Description
A simple and delicious Hawaiian Chicken Sheet Pan dish that brings the taste of the tropics to your dinner table.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 cups of broccoli florets
- 1 bell pepper, sliced (any color)
- 1 cup of sugar snap peas
- 1 cup of cherry tomatoes
- 1 cup of pineapple chunks (fresh or canned)
- 2 tablespoons of olive oil
- 4 tablespoons of soy sauce
- 2 tablespoons of honey or maple syrup
- 2 garlic cloves, minced
- 1 teaspoon of fresh ginger, grated (optional)
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Whisk together the olive oil, soy sauce, honey (or maple syrup), minced garlic, and grated ginger in a mixing bowl.
- Pour half of the marinade over the chicken thighs in a bowl or zip-top bag and let marinate for 10-15 minutes.
- Arrange the broccoli, bell pepper, sugar snap peas, cherry tomatoes, and pineapple chunks on a large sheet pan.
- Drizzle the remaining marinade over the vegetables and toss to coat.
- Nestle the marinated chicken thighs among the veggies on the pan, ensuring they have enough space.
- Roast in the preheated oven for about 25 minutes until the chicken is cooked through and the veggies are tender-crisp.
- Remove from the oven and let rest for a few minutes before serving.
- Garnish with chopped green onions and serve hot.
Notes
For less sugar, substitute pineapple with cauliflower florets and skip the honey. For a vegetarian option, use tofu.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 15g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 90mg