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Tropical cuisine captivates the senses with its vibrant flavors, fresh ingredients, and colorful presentations, transporting diners to sun-kissed beaches and lush landscapes. Among the most celebrated dishes in this culinary realm is Hawaiian Chicken, a delightful combination of succulent meat, juicy fruits, and aromatic vegetables. This dish embodies the essence of tropical paradise, offering a symphony of flavors that evoke a sense of relaxation and joy.

Sheet Pan Hawaiian Chicken

Discover the joy of tropical flavors with our Tropical Paradise Sheet Pan Hawaiian Chicken! This vibrant dish combines marinated chicken thighs, juicy pineapple, and colorful vegetables, all roasted to perfection on a single pan for easy cleanup. Perfect for busy weeknights, this recipe brings the taste of Hawaii right to your table. Enjoy a meal that's not only delicious but also visually appealing, captivating your senses with every bite. Embrace the ease of cooking while indulging in a taste of paradise!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup fresh pineapple chunks (or canned, drained and rinsed)

1 red bell pepper, sliced into strips

1 yellow bell pepper, sliced into strips

1 red onion, cut into wedges

3 tablespoons olive oil

1/4 cup soy sauce (or tamari for gluten-free option)

2 tablespoons honey

2 tablespoons rice vinegar

3 cloves garlic, minced

1 teaspoon fresh ginger, finely grated

1 teaspoon sesame oil

Salt and pepper, to taste

Cooked jasmine rice or brown rice, for serving

Chopped green onions and fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a large mixing bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and a generous pinch of salt and pepper. Add the chicken thighs to the bowl, ensuring they are well coated in the marinade. Cover the bowl with plastic wrap or a lid, and place it in the refrigerator to marinate for at least 30 minutes. For an even deeper flavor, let it marinate for up to 2 hours.

    Prepare the Sheet Pan: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy clean-up or lightly grease it with cooking spray to prevent sticking.

      Combine the Vegetables: In a separate bowl, mix together the pineapple chunks, sliced red and yellow bell peppers, and the red onion wedges. Drizzle the olive oil over the mixture and season with salt and pepper. Toss everything until the vegetables and pineapple are evenly coated with oil and seasoning.

        Arrange Ingredients on the Pan: Once marinated, take the chicken thighs out of the refrigerator. Place the chicken thighs on one side of the prepared sheet pan. Spread the vegetable and pineapple mixture out on the other side in a single, even layer to ensure even cooking.

          Bake: Transfer the sheet pan to the preheated oven and bake for 25–30 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the vegetables should be tender and lightly caramelized around the edges.

            Broil for Extra Flavor (Optional): If you prefer crispy edges, switch your oven to broil and cook for an additional 2-3 minutes. Keep an eye on it to avoid burning. This will add an extra layer of flavor and texture to your dish.

              Serve: Once everything is cooked to perfection, serve the chicken and vegetable mixture over a generous scoop of jasmine or brown rice. Garnish with freshly chopped green onions, cilantro, and provide lime wedges on the side for a zesty finish.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: For an eye-catching presentation, use a colorful platter to display the chicken and vegetables. Drizzle some of the pan juices over the top and arrange the lime wedges attractively around the dish. Enjoy the vibrant colors and tropical flavors!