Hawaiian Chicken Sheet Pan: A Flavorful One-Pan Delight

Discover the tropical flavors of Hawaiian Chicken Sheet Pan with savory chicken thighs and sweet pineapple, all in one easy dish.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Hawaiian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Thighs Can substitute with chicken breasts, reducing cooking time by 5-7 minutes.

For the Fruit and Veggies

2 cups Pineapple Fresh chunks are ideal; canned can be used if drained well.
1 cup Red Bell Pepper Cut into even strips.
1 cup Yellow Bell Pepper Cut into even strips.
1 medium Red Onion Contributes mild sharpness.

For the Sauce

2 tablespoons Olive Oil Aids in caramelizing the veggies.
3 cloves Garlic Minced fresh garlic is recommended.
1/2 cup Low-Sodium Soy Sauce Use coconut aminos for a gluten-free option.
1/2 cup Pineapple Juice Can be from canned or fresh sources.
1/4 cup Honey or Brown Sugar For sweetness in the glaze.
2 tablespoons Rice Vinegar or Apple Cider Vinegar Adds acidity to the sauce.
1 tablespoon Cornstarch Optional for thickening sauce.
2 tablespoons Water For mixing with cornstarch.

For Seasoning

1 teaspoon Salt Adjust to taste.
1/2 teaspoon Black Pepper Adjust to taste.
1 teaspoon Paprika Adjust to taste.
1/4 teaspoon Chili Flakes Adjust to taste.

Equipment

sheet pan
Saucepan
Mixing Bowl

Method

Prep Instructions

Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
In a bowl, whisk together soy sauce, pineapple juice, honey, and vinegar. Simmer in a saucepan for 3-4 minutes.
Pat chicken thighs dry and marinate them in half of the sauce for at least 15 minutes.
Spread the marinated chicken on the sheet pan with pineapple, bell peppers, and red onion. Drizzle with olive oil and toss the veggies.
Roast for 25-30 minutes, turning chicken halfway through. Brush with remaining sauce in last 10 minutes.
Optional: Broil on high for 2-3 minutes for added caramelization.
Garnish with sesame seeds or green onions and serve over rice or with a salad.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

Marinate chicken overnight for deeper flavors. Store leftovers in an airtight container for up to 4 days in the fridge.

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