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Hawaiian Chicken Sheet Pan

shot of a fully cooked Hawaiian Chicken Sheet Pan
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A vibrant, flavorful, and effortless sheet pan dinner featuring juicy chicken thighs, fresh pineapple, and colorful bell peppers in a sweet and tangy Hawaiian-inspired sauce.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium fresh pineapple, cored and cut into 1-inch chunks
  • 2 bell peppers (1 red, 1 yellow), cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 1/4 cup soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Sesame seeds and chopped green onions for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a large baking sheet.
  2. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes (if using).
  3. In a small bowl, mix cornstarch and water until smooth, then add to the sauce and whisk well.
  4. In a large bowl, combine chicken, pineapple, bell peppers, and red onion. Pour sauce over the mixture and toss to coat evenly.
  5. Spread the mixture in a single layer on the baking sheet.
  6. Bake for 25-30 minutes, or until chicken is cooked through and vegetables are tender-crisp. Internal temperature of the chicken should reach 165°F (74°C).
  7. Optional: Broil for 1-2 minutes for extra caramelization.
  8. Remove from oven, garnish with sesame seeds and chopped green onions, and serve over rice or quinoa.

Notes

For best results, marinate the chicken for at least 30 minutes before baking. Avoid overcrowding the sheet pan for even roasting.

Nutrition

Keywords: Hawaiian chicken, sheet pan dinner, pineapple chicken, easy meal

Find it online: https://kierasrecipes.com/hawaiian-chicken-sheet-pan/