Crispy Pineapple Hawaiian Chicken Bake

Crispy Pineapple Hawaiian Chicken Bake is a delicious, one-pan recipe that brings all the flavors of the islands right into your kitchen. This dish is perfect for busy nights when you’re craving something both tropical and savory. With juicy, tender pieces of chicken, fresh pineapple chunks, and a blend of soy sauce, honey, garlic, ginger, and paprika, the Crispy Pineapple Hawaiian Chicken Bake will have everyone coming back for seconds. Plus, it all cooks together in one pan, making cleanup a breeze!

What makes this recipe special is its combination of sweet and savory flavors that balance perfectly. The pineapple caramelizes beautifully as it bakes, enhancing its natural sweetness, while the paprika adds a subtle warmth. Fresh red bell pepper brings a pop of color and a slight crunch, adding to the dish’s vibrant look and flavor. This recipe is also quite flexible, with optional sesame oil and rice vinegar to boost the flavors even further. By the time it’s done baking, the chicken is golden, crispy, and perfectly tender.

The Crispy Pineapple Hawaiian Chicken Bake pairs wonderfully with coconut rice, which complements the tropical flavors with its creamy, coconut-infused richness. You can even garnish with green onions and sesame seeds for a fresh finish. The best part? This dish is easy to prepare, yet looks and tastes impressive enough to serve to guests.

Whether you’re looking for a crowd-pleaser or a family dinner idea that’s simple yet packed with flavor, Crispy Pineapple Hawaiian Chicken Bake is sure to be a hit. It’s a beautiful, satisfying meal that captures a taste of the tropics—without leaving home. Try it out and bring a little Hawaiian warmth to your table!

INGREDIENTS
1½ lb Chicken Thighs, boneless, skinless
¼ cup Soy Sauce
2-3 tbsp Honey
2 cloves Garlic, minced
1 tbsp Fresh Ginger, grated
½ tsp Paprika
3/4 tsp. Black Pepper
3/4 tsp. Onion Powder
3/4 tsp. Garlic Powder
½ Red Onion, diced into smaller cubes
1 Red Bell Pepper
1 cup Fresh Pineapple Chunks
2-3 Green Onions, sliced (for garnish)
1 tbsp Sesame Seeds (for garnish)
Optional: 1 tbsp Rice Vinegar and 1 tbsp Sesame Oil

INSTRUCTIONS
1. Prepare and Marinate the Chicken: Rinse the chicken under cold water and pat it dry with paper towels. In a bowl, combine the soy sauce, honey, garlic, ginger, paprika, garlic powder, and onion powder (add rice vinegar and sesame oil if desired). Dice the chicken into 1-inch pieces and the red onion into smaller cubes, then add them to the marinade, ensuring everything is well coated. Cover and marinate in the refrigerator for at least 1 hour, or up to 3-4 hours for enhanced flavor.
2. Preheat the Oven to 350°F (175°C): Line a sheet pan with parchment paper or lightly grease it. Preheat the oven to 350°F.
3. Bake at 350°F: Spread the marinated 1-inch pieces of chicken and red onion cubes evenly on the prepared sheet pan. Bake at 350°F for 25 minutes.
4. Add Pineapple, Bell Pepper, and Increase Heat: After 20 minutes, increase the oven temperature to 475°F. Add the pineapple chunks and red bell pepper, both diced into 1-inch pieces, to the pan, mixing them with the chicken. Continue baking for another 15-17 minutes, until the chicken, pineapple, and bell pepper are slightly caramelized and crisped on the edges. The chicken should be golden, crispy, and reach an internal temperature of at least 165°F, as measured by a meat thermometer.
5. Garnish and Serve: Remove from the oven, garnish with chopped green onions and sesame seeds, and serve hot with coconut rice for a perfect tropical pairing.

Enjoy your Hawaiian-style chicken with a taste of tropical sweetness and savory depth!