Ingredients
– 4 boneless, skinless chicken thighs
– 1 cup pineapple chunks (fresh or canned)
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 small red onion, sliced
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon fresh ginger, grated
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
Equipment Needed
– Large mixing bowl
– Baking sheet (preferably rimmed)
– Parchment paper or aluminum foil (optional for easy clean-up)
– Measuring cups and spoons
– Knife and cutting board
Step-by-Step Instructions
First things first, preheat your oven to 400°F (200°C). While that’s warming up, I like to gather all my ingredients and prep the veggies: slice the bell peppers and onion, and mix the lovely Hawaiian marinade in a large bowl. To make the marinade, combine soy sauce, honey, olive oil, garlic, ginger, and a sprinkle of salt and pepper. Give it a good whisk! Once everything is ready, add the chicken thighs to the bowl, ensuring they are well-coated in that delicious sauce. I often let them marinate for at least 15 minutes for extra flavor. (See the next page below to continue steps…)