Description
This one-pan Hawaiian-inspired chicken roasts with pineapple, peppers, and onion, then finishes with a sticky sweet-savory glaze for a bright, tropical dinner that’s easy enough for weeknights and impressive enough to share.
Ingredients
2 lb (about 900 g) boneless, skinless chicken thighs, trimmed
2 cups (about 330 g) pineapple chunks (fresh or canned, drained and patted dry)
2 medium bell peppers (about 300 g total), cut into 1-inch pieces
1 medium red onion (about 200 g), cut into wedges
2 tablespoons (30 ml) olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup (120 ml) pineapple juice
1/3 cup (80 ml) soy sauce (or coconut aminos)
3 tablespoons (63 g) honey
1 tablespoon (15 ml) rice vinegar
4 garlic cloves, minced (about 12 g)
1 tablespoon (about 6 g) fresh ginger, grated (or 1 teaspoon ground ginger)
2 teaspoons (10 ml) toasted sesame oil
1 tablespoon (8 g) cornstarch
2 tablespoons (30 ml) water
1/4 teaspoon red pepper flakes (optional)
Optional for serving: 3 cups (about 450 g) cooked rice, 2 tablespoons sliced green onions, 1 tablespoon toasted sesame seeds, lime wedges
Instructions
1) Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly oil it.
2) Add chicken thighs, pineapple chunks, bell peppers, and red onion to the sheet pan. Drizzle with olive oil and season with salt and black pepper. Toss and spread into an even layer.
3) In a bowl, whisk pineapple juice, soy sauce (or coconut aminos), honey, rice vinegar, garlic, ginger, and toasted sesame oil. In a small cup, mix cornstarch with water until smooth; whisk into the glaze. Stir in red pepper flakes if using.
4) Roast for 15 minutes. Remove pan from oven, toss vegetables lightly, then brush or spoon about half of the glaze over the chicken.
5) Return to oven and roast 10–15 minutes more, until chicken reaches 165°F (74°C).
6) Optional: Broil 1–3 minutes for caramelized edges (watch closely). Brush with remaining glaze right before serving.
7) Serve over rice and garnish with green onions, sesame seeds, and lime wedges if desired.
Notes
For best caramelization, drain and pat pineapple dry and avoid overcrowding the sheet pan.
If you want extra sauce, double the glaze ingredients and reserve some to spoon on at the table.
Leftovers keep well in the refrigerator up to 4 days; reheat gently to keep chicken juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes