Description
This Hawaiian Chicken Sheet Pan recipe is a vibrant, flavorful dish featuring tender chicken thighs marinated in a sweet and savory sauce with pineapple chunks and colorful bell peppers. Roasted on a single sheet pan, it offers an easy, hands-off meal perfect for a quick weeknight dinner. The combination of garlic, ginger, smoked paprika, and a touch of sesame oil creates a delicious glaze that perfectly complements the juicy chicken and caramelized vegetables.
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
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
Seasoning and Garnish
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 tablespoons chopped fresh cilantro or sliced green onions, for garnish
- 3 cups cooked rice, for serving
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup, then lightly grease it with olive oil or cooking spray.
- Prepare Chicken: Pat the chicken thighs dry with paper towels and cut them into 1-inch bite-sized pieces. Place the chicken 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 the sugar is mostly dissolved. Taste and adjust seasoning as needed.
- Marinate Chicken: Pour about two-thirds of the marinade over the chicken, reserving the remainder for later. Toss the chicken to coat every piece evenly, then let it marinate for 10 to 15 minutes while preparing vegetables and pineapple.
- Prepare Vegetables and Pineapple: Spread pineapple chunks, red and green bell peppers, and red onion on the prepared sheet pan. Drizzle with remaining 1 tablespoon olive oil, season with kosher salt and black pepper, and toss to coat evenly in a single layer.
- Assemble Sheet Pan: Nestle the marinated chicken pieces among the veggies and pineapple on the sheet pan, leaving a bit of space between pieces to encourage roasting rather than steaming. Drizzle any leftover marinade from the chicken bowl over the entire pan.
- Bake: Place the sheet pan in the oven and bake for 20 to 25 minutes, stirring once halfway through, until the chicken is cooked through and vegetables are tender.
- Glaze with Reserved Marinade: During the last 5 minutes of baking, brush or spoon the reserved marinade over the chicken and pineapple to create a glossy, thickened glaze.
- Optional Broil for Caramelization: For extra char and caramelization, switch the oven to broil for 2 to 3 minutes at the end of cooking, watching carefully to avoid burning.
- Serve: Remove the sheet pan from the oven, sprinkle with chopped cilantro or green onions, and serve hot over cooked rice, spooning any pan juices over each portion.
Notes
- Using boneless, skinless chicken thighs keeps the meat juicy and flavorful.
- You can substitute pineapple with fresh or canned, just be sure to drain canned pineapple well to avoid excess liquid.
- Adjust the red pepper flakes to control the spice level or omit if you prefer it mild.
- To make the dish gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.
- For a dairy-free version, this recipe is naturally free of dairy.
- The dish can be prepped in advance by marinating the chicken earlier and refrigerating until ready to bake.
- If you don’t have parchment paper or foil, lightly grease the pan to prevent sticking.
