Ingredients

The following ingredients have 4 Servings
  • 6-8 chicken thighs, skin on (my preference)
  • 1 red bell pepper, large dice
  • 1 red onion, large dice
  • 20 oz can pineapple chunks, drained (reserve juice for sauce)
  • drained juice from canned pineapple chunks (about 1/2 cup)
  • 1/3 cup soy sauce
  • 1/2 cup brown sugar
  • 1/3 cup ketchup
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1/2 teaspoon ground)
  • 1 teaspoon sriracha or hot sauce (optional)

Instruction

  • Whisk together the ingredients for the sauce in a small bowl and set aside. If marinading chicken, reserve 1/2 cup of the liquid and refrigerate. Pour the remaining sauce into a ziplock bag, add the uncooked chicken, and marinate in the refrigerator 4 hours to overnight.
  •  Preheat to 400°F. Place a rimmed baking sheet in the oven while the oven is heating.
  • Discard the marinading liquid and place the chicken skin-side down in the middle of a hot baking sheet. Immediately return the sheet to the oven, and roast for 20 minutes. Meanwhile, chop the veggies. (If you did not marinate the chicken, spray the baking sheet with nonstick spray and place them skin side down and roast for 20 minutes).
  • Flip the chicken skin side up. Brush the chicken with the reserved Hawaiian sauce, add the pineapple, and chopped veggies to the hot pan. Drizzle remaining sauce over the veggies as well.
  • Bake until the chicken is crispy, and the veggies are soft, about 15 minutes more.
  • Serve immediately over rice, garnished with fresh cilantro.