Hawaiian Chicken Sheet Pan Dinner
A quick and flavorful weeknight dinner featuring juicy chicken, caramelized pineapple, and tender peppers, all roasted on a single sheet pan.
Ingredients
Main ingredients
- 1.5 to 2 pounds boneless skinless chicken thighs, cut into bite-size pieces Breasts work too, but thighs stay juicier.
- 2 cups chunks of fresh pineapple Canned in juice works, drained. Save a splash of that juice for the marinade.
- 2 large mixed color bell peppers, sliced into strips
- 1 medium red onion, sliced Optional for extra sweetness.
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger Or 1 teaspoon ground ginger if fresh is not available.
- 1/3 cup coconut aminos or soy sauce Coconut aminos keeps it naturally gluten free and slightly sweeter.
- 1 tablespoon rice vinegar or apple cider vinegar For brightness.
- 1 to 2 tablespoons honey or maple syrup To taste.
- 1 teaspoon toasted sesame oil For a hint of nutty depth.
- a pinch crushed red pepper flakes Optional for gentle heat.
- to taste salt and pepper
- 1 tablespoon neutral oil, like avocado oil For roasting.
- optional garnishes: sliced green onions, sesame seeds, lime wedges, or cilantro
Instructions
Preparation
- Line a large rimmed sheet pan with parchment for easy cleanup. Preheat your oven to 425°F.
- In a bowl, whisk together the coconut aminos or soy sauce, vinegar, honey, sesame oil, pineapple juice, garlic, ginger, red pepper flakes, and a pinch of salt and pepper to make the marinade.
- Toss the chicken pieces in half of the marinade and let sit for 15 to 30 minutes while the oven heats. Reserve the other half for basting.
Cooking
- Add the sliced peppers, red onion, and pineapple to the sheet pan. Drizzle with oil and a pinch of salt.
- Arrange the marinated chicken pieces in a single layer over the veggie mixture.
- Bake for 18 to 22 minutes, stirring halfway through, until the chicken is cooked through. Brush with the reserved marinade during the last 5 minutes.
- For extra caramelized edges, switch the oven to broil for 1 to 2 minutes at the end, watching carefully to avoid burning.
- Let the chicken rest for 3 minutes after removing from the oven, then top with green onions, sesame seeds, and a squeeze of lime.
Notes
This dish is perfect for meal prep and leftovers reheat beautifully. Use pre-cut produce to save time.