- HP
Gluten Free Sheet Pan Huli Huli Chicken
Make a 30 minute sheet pan recipe with gluten free huli huli chicken using marinated chicken and pantry ingredients!
Ingredients
Instructions
- Step 1
Add the pineapple juice, soy sauce, ketchup, brown sugar, salt, minced garlic, ginger, and garlic powder to a small bowl and whisk well until the marinade is combined.
- Step 2
Add the chicken thighs to a Ziploc bag, and pour the marinade over the chicken thighs. Seal the bag, place evenly in a pan being sure that all the chicken is coated, and marinate in the fridge for at least 2 hours.
- Step 3
Preheat the oven to 400°F when ready to bake.
- Step 4
Line a sheet pan with foil and spray with nonstick cooking spray or olive oil spray.
- Step 5
On one side of the sheet pan, add all diced vegetables and pineapple chunks. Coat them with garlic salt and a light coat of olive oil spray.
- Step 6
Add the chicken thighs on the opposite side.
- Step 7
Bake for 15 minutes, carefully turn the chicken thighs, and mix up the vegetables.
- Step 8
Bake for an additional 10-15 minutes or until the internal temperature of the chicken is at least 165°F.
- Step 9
Carefully remove and serve sides of choice, such as cooked rice.
Tips & Tricks
Per serving
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