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- 4 boneless, skinless chicken thighs - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon ginger powder - 1 cup fresh pineapple, diced - 1/4 cup honey - 2 tablespoons soy sauce - 1 tablespoon freshly squeezed lime juice - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1/4 cup green onions, chopped - Toasted sesame seeds (optional) You need all these ingredients to make One-Pan Honey Pineapple Chicken. The chicken thighs give a juicy base. Olive oil adds healthy fat and flavor. Garlic and ginger powders boost the dish’s taste. Fresh pineapple brings sweet and tangy notes. Honey adds a rich sweetness that caramelizes during cooking. Soy sauce adds depth, while lime juice brightens the overall flavor. For the veggies, red and green bell peppers add color and crunch. Green onions enhance the dish with freshness. If you like, sprinkle some toasted sesame seeds for a nice crunch. You can find the detailed steps in the Full Recipe. Each ingredient plays an important role. Use fresh items for the best taste. Enjoy preparing this vibrant dish! - Preheat oven to 400°F (200°C). - In a bowl, mix olive oil, garlic powder, ginger powder, salt, and pepper. - Coat the chicken thighs in the seasoning mixture well. - Combine diced pineapple, honey, soy sauce, and lime juice in a bowl. - Stir until everything is well mixed and happy. - Heat a large oven-safe skillet over medium-high heat. - Arrange the chicken in the skillet and pour half the pineapple sauce over it. - Scatter the sliced bell peppers around the chicken. Pour the remaining sauce on top. - Transfer the skillet to the oven and roast for 25-30 minutes. - The chicken is done when it reaches 165°F (74°C) and the peppers are tender. You can find the Full Recipe for more details and tips. Enjoy the vibrant colors and flavors! - Ensure chicken reaches an internal temperature of 165°F (74°C) - Let chicken rest for 5 minutes after cooking Cooking chicken can be tricky. The key to juicy chicken is checking its temperature. Use a meat thermometer to make sure it hits 165°F (74°C). This step keeps your chicken safe to eat. After cooking, let the chicken rest. This allows the juices to soak back in. - Use coconut aminos as a gluten-free alternative to soy sauce - Substitute chicken thighs with breasts for a leaner option If you need a gluten-free option, try coconut aminos instead of soy sauce. It gives a similar taste but is safe for those with gluten allergies. Also, if you prefer a leaner meat, use chicken breasts instead of thighs. Both options work well in this dish. - Serve directly from the skillet for a rustic serving style - Garnish with green onions and sesame seeds for extra flavor Presentation is key to a great meal. You can serve this dish right from the skillet. It looks rustic and inviting. For extra flair, add green onions and sesame seeds on top. This not only makes it pretty but adds flavor and crunch. {{image_4}} You can add diced mango or kiwi for a fruity variation. This will give your One-Pan Honey Pineapple Chicken a bright and fresh taste. The sweet mango or tart kiwi pairs well with the honey and pineapple. This twist brings a fun summer vibe to your dish. If you enjoy heat, include red pepper flakes or sriracha for a spicy kick. A little spice can elevate the flavors in your chicken. Start with a small amount and adjust to your taste. This spicy version will bring a new level of excitement to your meal. For a vegetarian dish, replace chicken with tofu or chickpeas. Both options soak up the honey-pineapple sauce well. Tofu gives a nice texture, while chickpeas add protein and fiber. This version is just as tasty and satisfying. Enjoy your meal with a plant-based twist! For the complete recipe, check out the Full Recipe section. Store your One-Pan Honey Pineapple Chicken in an airtight container. It stays fresh in the fridge for up to 3 days. Make sure to let it cool before sealing the container. This helps keep the chicken juicy and tasty. If you want to save some for later, freeze portions in sealed bags. This dish freezes well for up to 3 months. Just label each bag with the date. When you're ready to eat, you can easily pull a bag from the freezer. To reheat, use the oven or microwave. If using the oven, set it to a low temperature. Heat until warmed through. If using a microwave, cover the chicken to keep it moist. Enjoy the sweet and savory flavors again! For the full recipe, check out the recipe section above. Total cooking time is approximately 40 minutes (10 mins prep, 30 mins roasting). Yes, but drain it well before using to avoid excess liquid. Serve with rice, quinoa, or a fresh salad for a complete meal. This article covered how to make One-Pan Honey Pineapple Chicken. You learned about the key ingredients, step-by-step instructions, and tips for success. I shared ways to tweak the recipe and how to store leftovers. This dish is simple, tasty, and flexible. Whether you tweak it or keep it classic, it always shines. Enjoy making this meal and sharing it with others!

One-Pan Honey Pineapple Chicken

Delight your taste buds with this One-Pan Honey Pineapple Chicken recipe! This simple and flavorful dish combines tender chicken thighs, fresh pineapple, and vibrant bell peppers all cooked in one skillet for easy cleanup. Perfect for a weeknight dinner or meal prep, it's delicious and visually stunning. Ready in just 40 minutes, you won't want to miss out! Click through to explore the full recipe and bring a taste of the tropics to your table.
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Ingredients
  

4 boneless, skinless chicken thighs

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon ginger powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup fresh pineapple, diced into bite-sized pieces

1/4 cup honey

2 tablespoons soy sauce (use coconut aminos for a gluten-free alternative)

1 tablespoon freshly squeezed lime juice

1 red bell pepper, sliced into thin strips

1 green bell pepper, sliced into thin strips

1/4 cup green onions, finely chopped (for garnish)

Toasted sesame seeds (optional, for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) to prepare for roasting.

    In a large mixing bowl, combine the olive oil, garlic powder, ginger powder, salt, and black pepper to create a flavorful coating. Add the chicken thighs to the bowl and toss them gently until they are thoroughly coated in the seasoning mixture.

      In a separate bowl, mix together the diced pineapple, honey, soy sauce, and lime juice. Stir until well combined to form the sweet and tangy sauce that will enhance the chicken.

        Heat a large oven-safe skillet over medium-high heat. Once heated, arrange the coated chicken thighs in a single layer in the skillet. Pour half of the pineapple mixture over the chicken, ensuring they're well covered.

          Scatter the sliced red and green bell peppers around the chicken in the skillet, creating a colorful presentation. Pour the remaining pineapple mixture over the entire dish, allowing the flavors to mingle.

            Transfer the skillet to the preheated oven and roast for about 25-30 minutes. You’ll know it’s done when the chicken is thoroughly cooked (the internal temperature should reach 165°F or 74°C) and the bell peppers are tender.

              After the cooking time, carefully remove the skillet from the oven and let it rest for 5 minutes to allow the juices to redistribute.

                Before serving, sprinkle the chopped green onions and toasted sesame seeds on top for added flavor and a delightful crunch.

                  - Prep Time: 10 mins | Total Time: 40 mins | Servings: 4

                    - Presentation Tips: Serve this dish directly from the skillet for a rustic look, or plate individually, spooning the delicious sauce and pineapple pieces over the chicken. Enjoy the vibrant colors!