Description
A vibrant, tropical, sweet-and-savory weeknight dinner made in under 30 minutes with tender chicken, caramelized pineapple, and colorful vegetables—all on one easy sheet pan.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs (cut into 1–1.5 inch pieces)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 cup pineapple chunks (patted dry)
- 1 small red onion (wedges)
- 3 tbsp soy sauce (low sodium)
- 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 or foil.
- Whisk together soy sauce, honey, olive oil, garlic powder, ginger, and pepper.
- Add chicken and marinate for 10 minutes.
- Arrange chicken, peppers, pineapple, and onion evenly on sheet pan.
- Roast 20–25 minutes, shaking pan halfway through.
- Broil 2–3 minutes for caramelized edges.
- Let rest 3–5 minutes before serving.
Notes
Pat pineapple dry to prevent sogginess and avoid overcrowding the pan for best caramelization.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 16g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 0mg
Keywords: Hawaiian Chicken Sheet Pan, sheet pan chicken, pineapple chicken