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Hawaiian Chicken Sheet Pan: Easy Tropical Dinner Delight

A vibrant Hawaiian Chicken Sheet Pan dish featuring juicy chicken thighs and sweet caramelized pineapple, perfect for a tropical dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Substitute with chicken breasts for a leaner option.
For the Veggies
  • 1 cup Pineapple Chunks Use fresh for best flavor, or canned if short on time.
  • 2 cups Bell Peppers Try red, yellow, and green for visual appeal.
  • 1 medium Red Onion Cut into wedges.
For the Sauce
  • 1/4 cup Low-Sodium Soy Sauce Substitute with gluten-free tamari if needed.
  • 1/4 cup Pineapple Juice Use juice from canned pineapple.
  • 2 tablespoons Honey Or brown sugar, adjust sweetness to liking.
  • 1 tablespoon Rice Vinegar Or apple cider vinegar.
  • 1 tablespoon Cornstarch Slurry Optional for thicker sauce.
For Seasoning
  • 2 tablespoons Olive Oil For roasting.
  • 3 cloves Garlic Minced.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Paprika
  • 1/2 teaspoon Chili Flakes Optional for heat.

Equipment

  • oven
  • Sheet Pan
  • Medium bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. In a bowl, whisk together soy sauce, pineapple juice, honey, garlic, and vinegar.
  3. Pat chicken thighs dry, coat with sauce, and marinate for 15 minutes.
  4. Arrange chicken, pineapple, peppers, and onion on the pan; drizzle with olive oil and season.
  5. Bake for 25-30 minutes, flipping chicken halfway through.
  6. Brush remaining sauce on chicken for the last 10 minutes and serve.

Notes

Customize with your favorite veggies or proteins. Allowing chicken to marinate enhances flavor. If using chicken breasts, reduce baking time to prevent drying out.