Description
If you’re craving a meal that brings the sunny flavors of Hawaii right to your kitchen, this Hawaiian Chicken Sheet Pan is the dish you need. It’s vibrant, it’s sweet, it’s savory – and the best part? It’s all cooked in one pan, making cleanup a breeze!
Ingredients
- 4 bone-in, skinless chicken thighs (or chicken breasts)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 1 cup fresh pineapple chunks (or canned pineapple)
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons pineapple juice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C). While the oven heats up, arrange the chicken thighs on a large sheet pan, making sure they’re spaced out evenly. In a small bowl, whisk together the soy sauce, brown sugar, pineapple juice, olive oil, garlic powder, ginger, salt, and pepper until the sugar has dissolved.
Pour the glaze over the chicken thighs, making sure they’re coated evenly. Next, add the sliced bell peppers, onion, and pineapple chunks around the chicken on the sheet pan. Toss the vegetables and pineapple in any leftover glaze to ensure they’re coated as well.
Place the sheet pan in the oven and bake for 35-40 minutes, or until the chicken is fully cooked and the vegetables are tender. If you want a little extra caramelization, broil the dish for an additional 2-3 minutes. Garnish with fresh cilantro and serve immediately.