Hawaiian Chicken Sheet Pan Dinner

Happy Cinco de Mayo/Kentucky Derby Day!

We’re having a few friends over this evening to eat a taco bar, drink tequila, and play games. I’m making my honey-lime poblano chicken tacos and some regular ground beef tacos…plus a pina colada tres leches cake & a special side dish!

The chips and salsa will be free flowing. I seriously live for chips an salsa. My body is fueled by the stuff.

Get ready to see a lot of bowl recipes this week. Since we’re partying it up today, my meal-prepping weekend is cut a day short–so simple bowls will be made tomorrow!

This sheet pan dinner/bowl was everything I love in food. Sweet, spicy, chicken, red onion, and PINEAPPLE! Pineapple is one of my favorite fruits. However, I haven’t got the slightest clue on how to cut up the stuff so I always buy pre-cut pineapple. Is it more expensive? Oh, I’m sure. Is it worth it? Absolutely.

Is anyone else as obsessed with sheet pan dinners as I am? Seriously. They’re amazing. Everything is on ONE pan and cleanup couldn’t be easier. Sheet pan dinners = life.

Sorry to keep this short, but I’ve got to cleanup my house. I’d like to blame the mess all on Bolo and Rob, but I know I’m to blame as well! Enjoy this simple dinner recipe.

Hawaiian Chicken Sheet Pan Dinner

• Servings: 4
• Time: 30 mins
• Difficulty: Easy
• Print

A sweet and vibrant sheet pan dinner with a Hawaiian flare.

Ingredients

• 5-6 boneless, skinless chicken thighs
• 1 TBS. olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 1 red onion, cut into wedges
• 2 cups diced fresh pineapple
• 1/4 cup honey
• 1 TBS. soy sauce
• 1 TBS. Sriracha
• 1/4 cup lime juice
• 3 cloves garlic, minced
• salt & pepper
• Brown rice, for serving

Directions

1. Preheat oven to 400 degrees. Spray a large sheet pan with cooking spray.
2. Make the chicken marinade: In a large bowl, whisk together honey, soy sauce, Sriracha, lime juice, garlic, salt and pepper. Add chicken and toss to coat. Refrigerate for 30 minutes.
3. Place peppers and onions on sheet pan. Remove chicken from marinade, reserving marinade, and placing on the middle of the sheet pan.
4. Roast for 15-20 minutes. Remove from oven and brush chicken with reserved marinade. Return to oven and bake for another 10 minutes or until chicken is cooked through and veggies are crisp-tender.
5. Serve over brown rice and with pineapple chunks.

Step-By-Step Instructions

Preheat oven to 400 degrees. Spray a large sheet pan with cooking spray. Make the chicken marinade: In a large bowl, whisk together honey, soy sauce, Sriracha, lime juice, garlic, salt and pepper. Add chicken and toss to coat. Refrigerate for 30 minutes.

Place peppers and onions on sheet pan. Remove chicken from marinade, reserving marinade, and placing on the middle of the sheet pan.

Roast for 15-20 minutes. Remove from oven and brush chicken with reserved marinade. Return to oven and bake for another 10 minutes or until chicken is cooked through and veggies are crisp-tender.

Serve over brown rice and with pineapple chunks.