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Hawaiian Chicken Sheet Pan Recipe

A colorful sheet pan brimming with juicy chicken, fresh vegetables, and sweet pineapple, all coming together to create a delightful Hawaiian vibe.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 lbs boneless skinless chicken thighs
  • 1 cup fresh pineapple chunks
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 medium onion sliced
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 cloves garlic minced
  • 1 tsp ground ginger
  • 1 tbsp olive oil
  • Salt and pepper to taste

Equipment

  • Large baking sheet
  • Mixing bowl
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine the soy sauce, honey, minced garlic, and ground ginger.
  3. Add the chicken thighs to the marinade and toss to coat. Let it sit for about 10 minutes.
  4. Slice your bell peppers and onion into strips.
  5. Spread the marinated chicken on one side of the baking sheet and the chopped vegetables on the other.
  6. Scatter the pineapple chunks over the chicken and vegetables.
  7. Drizzle olive oil over the veggies and season everything with salt and pepper.
  8. Place the sheet pan in the oven and bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
  9. For extra caramelization, broil the dish for the last 2-3 minutes.

Notes

This dish is great for meal prep and can be served with rice or quinoa.