Description
This Hawaiian Chicken Sheet Pan recipe is a perfect weeknight dinner! With juicy chicken thighs, sweet pineapple, and a tangy teriyaki glaze, it’s an easy one-pan dish that brings tropical flavors to your table.
Ingredients
Scale
- 4 bone-in, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup fresh pineapple chunks
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
- 2 tablespoons soy sauce (or coconut aminos for gluten-free)
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/4 cup chopped green onions (for garnish)
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the chicken thighs on a sheet pan. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil.
- Pour the sauce over the chicken thighs and toss to coat.
- Add the pineapple chunks, red bell pepper, and red onion to the pan, spreading them around the chicken.
- Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with chopped green onions and sesame seeds, if desired.
- Serve hot with rice or your favorite side dish!
Notes
- You can substitute chicken breasts for thighs if preferred.
- For extra flavor, marinate the chicken in the sauce for 30 minutes before roasting.
- Serve this dish with steamed rice or quinoa for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 80mg