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Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan brings tropical flavors to your dinner table in 45 minutes with sweet pineapple, juicy chicken thighs, and colorful bell peppers in a honey-soy marinade.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 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 1 to 1.5 inch pieces
  • 1 red bell pepper sliced into strips
  • 1 green bell pepper sliced into strips
  • 1 cup pineapple chunks fresh or canned, drained and patted dry
  • 1 small red onion sliced into wedges
  • 3 tablespoons soy sauce low-sodium recommended
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper add more to taste if desired

Equipment

  • Half sheet pan (13×18 inches)
  • Parchment paper or aluminum foil
  • Medium mixing bowl
  • whisk
  • meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Line a half sheet pan (about 13×18 inches) with parchment paper or aluminum foil for easy cleanup.
  2. In a medium bowl, whisk together soy sauce, honey, olive oil, garlic powder, ground ginger, and black pepper until smooth and well combined.
  3. Add chicken pieces to the marinade and toss until evenly coated. Let marinate for 10 minutes at room temperature while you prepare the vegetables.
  4. Spread the marinated chicken, bell peppers, pineapple chunks, and red onion in a single layer on the prepared sheet pan. Avoid overcrowding to ensure proper roasting. Use two pans if necessary.
  5. Place sheet pan in the preheated oven and roast for 20 to 25 minutes until chicken reaches an internal temperature of 165°F and pineapple edges turn golden brown and caramelized.
  6. Remove from oven and let rest for 3 to 5 minutes before serving. Serve warm over jasmine rice or with a side salad for a complete meal.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Pineapple may soften slightly after storage. Reheat in a 350°F oven for 10 minutes for best results. Can be frozen for up to 2 months, though pineapple texture may change when thawed. For meal prep, portion with rice into individual containers. Pat pineapple dry to prevent excess moisture. Cut chicken into uniform pieces for even cooking.
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