Sheet Pan Hawaiian BBQ Chicken
Juicy chicken thighs glazed with a sweet and tangy pineapple-BBQ sauce, roasted on one sheet pan with caramelized pineapple and bell peppers. Ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 4 thighs (about 1.5 lbs) chicken thighs, boneless and skinless
- ¾ cup barbecue sauce
- ¼ cup pineapple juice
- 2 cups, cut into 1-inch chunks fresh pineapple, peeled and cored
- 2 large peppers bell peppers, any color
- 1 pinch each salt and pepper
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pat the chicken thighs dry using paper towels, pressing gently to remove surface moisture so they will brown better.
- 3
Slice each bell pepper in half lengthwise from stem to tip, then remove the seeds and white ribs by hand and discard them.
- 4
Slice each pepper half into 3 wide strips, so each pepper becomes 6 strips total, and place all strips on a large sheet pan.
- 5
Scatter the pineapple chunks over the peppers, spacing them evenly across the pan.
- 6
Whisk together the barbecue sauce and pineapple juice in a small bowl until fully combined and uniform in color.
- 7
Arrange the chicken thighs skin-side up on the sheet pan, nestling them between the pineapple and peppers.
- 8
Pour the sauce mixture evenly over the chicken, coating the top of each thigh generously, then sprinkle salt and pepper over everything.
- 9
Slide the sheet pan into the oven and roast for 18–20 minutes, until the chicken is cooked through (no pink inside when you cut the thickest thigh).
- 10
Remove the pan from the oven and let it rest for 2 minutes, so the juices settle into the meat.
- 11
Divide the chicken, pineapple, and peppers between two plates, then drizzle any pan juices over the top.
Tools you’ll need
- large sheet pan (at least 13×9 inches)
- small bowl
- whisk
- paper towels
- cutting board
- chef's knife
- oven
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