Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hawaiian-inspired
Ingredients: 2 lb boneless skinless chicken thighs, cut into 1.5 inch pieces; 2 cups pineapple chunks, fresh or well-drained canned; 1 large red bell pepper, sliced into strips; 1 large green bell pepper, sliced into strips; 1 medium yellow onion, cut into wedges; 1/3 cup soy sauce; 3 tbsp honey; 2 tbsp rice vinegar; 3 cloves garlic, minced; 1 tbsp fresh ginger, finely grated; 2 tbsp olive oil; 1 tbsp cornstarch, optional for thickening; 1/2 tsp kosher salt, or to taste; 1/2 tsp black pepper, or to taste; 2 tbsp sliced green onions or chopped cilantro, for garnish

Description

A vibrant one-pan dinner featuring juicy chicken thighs roasted with sweet pineapple, colorful bell peppers, and a glossy sweet-savory glaze. It’s weeknight-easy, wonderfully fragrant, and downright irresistible.

Ingredients

Scale

2 lb boneless skinless chicken thighs, cut into 1.5 inch pieces
2 cups pineapple chunks, fresh or well-drained canned
1 large red bell pepper, sliced into strips
1 large green bell pepper, sliced into strips
1 medium yellow onion, cut into wedges
1/3 cup soy sauce
3 tbsp honey
2 tbsp rice vinegar
3 cloves garlic, minced
1 tbsp fresh ginger, finely grated
2 tbsp olive oil
1 tbsp cornstarch, optional for thickening
1/2 tsp kosher salt, or to taste
1/2 tsp black pepper, or to taste
2 tbsp sliced green onions or chopped cilantro, for garnish

Instructions

Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper for easy cleanup.
In a mixing bowl, whisk soy sauce, honey, rice vinegar, garlic, and ginger. Add chicken pieces, toss to coat, and marinate for at least 30 minutes while the oven heats.
On the prepared sheet pan, scatter pineapple chunks, bell peppers, and onion. Drizzle with olive oil, then season with salt and black pepper. Toss to coat and spread in an even layer.
Arrange the marinated chicken over the vegetables, pouring any remaining marinade on top so everything is lightly coated.
Bake for 25 to 30 minutes until the chicken reaches 165°F (74°C) and vegetables are tender with lightly caramelized edges.
Optional glaze: Transfer a few tablespoons of the pan juices to a small bowl, whisk with cornstarch until smooth, then return to the pan and toss. Broil for 2 to 3 minutes to deepen color and caramelization.
Remove from oven, garnish with green onions or cilantro, and serve hot over rice or noodles.

Notes

Use fresh pineapple for the brightest flavor, but well-drained canned pineapple works nicely in a pinch.
Cut chicken and vegetables in similar sizes so everything cooks evenly.
Double the sauce ingredients if you love extra glaze for drizzling over rice.
A brief broil at the end adds delicious caramelized edges.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner, Main Course
Method: Sheet pan, Roasting
Cuisine: Hawaiian-inspired

Nutrition

Serving Size: 1/6 of recipe
Calories: 320
Sugar: 14 g
Sodium: 720 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 115 mg

Keywords: Hawaiian Chicken Sheet Pan, pineapple chicken, one pan dinner, sheet pan chicken, weeknight meal, tropical glaze