Escape to Hawaii with this sizzling sheet pan chicken dinner! Juicy chicken, caramelized pineapple, and vibrant veggies ready in 35 minutes.

Scale

2 lbs (900g) boneless, skinless chicken thighs

2 cups (320g) fresh pineapple chunks (or canned in juice, drained)

1 red bell pepper, cut into 1-inch chunks

1 green bell pepper, cut into 1-inch chunks

1 medium red onion, cut into wedges

3 tablespoons olive oil

1/4 cup (60ml) soy sauce (low-sodium preferred)

3 tablespoons honey

2 tablespoons pineapple juice (from canned pineapple if using)

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon sesame oil

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

2 green onions, sliced (for garnish)

1 tablespoon sesame seeds (for garnish)

Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil. Pat chicken thighs dry, cut into 2-inch pieces, and set aside.
In a small bowl, whisk together soy sauce, honey, pineapple juice, garlic, ginger, sesame oil, and red pepper flakes to create the sauce.
Place chicken in a large bowl, pour half the sauce over it, and toss to coat. In a separate bowl, combine pineapple, bell peppers, and onion with olive oil and remaining sauce.
Arrange chicken in the center of the baking sheet with pineapple and vegetables around the edges. Season with salt and pepper.
Bake for 15 minutes at 425°F (220°C), then reduce temperature to 375°F (190°C) and continue cooking for 10-15 minutes until chicken reaches 165°F (74°C).
Optional: Broil for final 2-3 minutes for extra caramelization, watching carefully to prevent burning.
Remove from oven, let rest for 5 minutes, then garnish with green onions and sesame seeds before serving.