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Hawaiian Chicken Sheet Pan

A delightful one-pan meal featuring juicy chicken, sweet pineapple, and vibrant vegetables, all roasted together for an effortless tropical experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken thighs Thighs are preferred for juiciness.
  • 2 tablespoons soy sauce For marinating the chicken.
  • 1 tablespoon olive oil For marinating the chicken.
  • 1 tablespoon honey Adds sweetness to the marinade.
  • 1 teaspoon garlic powder For flavor enhancement.
  • Salt and pepper to taste Adjust according to preference.
For the Vegetables
  • 1 cup fresh pineapple chunks Canned and drained is also acceptable.
  • 1 piece red bell pepper, sliced Adds vibrant color and crunch.
  • 1 piece yellow bell pepper, sliced Adds sweetness and color.
  • 1 piece red onion, sliced Provides a savory base.
  • 2 tablespoons chopped green onions for garnish Adds freshness to the dish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together the soy sauce, olive oil, honey, garlic powder, salt, and pepper to create the marinade.
  3. Place the chicken thighs in a large bowl or a resealable plastic bag, then pour the marinade over them. Let it marinate for at least 15 minutes.
Cooking
  1. On a large baking sheet, arrange the sliced bell peppers, red onion, and pineapple chunks in an even layer.
  2. Place the marinated chicken thighs on top of the veggie mixture, ensuring everything is spread out evenly.
  3. Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
  4. Remove from the oven, sprinkle with chopped green onions, and serve hot.

Notes

For enhanced flavor, let the chicken marinate longer—up to 2 hours. Use fresh ingredients whenever possible and avoid overcrowding the pan for even roasting. Leftovers can be stored in an airtight container in the refrigerator for up to three days.