Original Post: https://www.evolvingtable.com/sheet-pan-hawaiian-chicken/
Sheet Pan Hawaiian Chicken Recipe
If you love a sweet-and-savory dinner that doesn't leave a pile of dishes, this Sheet Pan Hawaiian Chicken is about to be your new favorite. Juicy chicken thighs, bell peppers, onion, and pineapple all roast together on one pan until the edges get sticky and caramelized. Easy enough for a Tuesday, hardly any cleanup, and it's SO good piled over a bowl of rice!
Servings: 4 servings
Ingredients
Marinade
- ¼ cup ketchup
- 2 tablespoons pineapple juice
- 2 tablespoons soy sauce or tamari
- 3 tablespoons firmly packed brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 3 garlic cloves minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper divided
Chicken and Vegetables
- 1 ½ pounds boneless, skinless chicken thighs cut into 1-inch cubes*
- 2 bell peppers seeded and cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 cups fresh pineapple chunks patted dry*
- 1 lime cut into wedges, for serving
- Fresh cilantro finely chopped, optional
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the ketchup, pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk in the cornstarch until well combined.2 tablespoons pineapple juice, 2 tablespoons soy sauce or tamari, 3 tablespoons firmly packed brown sugar, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 3 garlic cloves, 1 teaspoon grated fresh ginger, 1 tablespoon cornstarch, 1 ½ teaspoons salt, 1 teaspoon black pepper
- Add the chicken to the marinade and toss until evenly coated. Using tongs, transfer the chicken to one side of the prepared baking sheet, spreading it in a single layer. Reserve the remaining marinade in the bowl for basting.1 ½ pounds boneless, skinless chicken thighs
- Add the bell peppers and onion to the baking sheet around the chicken. Drizzle the vegetables with the olive oil and sprinkle with the remaining ½ teaspoon salt and ½ teaspoon black pepper, then toss to coat and spread in a single layer. Bake for 15 minutes.2 bell peppers, 1 red onion, 2 tablespoons olive oil, 1 ½ teaspoons salt, 1 teaspoon black pepper
- Remove from the oven, scatter the pineapple chunks over the top, and brush the chicken with the reserved marinade. Return to the oven and bake for 10-15 minutes more, or until the chicken reaches an internal temperature of 165°F.2 cups fresh pineapple chunks, 1 ½ pounds boneless, skinless chicken thighs
- Switch the oven to broil. Broil for 2-3 minutes, or until the chicken and pineapple are caramelized at the edges, watching closely so they don't burn.
- Let rest for 5 minutes, then finish with a squeeze of fresh lime. Garnish with cilantro and serve over rice, spooning the pan juices over the top; they're the best part!1 lime, Fresh cilantro
Notes
Chicken: Boneless, skinless thighs stay juicy and forgiving on a sheet pan. Chicken breasts work too; cut them into 1-inch pieces and start checking the temperature a few minutes early so they don't dry out.
Keep it from getting watery: Keep everything in a single layer so it roasts instead of steams, splitting between two pans if needed. Pat the pineapple dry and add it only for the last 15 minutes so it caramelizes instead of weeping liquid.
The broil step matters: A few minutes under the broiler gives you the caramelized, charred edges you'd normally get from the grill. Don't skip it, but watch closely; the sugars go from golden to burnt fast.
Make it ahead: Toss the chicken in the marinade (without the cornstarch), cover, and refrigerate up to overnight for deeper flavor. Whisk the cornstarch into the reserved basting portion right before baking.
Pineapple: Fresh gives the best caramelization. Canned or thawed frozen works too; drain and pat very dry first, or it will release extra liquid and steam.
Make it gluten-free: Use tamari in place of soy sauce.
Storage & reheating: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven or a skillet over medium until warmed through; the microwave works in a pinch but softens the peppers.
Nutrition
Calories: 418kcal | Carbohydrates: 36g | Protein: 36g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1670mg | Potassium: 791mg | Fiber: 4g | Sugar: 25g | Vitamin A: 2041IU | Vitamin C: 125mg | Calcium: 62mg | Iron: 3mg
