Description
This Hawaiian Chicken Sheet Pan recipe combines tender, marinated chicken thighs with vibrant bell peppers and sweet pineapple chunks, all roasted together for a flavorful, caramelized meal that’s quick and easy to prepare. The dish features a tangy soy-honey glaze with garlic and ginger, perfect for a fresh, tropical-inspired dinner.
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon olive oil
Vegetables and Fruit
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
Optional
- 1 teaspoon cornstarch (for thickening glaze)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or foil for easy cleanup.
- Make Marinade: In a bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and rice vinegar or lime juice to create a flavorful marinade.
- Marinate Chicken: Add the bite-sized chicken thighs to the marinade, stirring to coat well. Let it sit for at least 15 minutes, or up to several hours to enhance flavor.
- Prepare Vegetables and Pineapple: While the chicken marinates, chop the red, yellow, and orange bell peppers into large bite-sized pieces along with the pineapple chunks.
- Arrange on Sheet Pan: Spread the marinated chicken evenly across the lined sheet pan, then evenly scatter the pineapple and chopped bell peppers around the chicken.
- Add Remaining Marinade: Drizzle any leftover marinade over the chicken and vegetables on the sheet pan for extra flavor.
- Roast: Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, stirring halfway through, until the chicken is cooked through, golden, and slightly caramelized.
- Optional Glaze Thickening: To thicken the cooking juices, transfer them to a small saucepan, stir in 1 teaspoon of cornstarch, and simmer until the glaze thickens. Drizzle this glaze over the chicken and vegetables before serving.
Notes
- Marinate the chicken longer for deeper flavor — up to 4 hours.
- Use fresh pineapple chunks for the best texture and flavor; if using canned, drain well.
- If you prefer spicier notes, add a pinch of red pepper flakes to the marinade.
- Serve with steamed rice or quinoa for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
