Description
This Hawaiian Chicken Sheet Pan brings island-inspired flavor to your kitchen with tender chicken, caramelized pineapple, and colorful bell peppers all roasted together in a sweet and tangy glaze. It’s a quick, one-pan meal that’s bursting with tropical warmth and perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 2 cups pineapple chunks (fresh or canned, drained)
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium red onion, cut into wedges
- 1/4 cup soy sauce
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- Salt and pepper to taste
- 2 tablespoons green onions, chopped (for garnish)
Instructions
- Preheat Your Equipment: Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Combine Ingredients: In a large bowl, whisk soy sauce, honey, garlic, ginger, rice vinegar, olive oil, and cornstarch. Add chicken and toss to coat evenly.
- Prepare Your Cooking Vessel: Spread the marinated chicken on the sheet pan. Add pineapple chunks, peppers, and onions. Toss lightly to coat with sauce.
- Assemble the Dish: Arrange everything in a single layer to allow proper roasting.
- Cook to Perfection: Roast for 25–30 minutes, stirring halfway through, until the chicken is golden and vegetables are tender.
- Finishing Touches: Garnish with chopped green onions and sesame seeds if desired.
- Serve and Enjoy: Serve hot over jasmine rice or a fresh salad.
Notes
- Marinate the chicken for at least 30 minutes for deeper flavor.
- Use parchment paper for easy cleanup.
- Add a pinch of chili flakes if you prefer a little heat.
- Pat pineapple dry before roasting to help with caramelization.
Nutrition
- Serving Size: 1 plate
- Calories: 370
- Sugar: 18g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 115mg