Hawaiian Chicken Sheet Pan
A delightful and easy meal that brings the flavors of the islands to your kitchen, featuring tender chicken thighs, vibrant vegetables, and a sweet and tangy pineapple glaze.
Ingredients
Main Ingredients
- 1 lb Chicken thighs
- 1/2 cup Pineapple glaze
- 2 medium Bell peppers, sliced Any color of your choice
- 1 medium Onion, sliced
- 2 cups White rice
- to taste Salt
- to taste Pepper
- 2 tbsp Olive oil For drizzling
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the pineapple glaze with salt and pepper, then marinate the chicken thighs in this mixture for at least 30 minutes.
Cooking
- On a sheet pan, arrange the marinated chicken thighs and add sliced bell peppers and onions around them.
- Drizzle olive oil over the vegetables and season with additional salt and pepper.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Cook the white rice according to package instructions.
- Serve the chicken and vegetables over fluffy white rice.
Notes
You can serve it alongside a fresh green salad or top with sesame seeds or green onions. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for a month.