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Hawaiian Sheet Pan Chicken and Veggies

(Serves 4-5)

Sheet Pan dinners for the win! This Hawaiian Chicken recipe is filled with tropical flavors that are perfect when your typical chicken dishes just won’t do. It’s easy to make and great for busy weeknight meals or Sunday meal prep.

You Will Need

8-10 chicken thighs, boneless, skinless
1 tablespoon olive oil
1 packet Riega® Hawaiian Chicken Seasoning
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 small red onion, cut into chunks (about 1 cup)
1 cup pineapple, diced
1 tablespoon olive oil
Cilantro, chopped, for garnish (optional)
Green onion, chopped, for garnish (optional)
Cooked rice to serve (optional)

Sesame seeds sprinkled on top for garnish (optional)

  1. Preheat the oven to 375 degrees.
  2. In a large bowl, toss chicken thighs in 1 tablespoon of oil. Pour half of the Riega packet seasoning into the bowl and mix until chicken is evenly coated in the seasoning. Add diced bell peppers and onion to the bowl along with the rest of the Riega packet seasoning. Toss all veggies and chicken until evenly coated.
  3. On a lined sheet tray, place chicken thighs evenly dispersed. Fill remaining spaces with seasoning veggies.
  4. Bake in the oven for 20 minutes, or until chicken thighs look browned and slightly crispy.
  5. Remove the sheet pan from the oven, add pineapple and bake for another 10 minutes.
  6. Serve with cooked rice, green onion and/or cilantro and enjoy