Description
Experience the flavors of the tropics with this easy one-pan Hawaiian Chicken Sheet Pan, featuring chicken thighs marinated in a sweet and tangy sauce, colorful veggies, and served over fluffy rice.
Ingredients
- 1.5 lbs Chicken thighs
- 1/2 cup Pineapple juice
- 1/4 cup Soy sauce
- 1/4 cup Brown sugar
- 2 Bell peppers, chopped
- 1 Onion, chopped
- 2 cups Fluffy white rice
- 2 tbsp Olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together pineapple juice, soy sauce, brown sugar, olive oil, salt, and pepper to create a marinade.
- Marinate the chicken thighs in the mixture for at least 30 minutes.
- On a sheet pan, arrange marinated chicken, chopped bell peppers, and onions.
- Bake for 25-30 minutes or until chicken is cooked through.
- Cook white rice according to package instructions.
- Serve the chicken and vegetables over a bed of fluffy white rice.
Notes
Storing leftovers: Refrigerate in an airtight container for 3–4 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian