Sheet Pan Hawaiian Chicken with Caramelized Pineapple and Crispy Snap Peas
This vibrant one-pan dinner features juicy chicken thighs glazed with a sweet and tangy Hawaiian sauce, paired with beautifully caramelized pineapple and fresh spring snap peas. Perfect for busy weeknights when you want bold tropical flavors with minimal cleanup.
Ingredients
- 8 boneless skinless chicken thighs (about 900g)
- 400g fresh pineapple, cut into 2cm chunks
- 300g sugar snap peas, trimmed
- 1 red bell pepper, cut into strips
- 80ml low-sodium soy sauce or tamari
- 60ml pineapple juice
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 2 spring onions, sliced for garnish
- 1 tablespoon sesame seeds for garnish
Instructions
Preheat your oven to 220°C (425°F) and line a large sheet pan with parchment paper.
In a medium bowl, whisk together soy sauce, pineapple juice, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper to create the Hawaiian glaze.
Place chicken thighs in a large bowl, pour half of the glaze over them, and toss to coat evenly. Reserve the remaining glaze.
Arrange the chicken thighs in a single layer on one half of the prepared sheet pan. Scatter pineapple chunks and red bell pepper strips on the other half, drizzling with 1 tablespoon olive oil.
Roast in the preheated oven for 20 minutes, then brush chicken with reserved glaze.
Toss snap peas with remaining 1 tablespoon olive oil and add to the pan around the vegetables.
Continue roasting for another 12-15 minutes until chicken reaches an internal temperature of 75°C (165°F) and pineapple is caramelized with golden edges.
Remove from oven and let rest for 3 minutes. Garnish with sliced spring onions and sesame seeds before serving.
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