Hawaiian Sheet Pan Chicken with Pineapple Glaze

This Hawaiian Sheet Pan Chicken with Pineapple Glaze is a vibrant and delicious dish that brings the flavors of the tropics right to your dinner table. The juicy chicken thighs are baked to perfection and glazed with a sweet and tangy pineapple sauce, making for a mouthwatering meal that’s both easy to prepare and full of flavor. Here’s how to make it.

Ingredients

For the Chicken:

• Chicken thighs – 4-6, bone-in and skin-on (or boneless, if preferred)

• Olive oil – 2 tbsp

• Salt – 1 tsp

• Black pepper – ½ tsp

• Garlic powder – 1 tsp

• Onion powder – 1 tsp

• Paprika – ½ tsp (optional, for extra depth of flavor)

• Fresh cilantro – Chopped, for garnish (optional)

For the Pineapple Glaze:

• Pineapple juice – ¾ cup (fresh or from canned pineapple)

• Honey – 2 tbsp

• Soy sauce – 1 tbsp

• Rice vinegar – 1 tbsp

• Garlic – 2 cloves, minced

• Ginger – 1 tsp, grated (or ½ tsp ground ginger)

• Cornstarch – 1 tsp (to thicken the glaze)

For the Vegetables (Optional, for a full sheet pan meal):

• Red bell pepper – 1, sliced

• Yellow bell pepper – 1, sliced

• Carrots – 2, thinly sliced

• Red onion – 1, cut into wedges

• Baby potatoes – 8-10, halved (or use any preferred vegetables)

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Step 1: Prepare the Pineapple Glaze

In a small saucepan, combine the pineapple juice, honey, soy sauce, rice vinegar, garlic, and ginger. Bring the mixture to a simmer over medium heat, stirring occasionally.

Once it starts to simmer, whisk in the cornstarch dissolved in a bit of water. Continue to cook for 3-5 minutes until the sauce thickens into a glossy glaze. Remove from heat and set aside.

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Step 2: Season the Chicken

Preheat your oven to 400°F (200°C).

While the oven is heating up, season the chicken thighs on both sides with olive oil, salt, black pepper, garlic powder, onion powder, and paprika. Ensure the chicken is well-coated with the seasoning mixture.

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Step 3: Prepare the Sheet Pan

For a full meal, add your vegetables to the sheet pan. Arrange the sliced peppers, carrots, red onion, and baby potatoes in a single layer, leaving space for the chicken thighs. Drizzle with a little olive oil and season with salt and pepper.

If you’re only focusing on the chicken, just place the seasoned thighs directly on the sheet pan.

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Step 4: Bake the Chicken

Place the chicken thighs on the sheet pan and bake in the preheated oven for 30-35 minutes (depending on size), or until the internal temperature of the chicken reaches 165°F (74°C). If you’re using skin-on thighs, the skin should be crispy and golden brown.

During the last 10 minutes of baking, generously brush the chicken with the pineapple glaze. Make sure to coat the chicken well, allowing the glaze to caramelize in the oven.

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Step 5: Garnish and Serve

Once the chicken is fully cooked, remove it from the oven and let it rest for a few minutes. Serve the chicken alongside the roasted vegetables, drizzling more pineapple glaze over the top. Garnish with fresh cilantro for a burst of color and freshness.

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Tips and Variations

• Grill Option: If you prefer grilled chicken, you can cook the chicken on a preheated grill, basting it with the pineapple glaze as it cooks.

• Vegetable Substitutes: Feel free to swap in other vegetables like zucchini, asparagus, or even sweet potatoes depending on what you have available.

• Spicy Kick: For a bit of heat, add a few dashes of sriracha or red pepper flakes to the glaze.

• Rice: Serve this dish over steamed rice or quinoa to complete the meal.

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This Hawaiian Sheet Pan Chicken with Pineapple Glaze is a bright, tropical-inspired dish that’s easy to make and perfect for a family dinner or weeknight meal. The sweet and tangy pineapple glaze pairs beautifully with the savory chicken and roasted vegetables, making each bite a burst of flavor.