Sheet Pan Hawaiian Chicken with Pineapple and Bell Peppers

Sheet Pan Hawaiian Chicken with Pineapple and Bell Peppers

Juicy chicken thighs roast alongside caramelized pineapple and peppers in a sticky sweet-savory glaze.

Total 50 min Makes 4 servings Calories 410/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Soy, Wheat, Sesame

This sheet pan dinner pairs tender chicken thighs with golden pineapple chunks and crisp-tender bell peppers, all brushed with a soy-brown sugar glaze that caramelizes under the broiler. It comes together on one pan with minimal cleanup, making it a solid weeknight option. Serve over rice to soak up the sticky pan juices.

Ingredients

  • 6 boneless skinless chicken thighs
  • 2 cups fresh pineapple chunks
  • 2 bell peppers, cut into 1-inch pieces (mixed colors)
  • 1 red onion, cut into 1-inch wedges
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tablespoons rice vinegar
  • 1 tablespoon ketchup
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Preheat the oven to 425°F and line a 9x13-inch sheet pan with foil or parchment for easy cleanup.

  2. In a small saucepan, whisk together the soy sauce, brown sugar, rice vinegar, ketchup, garlic, and ginger. Bring to a simmer over medium heat and cook until slightly thickened, about 3 minutes.

  3. Whisk the cornstarch and water together in a small bowl, then stir into the simmering sauce. Cook, stirring, until glossy and thickened, about 1 minute. Remove from heat and set aside.

  4. Pat the chicken thighs dry and place them on the sheet pan along with the pineapple, bell peppers, and red onion.

  5. Drizzle the vegetable oil over the chicken and vegetables, season with salt and pepper, and toss gently to coat everything evenly, arranging the chicken in a single layer with the vegetables around it.

  6. Brush half of the glaze generously over the chicken, reserving the rest for later.

  7. Roast on the middle rack until the chicken reaches 165°F internally and the vegetables are tender, about 20 minutes.

  8. Brush the chicken and vegetables with the remaining glaze, then broil on high until the edges of the pineapple and chicken caramelize, 3 to 4 minutes, watching closely to prevent burning.

  9. Remove from the oven and let rest 5 minutes, then sprinkle with green onions and sesame seeds before serving.

Related recipes

Rate this recipe

★ 3.9 (1)

Comments

    Log in to comment.

    Sheet Pan Hawaiian Chicken with Pineapple and Bell Peppers

    This sheet pan dinner pairs tender chicken thighs with golden pineapple chunks and crisp-tender bell peppers, all brushed with a soy-brown sugar glaze that caramelizes under the broiler. It comes together on one pan with minimal cleanup, making it a solid weeknight option. Serve over rice to soak up the sticky pan juices.

    50 min 4 servings 410 cal

    Ingredients

    • 6 boneless skinless chicken thighs
    • 2 cups fresh pineapple chunks
    • 2 bell peppers, cut into 1-inch pieces (mixed colors)
    • 1 red onion, cut into 1-inch wedges
    • 1/3 cup soy sauce
    • 1/4 cup brown sugar, packed
    • 2 tablespoons rice vinegar
    • 1 tablespoon ketchup
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 2 tablespoons vegetable oil
    • 1 teaspoon cornstarch
    • 1 tablespoon water
    • 2 green onions, thinly sliced
    • 1 tablespoon sesame seeds
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch sheet pan with foil or parchment for easy cleanup.

    2. 2

      In a small saucepan, whisk together the soy sauce, brown sugar, rice vinegar, ketchup, garlic, and ginger. Bring to a simmer over medium heat and cook until slightly thickened, about 3 minutes.

    3. 3

      Whisk the cornstarch and water together in a small bowl, then stir into the simmering sauce. Cook, stirring, until glossy and thickened, about 1 minute. Remove from heat and set aside.

    4. 4

      Pat the chicken thighs dry and place them on the sheet pan along with the pineapple, bell peppers, and red onion.

    5. 5

      Drizzle the vegetable oil over the chicken and vegetables, season with salt and pepper, and toss gently to coat everything evenly, arranging the chicken in a single layer with the vegetables around it.

    6. 6

      Brush half of the glaze generously over the chicken, reserving the rest for later.

    7. 7

      Roast on the middle rack until the chicken reaches 165°F internally and the vegetables are tender, about 20 minutes.

    8. 8

      Brush the chicken and vegetables with the remaining glaze, then broil on high until the edges of the pineapple and chicken caramelize, 3 to 4 minutes, watching closely to prevent burning.

    9. 9

      Remove from the oven and let rest 5 minutes, then sprinkle with green onions and sesame seeds before serving.