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Healthy Hawaiian Chicken Sheet Pan Recipe

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.
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Prep Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. Whisk soy sauce, honey, olive oil, garlic powder, ginger, and pepper to create marinade.
  3. Toss chicken in marinade and let sit for 10 minutes.
  4. Arrange chicken, peppers, pineapple, and onion on sheet pan in a single layer.
  5. Roast for 20–25 minutes until chicken reaches 165°F and pineapple caramelizes.
  6. 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.