Sheet Pan Adobo Chicken with Pineapple
Juicy chicken thighs roasted with a tangy adobo glaze and sweet pineapple for a caramelized, flavorful dinner. This american-inspired sheet pan ready in about 40 minutes pairs skin-on and bone-in chicken thighs, soy sauce, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, skin-on and bone-in chicken thighs
- 3 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 2 cloves, minced garlic
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1, sliced into 1/2-inch strips red bell pepper
- 1 cup pineapple chunks
- 2 tbsp olive oil
Instructions
- Step 1: Preheat oven to 425°F (220°C). In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, 2 minced garlic cloves, 1 tsp dried oregano, and 1/2 tsp black pepper.
- Step 2: Place 1.5 lbs chicken thighs skin-side up on a parchment-lined baking sheet. Brush with 1 tbsp of the adobo sauce mixture and season with salt.
- Step 3: Arrange 1 sliced red bell pepper and 1 cup pineapple chunks around the chicken. Drizzle with 2 tbsp olive oil and the remaining adobo sauce, then toss to coat evenly.
- Step 4: Roast for 25 minutes, then flip chicken and toss vegetables. Continue roasting for 10-15 minutes more until chicken reaches 165°F (74°C) internally and edges are golden brown.
- Step 5: Let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Adobo Chicken with Pineapple take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Adobo Chicken with Pineapple?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Sheet Pan Adobo Chicken with Pineapple?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Adobo Chicken with Pineapple for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Adobo Chicken with Pineapple?
American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
