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In today's fast-paced world, the allure of tropical flavors and the convenience of sheet pan meals come together to create a delightful cooking experience that is both satisfying and efficient. Tropical cuisine, characterized by its vibrant ingredients and bold flavors, transports us to sun-soaked beaches and lush landscapes with every bite. When combined with the practicality of a sheet pan dish, dinner transforms into a hassle-free affair, ensuring that you spend less time cleaning up and more time enjoying the meal with loved ones.

Sheet Pan Hawaiian Chicken

Escape to the tropics with the Tropical Paradise Sheet Pan Hawaiian Chicken! This vibrant dish features juicy chicken thighs, sweet pineapple, and colorful bell peppers, all roasted to perfection on a single sheet pan. Enjoy a hassle-free cooking experience with minimal cleanup, making it perfect for busy weeknights or family gatherings. Bursting with flavor and nutritious ingredients, this recipe is sure to be a hit at your dinner table. Bring a taste of paradise to your next meal!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup fresh pineapple chunks (or canned, drained)

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, cut into wedges

3 tablespoons olive oil

1/4 cup soy sauce (or tamari for GF)

2 tablespoons honey

2 tablespoons rice vinegar

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon sesame oil

Salt and pepper, to taste

Cooked jasmine rice or brown rice, for serving

Chopped green onions and cilantro, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a large bowl, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and a pinch of salt and pepper. Add the chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for maximum flavor).

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

      Add Vegetables: In a separate bowl, combine the pineapple chunks, red and yellow bell peppers, and red onion. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.

        Arrange Ingredients: Remove the marinated chicken from the fridge and place the chicken thighs on one half of the sheet pan. On the other half, spread the vegetable mixture in a single layer.

          Bake: Place the sheet pan in the preheated oven and bake for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and slightly caramelized.

            Broil for Extra Flavor (Optional): For crispy edges, switch the oven to broil and cook for an additional 2-3 minutes, watching closely to prevent burning.

              Serve: Serve the chicken and vegetables over a bed of jasmine or brown rice. Garnish with chopped green onions, cilantro, and lime wedges on the side.

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