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Cooked Hawaiian Chicken Sheet Pan dinner served over rice with cilantro garnish

Hawaiian Chicken Sheet Pan

A delightful one-pan meal featuring marinated chicken thighs, fresh vegetables, and pineapple, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces Boneless, skinless chicken thighs Main protein for the dish.
  • 1 cup Pineapple chunks Can be fresh or canned.
  • 1 piece Red bell pepper Sliced for added color and flavor.
  • 1 piece Green bell pepper Sliced for added color and flavor.
  • 1 piece Red onion Sliced for sweetness.
  • 3 tablespoons Soy sauce For marinating the chicken.
  • 2 tablespoons Honey Adds sweetness to the marinade.
  • 2 tablespoons Olive oil For the marinade and cooking.
  • 2 cloves Garlic Minced for flavor.
  • 1 teaspoon Ground ginger Adds warmth and spice.
  • to taste Salt For seasoning.
  • to taste Pepper For seasoning.
  • to garnish Fresh cilantro, chopped For garnish.
  • as needed Cooked rice For serving.

Equipment

  • mixing bowl
  • Large resealable bag or shallow dish
  • baking sheet
  • parchment paper

Method
 

  1. In a bowl, whisk together soy sauce, honey, olive oil, minced garlic, ground ginger, salt, and pepper until well combined.
  2. Place the chicken thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
  3. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
  4. Remove the chicken from the marinade and place it on one side of the prepared baking sheet. Arrange the pineapple chunks, sliced bell peppers, and sliced red onion on the other side of the sheet pan.
  5. Drizzle any remaining marinade over the vegetables and chicken. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
  6. Remove the sheet pan from the oven and let it rest for a few minutes. Serve the Hawaiian chicken and vegetables over cooked rice, garnished with chopped fresh cilantro.

Notes

Enjoy your Hawaiian Chicken Sheet Pan, a flavorful and easy meal perfect for busy weeknights!