Sheet Pan Hawaiian Chicken

Sheet Pan Hawaiian Chicken is a sweet and savory dish that’s easy to prepare and full of tropical flavors. Juicy chicken thighs are marinated in a tangy pineapple glaze, then roasted alongside colorful bell peppers, red onions, and fresh pineapple chunks on a single sheet pan. The combination of caramelized pineapple, tender vegetables, and flavorful chicken creates a perfect balance of sweetness and spice. This one-pan meal is ideal for busy weeknights, offering a taste of the islands with minimal cleanup and maximum flavor.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup fresh pineapple chunks
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Hawaiian glaze:

• 1/4 cup soy sauce
• 1/4 cup pineapple juice (from canned or fresh pineapple)
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon ketchup
• 1 teaspoon garlic powder
• 1 teaspoon grated ginger
• 1/2 teaspoon chili flakes (optional, for heat)

Instructions:

1. Prepare the glaze: In a small bowl, whisk together the soy sauce, pineapple juice, honey (or brown sugar), rice vinegar, ketchup, garlic powder, grated ginger, and chili flakes. Set aside.
2. Marinate the chicken: Place the chicken thighs in a shallow dish or resealable plastic bag and pour half of the glaze over them. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Preheat the oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
4. Prepare the vegetables: On the prepared sheet pan, arrange the pineapple chunks, sliced bell peppers, and red onion. Drizzle with olive oil, and season with salt and pepper. Toss to coat.
5. Add the chicken: Remove the marinated chicken from the fridge and place the thighs on the sheet pan alongside the vegetables. Brush the remaining glaze over the chicken and vegetables.
6. Roast: Roast the chicken and vegetables in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized.
7. Serve: Garnish with fresh herbs or a sprinkle of green onions, and serve with rice or quinoa for a complete meal.

This Sheet Pan Hawaiian Chicken is a vibrant and delicious dish that brings the flavors of the tropics right to your kitchen, perfect for an easy and satisfying dinner!