Ingredients
Scale
For the Sheet Pan
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- 1½ lbs boneless, skinless chicken thighs
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- 2 cups pineapple chunks (fresh or canned, drained)
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- 1 red bell pepper, cut into chunks
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- 1 red onion, cut into wedges
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- 1 cup broccoli florets
For the Sauce
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- ¼ cup soy sauce
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- 2 tablespoons pineapple juice
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- 2 tablespoons olive oil
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- 2 tablespoons honey
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- 2 teaspoons minced garlic
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- Salt and black pepper, to taste
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
Step 2: Make the Sauce
In a small bowl, whisk together:
- Soy sauce
- Pineapple juice
- Olive oil
- Honey
- Minced garlic
Set aside.
Step 3: Assemble the Sheet Pan
Place the chicken thighs on the baking sheet.
Add pineapple chunks, bell pepper, red onion, and broccoli around the chicken.
Step 4: Add the Sauce
Pour the sauce evenly over everything. Toss gently to coat, making sure the chicken and vegetables are well covered.
Step 5: Bake
Bake uncovered for 30–35 minutes, flipping the chicken halfway through, until:
- Chicken is cooked through (internal temp 165°F / 74°C)
- Veggies are tender
- Sauce is bubbly and slightly caramelized
Step 6: Optional Broil
For extra color, broil for 2–3 minutes at the end—watch closely to avoid burning.
Step 7: Serve
Remove from the oven, let rest for a few minutes, and serve hot.
Delicious on its own or over rice, quinoa, or noodles.