Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup fresh pineapple chunks
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Feel free to make this your own. Swap chicken thighs for breasts if you prefer, or use canned pineapple if that’s what you have on hand. Remember, the goal here is simplicity and satisfaction.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, mix together the olive oil, soy sauce, honey, garlic powder, and onion powder.
- Place the chicken thighs on the baking sheet and brush with the prepared sauce, ensuring they are well-coated.
- Arrange the pineapple chunks, bell peppers, and red onion around the chicken on the baking sheet.
- Sprinkle the vegetables with a pinch of salt and pepper to taste.
- Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh cilantro if desired before serving.
The beauty of this recipe is its adaptability. If you’re like me and prefer a little extra char on your veggies, you can broil everything for an additional 2-3 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Hawaiian Chicken Sheet Pan, recipe, cooking, food
