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Amazing Hawaiian Sheet Pan Chicken in 25 Minutes: Pure Bliss!

Hawaiian Sheet Pan Chicken
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This Hawaiian Sheet Pan Chicken recipe features juicy chicken thighs, sweet pineapple chunks, and savory ham. It is a simple one-pan dinner that brings tropical flavors to your table with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 (20 oz) can pineapple chunks, drained
  • 1 cup cooked ham, cubed
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 green onions, sliced, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using) to create the sauce.
  3. On the prepared baking sheet, arrange the chicken thighs, drained pineapple chunks, and cubed ham in an even layer.
  4. Pour the prepared sauce evenly over the chicken, pineapple, and ham, ensuring everything is well coated.
  5. Bake for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly. The internal temperature of the chicken should reach 165°F (74°C).
  6. Remove from the oven and garnish with sliced green onions before serving.

Notes

  • For extra flavor, you can marinate the chicken in half of the sauce for at least 30 minutes before baking.
  • Serve this dish over steamed rice or with a side of roasted vegetables.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://sundayflavor.com/hawaiian-sheet-pan-chicken-recipe/