Hawaiian Chicken Sheet Pan

Yield

4 servings

Cook time

20–25 minutes

Ingredients

• 1½ lbs boneless chicken thighs or breasts, cut into 1-inch chunks
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 small red onion, cut into wedges
• 1½ cups pineapple chunks, drained
• 2 tablespoons olive oil
• ¼ cup soy sauce
• 3 tablespoons pineapple juice
• 2 tablespoons honey or brown sugar
• 1 tablespoon ketchup
• 1 tablespoon rice vinegar or apple cider vinegar
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon cornstarch, optional

Method

1. Preheat the oven to 400°F (200°C). Line an 18×13-inch rimmed baking sheet with parchment paper.
2. In a bowl, whisk together the soy sauce, pineapple juice, honey or brown sugar, ketchup, vinegar, garlic, and ginger.
3. Divide the sauce into two portions. Refrigerate one portion for glazing.
4. Toss the chicken with the other portion. Cover and refrigerate for 15–30 minutes.
5. Arrange the chicken, bell peppers, onion, and pineapple on the prepared baking sheet. Discard the used marinade.
6. Drizzle with olive oil and toss gently. Spread everything into an even layer.
7. Roast for 15–20 minutes, turning halfway through.
8. Meanwhile, pour the reserved sauce into a 1-quart saucepan. Whisk in the cornstarch, if using, and simmer for 1–2 minutes until glossy.
9. Brush the sauce over the chicken and vegetables. Roast for another 5 minutes, until the chicken reaches 165°F (74°C) and the edges are lightly caramelized.
10. Serve warm, spooning the pan juices over the chicken.

Kitchen notes

Timing guide:
Cook time: 20–25 minutes

Practical Woman's Secret
Drain the pineapple thoroughly and avoid overcrowding the baking sheet. This helps the chicken and vegetables develop golden, caramelized edges instead of steaming.