Hawaiian Chicken Sheet Pan (Print Version)
Juicy chicken thighs, pineapple, peppers, and red onion roast on one pan with a sticky soy-ginger glaze.
# Ingredients:
For the chicken and vegetables
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1 1/4-inch pieces
02 -
2 cups (330 g) pineapple chunks, fresh or canned and drained
03 -
2 large bell peppers, red, yellow, or orange, cut into 1-inch pieces
04 -
1 medium red onion, cut into wedges
05 -
1 tablespoon olive oil
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon black pepper
For the glaze
08 -
1/3 cup (80 ml) pineapple juice
09 -
1/4 cup (60 ml) low-sodium soy sauce
10 -
3 tablespoons honey
11 -
2 tablespoons ketchup
12 -
1 tablespoon rice vinegar
13 -
1 teaspoon toasted sesame oil
14 -
3 garlic cloves, minced
15 -
1 teaspoon grated fresh ginger
16 -
1/4 teaspoon red pepper flakes, optional
For serving
17 -
2 green onions, thinly sliced
18 -
1 tablespoon sesame seeds
19 -
Cooked rice, optional
# Instructions:
01 -
Preheat the oven to 425 F. Line a large rimmed sheet pan with parchment paper.
02 -
Whisk pineapple juice, soy sauce, honey, ketchup, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a small bowl. Set aside 3 tablespoons for finishing.
03 -
Toss the chicken with olive oil, salt, pepper, and about half of the remaining glaze until evenly coated.
04 -
Spread the chicken, pineapple, bell peppers, and red onion on the prepared pan in a single layer. Drizzle the vegetables with the rest of the glaze.
05 -
Roast for 20-25 minutes, stirring once halfway through, until the chicken reaches 165 F and the pineapple and peppers are browned at the edges.
06 -
Brush the hot chicken with the reserved glaze. Sprinkle with green onions and sesame seeds, rest for 5 minutes, and serve over rice if desired.
# Notes:
01 -
Use a large rimmed sheet pan so the ingredients roast in one layer.
02 -
Canned pineapple works well if drained thoroughly.
03 -
Chicken is safely cooked when the thickest pieces reach 165 F.