Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into chunks
- 2 cups pineapple chunks (fresh or canned, drained if canned)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 small red onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 1/3 cup soy sauce
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water (to mix with cornstarch)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro or green onions, for garnish (optional)
Instructions
- Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper or foil.
- Cut the chicken thighs, bell peppers, onion, and (if using fresh) pineapple into chunks.
- In a small bowl, whisk together soy sauce, honey, garlic, ginger, and rice vinegar. In another small cup, mix cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the glaze until combined.
- Arrange the chicken, bell peppers, onion, and pineapple on the sheet pan. Pour the glaze over everything and toss to coat.
- Spread the mixture into a single layer. Roast for 25–30 minutes, flipping halfway through, until the chicken is cooked through and caramelized.
- Garnish with chopped cilantro or green onions if desired. Serve over rice or noodles.
Notes
- For a lighter meal, serve this over lettuce or cauliflower rice.
- Want a spicier kick? Add a teaspoon of sriracha or red pepper flakes to the glaze.
- Use parchment paper or foil for minimal cleanup and even roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan Baking
- Cuisine: Hawaiian-Inspired