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Hawaiian Chicken Sheet Pan

This Hawaiian Chicken Sheet Pan recipe brings together juicy chicken thighs, vibrant vegetables, and a delightful sweet and tangy glaze. Perfect for a quick weeknight dinner, this dish is easy to prepare and clean up is a breeze since everything cooks on one pan!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Hawaiian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large mixing bowl
  • 1 sheet pan 18x13 inches
  • 1 measuring cups
  • 1 measuring spoons
  • 1 whisk
  • 1 cutting board

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs About 4 thighs.
  • 1 cup pineapple chunks Fresh or canned.
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 small red onion Sliced.
  • 2 tablespoons olive oil
  • ¼ cup soy sauce
  • ¼ cup honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic Minced.
  • 1 teaspoon ground ginger
  • to taste salt
  • to taste pepper
  • optional fresh cilantro For garnish.

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, combine the olive oil, soy sauce, honey, rice vinegar, minced garlic, ground ginger, salt, and pepper. Whisk until well mixed.
  • Add the chicken thighs to the bowl and coat them thoroughly in the marinade. Allow the chicken to marinate for at least 5 minutes while you prepare the vegetables.
  • On your sheet pan, arrange the sliced bell peppers, red onion, and pineapple chunks in a single layer.
  • Remove the chicken from the marinade (reserving the marinade) and place the chicken thighs on top of the vegetables on the sheet pan.
  • Pour the reserved marinade over the chicken and vegetables evenly.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The vegetables should be tender and slightly caramelized.
  • If desired, broil for 2-3 minutes at the end to add a golden color.
  • Remove from the oven and let it rest for 5 minutes. Garnish with fresh cilantro if desired before serving.

Notes

Feel free to substitute chicken thighs with chicken breasts if preferred. Adjust the cooking time accordingly, as breasts may cook faster.
You can add other vegetables such as snap peas or carrots to enhance the dish's color and flavor.
Leftovers can be stored in an airtight container in the refrigerator and enjoyed within 3 days.