Hawaiian Chicken Sheet Pan
350kcal
Ingredients
For the Chicken
- 1 pound chicken thighs juicy and tender
- 2 tablespoons olive oil for coating
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Vegetables
- 1 cup pineapple chunks fresh or canned
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 1 cup snap peas trimmed
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
For Garnish
- 1 tablespoon sesame seeds optional
- 2 tablespoons chopped green onions optional
Method
Preparation
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
- Combine chicken thighs with olive oil, garlic powder, onion powder, ground ginger, salt, and pepper in a large bowl and toss to coat.
- Whisk together the soy sauce, honey, and rice vinegar in a small bowl.
- Arrange the seasoned chicken on the prepared sheet pan, surrounding it with pineapple chunks, red and green bell peppers, and snap peas.
- Pour the sauce over the chicken and vegetables, ensuring everything is well coated.
- Bake in the oven for 25–30 minutes until the chicken is cooked through and the vegetables are tender.
- Garnish with sesame seeds and chopped green onions before serving. Serve warm over rice or quinoa if desired.
Nutrition
Serving1servingCalories350kcalCarbohydrates20gProtein30gFat15gSaturated Fat3gPolyunsaturated Fat2gMonounsaturated Fat10gCholesterol100mgSodium800mgPotassium600mgFiber3gSugar8gVitamin A1000IUVitamin C50mgCalcium30mgIron2mg