Description
A vibrant, sweet-savory Hawaiian Chicken Sheet Pan loaded with juicy chicken, caramelized pineapple, and colorful veggies—all made in under 40 minutes with just one pan.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1 to 1.5 inch pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup pineapple chunks, fresh or canned
- 1 small red onion, sliced into wedges
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Whisk soy sauce, honey, olive oil, garlic powder, ginger, and pepper to create marinade.
- Toss chicken in marinade and let sit for 10 minutes.
- Arrange chicken, peppers, pineapple, and onion on sheet pan in a single layer.
- Roast for 20–25 minutes until chicken reaches 165°F and pineapple caramelizes.
- Rest for 3–5 minutes before serving. Serve warm over rice or salad.
Notes
Pat pineapple chunks dry for maximum caramelization. Avoid overcrowding the pan for best roasting results.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 plate
- Calories: 385
- Sugar: 22g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 0mg
Keywords: Hawaiian chicken sheet pan, pineapple chicken, weeknight dinner, easy sheet pan meal