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Hawaiian Chicken Sheet Pan

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 2 cloves garlic (minced)
  • 1 teaspoon ginger (grated)
  • 1 tablespoon sesame oil
  • 1 cup bell peppers (sliced, mixed colors)
  • 1 cup red onion (sliced)
  • 1 cup zucchini (sliced)
  • 1 cup pineapple chunks (fresh or canned)
  • 2 tablespoons green onions (sliced)
  • 1 tablespoon sesame seeds (optional)

Method
 

  1. Combine 1/4 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 2 minced cloves of garlic, 1 teaspoon grated ginger, and 1 tablespoon sesame oil in a mixing bowl and mix well until smooth.
  2. Add 4 pieces of boneless, skinless chicken thighs to the marinade, ensuring they are well coated, cover the bowl, and refrigerate for at least 30 minutes.
  3. Preheat your oven to 400°F (200°C).
  4. On a sheet pan, arrange the marinated chicken thighs alongside 1 cup of sliced bell peppers, 1 cup of sliced red onion, 1 cup of sliced zucchini, and 1 cup of pineapple chunks.
  5. Pour any remaining marinade over the colorful vegetables.
  6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the vegetables become tender and slightly caramelized.
  7. Remove from the oven and let it rest for a few minutes.
  8. Garnish with 2 tablespoons of sliced green onions and sprinkle with sesame seeds if desired before serving.
  9. Serve warm and enjoy your delightful Hawaiian Chicken Sheet Pan meal.

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