Sheet Pan Pineapple Chicken Paradise
This one-pan wonder delivers a knockout combination of savory, sweet, and zesty flavors. Tender chicken, crisp bell peppers, and sweet onion are roasted in a sticky, caramelized pineapple glaze for a tropical-inspired feast with minimal effort and cleanup.
Equipment
- Large rimmed baking sheet
- Medium mixing bowl
- small bowl (for slurry)
- Whisk
- Slotted spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Microplane or grater
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium red onion, cut into wedges
- ⅓ cup low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 3 tablespoons packed brown sugar
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon avocado oil or other neutral oil
- ½ teaspoon black pepper, freshly cracked
- ¼ teaspoon salt
- 1 teaspoon toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- Preheat your oven to 400°F (200°C). On a large rimmed baking sheet, toss the chopped bell peppers and red onion with avocado oil, salt, and pepper. Spread into an even layer.
- In a medium bowl, prepare the sauce. Drain the juice from the can of pineapple into the bowl; set the pineapple chunks aside. Add the soy sauce, rice vinegar, brown sugar, grated ginger, and minced garlic to the juice.
- In a separate small bowl, whisk the cornstarch and 1 tablespoon of water together to form a slurry. Pour the slurry into the sauce and whisk until everything is smooth and fully combined.
- Add the cubed chicken thighs to the bowl with the sauce and toss until every piece is thoroughly coated. Reserve the leftover sauce in the bowl.
- Using a slotted spoon, remove the chicken from the sauce and arrange it on the sheet pan among the vegetables. Roast in the preheated oven for 15 minutes.
- Carefully remove the pan from the oven. Scatter the reserved pineapple chunks over the chicken and vegetables. Pour the reserved sauce evenly over everything on the pan and use a spatula to gently toss and coat.
- Return the pan to the oven and roast for another 5-7 minutes, until the chicken is cooked through and the sauce is bubbling and thickened.
- For the final step, switch the oven to the broil setting. Broil for 2-3 minutes, watching closely, until the glaze is caramelized and slightly charred on the edges.
- Remove from the oven, garnish with toasted sesame seeds and sliced green onions, and serve immediately over rice or quinoa.
Notes
For best results, do not overcrowd the pan; use two sheets if necessary to ensure the ingredients roast rather than steam. The final broil is essential for creating a thick, sticky glaze, but watch it carefully to prevent burning. For a spicy kick, add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.