Description
A sweet and savory sheet pan dinner with juicy chicken, pineapple, and bell peppers.
Ingredients
Scale
For the Crust:
- 1.5 lbs boneless, skinless chicken thighs
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup pineapple chunks
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a small bowl, whisk together soy sauce, honey, olive oil, garlic powder, ginger, and black pepper.
- Place chicken thighs on the prepared sheet pan. Arrange bell peppers and pineapple around the chicken.
- Pour the sauce over the chicken and vegetables, tossing lightly to coat.
- Bake for 25-30 minutes, or until chicken is cooked through (internal temperature of 165°F).
- Serve warm over rice or quinoa if desired.
Notes
You can customize the seasonings to taste.