Description
This Hawaiian Chicken Sheet Pan recipe is a delicious and easy one-pan meal featuring juicy chicken thighs, roasted pineapple, and colorful bell peppers in a sweet and savory marinade. Perfect for weeknight dinners, family meals, or meal prep. Discover how this tropical chicken recipe can bring bold island flavor to your table with minimal cleanup.
Ingredients
1.5 pounds chicken thighs
2 cups pineapple chunks
1 red bell pepper
1 yellow bell pepper
1 red onion
1/4 cup soy sauce
3 garlic cloves
1 tablespoon grated ginger
2 tablespoons olive oil
2 tablespoons brown sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
2 green onions (for garnish)
Instructions
1. Preheat oven to 400°F.
2. Chop bell peppers, red onion, and pineapple if using fresh. Mince garlic and grate ginger.
3. In a bowl, mix soy sauce, olive oil, brown sugar, garlic, ginger, salt, and pepper. Add chicken and coat evenly. Marinate for 15 minutes.
4. Line a baking sheet with parchment paper. Spread chicken, vegetables, and pineapple evenly. Pour remaining marinade over the top.
5. Bake for 25–30 minutes, stirring once halfway through, until chicken is cooked and caramelized.
6. Garnish with chopped green onions and serve hot.
Notes
Letting the chicken marinate longer intensifies flavor.
Pat pineapple dry to avoid excess moisture.
Great for meal prep—stays flavorful for days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 12g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg