Hawaiian Chicken Sheet Pan
Juicy marinated chicken thighs roasted with bell peppers, red onion, and caramelized pineapple, finished with a sticky sweet-and-salty glaze. One-pan, easy cleanup, tropical flavor.
Ingredients
Main
- 1.5 lb boneless skinless chicken thighs 6–8 thighs or chicken breasts
- 1 cup fresh pineapple chunks or canned, drained
- 2 bell peppers sliced into strips
- 1 medium red onion cut into wedges
- 2 tbsp olive oil
- Salt and pepper to taste
Marinade & Glaze
- ⅓ cup low-sodium soy sauce
- ⅓ cup fresh pineapple juice
- 2 tbsp brown sugar or honey
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tsp fresh grated ginger
- 1 tbsp sesame oil optional
- 1 tsp sriracha optional
- 1 tsp cornstarch 1 tbsp water, optional, for thickening
Garnish
Instructions
- Whisk soy sauce, pineapple juice, brown sugar, rice vinegar, garlic, ginger, sesame oil, and sriracha. Reserve 3 tablespoons of the marinade for glazing. Pour remaining marinade over chicken and refrigerate 15 minutes to 2 hours.
- Preheat oven to 425°F (220°C). Toss peppers and onion with olive oil, salt, and pepper. Arrange vegetables and pineapple on a rimmed sheet pan.
- Place marinated chicken on the sheet pan among the vegetables and pineapple. Roast 18–25 minutes until chicken reaches 165°F (74°C) and pineapple is caramelized. Stir vegetables halfway through cooking.
- Simmer the reserved marinade in a small saucepan; add cornstarch slurry if using and cook until glossy. Brush glaze over chicken, return to oven 2–3 minutes to set. Garnish and rest 5 minutes before serving.
Notes
- Thighs stay juicier than breasts; adjust cook time if using breasts.
- If you prefer a thicker glaze, use the cornstarch slurry and simmer until glossy.
- To get more char, broil for 1–2 minutes at the end, watching closely.
- Marinate longer for deeper flavor, but avoid overnight due to pineapple acidity.
Nutrition
Calories: 480kcalCarbohydrates: 28gProtein: 36gFat: 22gSaturated Fat: 5gSodium: 820mgSugar: 18g
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