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Healthy Hawaiian Chicken Sheet Pan Recipe

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 400°F (200°C) and line a half sheet pan with parchment paper or foil.
  2. Whisk soy sauce, honey, olive oil, garlic powder, ginger, and black pepper together to make the marinade.
  3. Add chicken to the marinade and let sit for 10 minutes.
  4. Arrange chicken, bell peppers, pineapple, and onion evenly on the sheet pan.
  5. Roast for 20–25 minutes, until chicken reaches 165°F and pineapple caramelizes.
  6. 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.