Hawaiian Chicken Sheet Pan: Easy One-Pan Dinner Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 red onion
- 20 oz can pineapple chunks
- 1 cup broccoli florets
- Cooked white rice (for serving)
- Preparation Instructions:
Instructions
- Marinate chicken in soy sauce, brown sugar, rice vinegar, sesame oil, ground ginger, garlic powder, and optional red pepper flakes for at least 30 minutes.
- Preheat oven to 400°F (200°C). Chop the bell peppers, onion, broccoli, and halve cherry tomatoes. Drain pineapple chunks and reserve juice.
- On a lined baking sheet, combine veggies and pineapple; top with marinated chicken.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C), tossing halfway through.
- While baking, whisk reserved pineapple juice with cornstarch, soy sauce, honey, and rice vinegar in a saucepan until thickened.
- Drizzle sauce over chicken and veggies before serving with warm cooked rice.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 365
- Sugar: 13g
- Sodium: 730mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg