Description
This sheet pan pineapple chicken brings the tropics to your dinner table with just 30 minutes of prep. Sweet meets savory in the most delicious way possible.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs
- 2 cups (300g) fresh pineapple chunks (or 20 oz canned chunks, drained)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 2 tablespoons olive oil
- ¼ cup (60ml) soy sauce (low-sodium preferred)
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons pineapple juice
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sriracha sauce (optional)
- 2 teaspoons sesame oil
- ¼ cup chopped fresh cilantro (for garnish)
- 2 green onions, thinly sliced (for garnish)
Instructions
- Whisk together soy sauce, honey, brown sugar, pineapple juice, garlic, ginger, sriracha, and sesame oil in a bowl. Reserve ¼ cup for basting.
- Marinate chicken in the remaining mixture for at least 30 minutes or up to 4 hours in the refrigerator.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Arrange marinated chicken in the center of the sheet pan.
- Surround chicken with pineapple chunks, bell peppers, and red onion. Drizzle vegetables with olive oil and season with salt and pepper.
- Bake for 25-30 minutes until chicken reaches 165°F (74°C) internal temperature.
- Brush chicken with reserved marinade at the 20-minute mark.
- Optional: Broil for 2-3 minutes at the end for extra caramelization.
- Garnish with cilantro and green onions before serving.