Description
A comforting one-pan meal featuring marinated chicken thighs, vibrant bell peppers, and sweet pineapple, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup pineapple chunks
- 1 red onion
- 3 cloves garlic, minced
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine soy sauce, honey, olive oil, minced garlic, and ginger. Whisk until blended.
- Add the chicken thighs to the bowl and coat them well. Let it sit for about 10 minutes.
- Chop the bell peppers, onion, and drain the pineapple if using canned.
- On a large sheet pan, lay out the marinated chicken. Surround it with the bell peppers, onion, and pineapple.
- Drizzle any leftover marinade on top and season with salt and pepper.
- Roast in the oven for 25 minutes until chicken is cooked through and vegetables are tender.
- Let it rest for 5 minutes before serving.
Notes
Serve with fluffy jasmine rice or a refreshing cucumber salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken, sheet pan, Hawaiian, family meal, quick dinner