Description
This Hawaiian Chicken Sheet Pan recipe combines tender, juicy chicken thighs with sweet pineapple chunks and colorful bell peppers, all roasted together for a flavorful one-pan meal. The chicken is marinated in a tangy, slightly sweet soy-based sauce with garlic, ginger, and smoked paprika, then baked to perfection with a glossy glaze finish, making it perfect for a quick and delicious dinner served over rice.
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 & Fruits
- 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
For Serving and Garnish
- 3 cups cooked rice
- 2 tablespoons chopped fresh cilantro or sliced green onions
Instructions
- Preheat 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 and lightly grease it with olive oil or cooking spray.
- Prep Chicken: Pat the chicken thighs dry with paper towels and cut into 1-inch bite-sized pieces. Place them 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. Adjust seasoning to taste.
- Marinate Chicken: Pour about two-thirds of the marinade over the chicken and toss to coat thoroughly. Let it marinate for 10 to 15 minutes while prepping veggies and pineapple.
- Prepare Vegetables and Pineapple: On the sheet pan, combine pineapple chunks, red and green bell peppers, and red onion. Drizzle with the remaining 1 tablespoon olive oil, season lightly with kosher salt and black pepper, and toss to coat evenly.
- Arrange on Sheet Pan: Nestle the marinated chicken pieces among the veggies and pineapple on the pan, spacing them to allow roasting instead of steaming. Drizzle any leftover marinade from the chicken bowl over the pan.
- Bake: Bake in the preheated oven for 20 to 25 minutes, stirring once midway, until chicken is cooked and vegetables are tender. During the last 5 minutes, brush or spoon reserved marinade over chicken and pineapple to create a glossy glaze.
- Optional Broil: For extra caramelization and char, switch oven to broil and broil for 2 to 3 minutes at the end, watching closely to avoid burning.
- Serve: Remove from oven, sprinkle chopped cilantro or sliced green onions on top, and serve hot over cooked rice, spooning any pan juices over each portion.
Notes
- Use either fresh or well-drained canned pineapple based on preference.
- Adjust red pepper flakes according to your desired spice level.
- Letting the chicken marinate even for a short 10-15 minutes helps infuse great flavor.
- Ensure chicken pieces are spaced out on the pan for proper roasting and browning.
- If you prefer a slightly less sweet dish, reduce brown sugar by 1 tablespoon.
- Basting with reserved marinade during the last few minutes creates a delicious sticky glaze.
- Serve with jasmine or basmati rice for authentic Hawaiian-inspired experience.
