Easy Sheet Pan Hawaiian Chicken Recipe

🧂 Ingredients

• 6-8 chicken thighs

  skin on (my preference)
• 1 red bell pepper

  large dice
• 1 red onion

  large dice
• 20 oz can pineapple chunks

  drained (reserve juice for sauce)
• drained juice from canned pineapple chunks

  about 1/2 cup
• 1/3 cup soy sauce
• 1/2 cup brown sugar
• 1/3 cup ketchup
• 2 cloves garlic

  minced
• 1 tablespoon fresh ginger

  grated (or 1/2 teaspoon ground)
• 1 teaspoon sriracha or hot sauce

  optional

Instructions

• 1 Hawaiian sauce and marinade: Whisk together the ingredients for the sauce in a
  small bowl and set aside. If marinading chicken, reserve 1/2 cup of the liquid
  and refrigerate. Pour the remaining sauce into a ziplock bag, add the uncooked
  chicken, and marinate in the refrigerator 4 hours to overnight.
• 2 Heat the oven and baking sheet: Preheat to 400°F. Place a rimmed baking sheet in
  the oven while the oven is heating.
• 3 Begin with the chicken: Discard the marinading liquid and place the chicken
  skin-side down in the middle of a hot baking sheet. Immediately return the sheet
  to the oven, and roast for 20 minutes. Meanwhile, chop the veggies. (If you did
  not marinate the chicken, spray the baking sheet with nonstick spray and place
  them skin side down and roast for 20 minutes).
• 4 Add the veggies: Flip the chicken skin side up. Brush the chicken with the
  reserved Hawaiian sauce, add the pineapple, and chopped veggies to the hot pan.
  Drizzle remaining sauce over the veggies as well.
• 5 Bake: Bake until the chicken is crispy, and the veggies are soft, about 15
  minutes more.
• 6 Serve: Serve immediately over rice, garnished with fresh cilantro.

Nutrition Info