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- 4 boneless, skinless chicken thighs - 1 cup fresh pineapple, diced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - 3 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 2 garlic cloves, minced - 1 teaspoon fresh ginger, grated - Salt and pepper to taste - 1 tablespoon sesame seeds for garnish - Fresh cilantro for garnish The main ingredients make this dish bright and tasty. The chicken thighs stay juicy and soak up all the flavors. Pineapple adds a sweet touch. The red and yellow bell peppers bring color and crunch. Red onion adds a nice bite. For the marinade, I use soy sauce for saltiness. Honey gives it a sweet glaze. Sesame oil adds a nice nutty flavor. Garlic and ginger enhance the taste. You mix these together for a quick marinade. Garnishes make the dish pop! A sprinkle of sesame seeds adds a nice crunch. Fresh cilantro gives it a bright, fresh flavor. You can adjust the salt and pepper based on your taste. This recipe is easy to follow and makes a great meal. Check out the Full Recipe for more details! - Preheat the oven to 400°F (200°C). - Line a large rimmed baking sheet with parchment paper. This makes cleanup easy. - In a bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, grated ginger, salt, and pepper. This mix brings all the flavors together. - Coat the chicken thighs well with the marinade. - Add the diced pineapple, sliced red and yellow bell peppers, and onion wedges around the chicken on the pan. - Drizzle the remaining marinade over everything. This step adds extra flavor to all the veggies. - Place the sheet pan in the preheated oven. - Roast for 25-30 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). The chicken should be juicy and the veggies tender. For the full recipe, check the main article. To get the best flavor from your chicken, marinate it well. Use a bowl to mix the marinade. I like to combine soy sauce, honey, sesame oil, minced garlic, and grated ginger. This mix adds a sweet and savory taste. For the best results, marinate the chicken for at least 30 minutes. If you have time, let it sit for up to two hours. This extra time allows the flavors to soak in deeply. To ensure even cooking, arrange the chicken and veggies in a single layer on the sheet pan. Give them space so they roast nicely. Check the chicken's doneness by using a meat thermometer. The chicken should reach 165°F (75°C) to be safe to eat. If you don’t have a thermometer, slice into the chicken to see if the juices run clear. If they do, it's ready! For a dish that looks as good as it tastes, garnish with sesame seeds and fresh cilantro. These add color and flair. Serve the chicken hot, with rice or quinoa on the side. These grains soak up the yummy juices. If you want to impress, arrange the veggies and chicken artfully on the plate. This simple step makes your meal feel special. For the full recipe, click here. {{image_2}} You can switch chicken thighs for chicken breasts. Chicken breasts are leaner and cook faster. Just remember to check the cooking time. They should reach 165°F (75°C) too. For vegetarian or vegan options, try tofu or tempeh. Both options soak up flavors well. Use the same marinade to keep it tasty. You can also add chickpeas for protein. Adding more vegetables makes this dish even better. Try zucchini, snap peas, or broccoli. They add color and crunch. Seasonal veggies work great too. In summer, use fresh corn or cherry tomatoes. In fall, try butternut squash or Brussels sprouts. They bring a nice twist to the dish. To change up the flavors, try different marinades. A teriyaki marinade gives a sweet and savory taste. A spicy chili sauce adds heat and boldness. You can also mix in spices like smoked paprika or cumin. They add depth and make each bite exciting. This way, every meal feels new and fun. For the full recipe, check the earlier section. Enjoy exploring these variations! To keep your Sheet Pan Hawaiian Chicken fresh, store leftovers in an airtight container. Make sure the dish cools down first before sealing. This helps prevent moisture build-up that can make the chicken soggy. Place the container in the fridge. Leftovers stay fresh for about three to four days. For reheating, I suggest using your oven. Preheat it to 350°F (175°C). Place the chicken and vegetables on a baking sheet. Cover them with foil to keep moisture in. Heat for 15-20 minutes, or until warmed through. You can also use a microwave, but it may lose some texture. If using a microwave, reheat in short bursts. This keeps the chicken juicy and the veggies crisp. Yes, you can use frozen chicken! Just add some time to the cooking. Frozen chicken may take about 10 to 15 more minutes to cook. Make sure to check the internal temperature. It should reach 165°F (75°C). Thawing the chicken first helps it cook evenly. If you can, marinate it while it thaws for better flavor. You have many tasty options! Here are some ideas: - Steamed rice or quinoa to soak up the sauce - A fresh green salad for crunch - Roasted sweet potatoes for added sweetness - Garlic bread for a great side - Grilled corn on the cob for a fun touch Check the chicken's internal temperature with a meat thermometer. It should read 165°F (75°C). The meat should look white, with no pink inside. If you press it, the juices should run clear. If you don’t have a thermometer, you can cut a piece open to check. Make sure it is fully cooked before serving. This recipe combines juicy chicken thighs, fresh pineapple, and colorful veggies. You learned how to create a tasty marinade with soy sauce and honey. Roasting brings out the flavors beautifully. Remember, marinating adds extra taste and checking the chicken's temperature is key. You can customize with different proteins or veggies. Store leftovers properly to enjoy them later. With these tips, you can serve a delicious, eye-catching meal that everyone will love. Enjoy your cooking adventure!

Sheet Pan Hawaiian Chicken

Looking for an easy and flavorful meal? Try Sheet Pan Hawaiian Chicken! This delightful dish features juicy chicken thighs, sweet pineapple, and vibrant veggies all roasted together for maximum flavor. With a simple homemade marinade, it’s perfect for busy weeknights or meal prep. Ready to impress your family with this tasty one-pan recipe?
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup fresh pineapple, diced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, cut into wedges

3 tablespoons soy sauce (low sodium preferred)

2 tablespoons honey

1 tablespoon sesame oil

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

Salt and pepper to taste

1 tablespoon sesame seeds for garnish

Fresh cilantro for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

    In a mixing bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, grated ginger, and a pinch of salt and pepper. Set aside.

      Place the chicken thighs on the prepared sheet pan and pour half of the marinade over them, ensuring they are well coated.

        Add the diced pineapple, sliced bell peppers, and onion wedges around the chicken on the sheet pan. Drizzle the remaining marinade over the veggies and chicken.

          Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender.

            Once cooked, remove the sheet pan from the oven and sprinkle with sesame seeds and fresh cilantro for garnish before serving.

              Serve hot with rice or quinoa, if desired, to soak up the flavorful juices.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4