Sheet Pan Chicken Hawaiian
A simple and delicious sheet pan meal featuring juicy chicken thighs baked with pineapple, bell peppers, and a sweet and tangy Hawaiian-inspired sauce. Perfect for an easy weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
1 cup fresh pineapple chunks
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1/2 red onion, cut into 1-inch pieces
2 tablespoons olive oil
1/4 cup pineapple juice
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, whisk together pineapple juice, soy sauce, honey, apple cider vinegar, minced garlic, ground ginger, black pepper, and salt to make the Hawaiian sauce.
Place the chicken thighs on a large sheet pan. Drizzle 1 tablespoon of olive oil over the chicken and rub it evenly on both sides.
Arrange the pineapple chunks, red bell pepper, green bell pepper, and red onion around the chicken on the sheet pan.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables and pineapple. Pour the prepared Hawaiian sauce evenly over the chicken and vegetables.
Bake in the preheated oven for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Garnish with chopped fresh cilantro before serving.