Enjoy a taste of the tropics with this easy Hawaiian Sheet Pan Chicken. This recipe delivers sweet and savory island flavors with minimal cleanup, perfect for a weeknight dinner.
Author:Noah Younssi
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:Hawaiian
Diet:Vegetarian
Ingredients
Scale
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 (20 oz) can pineapple chunks, drained
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 red onion, cut into wedges
1/4 cup soy sauce
1/4 cup pineapple juice (from can)
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1 clove garlic, minced
1/2 teaspoon sesame oil
Optional: sesame seeds for garnish, cooked rice for serving
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a small bowl, whisk together soy sauce, pineapple juice, honey, rice vinegar, ginger, garlic, and sesame oil to create the glaze.
In a large bowl, combine the chicken pieces, pineapple chunks, red bell pepper, green bell pepper, and red onion.
Pour about half of the glaze over the chicken and vegetables, tossing gently to coat everything evenly.
Spread the coated chicken and vegetables in a single layer on the prepared baking sheet.
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
Remove the baking sheet from the oven. Drizzle the remaining glaze over the chicken and vegetables.
If desired, sprinkle with sesame seeds. Serve hot, ideally with cooked rice.
Notes
For a spicier kick, add a pinch of red pepper flakes to the glaze.
Ensure the chicken is cooked to an internal temperature of 165°F (74°C).
You can substitute chicken breasts for thighs, but adjust cooking time as they may dry out faster.
Feel free to add other vegetables like broccoli florets or snap peas.