Description
Hawaiian Chicken Sheet Pan is a one-pan dinner packed with juicy marinated chicken, roasted vegetables, and sweet pineapple.
Ingredients
1.5 lbs boneless skinless chicken thighs
1/3 cup pineapple juice
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp honey
1 tsp garlic powder
1 tsp ground ginger
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 red onion, chopped
1 cup pineapple chunks
2 tbsp olive oil
Salt & pepper to taste
Instructions
1. Mix pineapple juice, soy sauce, sesame oil, honey, garlic powder, and ginger in a bowl.
2. Marinate chicken in the mixture for 15–30 minutes.
3. Preheat oven to 425°F and line a sheet pan with parchment.
4. Place chicken on one side and veggies + pineapple on the other.
5. Drizzle veggies with olive oil, salt, and pepper.
6. Bake for 25–30 minutes or until chicken reaches 165°F.
7. Optional: Broil for 3–5 minutes for caramelized edges.
8. Let chicken rest for 5 minutes before serving.
Notes
Use chicken breasts if preferred, but reduce bake time slightly.
Add red pepper flakes to marinade for a spicier kick.
Great for meal prep—lasts 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sheet Pan
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 10g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg
Keywords: Hawaiian Chicken Sheet Pan, one pan dinner, pineapple chicken