Sheet Pan Pineapple BBQ Chicken Bowls
These Sheet Pan Pineapple BBQ Chicken Bowls combine juicy roasted chicken, sweet caramelized pineapple, and a homemade Hawaiian-style BBQ sauce that's sweet, smoky, and tangy. It's an easy sheet pan dinner that's perfect for meal prep and busy weeknights.
Servings 4
Calories 404kcal
Ingredients
- 1 lbs boneless skinless chicken thighs, cubed
- 1 cup fresh pineapple, cubed
- 1 red bell pepper, cubed
- 1 green bell pepper, cubed
- 1 red onion, cubed
- 1 bunch green onions, thinly sliced
- Sesame seeds
- Choice of rice
For the pineapple bbq sauce
- 1 cup ketchup
- 1/4 cup brown sugar
- 2/3 cup soy sauce
- 1/2 cup pineapple juice
- 6 cloves garlic, minced
- 1 tbsp ginger paste
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
Instructions
- To make the sauce, add the ketchup, brown sugar, soy sauce, pineapple juice, garlic, ginger paste, rice vinegar, and sesame oil to a small saucepan. Heat over medium-low, stirring occasionally, and let it simmer for 15-20 minutes, or until the sauce has reduced by about half and is thick and glossy. Set aside.
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Cut the chicken thighs into bite-sized pieces and place them in a large bowl. Add 1 cup of the prepared BBQ sauce and toss until the chicken is evenly coated.
- Spread the chicken onto the prepared baking sheet in an even layer. Add the pineapple, bell peppers, and onion, spreading everything out so it cooks evenly. Season with a light sprinkle of salt over everything.
- Bake for 25-30 minutes, stirring halfway through, until the chicken is fully cooked, the vegetables are tender, and everything has started to caramelize around the edges.
- Remove the sheet pan from the oven and brush everything with a little more of the BBQ sauce. Garnish with sliced green onions and sesame seeds, then serve over your favorite rice.
Nutrition
Calories: 404kcal | Carbohydrates: 49g | Protein: 28g | Fat: 12g | Fiber: 3g