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Easy Hawaiian Chicken Sheet Pan Recipe

A vibrant, tropical one-pan Hawaiian Chicken Sheet Pan dinner packed with juicy chicken, sweet pineapple, and colorful veggies—ready in just 25 minutes.
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Prep Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

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

Notes

Pat pineapple dry for best caramelization and avoid overcrowding the pan to ensure proper roasting.