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35 Minute Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan brings tropical flavors to your dinner table in just 35 minutes with sweet pineapple, juicy chicken, and colorful bell peppers roasted together in a delicious honey-soy marinade.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 cup pineapple chunks fresh or canned, drained
  • 1 small red onion sliced
  • 3 tbsp soy sauce low-sodium recommended
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/4 tsp black pepper

Equipment

  • Large sheet pan
  • Parchment paper or aluminum foil
  • mixing bowl
  • whisk
  • meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a medium bowl, whisk together soy sauce, honey, olive oil, garlic powder, ginger, and black pepper until smooth.
  3. Add chicken pieces to the marinade and toss until evenly coated. Let marinate for 10 minutes if time allows.
  4. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
  5. Spread chicken, bell peppers, pineapple chunks, and red onion in a single layer on the prepared pan, avoiding overlap for even cooking.
  6. Place sheet pan on the middle oven rack and bake for 20-25 minutes until chicken reaches 165°F internally and pineapple begins to caramelize.
  7. Serve warm over rice or with a side salad for a complete meal.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Freezes well for up to 3 months. For best results when reheating, use the oven at 350°F for 10-12 minutes.
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