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Hawaiian Sheet Pan Chicken

Hawaiian Sheet Pan Chicken Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 can (20 oz) pineapple chunks, drained
  • 2 bell peppers, cut into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 3 tbsp soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 tsp sriracha
  • 1 tsp cornstarch
  • 2 tbsp neutral oil
  • Salt and black pepper
  • 2 green onions, sliced

Method
 

  1. Heat oven to 425°F (220°C). Whisk soy sauce, honey, rice vinegar, garlic, ginger, sriracha, and cornstarch in a small bowl until smooth.
  2. Place chicken, pineapple, peppers, and onion on a large sheet pan. Drizzle with oil, season with salt and pepper, and toss to coat.
  3. Spread everything in a single layer so pieces don’t overlap.
  4. Bake 15 minutes, then pour half the glaze over the pan, toss, and spread again. Bake another 10 minutes until chicken reaches 165°F (74°C).
  5. Switch oven to broil, drizzle remaining glaze over chicken, and broil 2-3 minutes until dark and sticky. Top with green onions and serve.

Notes

If you have a few extra minutes, let the chicken sit in a few spoonfuls of the glaze while the oven preheats for a deeper flavor. For a thicker crusty glaze, broil a minute longer but don’t walk away from the oven.