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Hawaiian Chicken Sheet Pan

Sweet, savory, and colorful Hawaiian Chicken Sheet Pan dinner 🍍🍗 — juicy chicken with pineapple and bell peppers roasted to perfection on a single pan. Perfect for weeknight dinners!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, Hawaiian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 chicken thighs boneless, skin-on
  • 1 cup pineapple chunks fresh or canned
  • 2 tbsp olive oil
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 2 cloves garlic minced
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt

Equipment

  • Sheet pan
  • Mixing bowls
  • Whisk or spoon
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
  2. In a mixing bowl, whisk together olive oil, soy sauce, honey, garlic, salt, and pepper.
  3. Add chicken thighs and toss to coat evenly with the marinade.
  4. Place chicken on sheet pan and scatter pineapple chunks and sliced bell peppers around.
  5. Roast in oven for 20–25 minutes, until chicken is cooked through and vegetables are tender.
  6. Remove from oven, drizzle with any remaining marinade, and serve hot.

Notes

For extra flavor, marinate chicken for 30 minutes before baking. Serve with rice or quinoa for a complete meal.