Sheet Pan Hawaiian Chicken Thighs
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
45 mins
-
Servings
3
-
Calories
413 kcal
Sheet Pan Hawaiian Chicken Thighs
Report
Juicy chicken and vegetables soaked in a sweet teriyaki sauce and browned until done. This sheet pan Hawaiian chicken is a delicious, comforting weeknight dinner perfect for busy weeknights.
Share:
Ingredients
- 6 boneless skinless chicken thighs
- 1 cup broccoli florets
- 1 red onion
- 2 cups fresh pineapple
- 1 red bell pepper
- 1 green bell pepper
- ½ cup Teriyaki sauce
- ¼ cup BBQ sauce
- ¼ cup gluten-free soy sauce
- 1 teaspoons salt
- ½ teaspoons pepper
- ½ tablespoons garlic powder
- 3 tablespoons cilantro - chopped
- sesame seeds Optional, for garnish
Instructions
- Preheat the oven to 400°F and line a 9x13” baking sheet with parchment paper for easy cleanup.
- In a small bowl, combine the BBQ sauce, teriyaki sauce, and soy sauce.
- Cut the bell peppers and onion into 1” bite-sized pieces and transfer them to the baking sheet along with the broccoli. Pour half of the sauce onto the vegetables and toss to coat. Spread in an even layer.
- Season both sides of the chicken thighs with salt, pepper, and garlic powder. Make room and place the chicken thighs on the baking sheet.
- Using ¼ cup of the remaining sauce, coat the chicken, then flip and coat the other side. Save the remaining sauce for later.
- Place in the oven and cook for 25 minutes. Remove from the oven and add fresh pineapple chunks around the chicken. Return to the oven and continue baking for 5 to 10 more minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
- Turn the oven to broil and bake for 1 to 2 minutes until the chicken is browned. Keep an eye on them as they can burn quickly!
- Remove from the oven and spread the remaining sauce on the chicken.
- Garnish with chopped cilantro and sesame seeds. Serve with rice, if desired. Enjoy!
Notes
- To make this sheet pan Hawaiian chicken recipe totally paleo and gluten-free, make sure to use Primal Kitchen sauces (see blog post). Likewise, you’ll need to sub the soy sauce for coconut aminos.
- Take the time to chop the vegetables so that they’re all roughly the same size, this helps them cook evenly so that nothing becomes too soft.
- You can stretch the meal by adding more vegetables, but I would place them on a separate pan so that the cooking time remains the same. You’d need to double the sauce as well.
- Serve the Hawaiian chicken thighs and vegetables on top of steamed rice or cauliflower rice for a low-carb version. Even roasted spaghetti squash is delicious!
- Each serving is 2 chicken thighs.
Nutrition Information
Show Details
Calories
413kcal
(21%)
Carbohydrates
29g
(10%)
Protein
51g
(102%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.04g
Cholesterol
215mg
(72%)
Sodium
4155mg
(173%)
Potassium
1083mg
(31%)
Fiber
4g
(16%)
Sugar
20g
(40%)
Vitamin A
1715IU
(34%)
Vitamin C
113mg
(126%)
Calcium
77mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 51g | 102% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 4155mg | 173% |
| Potassium | 1083mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 1715IU | 34% |
| Vitamin C | 113mg | 126% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
