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ory & Perfect for Easy Weeknight Dinners Recipe

ory & Perfect for Easy Weeknight Dinners Recipe
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★★★★★

5.2 from 19 reviews

This Hawaiian Chicken Sheet Pan recipe combines sweet pineapple chunks with savory marinated chicken and colorful bell peppers, creating a quick and flavorful meal perfect for easy weeknight dinners. Baked all in one pan, it’s simple to prepare, healthy, and bursting with tropical flavors enhanced by garlic, ginger, and honey.

Ingredients

Scale

Protein

  • 1.5 lbs chicken breast, cut into bite-sized pieces

Produce

  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 medium red onion, cut into wedges
  • 3 cloves garlic, minced
  • Fresh cilantro, for garnish

Canned Goods

  • 1 can (20 oz) pineapple chunks, drained (reserve juice)

Pantry

  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons honey (or brown sugar)
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • Salt and pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready when you assemble your sheet pan ingredients.
  2. Marinate Chicken: In a large bowl, combine the bite-sized chicken breast pieces with soy sauce, olive oil, honey, minced garlic, ground ginger, paprika, salt, and pepper. Mix everything thoroughly to evenly coat the chicken, then let it marinate for 10-15 minutes to absorb the flavors.
  3. Prepare Vegetables and Pineapple: While the chicken marinates, spread the diced red and yellow bell peppers, red onion wedges, and drained pineapple chunks evenly on a large sheet pan. This will form the flavorful base for your dish.
  4. Add Chicken to Sheet Pan: After marinating, place the chicken pieces over the vegetables and pineapple on the sheet pan. Pour any remaining marinade over the top to enhance the taste throughout the dish.
  5. Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes. Stir the ingredients halfway through cooking to ensure even cooking and prevent sticking.
  6. Check Doneness: Using a meat thermometer, check that the chicken has reached an internal temperature of 165°F (74°C). If not fully cooked, return to the oven for an additional 5-10 minutes.
  7. Rest and Garnish: Once cooked, remove the sheet pan from the oven and let it rest for a few minutes. Garnish with fresh cilantro for an added burst of freshness and color.
  8. Serve: Serve warm, ideally over steamed rice or quinoa to absorb the flavorful sauce. Enjoy your sweet and savory Hawaiian Chicken Sheet Pan meal!

Notes

  • You can substitute chicken breast with boneless, skinless chicken thighs for juicier meat.
  • For a gluten-free option, use tamari instead of soy sauce.
  • If you prefer less sweetness, reduce the honey or brown sugar by a tablespoon.
  • Feel free to add other veggies like snap peas or zucchini for variety.
  • Leftovers store well in the fridge for up to 3 days and reheat nicely in a skillet or microwave.

Nutrition

Keywords: Hawaiian chicken, sheet pan chicken, easy weeknight dinners, pineapple chicken, one pan meal, sweet and savory chicken, baked chicken recipe

Find it online: https://todayquickmeals.com/ory-and-perfect-for-easy-weeknight-dinners-recipe/