Go Back
Pineapple Chicken Sheet Pan

Sweet and Sticky Pineapple Chicken (Sheet Pan) Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 2 cups fresh pineapple chunks
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • ½ red onion, cut into wedges
  • 2 tbsp olive oil
  • Salt and black pepper
  • ¼ cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • ½ tsp sriracha or chili-garlic sauce
  • 1 tsp cornstarch mixed with 1 tbsp cold water
  • Sliced green onions and sesame seeds, for garnish

Method
 

  1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment.
  2. In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha. Set aside half.
  3. Toss chicken with the remaining glaze. Let sit. In another bowl, toss pineapple, peppers, and onion with olive oil, salt, and pepper.
  4. Arrange chicken on one side of the prepared sheet and veggies on the other. Roast 20 minutes until chicken reaches 160°F.
  5. Meanwhile, stir the cornstarch slurry into the reserved glaze. Microwave 30 seconds or heat in a saucepan until thick and glossy.
  6. Remove pan from oven, brush thickened glaze over chicken and pineapple. Broil on high 2 to 3 minutes until bubbly and charred in spots.
  7. Garnish with green onions and sesame seeds. Serve with rice.

Notes

The chicken stays moistest with thighs, but breasts work if you watch the temp closely. No broiler? Raise the oven to 450°F and bake an extra 5 minutes instead, keeping an eye on the glaze so it doesn’t burn. The reserved glaze can be doubled to serve extra sauce on the side.