Description
A vibrant, smoky-sweet dinner featuring juicy BBQ-glazed chicken thighs roasted with caramelized pineapple, red bell peppers, and red onions, all on a single pan for minimal cleanup and maximum flavor.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs
- 1.5 cups fresh pineapple chunks
- 1 large red bell pepper, sliced
- 1 large red onion, cut into wedges
- 1/2 cup barbecue sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat oven to 425°F. If using a wire rack, place it over the sheet pan.
- In a bowl, toss chicken thighs with barbecue sauce, garlic powder, smoked paprika, salt, and pepper. Let marinate while prepping vegetables.
- In a separate bowl, combine pineapple, red bell pepper, and red onion with olive oil.
- Line a sheet pan with parchment paper or grease lightly. Arrange chicken on one side and veggies on the other, leaving space between.
- Roast for 25 to 30 minutes or until chicken is fully cooked and veggies are caramelized. Broil for 2 minutes if desired for crispy edges.
- Remove from oven, sprinkle with fresh cilantro, and let rest for 5 minutes before serving.
Notes
- For best flavor, marinate the chicken for at least 30 minutes before baking.
- Don’t overcrowd the pan or the ingredients will steam instead of roast.
- Add a pinch of chili flakes if you want extra heat.
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 11g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
Keywords: hawaiian chicken, smoky chicken sheet pan, pineapple bbq chicken, sheet pan dinners, one pan meals