Description
A delicious, easy-to-make Hawaiian chicken dinner featuring sweet pineapple, tangy soy glaze, and juicy thighs roasted to perfection.
Ingredients
Scale
- 1.2 kg (about 8) bone-in, skin-on chicken thighs
- 1½ tsp (9 g) kosher salt
- ½ tsp (1.5 g) black pepper, freshly ground
- 2 tbsp (30 ml) olive oil
- 1 medium fresh pineapple (about 450 g / 1 lb), cored and cut into 2.5 cm (1-inch) chunks
- 2 medium bell peppers (about 300 g / 10 oz), cut into 3 cm (1¼-inch) pieces
- 1 large red onion (200 g / 7 oz), cut into wedges
- 60 ml (¼ cup) soy sauce
- 2 tbsp (30 ml) rice vinegar
- 3 tbsp (45 g) brown sugar, packed
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (6 g) fresh ginger, grated
- 1 tsp cornstarch (3 g) + 1 tbsp (15 ml) water (optional, for glaze thickening)
Instructions
- Preheat the oven to 220°C (425°F). Pat chicken thighs dry and season with salt and pepper. Let sit while prepping vegetables.
- In a small saucepan, whisk together soy sauce, rice vinegar, brown sugar, minced garlic, and grated ginger. Simmer over medium heat for 2-3 minutes until sugar dissolves. Thicken with cornstarch slurry if desired.
- Toss pineapple chunks, bell peppers, and red onion wedges with olive oil and a pinch of salt on a sheet pan. Arrange chicken skin-side up among the vegetables.
- Roast at 220°C (425°F) for 15 minutes. Brush half of the glaze over the chicken and vegetables and roast for an additional 8-10 minutes until skin is golden and internal temperature reaches 74°C (165°F).
- For extra char, broil on high for 1-2 minutes, watching closely. Let rest for 5 minutes before serving.
- Spoon pan drippings over the chicken and vegetables. Serve with rice or salad.
Notes
Ensure not to overcrowd the pan for optimal roasting. Use bone-in, skin-on thighs for the best flavor and texture. Make the glaze ahead of time for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 22g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 175mg