Sheet Pan Hawaiian Chicken

Sheet Pan Hawaiian Chicken

A quick, easy, and flavorful meal that combines chicken, pineapple, and fresh veggies, perfect for busy weeknights.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian Fusion, Hawaiian

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces Chicken Thighs Juicy and flavorful; boneless chicken breasts can be used as a substitution.
2 cups Pineapple Chunks Fresh is best, but canned pineapple in juice works too.
2 cups Bell Peppers Bright red and yellow for color; snap peas or zucchini can be substituted.
1 large Red Onion Shallots can also be used.

Marinade Ingredients

1/4 cup Soy Sauce Use tamari for a gluten-free option.
2 tablespoons Honey Maple syrup can be used as a vegan option.
3 cloves Garlic Minced, for flavor.
1 tablespoon Ginger Grated for depth of flavor.

Garnish

2 tablespoons Sesame Seeds For a crunchy topping.
2 tablespoons Green Onions Chopped, for freshness.

Method

Preparation

Preheat the Oven: Set your oven to 400°F (200°C).
Prep the Chicken: In a large bowl, combine chicken thighs, soy sauce, honey, minced garlic, and grated ginger. Allow it to marinate for about 10–15 minutes.
Chop the Veggies: While the chicken marinates, chop the bell peppers and red onion into bite-sized pieces.

Cooking

Arrange on a Sheet Pan: Spread the marinated chicken on a baking sheet, surrounded by the veggies and pineapple chunks.
Bake to Perfection: Roast in the oven for 25 minutes.
Serve and Enjoy: Once done, sprinkle with sesame seeds and chopped green onions. Serve hot.

Notes

For a spicy kick, add red pepper flakes or sriracha. To make it healthier, swap in cauliflower rice instead of traditional rice. The recipe is perfect for seasonal variations.