Description
This Hawaiian Chicken Sheet Pan recipe is a quick and easy dinner packed with tropical flavor. Juicy chicken thighs, sweet pineapple, and colorful bell peppers roast together in a sticky soy-honey glaze. Perfect for weeknight meals, meal prep, and family dinners. Keywords: Hawaiian chicken sheet pan, pineapple chicken, sheet pan dinner, easy chicken recipe, one-pan meals.
Ingredients
1.5 pounds chicken thighs, boneless and skinless
2 cups pineapple chunks, fresh or canned
2 bell peppers, chopped (any color)
1 red onion, chopped
1/4 cup soy sauce
3 tablespoons honey
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons olive oil
1 teaspoon cornstarch (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment or grease lightly.
2. Cut chicken thighs into bite-sized pieces and pat dry. Chop peppers, onion, and pineapple into similar chunks.
3. In a mixing bowl, whisk soy sauce, honey, garlic, ginger, olive oil, salt, and pepper. Stir in cornstarch if thickening.
4. Toss chicken in the marinade and let sit for 10 minutes.
5. Arrange chicken, pineapple, and vegetables on the sheet pan. Drizzle extra marinade on top.
6. Roast for 25–30 minutes, flipping once halfway through, until chicken is fully cooked and slightly caramelized.
7. Garnish with sesame seeds or chopped green onions. Serve hot over rice or noodles.
Notes
For extra heat, add red pepper flakes or sriracha to the marinade.
Use chicken breasts if preferred, but monitor closely to prevent drying.
Leftovers can be stored in the fridge up to 4 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven Roasted
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 385
- Sugar: 14g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 125mg