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Hawaiian Chicken Sheet Pan

Experience a taste of the islands with this vibrant Hawaiian Chicken Sheet Pan recipe, featuring tender marinated chicken thighs and colorful bell peppers served over fluffy white rice.
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Temps de préparation 30 minutes
Temps de cuisson 30 minutes
Temps total 1 heure
Portions: 4 servings
Type de plat: Dinner, Main Course
Cuisine: Hawaiian
Calories: 450
Ingredients Method Nutrition Notes

Ingrédients
  

Main Ingredients
  • 1 lb Chicken thighs Can substitute with chicken breasts.
  • 1/2 cup Pineapple glaze Can be substituted with a mix of pineapple juice, soy sauce, and brown sugar.
  • 2 cups Bell peppers (any color), sliced Feel free to substitute with other vegetables.
  • 1 large Onion, sliced
  • 2 cups White rice Cook according to package instructions.
  • 1 tsp Salt
  • 1 tsp Pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, mix the pineapple glaze with salt and pepper, then add the chicken thighs to marinate for at least 30 minutes.
  3. On a sheet pan, arrange the marinated chicken thighs alongside sliced bell peppers and onions.
Cooking
  1. Place the sheet pan in the oven and bake for about 25-30 minutes until the chicken is cooked through and the vegetables are tender.
  2. Meanwhile, prepare the white rice according to package instructions.
  3. Plate the chicken and vegetables over the fluffy rice and enjoy your delicious creation!

Nutrition

Portion: 1gCalories: 450kcalCarbohydrates: 60gProtéines: 25gFat: 10gLipides saturés: 2gSodium: 500mgFibre: 2gSucre: 5g

Notes

Store leftovers in an airtight container for up to 3-4 days in the refrigerator. For best results, separate chicken from rice.

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