Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into chunks
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment
- In a large bowl, whisk soy sauce, honey, vinegar, sesame oil, garlic, and ginger.
- Add chicken and pineapple to marinade. Toss to coat and let sit 15 minutes.
- Spread chicken, pineapple, and vegetables on sheet pan in a single layer.
- Bake for 25–30 minutes, tossing once halfway through.
- Optional: Broil for 2–3 minutes until edges are slightly charred.
- Garnish with green onions or sesame seeds. Serve over rice.
Notes
- Use canned pineapple in juice, not syrup, for best balance.
- Substitute veggies with broccoli, snap peas, or zucchini.
- Marinate overnight for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Hawaiian-Inspired