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Imagine a dish that captures the essence of a vibrant Hawaiian luau, bursting with flavor, color, and freshness. Enter the Tropical Paradise Sheet Pan Hawaiian Chicken, a delightful and easy-to-make recipe that showcases the richness of tropical ingredients while also being incredibly convenient for busy individuals and families. This dish combines succulent chicken thighs with juicy pineapple and colorful bell peppers, all marinated in a delectable blend of savory and sweet flavors that transport your taste buds straight to the islands.

Sheet Pan Hawaiian Chicken

Transport your taste buds to Hawaii with this Tropical Paradise Sheet Pan Hawaiian Chicken recipe! Bursting with juicy chicken thighs, sweet pineapple, and vibrant bell peppers, it's a one-pan wonder that’s perfect for busy weeknights or festive gatherings. The flavorful marinade combines savory and sweet notes for a truly delightful dish. Easy to prepare and visually stunning, this recipe is sure to impress family and friends alike while offering a taste of tropical paradise right at your table.
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup fresh pineapple chunks (or canned if unavailable)

1 red bell pepper, sliced

1 green bell pepper, sliced

1 red onion, cut into wedges

3 cloves garlic, minced

1/4 cup soy sauce (low sodium preferred)

2 tablespoons honey

1 tablespoon sesame oil

1 tablespoon apple cider vinegar

1 teaspoon freshly grated ginger

1 teaspoon garlic powder

1 teaspoon crushed red pepper flakes (optional for heat)

Salt and pepper to taste

1/4 cup chopped green onions (for garnish)

Sesame seeds (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.

    Make the Marinade: In a medium bowl, whisk together the soy sauce, honey, sesame oil, apple cider vinegar, minced garlic, grated ginger, garlic powder, crushed red pepper flakes (if using), salt, and pepper until well combined.

      Marinate the Chicken: Place the chicken thighs in a large zip-top bag or shallow dish. Pour half of the marinade over the chicken, ensuring each piece is well coated. Reserve the other half of the marinade for later. Let the chicken marinate for at least 30 minutes in the refrigerator, or up to 2 hours for more flavor.

        Prepare the Vegetables: In a large bowl, combine the sliced red and green bell peppers, red onion wedges, and fresh pineapple chunks. Pour the reserved marinade over the vegetables and toss to coat well.

          Arrange on Baking Sheet: Remove the marinated chicken thighs from the refrigerator and arrange them on one side of the prepared baking sheet. On the other side, spread out the marinated vegetables and pineapple.

            Bake: Place the sheet pan in the preheated oven and bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly charred.

              Broil for Extra Color (Optional): If you like a little extra color and caramelization, switch the oven to broil for an additional 2-3 minutes, keeping a close eye on it to prevent burning.

                Serve: Remove the baking sheet from the oven, and let it cool for a few minutes. Transfer the chicken and vegetables to a serving platter, and garnish with chopped green onions and a sprinkle of sesame seeds.

                  Enjoy: Serve the Tropical Paradise Sheet Pan Hawaiian Chicken over rice, quinoa, or enjoy it as is for a deliciously bright and colorful meal!

                    Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings