Description
A vibrant one-pan meal featuring marinated chicken thighs, bell peppers, and juicy pineapple, delivering a tropical taste of paradise.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2 pounds)
- ½ cup pineapple juice
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- ½ teaspoon red chili flakes (optional)
- 1 small red bell pepper, cut into strips
- 1 small yellow bell pepper, cut into strips
- ½ large red onion, cut into wedges
- 1 cup fresh pineapple chunks
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Optional garnish: Chopped fresh cilantro and lime wedges
Instructions
- Create the Marinade: In a medium bowl, whisk together the pineapple juice, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red chili flakes (if using).
- Season the Chicken: Generously season both sides of the chicken thighs with salt and pepper.
- Marinate the Chicken: Place the chicken and half of the marinade into a resealable bag and marinate in the refrigerator for at least 30 minutes.
- Preheat the Oven: Set your oven to 425°F (220°C) and line your sheet pan with parchment paper or foil.
- Prepare the Vegetables: Toss the bell peppers, onion, and pineapple with olive oil, salt, and pepper.
- Assemble the Sheet Pan: Arrange chicken on one side of the pan and vegetables on the other. Reserve remaining marinade for glazing.
- Roast Away: Roast for 25–30 minutes until chicken reaches 165°F and vegetables are tender.
- Optional Caramelization: Broil for 2–3 minutes with reserved marinade for an enticing finish.
- Rest and Garnish: Let the pan cool for 5 minutes, garnish with cilantro and lime.
- Serve and Enjoy: Serve over steamed rice or quinoa.
Notes
Marinate chicken overnight for deeper flavor. Adjust honey based on sweetness preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg