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hawaiian chicken sheet pan
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This Sheet Pan Hawaiian Chicken delivers a tropical escape with juicy chicken thighs and sweet pineapple glazed in a vibrant mango and coconut sauce. It’s an easy, flavorful meal perfect for any night of the week.
Ingredients
Scale
- 1.2 kg (2.6 lb) boneless skinless chicken thighs
- 200 g (7 oz) fresh pineapple chunks
- 2 Tbsp (30 ml) low-sodium soy sauce
- 2 Tbsp (30 ml) honey
- 1 Tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) sesame oil
- 2 cloves garlic, minced
- 1 tsp (5 g) grated fresh ginger
- 1 tsp (2 g) smoked paprika
- 0.5 tsp (2.5 g) chili flakes (optional)
- 200 g (7 oz) ripe mango, diced
- 60 ml (¼ cup) coconut milk
- 1 Tbsp (15 ml) lime juice
- 1 tsp (5 g) brown sugar
- 1 Tbsp (15 ml) olive oil
- 2 Tbsp (15 g) toasted coconut flakes
- 1 Tbsp (5 g) chopped fresh cilantro
- Optional pinch of lime zest
Instructions
- Preheat and Prep Pan: Preheat oven to 200°C (400°F) and line a sheet pan with oiled foil.
- Make Base Glaze: Whisk together soy sauce, honey, vinegar, oil, garlic, ginger, paprika, and chili flakes.
- Marinate Chicken: Toss chicken and pineapple with glaze; spread on pan.
- Initial Bake: Bake for 20 minutes, until chicken is mostly cooked.
- Make Mango Glaze: Blend mango, coconut milk, lime juice, and sugar until smooth.
- Glaze and Broil: Brush with mango glaze and broil for 3-5 minutes.
- Garnish and Serve: Garnish with coconut, cilantro, and zest; serve immediately.
Notes
Marinating the chicken for at least 30 minutes (or overnight) enhances flavor and tenderness. Watch closely while broiling to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Broiling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 100 mg