Description
A quick and easy one-pan dinner featuring juicy bone-in chicken thighs roasted with pineapple and colorful veggies, balanced with a tangy-sweet glaze perfect for weeknight meals.
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
- 1 cup diced fresh pineapple (or canned pineapple chunks, drained)
- 2 medium bell peppers, assorted colors, sliced
- 1 medium red onion, cut into wedges
- 1/4 cup (60 ml) pineapple juice, unsweetened
- 3 tablespoons (45 ml) low sodium soy sauce
- 2 tablespoons (30 ml) honey
- 3 cloves garlic, minced
- 1 tablespoon (15 ml) rice vinegar
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon ground ginger
- Salt and pepper, to taste
- Optional: 1/4 teaspoon crushed red pepper flakes
- Optional: chopped fresh cilantro or green onions for garnish
Instructions
- In a medium bowl, whisk together pineapple juice, soy sauce, honey, minced garlic, rice vinegar, olive oil, ground ginger, salt, and pepper.
- Add chicken thighs to the marinade and turn to coat evenly. Marinate for at least 15 minutes at room temperature or up to 2 hours in the fridge.
- Preheat oven to 425°F (220°C).
- Slice bell peppers into strips and cut red onion into wedges. Toss with a drizzle of olive oil, salt, and pepper.
- Line a rimmed baking sheet with parchment paper or lightly grease it.
- Place marinated chicken thighs skin-side up spaced evenly on the sheet pan.
- Scatter pineapple chunks, sliced bell peppers, and onion wedges around the chicken.
- Roast in the oven for 25-30 minutes. Halfway through (around 15 minutes), turn the vegetables and baste the chicken with pan juices.
- Optional: Broil for the last 2-3 minutes for extra crispiness, watching carefully to avoid burning.
- Remove from oven and let chicken rest for 5 minutes.
- Sprinkle with chopped green onions or cilantro and crushed red pepper flakes if desired.
- Serve hot with extra pan juices drizzled on top, ideally with steamed rice or a simple side salad.
Notes
Do not skip marinating to boost flavor and juiciness. Use bone-in, skin-on thighs for best moisture and crispy skin. Spread ingredients out on the pan to avoid steaming. Turn veggies halfway through roasting for even cooking. Watch broiling closely to prevent burning. Use low sodium soy sauce to balance saltiness. Oven reheating is preferred over microwave to keep skin crispy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 425
- Sugar: 12
- Sodium: 600
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 3
- Protein: 35
Keywords: Hawaiian chicken, sheet pan dinner, easy weeknight meal, juicy chicken thighs, pineapple chicken, one-pan meal, quick dinner, sweet and savory chicken