Description
Looking for the best sheet pan dinner ideas? This quick Hawaiian chicken recipe is sweet savory and easy! A healthy and colorful weeknight meal with juicy chicken fresh pineapple and veggies tossed in a sticky ginger garlic glaze. Simple to make and packed with flavor!
Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken thighs
- 2 cups fresh pineapple chunks
- 1 red bell pepper
- 1 orange bell pepper
- 1 red onion
- 2 tablespoons olive oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F and grease or line a large sheet pan.
- Cut chicken thighs into chunks and season with olive oil salt and pepper then spread on the pan.
- Chop pineapple peppers and onion into bite-sized pieces and scatter over the chicken.
- In a bowl whisk soy sauce honey garlic and ginger and pour half over the chicken and vegetables.
- Roast for 25–30 minutes flipping halfway through for even browning.
- In a small saucepan whisk remaining sauce with cornstarch and heat until thickened.
- Drizzle thickened glaze over roasted chicken and veggies and toss gently.
- Garnish with chopped cilantro and serve hot.
Notes
- Use canned pineapple if fresh isn’t available just drain well.
- Substitute chicken breasts for thighs if preferred.
- Add chili flakes for a spicy version.
- Prep ingredients ahead for faster dinner time cooking.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 14g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg