Description
This Hawaiian Chicken Sheet Pan recipe delivers a flavorful and colorful one-pan meal featuring tender chicken thighs, fresh pineapple, and vibrant bell peppers all baked in a sweet and savory homemade sauce. Perfect for an easy weeknight dinner, this recipe balances the tangy sweetness of pineapple with savory soy and touches of garlic and ginger for a tropical twist that’s sure to please the whole family.
Ingredients
Scale
Chicken and Vegetables
- 1 1/2 pounds boneless skinless chicken thighs cut into large chunks
- 2 cups fresh pineapple chunks
- 1 red bell pepper chopped into 1-inch pieces
- 1 green bell pepper chopped into 1-inch pieces
- 1 small red onion cut into wedges
Sauce
- 3 cloves garlic minced
- 1/3 cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Thickener
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish (optional)
- 1 tablespoon sesame seeds
- 2 tablespoons sliced green onions
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees F and line a large sheet pan with parchment paper to prevent sticking and allow easy cleanup.
- Make the Sauce: In a medium bowl, whisk together low-sodium soy sauce, honey, ketchup, rice vinegar, olive oil, minced garlic, grated fresh ginger, salt, and black pepper until well combined for a flavorful marinade.
- Create Cornstarch Slurry: In a small bowl, mix cornstarch and water to form a slurry and then stir this into the sauce mixture to help thicken the sauce as it cooks.
- Assemble Ingredients: Place the chopped chicken thighs, fresh pineapple chunks, red and green bell peppers, and red onion wedges evenly on the prepared sheet pan.
- Add Sauce and Toss: Pour the sauce evenly over the chicken and vegetables, then gently toss everything together to coat well. Spread the mixture out into a single layer for even cooking.
- Bake: Bake in the preheated oven for 25 to 30 minutes. Stir halfway through baking to ensure even cooking and that the chicken reaches an internal temperature of 165 degrees F, with vegetables tender.
- Broil for Finish: Optionally, broil for 2 to 3 minutes at the end of cooking time for a lightly caramelized, glossy finish on the chicken and vegetables.
- Garnish and Serve: Remove from oven and sprinkle with sesame seeds and sliced green onions for added texture and fresh flavor before serving.
Notes
- Chicken breasts can be substituted for thighs; adjust baking time accordingly to prevent overcooking.
- For extra sauce to serve alongside or over rice, double the sauce ingredients and simmer half separately on the stovetop until thickened.
- This dish pairs wonderfully with steamed white rice or cauliflower rice for a lower-carb option.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
