Sticky Sheet Pan Chicken With Pineapple Salsa Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
• STEP 2.In a small bowl, whisk together soy sauce, honey, garlic, ginger, and sesame oil to make the glaze.
• STEP 3.Place the chicken thighs on the prepared sheet pan and brush them with the glaze, making sure to coat them evenly.
• STEP 4.Roast the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the glaze is sticky and caramelized.
• STEP 5.While the chicken is roasting, prepare the pineapple salsa by combining diced pineapple, red onion, jalapeno, cilantro, lime juice, and salt in a bowl.
• STEP 6.Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before serving.
• STEP 7.Serve the sticky sheet pan chicken with a generous spoonful of pineapple salsa on top.
• STEP 8.Enjoy!

Cooking Tips

• For extra flavor, marinate the chicken in the glaze for at least 30 minutes before roasting.
• If you prefer a spicier salsa, leave the seeds in the jalapeno or add some crushed red pepper flakes.
• Make sure to let the chicken rest before serving to allow the juices to redistribute and keep it moist.

Storage and Serving

• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• The pineapple salsa can be stored separately in the refrigerator for up to 2 days.
• To reheat the chicken, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the chicken with the pineapple salsa on top for a fresh and vibrant meal.