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recipes hawaiian chicken sheet pan
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This Sheet Pan Hawaiian Chicken with Pineapple Miso Glaze is a simple and flavorful dinner recipe. It combines sweet, savory, and slightly spicy Hawaiian flavors with a delicious umami kick from miso, all cooked on one pan for easy cleanup.
Ingredients
Scale
- 1.2 kg (2.6 lb) chicken thighs, bone-in, skin-on
- 120 ml (½ cup) pineapple juice
- 2 Tbsp white miso paste
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp brown sugar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 tsp sriracha (optional)
- 1 Tbsp olive oil
- 1 tsp toasted sesame oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 200 g (7 oz) pineapple chunks
- 2 Tbsp sesame seeds, toasted
- 2 Tbsp cilantro, chopped
- Lime wedges, for serving
Instructions
- Preheat and Prep: Preheat oven to 200°C (400°F) and line a sheet pan with parchment paper.
- Whisk Glaze: Combine pineapple juice, miso, soy sauce, brown sugar, ginger, garlic, sriracha, olive oil, and sesame oil.
- Prepare Chicken: Pat chicken dry, season, and brush with half the glaze.
- Arrange Vegetables: Spread peppers, onion, and pineapple on the sheet pan; drizzle with glaze.
- Assemble and Glaze: Arrange chicken skin-side up on vegetables; brush with remaining glaze.
- Bake: Bake for 35-40 minutes, basting halfway through.
- Final Glaze: Brush with glaze during the last 5 minutes and sprinkle with sesame seeds.
- Rest and Garnish: Rest for 5 minutes, garnish with cilantro, and serve with lime.
Notes
Patting the chicken dry is crucial for crispy skin. Basting with pan juices keeps everything moist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Poultry
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 300g
- Calories: 550 kcal
- Sugar: 30 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 150 mg