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When crafting the perfect Tropical Sheet Pan Hawaiian Chicken, the quality and freshness of the ingredients play a crucial role. Here’s a closer look at the key components that come together to create this delectable dish.

Sheet Pan Hawaiian Chicken

Discover a delightful weeknight dinner with Tropical Sheet Pan Hawaiian Chicken, a vibrant and easy-to-make recipe that brings summer flavors to your table. Featuring marinated boneless chicken thighs, juicy pineapple, and a colorful array of fresh vegetables, this one-pan meal is not only convenient but packed with flavor. Perfect for busy families, enjoy a nutritious meal that’s bursting with delicious tropical goodness. Follow our step-by-step guide and elevate your cooking experience!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup fresh pineapple chunks (or canned)

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced into wedges

3 cloves garlic, minced

¼ cup soy sauce (low sodium recommended)

2 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 teaspoon ground ginger

1 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

2 green onions, sliced (for garnish)

Fresh cilantro leaves (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Marinade: In a medium bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, ground ginger, and red pepper flakes. Whisk well until honey is fully dissolved.

      Marinate the Chicken: Place the chicken thighs in a zip-top bag or shallow dish and pour half of the marinade over them. Seal the bag or cover and let marinate for at least 30 minutes (or up to overnight in the fridge for more flavor).

        Prepare the Vegetables: In a large bowl, combine the pineapple chunks, red and yellow bell peppers, and red onion. Drizzle with the remaining marinade and toss to coat evenly.

          Arrange on Sheet Pan: On a large sheet pan, spread the marinated vegetables in a single layer. Remove the chicken from the marinade (discard the marinade after this step) and place it on the sheet pan among the vegetables.

            Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender and slightly caramelized.

              Serve: Remove from the oven and let it cool for a couple of minutes. Garnish with sliced green onions and fresh cilantro leaves before serving. This dish pairs perfectly with rice or quinoa.

                Prep Time, Total Time, Servings: 10 min | 40 min | 4 servings