Description
A simple and delicious sheet pan dinner featuring juicy chicken thighs baked with sweet pineapple, bell peppers, and a tangy Hawaiian-inspired sauce. Perfect for an easy weeknight meal with minimal cleanup.
Ingredients
4 bone-in, skin-on chicken thighs
1 cup fresh pineapple chunks
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 small red onion, sliced into wedges
2 tablespoons olive oil
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon smoked paprika
Salt, to taste
Freshly ground black pepper, to taste
2 green onions, sliced for garnish
1 tablespoon toasted sesame seeds, for garnish
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic powder, ground ginger, and smoked paprika to make the Hawaiian sauce.
Place the chicken thighs on a large sheet pan. Drizzle 1 tablespoon of olive oil over the chicken and season with salt and pepper.
Arrange the pineapple chunks, red bell pepper, green bell pepper, and red onion around the chicken on the sheet pan.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables and pineapple, then pour the Hawaiian sauce evenly over the chicken and vegetables.
Use a spoon or brush to coat the chicken and vegetables with the sauce.
Bake in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
For a crispier skin, switch the oven to broil for the last 3 to 5 minutes, watching carefully to avoid burning.
Remove from the oven and let rest for 5 minutes.
Garnish with sliced green onions and toasted sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes