Description
A vibrant, tropical-inspired sheet pan dinner featuring honey-soy marinated chicken thighs roasted with pineapple, bell peppers, and onions—effortless, flavorful, and perfect over rice.
Ingredients
4 boneless, skinless chicken thighs
1 cup pineapple chunks (fresh or canned)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
3 Tbsp soy sauce
2 Tbsp honey
2 Tbsp olive oil
2 cloves garlic, minced
1 tsp ground ginger
Salt and pepper, to taste
Fresh cilantro, chopped, for garnish
Cooked rice, for serving
Instructions
- Whisk together soy sauce, honey, olive oil, garlic, ginger, salt, and pepper to make the marinade.
- Place chicken thighs in a dish or bag and pour in the marinade. Marinate for 30 minutes to 2 hours (up to overnight for more flavor).
- Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
- Remove chicken from marinade and place on one side of the baking sheet. Arrange pineapple, bell peppers, and red onion on the other side. Drizzle any remaining marinade over everything.
- Bake for 25–30 minutes until chicken reaches an internal temperature of 165 °F and vegetables are tender.
- Let rest for a few minutes. Garnish with fresh cilantro and serve hot over cooked rice.
Notes
- Use fresh pineapple for best texture and flavor.
- Broil during last 3–4 minutes for charred edges.
- Marinate chicken up to 24 hours for deeper flavor.
- Substitute chicken breasts and adjust cooking time accordingly.
- Serve with rice, quinoa, or cauliflower rice.
- Prep Time: 10 minutes (+30–120 minutes marinating)
- Cook Time: 25–30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving (¼ of recipe with rice)
- Calories: 460
- Sugar: 18g
- Sodium: 740mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg
