Description
This Hawaiian Chicken Sheet Pan recipe is a quick and flavorful one-pan dinner featuring juicy chicken thighs, sweet pineapple, and colorful bell peppers. Perfect for busy weeknights, it’s gluten-free, customizable, and packed with tropical flavor. Ideal for meal prep or family meals.
Ingredients
500g chicken thighs
1 cup pineapple chunks
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 red onion
2 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
2 tablespoons olive oil
1 teaspoon cornstarch (optional)
Instructions
1. In a large bowl, whisk together soy sauce, honey, rice vinegar, garlic, and 1 tablespoon of olive oil. Add chicken thighs and coat well. Marinate for at least 30 minutes or overnight.
2. Preheat oven to 425°F (220°C). Line a sheet pan with parchment or foil. Arrange chicken on the pan, spaced apart.
3. Scatter chopped bell peppers, red onion slices, and pineapple chunks around the chicken. Drizzle with remaining olive oil and lightly toss.
4. Roast for 25-30 minutes, flipping chicken halfway through. Ensure chicken reaches 165°F (75°C).
5. Optional: boil leftover marinade and thicken with cornstarch slurry for a glaze.
6. Let rest a few minutes before serving. Enjoy with rice or as-is for a lighter meal.
Notes
Use boneless, skinless chicken thighs for juicy, flavorful results.
Fresh pineapple adds more texture, but canned works just as well.
Cut all veggies to similar sizes so they roast evenly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 385
- Sugar: 12g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg