Ingredients
Scale
- 4 bone-in chicken thighs
- 1 cup pineapple chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons olive oil
- 2 teaspoons soy sauce
- 1 teaspoon honey
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together olive oil, soy sauce, honey, garlic powder, smoked paprika, salt, and pepper.
- Pat chicken thighs dry and brush with half of the marinade.
- Arrange chicken on a sheet pan and brush the tops with remaining marinade.
- Scatter pineapple chunks and sliced peppers around the chicken.
- Roast for 35-40 minutes until chicken is cooked through and vegetables are tender, flipping halfway.
- Garnish with fresh herbs before serving.
Notes
- Ensure chicken skin is dry for crispy results.
- Feel free to substitute chicken breasts or add other tropical fruits.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 420 kcal Kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 125 mg