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–+ servings
Hawaiian Chicken Sheet Pan

Sweet and Savory Hawaiian Chicken Sheet Pan for Easy Dinners

This Hawaiian Chicken Sheet Pan delivers a tropical feast with juicy chicken, pineapple, and bell peppers, making dinner easy and flavorful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Thighs Provides tenderness and flavor; substitute with chicken breasts but adjust cooking time
For the Glaze
  • 1/4 cup Low-Sodium Soy Sauce Use gluten-free tamari or coconut aminos for a gluten-free option
  • 1/4 cup Pineapple Juice Enhances sweetness; can use from canned pineapple or fresh
  • 2 tbsp Honey Adds sweetness; optional substitution with maple syrup
  • 2 tbsp Rice Vinegar Adds acidity to balance flavors
  • Cornstarch & Water Slurry Optional, used for thickening the glaze
For the Vegetables
  • 2 cups Pineapple Fresh is ideal, but canned works well
  • 1 cup Bell Peppers (Red & Yellow) Cut into even strips for quick roasting
  • 1 medium Red Onion Provides mild sharpness; balances the dish's sweetness
  • 2 cloves Garlic Minced for even distribution
  • 2 tbsp Olive Oil Essential for roasting to retain juiciness

Equipment

  • Sheet Pan
  • mixing bowl
  • whisk
  • Measuring cups
  • measuring spoons

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
  2. In a bowl, whisk together low-sodium soy sauce, pineapple juice, honey, and rice vinegar until smooth.
  3. Pat chicken thighs dry and marinate them in half of the sauce for at least 15 minutes.
  4. Spread the marinated chicken on the prepared sheet pan. Scatter pineapple, bell peppers, and red onion, then drizzle with olive oil and sprinkle minced garlic, salt, pepper, paprika, and chili flakes.
  5. Bake for 25-30 minutes, flipping the chicken halfway through. Brush with remaining sauce during the last 10 minutes.
  6. Optionally broil for 2-3 minutes to caramelize veggies. Serve topped with sesame seeds and sliced green onions.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 80mgCalcium: 30mgIron: 2mg

Notes

Serve over fluffy white rice or coconut rice for a complete meal. Store leftovers in an airtight container for up to 4 days.

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