This Hawaiian Chicken Sheet Pan recipe brings the vibrant flavors of the islands right to your dinner table—without any fuss. It’s a colorful, hearty, and healthful dish that balances sweet, savory, and tangy notes in a single pan. With caramelized pineapple, juicy chicken thighs, and crisp bell peppers, it offers a satisfying bite that hits all the right flavor points.
Perfect for busy weeknights, this sheet pan meal requires minimal prep and cleanup. The soy-honey marinade infuses the chicken with umami and sweetness, while a touch of sesame oil and rice vinegar adds depth and brightness. As the dish roasts in the oven, everything caramelizes beautifully, creating irresistible bits on the edges.
This meal is highly customizable—swap chicken thighs for breasts if preferred, or toss in extra vegetables like zucchini or snap peas. The natural sweetness of pineapple contrasts deliciously with the savory marinade, making each bite both exciting and comforting.
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Serve this dish with a bowl of warm jasmine or coconut rice to soak up the flavorful juices. It’s also great as leftovers, making it a smart choice for meal prep.
Servings and timing:
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4 servings
Ingredients:
- 1 ½ pounds boneless, skinless chicken thighs, cut into chunks
- 1 ½ cups fresh pineapple, cut into chunks
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, roughly chopped
- 3 green onions, sliced
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil spray or drizzle, for baking
Instructions:
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