Easy Juicy Hawaiian Chicken Sheet Pan Dinner
A quick and satisfying meal featuring tender chicken thighs, sweet pineapple, and colorful bell peppers, all baked together for a delicious one-pan dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Paleo
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 2 cups fresh pineapple chunks (or canned in juice)
- 3 bell peppers (red, yellow, orange), sliced
- 1/4 cup soy sauce (low sodium recommended)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
- 1 tablespoon olive oil
- Salt and pepper to taste
- Thinly sliced green onions for garnish
- Sesame seeds for garnish (optional)
Instructions
- Prep the marinade: In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated fresh ginger or ground ginger. Set aside.
- Marinate the chicken: Place chicken thighs in a large bowl or zip-top bag. Pour half of the marinade over the chicken and toss to coat evenly. Reserve the other half for basting and refrigerate for at least 15 minutes, up to 2 hours.
- Prepare the veggies and pineapple: Cut pineapple into chunks and slice bell peppers. Toss with olive oil, salt, and pepper.
- Arrange on sheet pan: Preheat oven to 425°F (220°C). Spread marinated chicken thighs skin side up on a rimmed 18×13 inch sheet pan. Scatter pineapple chunks and bell peppers around the chicken, leaving space between pieces.
- Bake: Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and skin is crispy. Halfway through, baste chicken with reserved marinade and gently toss pineapple and peppers for even caramelization.
- Finish and garnish: Remove from oven and let rest for 5 minutes. Sprinkle with sliced green onions and sesame seeds before serving.
Notes
For a spicy variation, add red pepper flakes or sriracha to the marinade.