Description
A delightful one-pan meal featuring Hawaiian chicken with juicy chicken thighs, vibrant bell peppers, sweet pineapple, and a savory-sweet glaze. Perfect for a no-fuss, flavor-packed dinner.
Ingredients
- 1.5 lbs chicken thighs, boneless, skinless, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1.5 cups pineapple chunks (fresh or canned, drained)
- 2 tablespoons olive oil, for drizzling
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon chili flakes (optional)
- 0.33 cups low-sodium soy sauce or gluten-free tamari
- 0.25 cups pineapple juice (from can or fresh)
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch + 2 tablespoons water for thickening (optional)
Instructions
1. Preheat your oven to 400°F (200°C) and prepare a large sheet pan by lining it with parchment paper or foil.
2. Spread the chicken thighs, chopped bell peppers, red onion wedges, and pineapple chunks evenly across the sheet pan.
3. Drizzle with olive oil, then sprinkle minced garlic, salt, black pepper, paprika, and optional chili flakes. Toss to coat evenly.
4. Bake for 25-30 minutes, flipping the chicken halfway through, until fully cooked (165°F / 74°C internal temp).
5. While baking, combine soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3-4 minutes.
6. If desired, add a cornstarch slurry and stir until it turns glossy and thick.
7. Once chicken and veggies are cooked, drizzle sauce over the top or serve on the side.
Notes
For extra golden edges, broil on high for 2-3 minutes after roasting for a delightful finish.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg