Sheet Pan Hawaiian BBQ Chicken

Step 1

Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pat the chicken thighs dry using paper towels, pressing gently to remove surface moisture so they will brown better.

Step 3

Slice each bell pepper in half lengthwise from stem to tip, then remove the seeds and white ribs by hand and discard them.

Step 4

Slice each pepper half into 3 wide strips, so each pepper becomes 6 strips total, and place all strips on a large sheet pan.

Step 5

Scatter the pineapple chunks over the peppers, spacing them evenly across the pan.

Step 6

Whisk together the barbecue sauce and pineapple juice in a small bowl until fully combined and uniform in color.

Step 7

Arrange the chicken thighs skin-side up on the sheet pan, nestling them between the pineapple and peppers.

Step 8

Pour the sauce mixture evenly over the chicken, coating the top of each thigh generously, then sprinkle salt and pepper over everything.

Step 9

Slide the sheet pan into the oven and roast for 18–20 minutes, until the chicken is cooked through (no pink inside when you cut the thickest thigh).

Step 10

Remove the pan from the oven and let it rest for 2 minutes, so the juices settle into the meat.

Step 11

Divide the chicken, pineapple, and peppers between two plates, then drizzle any pan juices over the top.