Description
This Hawaiian Chicken Sheet Pan recipe combines tender, juicy chicken thighs with sweet pineapple chunks and vibrant bell peppers, all roasted together for a flavorful, colorful, and easy one-pan meal. The chicken is marinated in a savory-sweet sauce featuring soy, brown sugar, garlic, ginger, and a hint of smoked paprika, then baked alongside fresh vegetables and pineapple for a perfect balance of sweet and savory flavors. Served over steamed rice and garnished with fresh cilantro or green onions, this dish is an effortless tropical-inspired dinner ready in just 40 minutes.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1/3 cup low sodium soy sauce
- 3 tablespoons brown sugar, lightly packed
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon toasted sesame oil (optional)
- 3 tablespoons olive oil, divided
Vegetables and Pineapple
- 2 cups pineapple chunks, fresh or canned and well drained
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 medium red onion, peeled and cut into wedges
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper, to taste
For Serving and Garnish
- 3 cups cooked rice
- 2 tablespoons chopped fresh cilantro or sliced green onions
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup and lightly grease it with olive oil or cooking spray.
- Prepare Chicken: Pat the chicken thighs dry with paper towels and cut into 1-inch bite-sized pieces. Place the chicken in a large mixing bowl and set aside.
- Make Marinade: In a medium bowl, whisk together soy sauce, brown sugar, 2 tablespoons olive oil, minced garlic, grated ginger, rice vinegar, smoked paprika, red pepper flakes if using, and toasted sesame oil until the sugar mostly dissolves. Taste and adjust seasoning as needed.
- Marinate Chicken: Pour about two-thirds of the marinade over the chicken in the large bowl, reserving one-third for basting later. Toss well to coat all pieces evenly. Let the chicken marinate for 10 to 15 minutes while prepping other ingredients.
- Prepare Vegetables and Pineapple: Add pineapple chunks, red bell pepper, green bell pepper, and red onion to the prepared sheet pan. Drizzle with the remaining 1 tablespoon olive oil, season lightly with kosher salt and black pepper, and toss to coat. Spread the mixture out in an even layer.
- Arrange Chicken on Pan: Nestle the marinated chicken pieces among the vegetables and pineapple on the pan, spacing pieces apart to ensure roasting rather than steaming. Drizzle any extra marinade from the chicken bowl over the top.
- Bake: Place the sheet pan in the preheated oven and bake for 20 to 25 minutes, stirring once halfway through to promote even cooking. Chicken should be cooked through and vegetables tender.
- Glaze Chicken: In the last 5 minutes of baking, brush or spoon the reserved marinade over the chicken and pineapple to form a glossy glaze.
- Optional Broil: For extra caramelization and a slight char, switch the oven to broil for 2 to 3 minutes at the end of cooking. Watch closely to prevent burning.
- Serve: Remove from oven and sprinkle with chopped cilantro or sliced green onions. Serve hot over cooked rice, spooning any pan juices over each serving for extra flavor.
Notes
- Marinating the chicken for at least 10 minutes enhances flavor but can be extended to up to 30 minutes if time allows.
- You can use canned pineapple, but make sure it is well drained to avoid excess liquid during roasting.
- Adjust red pepper flakes based on your desired level of heat or omit for a milder dish.
- Using a rimmed sheet pan allows juices to collect and helps with easy cleanup.
- For gluten-free option, ensure the soy sauce used is tamari or gluten-free soy sauce.
- This dish pairs beautifully with steamed jasmine or basmati rice.
