Say Aloha to your new favorite meal prep lunch – Sheet Pan Hawaiian Chicken is here to wake up your boring lunch routine.
There is not much more in this life that I love more than creating meal prep lunch recipes. But in my oven – that is kind of new. I definitely use my Instant Pot for my meal preps more than anything. But today….
Sheet Pan Hawaiian Chicken Meal Prep
Food blogging is a roller coaster of “yasssss!!! it worked”, and “FML I can’t feed this to people”.
It is very rare I nail a recipe on the first try. The fact that this is cooked in the oven is even more shocking.
But, not today. Today, made these using a sheet pan in my oven!
I wish I would have recorded Brad’s face when he came home and saw me cooking with the oven.
He was skeptical and asked more than once if I knew what I was doing. Thanks babe.
Well, this ended up being a 10/10 recipe for dinner or for meal prep lunch!
I don’t call all of my recipes a 10, but this one has the perfect salt from soy sauce, the perfect sweetness from pineapple, and the brown sugar thickens the sauce up just the perfect amount.
This Hawaiian Chicken meal prep comes together with 7 ingredients and 20-25 minutes in the oven. This keeps for up to 4 days in the fridge to make for the meal prep lunch of your dreams!
You can store your preps in any containers you like. I prefer these 2 compartment glass containers.
Are you ready to put this on your meal plan for next week?!
Aloha to your new favorite meal prep lunch - Hawaiian Chicken Meal Prep here to wake up your boring lunch routine
- 2 cups fresh pineapple chunks
- 2 lbs boneless skinless chicken thighs
- 1/3 cup reduced sodium soy sauce
- 1/3 cup brown sugar
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 small red onion, sliced
- 1 tbsp sriracha
- 1.5 cups cooked rice
Preheat oven to 400F
In a large bowl, combine all of the ingredients (except the cooked rice).
Dump the contents of the bowl onto a large sheet pan. Spread the ingredients out so that a single layer forms. Unfold the chicken thighs on the pan as well.
Bake for 20-25 minutes until the chicken reads 165F.
Allow to cool slightly and transfer to meal prep containers of your choice. Divide the rice between the containers as well. Store in the fridge for up to 4 days.
So, there you have it, a pretty simple hands off meal prep option for lunch this week!
For more lunch prep ideas, head here on the blog!