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hawaiian chicken sheet pan recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A quick and easy sheet pan recipe featuring tender chicken thighs, sweet pineapple, and colorful vegetables coated in a spicy mango-ginger glaze.
Ingredients
- 600 grams boneless, skinless chicken thighs, cut into 1-inch pieces
- 350 grams fresh pineapple, cut into 1-inch chunks
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 30 milliliters olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup fresh mango puree
- 1/4 cup soy sauce
- 3 tablespoons light brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon freshly grated ginger
- 2 teaspoons minced garlic
- 1–2 teaspoons sriracha
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Prepare Glaze: In a small saucepan, combine mango puree, soy sauce, brown sugar, rice vinegar, ginger, garlic, and sriracha. Bring to a simmer over medium heat. Mix cornstarch and cold water in a small bowl to form a slurry, then whisk into the saucepan and cook for 1-2 minutes until thickened and glossy. Remove from heat.
- Toss Ingredients: Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper. Reserve 2 tablespoons of the glaze for serving. In a large mixing bowl, combine chicken pieces, pineapple chunks, bell pepper pieces, and red onion wedges. Drizzle with olive oil, sprinkle with salt and pepper, then pour in the remaining glaze. Toss thoroughly until everything is evenly coated.
- Roast First Pass: Spread the mixture in a single, even layer on the prepared sheet pan, ensuring not to overcrowd the pan (use two pans if necessary for best caramelization). Roast in the preheated oven for 20 minutes.
- Finish Roasting: Remove the sheet pan from the oven and use a spatula to flip the ingredients. Return to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the edges are nicely caramelized.
- Serve: Let the sheet pan rest for 5 minutes. Drizzle generously with the reserved glaze and garnish with fresh chopped cilantro before serving.
Notes
To avoid a watery dish, ensure ingredients are spread in a single layer on a large sheet pan; use two pans if needed. Pat chicken and vegetables dry before tossing with the glaze. If you dislike cilantro, substitute with fresh parsley or green onions for garnish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 25 g
- Sodium: 1000 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg