Description
So I was dreaming about a beach vacation last week while stuck in my kitchen on a rainy Tuesday. Since I couldn’t get to Hawaii, I figured I’d bring Hawaii to me! This sheet pan dinner is basically a tropical getaway on a pan – juicy chicken thighs glazed with a sweet-savory sauce, chunks of caramelized pineapple, colorful bell peppers, and red onions, all roasted to perfection. It’s like a luau for your taste buds, minus the plane ticket. Even my teenager who “hates fruit with meat” (eye roll) went back for seconds.
Ingredients
Scale
For the Chicken & Veggies:
- 6–8 chicken thighs (bone-in, skin-on for maximum flavor, but boneless works too if that’s your thing)
- 1 fresh pineapple, cut into chunks (about 3 cups – canned works in a pinch, but fresh is SO much better)
- 2 bell peppers (I use red and orange for those sunset vibes), chunky diced
- 1 large red onion, cut into wedges
- 2 cups cherry tomatoes (they burst in the oven and it’s magical)
- 3–4 cloves garlic, roughly chopped (or more, I won’t judge)
- 1–2 jalapeños, sliced (optional if you want a kick)
- 2 tablespoons olive oil
- Salt and pepper, you know the drill
For the Hawaiian Glaze:
- 1/3 cup soy sauce (low sodium if you’re watching that)
- 1/4 cup pineapple juice (just steal some from the can if using canned pineapple)
- 3 tablespoons honey (or brown sugar works too)
- 2 tablespoons ketchup (trust me on this one)
- 1 tablespoon rice vinegar (apple cider vinegar works in a pinch)
- 2 teaspoons fresh ginger, grated (the stuff in the tube is fine if you’re feeling lazy)
- 3 cloves garlic, minced
- 1 tablespoon sesame oil (this makes a big difference, don’t skip it)
- 1 teaspoon sriracha (optional, adjust to your spice preference)
For Serving:
- Sliced green onions (lots of ’em)
- Chopped cilantro (unless you’re one of those “cilantro tastes like soap” people)
- Lime wedges for squeezing
- Sesame seeds (both black and white if you’re feeling fancy)
- Hot sauce on the side (for the heat seekers)