Hawaiian Sheet Pan Chicken
A vibrant and flavorful dish featuring tender chicken thighs, fresh vegetables, and sweet pineapple, perfect for busy weeknights.
Ingredients
For the Chicken and Veggies
- 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces Provides a juicy and succulent base.
- 1 red bell pepper cut into 1-inch pieces Adds color and sweetness.
- 1 green bell pepper cut into 1-inch pieces Adds refreshing crunch.
- 1 small red onion, cut into wedges Offers robust flavor.
- 1 medium zucchini, cut into thick half-moons Enhances dish with tender texture.
- 2 cups fresh pineapple chunks Can use well-drained canned chunks.
For the Marinade/Glaze
- 1 tbsp olive oil Helps flavor chicken and veggies.
- 1/3 cup pineapple juice Provides a tangy base of flavor.
- 3 tbsp gluten-free tamari or low-sodium soy sauce Umami-rich ingredient.
- 2 tbsp ketchup Adds sweetness.
- 2 tbsp honey or packed brown sugar Enhances natural sweetness.
- 1 tbsp rice vinegar Adds acidity.
- 1 tsp toasted sesame oil Contributes nutty aroma.
- 3 cloves garlic, minced Gives aromatic warmth.
- 2 tsp freshly grated ginger Gives spicy, invigorating kick.
- 1 tbsp cornstarch Thickens the glaze.
- 1/2 tsp kosher salt Essential seasoning.
- 1/4 tsp black pepper Essential seasoning.
- a pinch red pepper flakes Optional for slight heat.
For Garnish (Optional)
- 2 green onions thinly sliced For fresh, zesty finish.
- 1 tbsp sesame seeds To add crunch and nuttiness.
- 2 tbsp chopped cilantro Provides herby brightness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a large rimmed sheet pan with parchment paper or foil, then lightly coat with olive oil.
- In a mixing bowl, whisk together pineapple juice, tamari, ketchup, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, salt, pepper, and red pepper flakes until smooth.
- Place the chicken, bell peppers, red onion, and zucchini onto the prepared sheet pan. Pour about three-quarters of the glaze over the top, then toss until evenly coated.
Cooking
- Spread the mixture out in a single layer and roast in the preheated oven for 15 minutes.
- After 15 minutes, remove the pan from the oven and gently stir.
- Scatter fresh pineapple chunks over the chicken and veggies, then drizzle with remaining glaze.
- Return the pan to the oven for an additional 8 to 10 minutes, until the chicken reaches an internal temperature of 165°F.
- Toss everything on the hot pan to coat with the glaze and sprinkle with green onions, sesame seeds, and cilantro, if desired.
Serving
- Serve warm over a bed of rice or in lettuce wraps.
Notes
Prep ahead by chopping the vegetables and chicken to save time. Use fresh produce for the best results. Avoid overcrowding the pan to ensure even cooking and caramelization.