Description
A delicious and easy one-pan meal featuring juicy chicken thighs baked with sweet pineapple, bell peppers, and a savory Hawaiian-inspired sauce. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
4 bone-in, skin-on chicken thighs
1 cup fresh pineapple chunks
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 small red onion, cut into wedges
2 tablespoons olive oil
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh cilantro for garnish
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, whisk together olive oil, soy sauce, honey, apple cider vinegar, garlic powder, smoked paprika, black pepper, salt, and crushed red pepper flakes to make the Hawaiian sauce.
Place the chicken thighs on a large sheet pan. Arrange pineapple chunks, red bell pepper pieces, green bell pepper pieces, and red onion wedges around the chicken.
Pour the Hawaiian sauce evenly over the chicken and vegetables, tossing the vegetables gently to coat them well.
Bake in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes