Description
Juicy, sticky-sweet chicken roasted with charred pineapple and tender vegetables, capturing bright tropical flavors and easy cleanup for busy cooks.
Ingredients
Scale
- 1.2 kg (8) bone-in, skin-on chicken thighs
- 650 g fresh pineapple, cored and cut into 2–3 cm (1 in) chunks
- 450 g (1 lb) baby potatoes, halved
- 2 red bell peppers, cut into 2 cm (3/4 in) strips
- 1 large red onion, cut into wedges
- 80 ml (1/3 cup) low-sodium soy sauce
- 60 ml (1/4 cup) pineapple juice (from fresh pineapple)
- 50 g (1/4 cup packed) brown sugar
- 15 ml (1 tbsp) rice vinegar
- 3 garlic cloves, minced (about 9 g)
- 1 tbsp (6 g) fresh grated ginger
- 30 ml (2 tbsp) neutral oil (avocado or canola)
- 1 tsp (5 g) kosher salt (adjust if using fine salt)
- 1/2 tsp (2 g) black pepper
- Optional: 1 tbsp (15 ml) sesame oil, stirred in after cooking for aroma
Instructions
- Marinate the chicken: Whisk soy sauce, pineapple juice, brown sugar, rice vinegar, garlic, and ginger in a bowl. Add chicken and toss to coat. Let sit for 10–15 minutes while you prep vegetables.
- Parboil or pre-roast potatoes: Bring a pot of salted water to a boil and cook halved baby potatoes for 6–8 minutes until just tender; drain and dry well.
- Arrange the pan: Preheat oven to 220°C (425°F). Line the sheet pan with foil and brush with oil. Place potatoes, peppers, and onion in a single layer. Toss with oil and season lightly.
- Roast: Roast at 220°C (425°F) for 20 minutes. Add pineapple chunks and brush chicken skin with pan juices; roast for an additional 5–8 minutes until cooked through.
- Rest and finish: Let the sheet pan rest for 5 minutes before serving. Scatter green onions and cilantro, and serve hot.
Notes
For extra flavor, add 1 tsp (5 g) red pepper flakes to the marinade or squeeze lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 22g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 44g
- Cholesterol: 160mg