Description
This Hawaiian Chicken Sheet Pan recipe combines juicy bite-sized chicken thighs with sweet pineapple chunks and colorful bell peppers, all roasted together in a flavorful marinade. Ready in just 40 minutes, this easy, one-pan meal offers a delicious balance of savory, sweet, and tangy flavors topped with fresh herbs and served over rice for a satisfying dinner.
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
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper, to taste
Vegetables and Fruit
- 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
To Serve
- 3 cups cooked rice
- 2 tablespoons chopped fresh cilantro or sliced green onions, for garnish
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 in a large mixing bowl and set aside while you make the marinade.
- 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 dissolves. Taste and adjust seasoning.
- Marinate Chicken: Pour about two-thirds of the marinade over the chicken and toss well to coat all pieces. Let the chicken marinate for 10 to 15 minutes while you prep the veggies and pineapple.
- Prepare Vegetables and Pineapple: On the prepared sheet pan, add pineapple chunks, red and green bell peppers, and red onion. Drizzle with remaining 1 tablespoon olive oil, season with kosher salt and black pepper, and toss to coat evenly.
- Arrange Chicken on Pan: Nestle the marinated chicken pieces among the veggies and pineapple, leaving space between pieces for roasting. Drizzle any leftover marinade over the pan.
- Bake: Place the sheet pan in the oven and bake for 20 to 25 minutes, stirring once halfway through, until chicken is cooked through and vegetables are tender. During the last 5 minutes, brush or spoon the reserved marinade over the chicken and pineapple to create a glossy glaze.
- Optional Broil for Caramelization: To add a bit of char and extra caramelization, switch the oven to broil for 2 to 3 minutes at the end of cooking, monitoring closely to avoid burning.
- Garnish and Serve: Remove from oven, sprinkle with chopped cilantro or green onions, and serve the Hawaiian chicken and veggies hot over cooked rice, spooning any extra pan juices over each portion.
Notes
- Use fresh or canned pineapple chunks, but ensure canned pineapple is well drained to avoid excess moisture.
- Adjust the red pepper flakes to your spice preference—omit if you want no heat.
- To make this gluten-free, substitute the soy sauce with tamari or coconut aminos.
- For an extra smoky flavor, try using smoked paprika and broiling at the end.
- This dish is great for meal prep and reheats well in the oven or microwave.
