delicious Sheet Pan Hawaiian Chicken. We looked at the main ingredients like chicken, pineapple, and peppers, as well as the crucial marinade that brings flavor. I shared helpful tips for cooking and garnishing, plus variations and storage ideas for your leftovers. Remember, you can make this dish your own. Feel free to swap proteins and veggies or change up flavors. Enjoy your cooking!

Sheet Pan Hawaiian Chicken

Get ready for a tropical treat with my Sheet Pan Hawaiian Chicken! This flavorful one-pan meal features juicy chicken thighs, sweet pineapple, and colorful veggies, all marinated to perfection. In just a few simple steps, you can create a delicious dinner that's sure to impress. Discover how to elevate your meals with this easy recipe. Click through to explore the full recipe and bring a taste of Hawaii to your kitchen!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup pineapple chunks (fresh or canned, in juice)

1 red bell pepper, sliced

1 green bell pepper, sliced

1 medium red onion, sliced

3 cloves of garlic, minced

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

1 teaspoon crushed red pepper flakes (optional)

Salt and pepper to taste

2 green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easier cleanup.

    In a large mixing bowl, combine the soy sauce, honey, minced garlic, grated ginger, sesame oil, and crushed red pepper flakes. Mix until well combined.

      Add in the chicken thighs, coating them thoroughly in the marinade. Cover with plastic wrap and allow to marinate for at least 30 minutes—in the refrigerator if longer.

        While the chicken is marinating, chop your vegetables.

          Once marinated, arrange the chicken thighs in the center of the lined sheet pan. Surround with the sliced peppers, red onion, and pineapple chunks.

            Drizzle any remaining marinade over the veggies and chicken. Season with salt and pepper to taste.

              Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

                Toss everything a couple of times halfway through cooking for even cooking and flavor distribution.

                  Once done, remove from the oven and let it rest for a few minutes.

                    Garnish with chopped green onions and sesame seeds before serving.

                      Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                        - Presentation Tips: Serve directly from the sheet pan for a rustic look, or transfer to a large serving platter. Pair with steamed jasmine rice or quinoa for a complete meal. Enjoy your tropical feast!