Description
This Hawaiian Chicken Sheet Pan recipe features tender boneless skinless chicken thighs marinated in a flavorful blend of soy sauce, brown sugar, garlic, and ginger, then roasted alongside fresh pineapple chunks, colorful bell peppers, and red onion. Finished with a glossy marinade glaze and served over fluffy rice, this one-pan meal is a perfect balance of sweet, savory, and smoky flavors, ideal for a quick and delicious dinner.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1/3 cup low sodium soy sauce
- 3 tablespoons brown sugar, lightly packed
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon toasted sesame oil (optional)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper, to taste
Vegetables and Fruit
- 2 cups pineapple chunks, fresh or canned and well drained
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 medium red onion, peeled and cut into wedges
To Serve
- 3 cups cooked rice
- 2 tablespoons chopped fresh cilantro or sliced green onions, for garnish
Instructions
- Preheat oven and prepare pan: Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper or foil for easy cleanup. Lightly grease the lined pan with olive oil or cooking spray to prevent sticking.
- Prepare chicken: Pat the chicken thighs dry with paper towels and cut them into 1-inch bite-sized pieces. Place the chicken pieces in a large mixing bowl and set aside while preparing the marinade.
- Make marinade: In a medium bowl, whisk together the soy sauce, brown sugar, 2 tablespoons of olive oil, minced garlic, grated ginger, rice vinegar, smoked paprika, optional red pepper flakes, and toasted sesame oil until the sugar is nearly dissolved. Taste and adjust the seasoning as needed.
- Marinate chicken: Pour about two-thirds of the marinade over the chicken in the large bowl, reserving the remaining one-third for basting later. Toss well to coat all pieces evenly. Let the chicken marinate for 10 to 15 minutes while prepping the vegetables and pineapple.
- Prepare vegetables and pineapple: Add the pineapple chunks, red bell pepper, green bell pepper, and red onion to the prepared sheet pan. Drizzle with the remaining 1 tablespoon olive oil, season lightly with kosher salt and black pepper, and toss to coat evenly. Spread the mixture in an even layer.
- Assemble sheet pan: Nestle the marinated chicken pieces in and around the veggies and pineapple on the sheet pan, spacing them out slightly to allow roasting rather than steaming. Drizzle any extra marinade from the chicken bowl over the pan to enhance flavor.
- Bake: Place the sheet pan in the preheated oven and bake for 20 to 25 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are tender.
- Glaze and broil: During the last 5 minutes of baking, brush or spoon the reserved marinade over the chicken and pineapple so it thickens into a glossy glaze. For extra caramelization and a slight char, switch the oven to broil for 2 to 3 minutes at the end, watching closely to avoid burning.
- Serve: Remove the sheet pan from the oven and sprinkle the Hawaiian chicken and veggies with chopped cilantro or sliced green onions. Serve hot over cooked rice, spooning any extra pan juices over each portion for added flavor.
Notes
- Using skinless, boneless chicken thighs ensures tender and juicy meat with quick cooking time.
- Marinate the chicken for at least 10 minutes to allow flavors to meld, but do not exceed 30 minutes to avoid the soy sauce overpowering the meat.
- Fresh pineapple is preferred for best flavor, but well-drained canned pineapple works well too.
- Adjust red pepper flakes according to your spice preference or omit for a milder dish.
- Use parchment paper or aluminum foil on the sheet pan for easy cleanup and to avoid sticking.
- Serve immediately over rice for the best texture and flavor experience.
