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In the world of culinary delights, tropical flavors have a special place, captivating our taste buds with their vibrant and refreshing profiles. The allure of tropical cuisine often lies in its ability to transport us to sun-soaked beaches and lush landscapes, evoking feelings of relaxation and adventure. Among the many dishes that embody this spirit, the Tropical Sheet Pan Hawaiian Chicken stands out as a delightful and easy-to-make meal that brings the essence of the islands right to your dining table.

Sheet Pan Hawaiian Chicken

Discover the vibrant flavors of the tropics with this easy Tropical Sheet Pan Hawaiian Chicken recipe! This dish combines succulent chicken thighs, sweet pineapple, and colorful bell peppers, all roasted to perfection on a single sheet pan for minimal cleanup. The delightful blend of marinades, including garlic, soy sauce, and honey, creates a deliciously balanced meal that's perfect for weeknight dinners or gatherings. Enjoy a taste of Hawaii right at your table!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup pineapple chunks (fresh or canned)

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

3 cloves garlic, minced

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon ground ginger

1 teaspoon black pepper

1 teaspoon salt

1 tablespoon sesame seeds (for garnish)

Chopped green onions (for garnish)

Cooked jasmine rice (for serving)

Instructions
 

Preheat the Oven: Set your oven to preheat at 400°F (200°C) to ensure it's hot enough to bake the chicken and vegetables evenly.

    Marinate the Chicken: In a large mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, ground ginger, black pepper, and salt until fully combined. Add the chicken thighs to the marinade, making sure each piece is thoroughly coated. For maximum flavor, allow the chicken to marinate for at least 15 minutes, or refrigerate for up to 2 hours.

      Prepare the Vegetables: On a generously sized sheet pan, arrange the sliced red and yellow bell peppers, red onion, and pineapple chunks. Drizzle the vegetables lightly with olive oil and season with salt and pepper to taste. Toss everything together to coat the vegetables evenly.

        Arrange the Chicken: After marinating, take the chicken thighs out of the bowl and place them on top of the bed of vegetables on the sheet pan. Use a spoon to drizzle any leftover marinade over the chicken to enhance the flavors.

          Bake the Dish: Insert the sheet pan into the preheated oven and bake for approximately 25-30 minutes. The chicken is done when it is cooked through and reaches an internal temperature of 165°F (75°C), and the vegetables should be tender with a hint of caramelization.

            Garnish and Serve: Once baked, remove the sheet pan from the oven. Sprinkle the dish with sesame seeds and chopped green onions for an added crunch and fresh burst of flavor. Serve the vibrant Hawaiian chicken and sautéed vegetables over a generous portion of fluffy jasmine rice.

              Enjoy: Savor the delicious combination of tropical flavors, succulent chicken, and colorful veggies that bring a taste of the islands to your table!

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings