Description
This Hawaiian Chicken Sheet Pan recipe is a perfect blend of sweet pineapple, vibrant bell peppers, and tender marinated chicken thighs, all roasted together for a quick and flavorful meal. The chicken is marinated in a savory soy-based sauce with garlic, ginger, and a hint of spice, then baked alongside veggies and pineapple for a deliciously juicy and caramelized dinner served over fluffy rice.
Ingredients
Scale
Protein and Produce
- 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 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
Marinade and Seasonings
- 3 tablespoons olive oil, divided
- 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)
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 teaspoon toasted sesame oil (optional)
To Serve
- 3 cups cooked rice
- 2 tablespoons chopped fresh cilantro or sliced green onions, for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper or foil. Lightly grease the pan with olive oil or cooking spray to prevent sticking and simplify cleanup.
- 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 while preparing 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 mostly dissolves. Adjust seasoning as needed.
- Marinate Chicken: Pour about two-thirds of the marinade over the chicken, reserving the rest for basting. Toss well to coat all pieces, and let marinate for 10-15 minutes while prepping vegetables and pineapple.
- Prepare Vegetables and Pineapple: On the prepared sheet pan, combine pineapple chunks, red bell pepper, green bell pepper, and red onion. Drizzle with the remaining 1 tablespoon olive oil, season with kosher salt and black pepper, and toss to coat evenly in a single layer.
- Arrange Chicken on Sheet Pan: Nestle the marinated chicken pieces among the veggies and pineapple, leaving space between pieces for proper roasting. Drizzle any leftover marinade over the entire pan.
- Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, stirring once halfway through, until chicken is cooked through and vegetables are tender.
- Baste and Glaze: In the last 5 minutes of baking, brush or spoon the reserved marinade over the chicken and pineapple to create a glossy glaze.
- Optional Broil for Caramelization: For extra char and caramelization, switch the oven to broil for 2-3 minutes at the end, watching carefully to avoid burning.
- Serve: Remove sheet pan from oven, garnish with chopped cilantro or sliced green onions, and serve hot over cooked rice, spooning pan juices over the portions for extra flavor.
Notes
- Use fresh or canned pineapple chunks, but drain canned pineapple well to avoid excess moisture on the sheet pan.
- Adjust red pepper flakes based on desired spice level or omit for no heat.
- Massage marinade into chicken pieces well to maximize flavor absorption.
- To keep chicken juicy, avoid overcrowding the sheet pan to promote roasting instead of steaming.
- Leftover chicken and veggies can be refrigerated for up to 3 days and reheated gently.
- For a gluten-free version, use tamari or gluten-free soy sauce.
