Description
This Hawaiian Chicken Sheet Pan recipe combines tender chicken thighs with sweet pineapple chunks and colorful bell peppers, all roasted together in a savory soy-ginger marinade for a quick, flavorful one-pan meal. Perfectly balanced with a hint of spice and a glossy glaze, it’s an easy dinner served over rice and garnished with fresh herbs.
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 and Prepare Pan: Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper or foil for easy cleanup. Lightly grease the lined pan 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.
- 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 sugar dissolves. Taste and adjust seasoning if needed.
- Marinate Chicken: Pour about two-thirds of the marinade over the chicken, reserving one-third for basting. Toss to coat all pieces well and let marinate for 10 to 15 minutes while prepping vegetables.
- Prepare Vegetables and Pineapple: Add pineapple chunks, red and green bell peppers, and red onion to the prepared sheet pan. Drizzle with remaining 1 tablespoon olive oil, season with kosher salt and black pepper, and toss to coat evenly. Spread out in an even layer.
- Assemble Sheet Pan: Nestle marinated chicken pieces among the vegetables and pineapple on the pan, leaving space between pieces to encourage roasting rather than steaming. Drizzle any extra marinade from the chicken bowl over the pan.
- Roast: Place the sheet pan in the preheated oven and bake for 20 to 25 minutes, stirring once halfway through, until chicken is cooked through and vegetables are tender.
- Baste and Glaze: During the last 5 minutes of baking, brush or spoon the reserved marinade over the chicken and pineapple so it thickens into a glossy glaze.
- Optional Broil for Caramelization: For extra char and caramelization, switch oven to broil and broil for 2 to 3 minutes at the end of cooking, watching carefully to prevent burning.
- Serve: Remove the sheet pan from oven, sprinkle with chopped cilantro or sliced green onions. Serve hot over cooked rice, spooning any pan juices over each portion.
Notes
- Marinate chicken for at least 10 minutes but up to 30 minutes if time allows for more flavor.
- Drain canned pineapple thoroughly to avoid excess liquid that could steam ingredients.
- Using a rimmed sheet pan helps contain juices and allows for even roasting.
- Broiling at the end adds pleasant caramelized flavor but watch closely to avoid burning.
- Serve with rice or cauliflower rice for a lower-carb option.
- Can substitute chicken breasts, but thighs yield juicier results.
