Description
This tropical-inspired sheet pan meal combines juicy chicken, sweet pineapple, colorful bell peppers, and a savory-sweet glaze. Perfect for busy weeknights, it’s an easy, one-pan dish that’s gluten-free and can be served over rice or noodles for a complete, vibrant dinner.
Ingredients
1.5 lbs boneless skinless chicken thighs, cut into chunks
2 cups pineapple chunks (fresh or canned, drained if using 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 tbsp fresh grated ginger
1/3 cup soy sauce
1/4 cup honey
1 tbsp rice vinegar
1 tbsp cornstarch
2 tbsp water (to mix with cornstarch)
1/2 tsp salt
1/4 tsp black pepper
For Garnish (optional):
Fresh cilantro or green onions
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 pineapple into chunks.
In a small bowl, whisk together soy sauce, honey, garlic, ginger, and rice vinegar. In a separate cup, mix cornstarch with water to form a slurry. Stir the slurry into the glaze.
Arrange the chicken, bell peppers, onion, and pineapple on the sheet pan. Pour the glaze over the mixture and toss to coat evenly.
Spread everything into a single layer. Roast for 25–30 minutes, flipping halfway through, until the chicken is fully cooked and caramelized.
Garnish with chopped cilantro or green onions and serve over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main course
