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Hawaiian Chicken Sheet Pan

Delicious Hawaiian Chicken Sheet Pan with Sweet Pineapple Bliss

This Hawaiian Chicken Sheet Pan is a quick, tasty, and family-friendly dish, combining succulent chicken with sweet pineapple and vibrant peppers, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Veggies
  • 1.5 pounds Chicken Thighs Substitute with chicken breasts, adjusting cook time.
  • 1 medium Red Bell Pepper Can swap with yellow or green bell peppers.
  • 1 medium Yellow Bell Pepper Any color bell pepper works here.
  • 1 medium Red Onion Yellow onion can be used for a milder flavor.
  • 1 cup Pineapple Chunks Fresh is best, but canned (drained) also works well.
For the Sauce
  • 3 tablespoons Olive Oil Ensures even caramelization of the veggies.
  • 3 cloves Garlic Fresh cloves are preferred but minced can work too.
  • 1 teaspoon Salt Essential for enhancing overall flavor.
  • 1 teaspoon Black Pepper Adjust according to your taste.
  • 1 teaspoon Paprika Consider smoked paprika for a different flavor profile.
  • 1/2 teaspoon Chili Flakes For a spicy kick; omit if you prefer a milder dish.
  • 1/3 cup Soy Sauce Use gluten-free tamari or coconut aminos for a gluten-free option.
  • 1/4 cup Pineapple Juice Juice from canned pineapple works perfectly.
  • 2 tablespoons Honey Adds a touch of sweetness; maple syrup can substitute as a vegan option.
  • 1 tablespoon Rice Vinegar Balances the flavors; apple cider vinegar can be used as a substitute.
  • 1 tablespoon Cornstarch + Water Slurry Helps thicken the sauce; feel free to omit for a thinner glaze.

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
  2. In a medium-sized mixing bowl, whisk together the soy sauce, pineapple juice, honey, and rice vinegar until fully combined.
  3. Pat the chicken thighs dry and place in a large bowl or resealable plastic bag. Pour half of the prepared sauce over the chicken and marinate for at least 15 minutes or up to 4 hours.
  4. Arrange the chicken thighs on the sheet pan and surround them with pineapple chunks, red and yellow bell peppers, and red onion. Drizzle olive oil over everything, sprinkle with minced garlic, salt, black pepper, paprika, and chili flakes, tossing gently.
  5. Roast for 25-30 minutes, flipping the chicken halfway through. It's ready when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  6. In the last 10 minutes of roasting, brush the remaining sauce over the chicken thighs.
  7. For extra caramelization, switch the oven to broil for 2-3 minutes, watching closely to prevent burning.
  8. Remove from the oven, let cool for a few minutes, and garnish with sesame seeds, chopped cilantro, or sliced green onions before serving.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 15gVitamin A: 3000IUVitamin C: 100mgCalcium: 50mgIron: 2mg

Notes

For the best quality, wrap the dish tightly with plastic wrap or aluminum foil before freezing to prevent freezer burn.

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