Description
A vibrant, tropical one-pan Hawaiian Chicken Sheet Pan dinner packed with juicy chicken, sweet pineapple, and colorful veggies—ready in just 25 minutes.
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 small red onion, sliced
- 1 cup pineapple chunks, fresh or canned (patted dry)
- 3 tbsp low-sodium 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 or foil.
- Whisk soy sauce, honey, olive oil, garlic powder, ginger, and pepper to create the marinade.
- Toss chicken pieces in the marinade and let sit for 10 minutes.
- Arrange chicken, peppers, pineapple, and red onion on the sheet pan in a single layer.
- Roast for 20–25 minutes, or until chicken reaches 165°F and pineapple caramelizes.
- Rest 3–5 minutes before serving.
Notes
Pat pineapple dry for best caramelization and avoid overcrowding the pan to ensure proper roasting.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 18g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 0mg
Keywords: Hawaiian chicken sheet pan, pineapple chicken, weeknight dinner