Ingredients
Equipment
Method
Prep and marinade
- Preheat oven to 425°F and line a large sheet pan with foil.
- Whisk soy sauce, honey, pineapple juice, garlic, ginger, and sesame oil together until smooth.
- Toss chicken thighs and pineapple chunks with 3/4 of the marinade, reserving the rest for later.
Roast the sheet pan dinner
- Spread the chicken on the sheet pan and scatter bell peppers, red onion, and pineapple around it.
- Roast for 22–25 minutes at 425°F, brushing with the reserved marinade halfway through until chicken is cooked and caramelized.
Finish
- Garnish with sliced green onions and sesame seeds and serve over rice.
Notes
For the best caramelized edges, spread everything in a single layer with cut sides facing the pan, and don’t overcrowd the sheet pan. Refrigerate leftovers in an airtight container for up to 3 days; reheat until hot in a 350°F oven or microwave. Freezing is not recommended because pineapple can soften after thawing. If you want a lower-sugar option, use a sugar-free honey alternative in the marinade (or reduce honey slightly) while keeping the rest of the ratios the same.
