Description
An easy, one-pan meal featuring sweet pineapple, bright bell pepper, and juicy chicken thighs with a sticky, savory glaze.
Ingredients
Scale
- 4 chicken thighs
- 1 cup pineapple chunks
- 1 bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. Arrange a large sheet pan lined with foil or parchment for easy cleanup.
- In a bowl, whisk together soy sauce, olive oil, brown sugar, garlic powder, salt, and pepper until the sugar mostly dissolves. Taste and adjust the seasoning if needed.
- Place the chicken thighs on the sheet pan. Pour or brush the sauce mixture over the chicken so each piece gets coated. Scatter pineapple chunks, sliced bell pepper, and sliced red onion around the chicken in a single layer.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the pineapple and edges are caramelized.
- Remove from the oven and let the pan rest for 5 minutes. Spoon any pan juices over the chicken. Serve warm and enjoy!
Notes
Refrigerate leftovers in an airtight container for 3–4 days. For freezer storage, seal in a container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 530mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.5g
- Protein: 20g
- Cholesterol: 90mg