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Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan: Your Easy Tropical Dinner Fix

Experience the vibrant flavors of Hawaiian Chicken Sheet Pan, a delightful one-pan meal perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Substitute with chicken breasts if needed, but reduce cooking time.
For the Vegetables
  • 2 cups Pineapple Fresh is best, but canned works; drain well and reserve juice for the glaze.
  • 2 cups Bell Peppers (Red & Yellow) Contributes vibrant color and natural sweetness.
  • 1 medium Red Onion Yellow onion can be used as an alternative.
For the Glaze
  • 2 tablespoons Olive Oil Consider using avocado oil for a unique flavor profile.
  • 3 cloves Garlic Minced.
  • 1 tablespoon Ginger Minced.
  • 1/3 cup Soy Sauce Use gluten-free options if needed.
  • 1/4 cup Pineapple Juice Contributes sweetness and tanginess.
  • 2 tablespoons Honey Or Brown Sugar for sweetness.
  • 1 tablespoon Vinegar (Rice or Apple Cider) Adjust based on your taste preference.
Seasoning & Thickening
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Paprika
  • 1/2 teaspoon Chili Flakes
  • 1 tablespoon Cornstarch Optional for thickening.

Equipment

  • Oven
  • Large sheet pan
  • Parchment paper or foil
  • Medium bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a large sheet pan with parchment paper or foil.
  2. In a medium bowl, whisk together the soy sauce, pineapple juice, honey, minced garlic, ginger, and vinegar until well combined.
  3. Place the chicken thighs in a bowl and pour half of the sauce over them. Toss to coat and marinate for at least 15 minutes.
  4. Spread the marinated chicken on one side of the prepared sheet pan. On the other side, arrange pineapple, bell peppers, and red onion. Drizzle olive oil over the vegetables and toss gently.
  5. Bake in the preheated oven for 25-30 minutes, flipping the chicken halfway through. The chicken is done when it reaches an internal temperature of 165°F (75°C).
  6. In the last 10 minutes of baking, brush the remaining sauce over the chicken. Continue baking until the vegetables are tender.
  7. Optionally broil for an extra 2-3 minutes for caramelization, keeping a close eye to prevent burning.
  8. Remove from the oven, let rest for a few minutes, and serve garnished with sesame seeds or sliced green onions.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 10gVitamin A: 20IUVitamin C: 70mgCalcium: 5mgIron: 10mg

Notes

Allowing the chicken to marinate longer enhances flavor absorption. Store leftovers in an airtight container for up to 4 days. Freeze cooked components for up to 2 months for easy meals.

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