Crispy Pineapple Hawaiian Chicken Bake is a one-pan dish that brings island flavors right to your kitchen. It’s perfect for busy nights when you crave something tropical and savory. Juicy chicken, fresh pineapple, and a bold mix of soy sauce, honey, garlic, ginger, and paprika make this dish unforgettable.
The magic happens as the pineapple caramelizes, enhancing its natural sweetness. Paprika adds warmth, while red bell pepper brings color and crunch. Optional sesame oil and rice vinegar boost the flavor even more. Everything bakes to golden, crispy perfection in just one pan, making cleanup easy.
Need a crowd-pleaser? This dish is simple, satisfying, and packed with tropical flavor. Try it 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
½ Red Onion, diced into smaller cubes
3/4 tsp. Onion Powder
3/4 tsp. Garlic Powder
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!
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