Delicious Hawaiian Chicken Sheet Pan for Easy Weeknight Meals

This Hawaiian Chicken Sheet Pan recipe combines sweet pineapple and savory chicken for a delightful meal.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Marinating Time 15

Total Time 1 15

Servings: 4 servings

Course: Dinner

Cuisine: Hawaiian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Boneless skinless chicken thighs Chicken breasts can be substituted but may cook faster.
¼ cup Soy sauce or coconut aminos Choose low-sodium options for a healthier dish.
¼ cup Pineapple juice Use juice from canned or fresh for extra zest.

For the Vegetables

1 cup Fresh or canned pineapple chunks Fresh is preferred, but canned should be drained.
1 cup Bell peppers (red and yellow) A mix of colors is visually appealing.
1 medium Red onion Can be made more aromatic with garlic.

For the Glaze

2 tablespoons Olive oil Enhances flavor and texture.
2 cloves Garlic Use fresh minced garlic for best results.
to taste Salt and black pepper Essential seasonings to balance flavors.
1 teaspoon Paprika Optional, for smokiness.
1 teaspoon Chili flakes Optional, add for heat.
2 tablespoons Honey or brown sugar Adjust sweetness to your liking.
1 tablespoon Rice vinegar or apple cider vinegar Adds acidity.
1 tablespoon Cornstarch Optional, mix with water for a slurry if desired.

Equipment

Oven
Baking Sheet
Parchment paper
Medium Bowl
Large bowl

Method

Step‑By‑Step Instructions

Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
In a medium bowl, whisk together soy sauce, pineapple juice, honey, and rice vinegar until well combined.
Pat the chicken thighs dry and marinate them for at least 15 minutes in half of the marinade.
Chop bell peppers and onion, then toss with olive oil, garlic, salt, pepper, and optional spices on the baking sheet.
Nestle marinated chicken among vegetables and pour remaining marinade over the top.
Roast in the oven for 25–30 minutes, flipping chicken halfway through.
Brush remaining marinade over chicken 10 minutes before finishing; broil for an additional 2–3 minutes if desired.
Let it rest and serve warm over rice, garnished with sesame seeds or green onions.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 10gVitamin A: 1000IUVitamin C: 60mgCalcium: 30mgIron: 2mg

Notes

Marinate chicken longer for more flavor. Use even cuts for even cooking. Avoid overcrowding the pan for better caramelization.

Tried this recipe?

Let us know how it was!