Ingredients:

  • 1/4 cup Low-Sodium Soy Sauce
  • 1/4 cup Hoisin Sauce
  • 2 Tbsp packed Brown Sugar
  • 1 Tbsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 2 cloves minced Garlic
  • 1 tsp grated Fresh Ginger
  • 1/2 tsp Black Pepper
  • 5 lbs Boneless, Skinless Chicken Thighs, cut into 1-inch cubes
  • 1 large Red Bell Pepper, cut into 1-inch chunks
  • 1 large Green Bell Pepper, cut into 1-inch chunks
  • 1/2 medium Red Onion, cut into thick wedges
  • 14 oz Pineapple Chunks (fresh or canned, drained)
  • 1 Tbsp Olive Oil or Vegetable Oil
  • 1 tsp Toasted Sesame Seeds (for garnish)
  • 2 Spring Onions (Scallions), thinly sliced (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard half sheet pan completely with parchment paper.
  2. Prepare the Glaze: In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper. Measure out exactly half of the glaze mixture and set it aside in a separate bowl. This is your reserved basting sauce.
  3. Marinate the Chicken: Place the cubed chicken thighs into a large bowl. Pour the first half of the glaze mixture (the marinade) over the chicken and toss until well coated.
  4. Prep the Vegetables: In a separate bowl, combine the chopped bell peppers, red onion wedges, and pineapple chunks. Drizzle the vegetables and fruit with 1 tablespoon of oil and toss gently to coat.
  5. Load the Sheet Pan: Spoon the marinated chicken onto the prepared sheet pan, ensuring the pieces are spread into a relatively even layer. Arrange the oiled vegetables and pineapple chunks around the chicken. Ensure the pan is not overcrowded.
  6. Initial Roast: Bake the sheet pan for 15 minutes.
  7. Glaze and Finish: Remove the pan from the oven. Gently toss the chicken and vegetables using a spatula. Brush the reserved glaze generously over the chicken and the vegetables/pineapple. Return the pan to the oven and roast for an additional 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  8. Rest and Serve: Remove the pan from the oven and let it rest for 5 minutes. Sprinkle generously with sesame seeds and sliced spring onions before serving.