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For this Hawaiian Chicken Sheet Pan, gather these ingredients: - 4 bone-in, skin-on chicken thighs - 1 cup fresh pineapple, diced into bite-sized pieces - 1 red bell pepper, sliced into strips - 1 yellow bell pepper, sliced into strips - 1 large red onion, cut into wedges - 3 cloves garlic, finely minced - 1 tablespoon olive oil - 1 tablespoon soy sauce (low-sodium preferred) - 1 tablespoon honey - 1 teaspoon fresh ginger, freshly grated - 1 teaspoon sesame oil - Salt and freshly ground black pepper, to taste - 2 green onions, finely chopped (for garnish) - 1 tablespoon sesame seeds (for garnish) When cooking, I always look for the best products. Here are some I recommend: - Use high-quality chicken from a trusted source. - Choose ripe, fresh pineapple for the best flavor. - Look for organic bell peppers when possible. - Select low-sodium soy sauce to control salt taste. - Find unrefined honey for natural sweetness. Using fresh ingredients makes a big difference. Fresh chicken tastes better and cooks evenly. Fresh fruits and veggies add vibrant colors and flavors. When you choose fresh, you also get more nutrients. This dish shines with the right ingredients, so always go for quality. Fresh ingredients help create a meal that you and your loved ones will enjoy. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This ensures your oven is ready when you finish prepping. In a large bowl, whisk together olive oil, soy sauce, honey, minced garlic, grated ginger, and sesame oil. Mix until smooth. This marinade adds lots of flavor to the chicken. Next, add your chicken thighs to the bowl. Make sure they are fully coated in that tasty marinade. Cover the bowl and let it sit for 15-20 minutes. This marinating time is key for juicy, flavorful chicken. While the chicken soaks up the marinade, prepare your sheet pan. Line it with parchment paper for easy cleanup later. On the pan, spread out diced pineapple, sliced red and yellow bell peppers, and onion wedges. Season with salt and pepper, then toss everything together gently. Once your chicken is well marinated, place it on top of the vegetables and pineapple, skin side up. This helps the skin get crispy while baking. Now, slide the sheet pan into the preheated oven and bake for 25-30 minutes. Check the chicken's internal temperature with a meat thermometer; it should reach 165°F (74°C). The skin should look golden and crispy. If you want an extra crunch, switch your oven to broil for 2-3 minutes. Keep a close watch so it doesn’t burn. After baking, take the pan out of the oven and let it rest for a few minutes. This resting time allows the juices to settle in the chicken, making it moist. While it rests, sprinkle the dish with chopped green onions and sesame seeds. This adds color and a burst of flavor to your meal. Enjoy your Hawaiian Chicken Sheet Pan with fluffy white rice or steamed jasmine rice for a delightful meal that’s simple and full of flavor. To get the best flavor, marinate your chicken thighs well. I recommend at least 15-20 minutes. This lets the garlic, ginger, and soy sauce soak in. For a deeper taste, try marinating overnight in the fridge. Just remember to cover the bowl. This keeps the chicken juicy and full of flavor. Crispy skin makes a big difference! To get it right, place the chicken skin side up on the pan. Bake at 400°F for 25-30 minutes. If you want it extra crispy, switch to broil for 2-3 minutes. Keep an eye on it! The skin should turn a nice golden brown. Serve your Hawaiian Chicken directly from the sheet pan. It looks great and is easy for everyone. For a fuller meal, pair it with fluffy rice. You can also add a simple green salad for freshness. Garnish with green onions and sesame seeds for a pop of color and crunch. Enjoy the fun, vibrant flavors! Pro Tips Marinate Longer for More Flavor: If time allows, marinate the chicken for up to 2 hours in the refrigerator. This enhances the flavor and tenderness of the meat. Use Fresh Ingredients: Fresh garlic, ginger, and pineapple will elevate the dish with vibrant flavors, making it taste restaurant-quality. Experiment with Vegetables: Feel free to add other colorful vegetables like zucchini or snap peas for added nutrition and a variety of textures. Keep an Eye on the Broil: When broiling, stay close to the oven to ensure the skin gets crispy without burning. It only takes a minute or two! {{image_4}} You can switch up the veggies in this dish. Try using zucchini or broccoli for a change. Carrots add a nice crunch and sweetness, too. Feel free to mix in some snap peas or baby corn for a colorful twist. The best part? You can use whatever you have in your fridge! While I love using bone-in, skin-on chicken thighs, you can use other cuts. Boneless chicken thighs will cook faster and still taste great. Chicken breasts are also an option, but they may dry out quicker. Just keep an eye on the cooking time to ensure everything stays juicy and tender. Want to change the flavor a bit? Add some spice! A sprinkle of red pepper flakes brings heat that pairs well with the sweet pineapple. You can replace honey with brown sugar for a deeper sweetness. If you love a tangy kick, add lime juice or vinegar to the marinade. These small tweaks can make a big difference! You can store your Hawaiian chicken in the fridge. First, let it cool to room temperature. Then, place it in an airtight container. It will stay fresh for up to four days. If you want to keep it longer, freezing is a great option. For freezing, wrap the chicken and veggies tightly in plastic wrap. Then, place them in a freezer-safe bag. This helps avoid freezer burn. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. To reheat, place the chicken and vegetables in an oven-safe dish. Preheat your oven to 350°F (175°C). Cover the dish with foil to keep moisture in. Heat for about 20-25 minutes or until it's warm all the way through. You can also use a microwave, but the oven gives better texture. You can check if the chicken is done by using a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C). You can also look for a golden brown color on the skin. If the juices run clear when you cut into it, that means it is cooked. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Just reduce the baking time to about 20-25 minutes. Make sure they also reach 165°F (74°C) for safety. Hawaiian Chicken Sheet Pan pairs well with many sides. Here are some great options: - Fluffy white rice - Steamed jasmine rice - Quinoa for a healthy twist - A simple green salad - Grilled corn on the cob These sides will balance the sweet and savory flavors of the chicken and veggies. Enjoy! We covered the key steps to make a great Hawaiian Chicken Sheet Pan meal. Fresh ingredients are vital for flavor. Knowing how to prepare and cook makes a real difference. I shared tips for marinating and tricks for crispy skin. Plus, I showed how to make it your own with variations. Don't forget the right storage methods for leftovers. Enjoy this dish with your favorites. With practice, you’ll impress everyone at your table.

Hawaiian Chicken Delight Sheet Pan

A delicious and colorful sheet pan meal featuring marinated chicken thighs, fresh pineapple, and vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Hawaiian
Servings 4

Ingredients
  

  • 4 thighs bone-in, skin-on chicken
  • 1 cup fresh pineapple, diced into bite-sized pieces
  • 1 each red bell pepper, sliced into strips
  • 1 each yellow bell pepper, sliced into strips
  • 1 large red onion, cut into wedges
  • 3 cloves garlic, finely minced
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce (low-sodium preferred)
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger, freshly grated
  • 1 teaspoon sesame oil
  • to taste salt and freshly ground black pepper
  • 2 each green onions, finely chopped (for garnish)
  • 1 tablespoon sesame seeds (for garnish)

Instructions
 

  • Begin by preheating your oven to 400°F (200°C) so it reaches the perfect temperature while you prepare the dish.
  • In a large mixing bowl, whisk together the olive oil, soy sauce, honey, minced garlic, grated ginger, and sesame oil. Stir until all ingredients are well blended, creating a flavorful marinade.
  • Add the chicken thighs into the mixing bowl, ensuring they are thoroughly coated in the marinade. Cover the bowl and allow the chicken to marinate for 15-20 minutes.
  • While the chicken is marinating, take a large sheet pan and line it with parchment paper.
  • On the prepared sheet pan, spread out the diced pineapple, sliced red and yellow bell peppers, and red onion wedges. Season them with a pinch of salt and freshly ground black pepper, then toss gently to combine the flavors.
  • Carefully place the marinated chicken thighs on top of the arranged vegetables and pineapple in the sheet pan, skin side facing up.
  • Transfer the sheet pan to the preheated oven, and bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.
  • For an extra crunchy texture, switch the oven to broil for an additional 2-3 minutes, keeping a close eye on it to prevent burning.
  • After baking, remove the sheet pan from the oven and let it rest for a few minutes to allow the juices to redistribute within the chicken.
  • Before serving, generously sprinkle the dish with chopped green onions and sesame seeds for a burst of color and flavor.

Notes

Serve directly from the sheet pan for a rustic feel or plate individually with rice.
Keyword chicken, easy dinner, Hawaiian, pineapple, sheet pan