Can I use chicken breasts instead of thighs?

While chicken thighs are recommended for their superior moisture and flavor, you can certainly use chicken breasts in this recipe. Just be mindful that chicken breasts may dry out more quickly, so be sure to keep a close eye on them during the roasting process.

Can I make this dish ahead of time?

Yes, you can partially prepare the Sheet Pan Hawaiian Chicken in advance. Cut the vegetables and pineapple, and store them in an airtight container in the refrigerator. Season the chicken and keep it separate. When ready to cook, simply assemble the dish on the baking sheet and roast as directed.

Is this recipe gluten-free?

Yes, this Sheet Pan Hawaiian Chicken recipe is naturally gluten-free, as long as you use gluten-free soy sauce or tamari in the glaze. It's a great option for those following a gluten-free diet.

Can I make this dish vegetarian or vegan?

To make a vegetarian or vegan version of this recipe, simply omit the chicken and use extra-firm tofu or plant-based protein instead. You can also increase the amount of vegetables and pineapple to create a satisfying meatless meal.

How can I make this dish more meal-prep friendly?

To make the Sheet Pan Hawaiian Chicken more meal-prep friendly, you can roast the entire dish in advance and divide it into individual portions. Store the cooked chicken and vegetables in the refrigerator or freezer, and simply reheat when ready to enjoy.

Delicious Sheet Pan Hawaiian Chicken with Pineapple Peppers

Name: Delicious Sheet Pan Hawaiian Chicken with Pineapple Peppers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: Bone-in, skin-on chicken thighs; Fresh pineapple, cubed; Bell peppers, chopped; Onion, sliced; Garlic cloves, minced; Olive oil; Salt and pepper; Honey; Soy sauce or tamari

Description

Flavorful Sheet Pan Hawaiian Chicken w Pineapple Peppers Easy onepan tech delivers juicy chicken sweet pineapple tender veggies Perfect for busy weeknights

Ingredients

Bone-in, skin-on chicken thighs
Fresh pineapple, cubed
Bell peppers, chopped
Onion, sliced
Garlic cloves, minced
Olive oil
Salt and pepper
Honey
Soy sauce or tamari

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Instructions

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Pat the chicken thighs dry with paper towels and season them generously with salt and pepper.
Arrange the bell pepper chunks, onion wedges, and minced garlic on the prepared baking sheet. Add the cubed pineapple.
Place the seasoned chicken thighs on the baking sheet, spacing them out evenly. Drizzle the entire dish with a bit of olive oil and toss everything together to ensure the ingredients are well-coated.
Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.
During the last 5-10 minutes of cooking, brush the chicken with a glaze made from pineapple juice, honey, and soy sauce or tamari.
Remove the dish from the oven and let it rest for a few minutes. Serve hot, garnished with fresh chopped parsley or cilantro, if desired.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Cuisine: Hawaiian