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- 4 boneless, skinless chicken thighs - 2 cups sweet baby peppers, halved - 1 cup pineapple chunks (fresh or canned) - 1 red onion, cut into wedges - 3 cloves garlic, minced - 4 tablespoons low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 teaspoon fresh ginger, grated - Salt and pepper to taste - 1 tablespoon sesame seeds (for garnish) - Fresh cilantro, chopped (for garnish) Hawaiian Chicken Sheet Pan is bright and full of flavor. The main ingredients start with chicken thighs. They are juicy and tender. Sweet baby peppers add a pop of color and taste. Pineapple chunks bring a sweet touch, while red onion gives a nice bite. Next, the marinade makes this dish shine. You need garlic for depth, soy sauce for saltiness, and honey for sweetness. Sesame oil adds a nutty flavor. Fresh ginger gives a zing that lifts the dish. These flavors blend well together. For garnishing, you can use salt and pepper to taste. Sesame seeds add crunch, and fresh cilantro brightens the dish. This mix of ingredients makes your meal both tasty and beautiful. - Preheat the oven to 400°F (200°C). This helps cook the chicken just right. - Create the marinade by mixing soy sauce, honey, sesame oil, garlic, and ginger in a medium bowl. Whisk them until smooth and well blended. - Marinate chicken thighs in the mixture for at least 20 minutes, or up to 2 hours. This lets the flavors soak in and makes the chicken tasty. - Prepare the baking sheet by lining it with parchment paper or aluminum foil. This makes cleanup easy. - Arrange the chicken thighs in the center of the sheet pan. Add the halved baby peppers, pineapple chunks, and red onion wedges around the chicken. This creates a colorful and inviting dish. - Season to taste with salt and pepper. Adjust the seasoning to fit your flavor preference. - Bake in the oven for about 25 to 30 minutes. Make sure the chicken reaches an internal temperature of 165°F (74°C) to ensure it is cooked properly. - Broil for 3 to 5 minutes for extra caramelization. This gives the chicken and veggies a nice golden color. - Garnish with sesame seeds and chopped cilantro before serving. This adds a fresh look and a burst of flavor. To make your Hawaiian Chicken full of flavor, marinate it well. I recommend marinating for at least 20 minutes. For even better taste, let it sit for up to 2 hours in the fridge. This helps the chicken soak up the tasty marinade. To keep the chicken juicy, ensure it is coated evenly. A good marinade prevents drying out during cooking. Always check the chicken's internal temperature. It should reach 165°F to be safe to eat. Use a meat thermometer for accuracy. To get even cooking, spread the chicken and veggies out on the pan. This allows heat to circulate. For a nice caramelization, you can broil the dish for the last few minutes. This gives a golden finish that looks and tastes great. When serving Hawaiian Chicken, pair it with great sides. Rice or quinoa works well to soak up the juices. You can also serve it with a fresh salad for crunch. To balance flavors, add some lime or lemon juice to your plate. The acidity cuts through the sweetness of the dish, making each bite exciting. {{image_4}} You can change the proteins in this dish. Instead of chicken thighs, try chicken breasts. If you prefer a meatless option, use tofu. Tofu absorbs flavors well and makes a great swap. Next, you can switch up the veggies. Try using broccoli, carrots, or snap peas. These add color and crunch. You can mix and match to find your favorite combo! Feel free to adjust the sauce to fit your taste. Want it sweeter? Add more honey. Prefer a tangy flavor? Squeeze in lime juice. You can also play with spices. Try adding chili flakes for some heat or a dash of black pepper for a kick. If you enjoy bold flavors, consider adding teriyaki sauce or a splash of pineapple juice. This makes the dish even more tropical and fun! Make this dish a full meal by serving it with rice or quinoa. Both soak up the sauce and add filling fiber. You can even use cauliflower rice for a low-carb option. If you have leftovers, don’t worry! Transform them into a tasty stir-fry or a wrap. Just chop the chicken and veggies, toss them in a pan, and heat. Add your favorite sauce for a quick meal. To store leftovers of your Hawaiian Chicken Sheet Pan, first cool the dish to room temperature. This helps keep it fresh. Place the chicken and veggies in airtight containers. Glass or plastic containers work well. Make sure to seal them tightly to keep out air. This keeps the flavor and texture nice. If you want to freeze the Hawaiian Chicken, first let it cool down completely. Then, wrap it tightly in plastic wrap or foil. Place it in a freezer-safe bag or container to avoid freezer burn. When you are ready to eat, thaw it in the fridge overnight. For reheating, place it in the oven at 350°F (175°C) until warm. This keeps the chicken juicy and tasty. In the fridge, your Hawaiian Chicken will last for about 3 to 4 days. If you freeze it, it can last up to 3 months. Just remember to check for any off smells or colors before eating. This way, you can enjoy your meal safely! Can I use frozen chicken for this recipe? Yes, you can use frozen chicken. However, thaw it first for even cooking. Place the frozen chicken in the fridge overnight to safely defrost. After thawing, follow the marination steps as usual. This will help the flavors soak in better. How do I ensure my chicken is cooked through? To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. The safe internal temperature is 165°F (74°C). If you don’t have a thermometer, cut into the chicken. The meat should be white, with no pink juices. What can I substitute for honey? If you need a substitute for honey, use maple syrup or agave nectar. Both will add sweetness and keep the dish tasty. You can also try brown sugar mixed with a bit of water for a similar result. Can I use other types of oils? Yes, you can use different oils. Olive oil or avocado oil works well in this recipe. They both have high smoke points and will not change the flavor much. Just use the same amount as sesame oil. Is this recipe suitable for gluten-free diets? Yes, this recipe can be made gluten-free. Just use gluten-free soy sauce. Many brands offer tasty versions that are safe for those who avoid gluten. Check the label to be sure. How can I make this dish lower in sugar? To reduce sugar, cut back on honey. You can use a sugar substitute like stevia. Another option is to use less marinade and add fresh pineapple for sweetness without added sugar. This blog post covered a delicious recipe for Hawaiian Chicken Sheet Pan. I shared the main ingredients, marinade, and garnishes needed. You learned how to prep, marinate, and bake your dish for the best flavor. I also included tips for storage, meal variations, and FAQs to help you troubleshoot. In my view, this recipe is easy and fun. You can customize it to suit your tastes. Enjoy creating a tasty meal that everyone will love!

Hawaiian Chicken Sheet Pan

Elevate your dinner with this Tropical Hawaiian Chicken Sheet Pan Extravaganza! This vibrant dish combines tender chicken thighs, sweet baby peppers, juicy pineapple, and aromatic spices, all baked together for a hassle-free meal that’s bursting with flavor. Perfect for busy weeknights! Click through for the full recipe and impress your family with this easy, delicious feast. #SheetPanDinner #HawaiianChicken #EasyRecipes #HealthyCooking
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups sweet baby peppers, halved

1 cup pineapple chunks (fresh or canned)

1 red onion, cut into wedges

3 cloves garlic, minced

4 tablespoons low-sodium soy sauce

2 tablespoons honey

1 tablespoon sesame oil

1 teaspoon fresh ginger, grated

Salt and pepper to taste

1 tablespoon sesame seeds (for garnish)

Fresh cilantro, chopped (for garnish)

Instructions
 

Preheat the oven: Preheat your oven to 400°F (200°C). This ensures a perfectly cooked dish.

    Create the marinade: In a medium bowl, combine soy sauce, honey, sesame oil, minced garlic, and grated ginger. Whisk the ingredients together until they are well blended and smooth.

      Marinate the chicken: Place the chicken thighs in a resealable plastic bag or a glass bowl. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the bowl and let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the fridge for an enhanced flavor.

        Prepare the sheet pan: Line a large baking sheet with parchment paper or aluminum foil to make cleanup a breeze.

          Arrange the veggies and chicken: On the prepared sheet pan, arrange the marinated chicken thighs in the center. Surround them with the halved baby peppers, pineapple chunks, and red onion wedges for a colorful presentation.

            Season to taste: Lightly sprinkle salt and pepper over the chicken and vegetables, adjusting the seasoning to suit your palate.

              Bake to perfection: Transfer the sheet pan to your preheated oven. Bake for about 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.

                Broil for a delightful finish: For a caramelized allure, switch to broil mode for an additional 3 to 5 minutes. This will give a lovely golden hue to the chicken and veggies.

                  Garnish and serve: Once done, remove the sheet pan from the oven. Sprinkle sesame seeds and chopped fresh cilantro generously over the dish for a vibrant finish before serving.

                    Prep Time, Total Time, Servings: 20 mins | 50 mins | Serves 4