Ingredients
Scale
- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 2 cups fresh pineapple chunks (or canned in juice, drained)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, thickly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 3 tbsp soy sauce or tamari (gluten-free)
- 2 tbsp pineapple juice (from can, if using canned)
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch (optional, for extra glaze)
- 2 tsp sesame seeds, for garnish
- 2 green onions, sliced, for garnish
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- In a bowl, whisk together soy sauce, pineapple juice, honey, rice vinegar, garlic, ginger, and sesame oil. Toss chicken with a portion of the sauce and spread on the sheet pan.
- Arrange pineapple chunks, bell peppers, and red onion around the chicken. Drizzle with remaining sauce and drizzle olive oil over the vegetables.
- Bake 15 minutes, then flip chicken and stir vegetables. If you’d like a thicker glaze, whisk a slurry of cornstarch and water and brush onto the chicken.
- Return to oven and bake 8-10 more minutes until chicken is cooked through and glaze is glossy. Remove, sprinkle with sesame seeds and green onions, and serve hot.
Notes
- Gluten-free option: use tamari instead of soy sauce.
- For extra char, broil on high for 1-2 minutes at the end.
- Feel free to add snap peas or broccoli for extra greens.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Sheet Pan
- Cuisine: Hawaiian
- Diet: Dairy-free; Gluten-free option with tamari
Nutrition
- Serving Size: 1 plate (approx. 250 g)
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 880 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 110 mg
