Description
Sheet Pan Hawaiian Chicken with Pineapple and Peppers is a vibrant, easy-to-make dish featuring tender chicken thighs marinated in a sweet-savory Hawaiian-style glaze. Roasted alongside colorful bell peppers, red onions, and fresh pineapple, this recipe offers a perfect balance of tangy, sweet, and savory flavors with a beautifully caramelized finish. Ideal for a quick weeknight dinner, it pairs wonderfully with jasmine, brown, or cauliflower rice.
Ingredients
Scale
Chicken and Vegetables
- 1 ½ pounds boneless skinless chicken thighs, trimmed and cut into 1½–2 inch pieces
- 1 medium red bell pepper, cut into 1-inch chunks
- 1 medium yellow bell pepper, cut into 1-inch chunks
- 1 small red onion, cut into 1-inch wedges
- 2 cups fresh pineapple chunks (about 1 small pineapple, or canned in juice, drained)
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided (plus more to taste)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika (optional, for subtle smokiness)
- 2 tablespoons chopped fresh cilantro or green onions, for garnish
- 1 tablespoon toasted sesame seeds (optional, for garnish)
Hawaiian-style Marinade and Glaze
- â…“ cup low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
- ¼ cup pineapple juice (reserved from cutting pineapple or canned)
- 3 tablespoons ketchup
- 2 tablespoons brown sugar or honey
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, finely minced
- 1 teaspoon freshly grated ginger (or ½ teaspoon ground ginger)
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Optional Serving
- Cooked jasmine rice, brown rice, or cauliflower rice
- Lime wedges
Instructions
- Prepare the pan and oven: Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or lightly oil it to prevent sticking. Position an oven rack in the upper third position to encourage light caramelization.
- Make the Hawaiian-style marinade: In a medium bowl, whisk together the soy sauce, pineapple juice, ketchup, brown sugar or honey, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and crushed red pepper flakes (if using). Taste and adjust the sweetness or acidity to your preference.
- Marinate the chicken: Place the chicken thigh pieces into a large zip-top bag or shallow dish. Pour about two-thirds of the marinade over the chicken, reserving the remaining one-third in a small bowl for the glaze. Toss or massage the bag to coat the chicken evenly. Refrigerate for at least 20–30 minutes, up to 4 hours. If marinating longer than 1 hour, cover tightly and stir once midway through if possible.
- Prepare the vegetables and pineapple: While the chicken marinates, cut the peppers, red onion, and pineapple into roughly 1-inch chunks. Place them in a large bowl. Drizzle with 1 tablespoon olive oil, sprinkle with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and smoked paprika if using. Toss until evenly coated.
- Arrange on the sheet pan: Remove chicken from the marinade and let the excess drip off; discard the marinade used for soaking the chicken. Pat the chicken dry lightly with a paper towel for better browning. Scatter the chicken pieces evenly on the prepared sheet pan, leaving space between pieces. Arrange the seasoned bell peppers, onion, and pineapple chunks around the chicken in a single layer without overcrowding.
- Season and roast: Drizzle the remaining 1 tablespoon olive oil over dry spots on the pan, then sprinkle with remaining ½ teaspoon salt and ¼ teaspoon black pepper. Place the sheet pan in the oven and roast for 15 minutes. Remove and gently stir or flip the chicken and vegetables for even cooking.
- Continue roasting: Return the pan to the oven and roast for an additional 10–15 minutes, until chicken is cooked through (internal temperature 165°F / 74°C), peppers are tender-crisp, and pineapple and onion edges show light caramelization.
- Make the glaze: Add cornstarch and cold water to the reserved marinade, whisking smooth with no lumps. Pour into a small saucepan and bring to a gentle simmer over medium heat, stirring constantly. Cook 2–4 minutes until thickened to a glossy glaze. Adjust thickness by adding water or simmering further as needed. Remove from heat.
- Glaze and finish under the broiler (optional): Remove sheet pan from oven. Spoon or brush about half the warm glaze over the chicken, vegetables, and pineapple, tossing lightly to coat without breaking pieces. Set oven to broil on high and place the pan on the upper rack. Broil for 2–4 minutes, watching carefully until edges develop a sticky caramelized sheen with slight charring.
- Adjust seasoning and garnish: Taste the chicken and vegetables; add more salt or a squeeze of lime for brightness if desired. Drizzle or brush remaining glaze to taste, reserving a bit for serving. Sprinkle with chopped fresh cilantro or green onions and toasted sesame seeds if using.
- Serve: Serve the sheet pan Hawaiian chicken hot over jasmine rice, brown rice, quinoa, or cauliflower rice. Spoon extra pan juices and remaining glaze over each serving. Add lime wedges on the side for squeezing just before eating.
Notes
- Marinate chicken for at least 20 minutes to let flavors develop, but up to 4 hours for best results.
- If you prefer less heat, omit the crushed red pepper flakes.
- Ensure the chicken pieces are patted dry before roasting to encourage browning and caramelization.
- Use a rimmed baking sheet to contain juices and prevent spills.
- Broiling at the end adds a nice caramelized finish but is optional.
- Serve with your choice of rice or cauliflower rice for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
