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!
Author: Mommy Hates Cooking
Meal Type: Dinner
Cuisine: Other
Difficulty: EASY
Prep. Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 serving
Calories: 569 kcal per serving
Ingredients
- 1 Cup - Pineapple Juice
- ⅓ Cups - Gluten-Free Soy Sauce
- ⅓ Cups - Ketchup
- ⅓ Cups - Light Brown Sugar
- 1 Tsp - Salt
- 1 Tsp - Garlic
- 1 Tsp - Ground Ginger
- 1 Tsp - Garlic Powder
- 2 ½ Pounds - Boneless, Skinless Chicken Thighs
- 4 - Bell Peppers
- 20 ounce - Canned Pineapple Chunks
- 1 - Sweet Onion
- ½ Tsps - Garlic Salt
- Olive Oil Cooking Spray
Instructions
- 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.
- 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.
- Preheat the oven to 400°F when ready to bake.
- Line a sheet pan with foil and spray with nonstick cooking spray or olive oil spray.
- 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.
- Add the chicken thighs on the opposite side.
- Bake for 15 minutes, carefully turn the chicken thighs, and mix up the vegetables.
- Bake for an additional 10-15 minutes or until the internal temperature of the chicken is at least 165°F.
- Carefully remove and serve sides of choice, such as cooked rice.
Nutrition
Energy: 569 kcal | Total Fat: 23 g | Saturated: 7 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 269 mg | Total Carbs: 52 g | Fiber: 2 g | Sugars: 44 g | Proteins: 57 g | Sodium: 2,332 mg | Polyunsaturated: 5 g | Monounsaturated: 9 g
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