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–+ servings

Savory Hawaiian Chicken Sheet Pan for Effortless Dinner Bliss

This Hawaiian Chicken Sheet Pan combines juicy chicken thighs, caramelized pineapple, and colorful bell peppers for a delightful, effortless dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless Skinless Chicken Thighs Juicy and flavorful
For the Vegetables
  • 2 cups Pineapple Fresh chunks or well-drained canned
  • 2 cups Bell Peppers Mixed colors, cut into strips
  • 1 medium Red Onion Can substitute with yellow or white
For the Glaze
  • 2 tbsp Olive Oil Can substitute with avocado or coconut oil
  • 3 cloves Garlic Minced
  • 1/4 cup Soy Sauce or Coconut Aminos Use tamari for gluten-free option
  • 1/4 cup Pineapple Juice Fresh or from canned pineapple
  • 2 tbsp Honey or Brown Sugar Maple syrup for vegan option
  • 1 tbsp Rice Vinegar or Apple Cider Vinegar
Optional Thickening
  • 1 tbsp Cornstarch Mix with water before adding

Equipment

  • sheet pan

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil.
  2. In a mixing bowl, whisk together soy sauce, pineapple juice, honey, minced garlic, and fresh ginger. Set aside half for glazing later.
  3. Pat the chicken thighs dry and marinate in the sauce for at least 15 minutes.
  4. Spread marinated chicken on the lined sheet pan. Add pineapple, bell peppers, and red onion around the chicken, then drizzle with olive oil.
  5. Roast for 25-30 minutes, flipping the chicken and tossing veggies halfway through until chicken reaches 165°F (74°C).
  6. In the last 10 minutes, brush the chicken with the reserved sauce.
  7. Optional: Broil for 2-3 minutes for caramelization.
  8. Garnish with sesame seeds or fresh cilantro and serve over rice or in lettuce wraps.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

For best results, marinate at least 15 minutes and ensure vegetables are cut to a uniform size for even cooking.

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