Baked Pineapple Chicken (Sheet-Pan Style)

Baked Pineapple Chicken (Sheet-Pan Style)

Ingredients

• 1½–2 lb chicken thighs (boneless or bone-in, skinless works best)

• 2 cups pineapple chunks (fresh or canned, drained)

• 1 red bell pepper, chopped

• 1 green or yellow bell pepper, chopped

• 1 medium onion, chopped

• 3 cloves garlic, minced

• ⅓ cup soy sauce

• ¼ cup honey or brown sugar

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar or lemon juice

• 1 tsp paprika

• 1 tsp dried thyme or oregano

• ½ tsp black pepper

• ½ tsp salt (adjust if soy sauce is salty)

• Optional: red pepper flakes or chili sauce for heat

• Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Preheat oven to 400°F (200°C). Lightly grease a baking dish or sheet pan.

2. Make the sauce: In a bowl, whisk soy sauce, honey, olive oil, vinegar, garlic, paprika, thyme, pepper, and salt.

3. Assemble: Place chicken in the baking dish. Scatter pineapple, bell peppers, and onion around the chicken.

4. Pour sauce evenly over everything and toss lightly to coat.

5. Bake uncovered for 35–45 minutes, stirring once halfway, until chicken is cooked through (165°F / 74°C).

6. Optional broil: Broil for 3–5 minutes at the end for extra caramelization.

7. Garnish with fresh parsley or cilantro before serving.