Sweet, Savory, and Packed with Tropical Flavor Hawaiian Chicken (Print Version)
Juicy sheet pan Hawaiian chicken with pineapple, bell peppers, red onion, and a glossy sweet-savory sauce.
# Ingredients:
For the sheet pan
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
02 -
2 tablespoons olive oil, divided
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
05 -
1 red bell pepper, cut into 1-inch pieces
06 -
1 green bell pepper, cut into 1-inch pieces
07 -
1 small red onion, cut into wedges
08 -
1 1/2 cups (250 g) pineapple chunks, fresh or canned and well drained
For the glaze
09 -
1/4 cup (60 ml) low-sodium soy sauce
10 -
3 tablespoons pineapple juice
11 -
2 tablespoons honey or packed brown sugar
12 -
1 tablespoon ketchup
13 -
1 tablespoon rice vinegar or apple cider vinegar
14 -
2 garlic cloves, minced
15 -
1 teaspoon freshly grated ginger
16 -
1 teaspoon cornstarch
17 -
1/4 teaspoon red pepper flakes, optional
For serving
18 -
2 green onions, thinly sliced
19 -
Cooked jasmine rice or coconut rice, optional
# Instructions:
01 -
Preheat the oven to 425 F. Line a large rimmed sheet pan with parchment paper.
02 -
Whisk soy sauce, pineapple juice, honey, ketchup, vinegar, garlic, ginger, cornstarch, and red pepper flakes in a small bowl until smooth.
03 -
In a large bowl, toss the chicken with 1 tablespoon olive oil, salt, pepper, and half of the glaze. Let it sit for 10 minutes while you prep the produce.
04 -
Spread chicken, bell peppers, red onion, and pineapple on the sheet pan. Drizzle the vegetables and pineapple with the remaining 1 tablespoon olive oil and spread everything in one layer.
05 -
Bake for 15 minutes. Stir and flip the pieces, then bake for 5-8 minutes more until the chicken is almost cooked through and the pineapple edges start to brown.
06 -
Brush or drizzle the remaining glaze over the pan. Bake 3-5 minutes more, until glossy and the thickest chicken piece reaches 165 F.
07 -
Scatter green onions over the hot pan. Serve over cooked rice with the pan juices spooned on top.
# Notes:
01 -
Cut chicken and vegetables into similar 1-inch pieces for even roasting.
02 -
Use a full-size rimmed sheet pan so the food browns instead of steaming.
03 -
Fresh pineapple browns best, but canned pineapple works if drained and dried well.