Description
This Hawaiian Chicken Sheet Pan is a vibrant, tropical-inspired one-pan dinner that comes together in just 30 minutes. Juicy chicken, sweet pineapple, and colorful bell peppers roast in a savory-sweet soy glaze—perfect for busy weeknights!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 small red onion, sliced into wedges
- 2 cups fresh pineapple chunks (or canned in juice, drained)
- 3 tablespoons olive oil, divided
- ¼ cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon sesame oil
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment or foil.
- In a bowl, whisk 2 tablespoons olive oil, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Set aside ¼ cup of the glaze for brushing later.
- Place chicken thighs in a bowl with half of the remaining glaze and toss to coat. Let marinate while prepping vegetables.
- In another bowl, combine bell peppers, red onion, and pineapple. Toss with remaining 1 tablespoon olive oil, salt, and pepper.
- Arrange vegetables and pineapple around the edges of the sheet pan. Place chicken in the center.
- Bake for 15 minutes. Remove, brush chicken with reserved glaze, and bake for 5–10 more minutes until chicken is cooked through and veggies are lightly charred.
- Brush chicken with remaining glaze and garnish with green onions and sesame seeds before serving.
Notes
Use chicken breasts for a leaner option or add sriracha for heat. Make it gluten-free with tamari instead of soy sauce. Great with coconut rice or a side salad!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sheet Pan
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1/4 of pan
- Calories: 390
- Sugar: 19g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 105mg