Description
This Hawaiian Chicken Sheet Pan recipe brings tropical flavors to your dinner table in just 40 minutes, combining juicy chicken, caramelized pineapple, and vibrant roasted vegetables for a one-pan, family-friendly meal.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1 to 1.5-inch pieces
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 small red onion, sliced into wedges
- 1 cup pineapple chunks, fresh or canned and drained
- 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 the oven to 400°F (200°C) and line a half sheet pan with parchment paper or foil.
- Whisk soy sauce, honey, olive oil, garlic powder, ginger, and black pepper together to make the marinade.
- Add chicken to the marinade and let sit for 10 minutes.
- Arrange chicken, bell peppers, pineapple, and onion evenly on the sheet pan.
- Roast for 20–25 minutes, until chicken reaches 165°F and pineapple caramelizes.
- Let rest 3–5 minutes before serving.
Notes
Avoid overcrowding the pan to ensure proper roasting and caramelization. For a gluten-free version, replace soy sauce with coconut aminos.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 15g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24.8g
- Cholesterol: 95mg
Keywords: Hawaiian Chicken Sheet Pan, pineapple chicken, one pan dinner, sheet pan recipe, easy family meals