Description
This Sticky Sheet Pan Chicken with Pineapple Salsa is a vibrant, flavorful dish featuring tender roasted chicken thighs and drumsticks coated in a sticky honey-soy glaze. Paired with a fresh, zesty pineapple salsa, this recipe offers a perfect balance of sweet, savory, and tangy notes, ideal for a satisfying weeknight dinner or casual gathering.
Ingredients
Chicken and Glaze
- 1 pound boneless, skinless chicken thighs
- 1 pound chicken drumsticks
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons apple cider vinegar
Pineapple Salsa
- 1 ½ cups pineapple chunks
- 1 shallot, diced
- ¼ cup chopped cilantro
- 1 lime, juiced
- Pinch of salt and pepper
Instructions
- Preheat Oven: Preheat your oven to 425° F and line a sheet pan with foil. Spray the foil lightly with nonstick spray to prevent sticking.
- Prepare Chicken: Arrange the chicken thighs and drumsticks on the prepared sheet pan. Evenly sprinkle salt, pepper, and garlic powder on both sides of the chicken pieces to season thoroughly.
- Make Glaze: In a medium bowl, whisk together honey, soy sauce, brown sugar, and apple cider vinegar until well combined. Brush a layer of this sticky glaze over all the chicken pieces.
- Initial Roast: Place the sheet pan in the preheated oven and roast the chicken for 20 minutes.
- Glaze and Continue Roasting: After 20 minutes, remove the pan and brush the chicken with more glaze. Return to the oven and roast for an additional 10 minutes.
- Final Glazing and Roast: Brush any remaining glaze over the chicken and continue roasting for 15 more minutes, or until the internal temperature of the chicken reaches 165° F.
- Prepare Pineapple Salsa: While the chicken roasts, combine pineapple chunks, diced shallot, chopped cilantro, lime juice, and a pinch of salt and pepper in a bowl. Mix well and refrigerate to let flavors marry, if desired.
- Serve: Remove the cooked chicken from the oven and serve immediately alongside the fresh pineapple salsa for a bright contrast.
Notes
- Make sure chicken reaches an internal temperature of 165° F for safe consumption.
- You can use fresh or canned pineapple chunks for the salsa according to your preference.
- For extra flavor, let the pineapple salsa chill in the fridge for at least 30 minutes before serving.
- If you prefer a spicier salsa, add chopped jalapeño or a dash of chili flakes.
- This recipe works well with bone-in or boneless chicken, adjust cooking time slightly for boneless pieces.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
