Hawaiian Chicken Sheet Pan

A vibrant one-pan dish featuring juicy chicken thighs, fresh vegetables, and sweet pineapple, all seasoned with a homemade marinade for a taste of the tropics.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Hawaiian, Tropical

Calories: 350

Ingredients Method Notes

Ingredients

For the Chicken and Marinade

4 thighs chicken thighs bone-in or boneless, as preferred
2 tablespoons soy sauce can substitute with tamari or coconut aminos
2 tablespoons olive oil
1 tablespoon honey
2 cloves garlic, minced
Salt and pepper to taste

For the Vegetables

1 cup pineapple chunks fresh or canned
2 bell peppers (red and yellow), sliced
1 onion, sliced

For Serving

Cooked rice white or brown, optional toppings like sesame seeds or green onions

Method

Preparation

Preheat the oven to 400°F (200°C).
In a large bowl, mix soy sauce, olive oil, honey, garlic, salt, and pepper.
Add the chicken thighs to the bowl and coat them well with the marinade.
On a sheet pan, arrange the chicken, bell peppers, onion, and pineapple chunks.
Pour any remaining marinade over the top.

Cooking

Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Serve with cooked rice and enjoy your Hawaiian Chicken Sheet Pan!

Notes

For best results, marinate chicken thighs for a few hours or overnight. Customize vegetables to your liking, and add sriracha for heat if desired. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.