Description
Hawaiian Chicken Sheet Pan is a vibrant dish that combines sweet and savory flavors with the convenience of one-pan cooking. Juicy chicken thighs are paired with pineapple and colorful vegetables, all glazed in a soy-honey mixture. This dish is perfect for busy weeknights, offering a nutritious and flavorful meal with minimal cleanup.
Ingredients
Units
Scale
- Chicken and Vegetables:
- 4-6 chicken thighs (bone-in or boneless)
- 2 cups fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 small red onion, sliced
- Soy-Honey Glaze:
- 1/4 cup soy sauce
- 3 tablespoons honey
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon red chili flakes (optional)
- Optional Garnishes:
- Sesame seeds
- Fresh cilantro leaves
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Prepare the Glaze:
- In a small bowl, whisk together soy sauce, honey, ginger, garlic, sesame oil, rice vinegar, and chili flakes (if using).
- Arrange Ingredients:
- Spread the chicken thighs on the sheet pan. Surround them with pineapple chunks, bell peppers, zucchini, and red onion.
- Apply the Glaze:
- Drizzle the glaze over the chicken and vegetables, ensuring even coating.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown. Stir the vegetables halfway through cooking for even roasting.
- Garnish and Serve:
- Remove the pan from the oven. Sprinkle sesame seeds and fresh cilantro over the top. Serve warm with your choice of side.