Hawaiian Chicken Sheet Pan

Bring the flavors of the islands to your dinner table with this Hawaiian Chicken Sheet Pan recipe. Juicy chicken thighs roast alongside caramelized pineapple, vibrant bell peppers, and red onions in a sweet and savory marinade. This easy one-pan meal is perfect for a quick dinner, weeknight meals, or even entertaining guests. A tropical twist to your easy dinner ideas and family-friendly food favorites.

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Prep Time 30

Cook Time 35

Total Time 1 5

Course Dinner

Cuisine American, Hawaiian

Servings people

Calories 420 kcal

Equipment

Sheet pan
Mixing bowl

Ingredients

6 bone-in skinless chicken thighs
2 cups pineapple chunks
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 red onion, chopped
3 cloves garlic, minced
0.25 cup soy sauce
2 tablespoons honey
2 tablespoons olive oil
0.5 teaspoon black pepper
2 tablespoons chopped green onions
1 tablespoon chopped parsley

Instructions

Mix soy sauce, honey, garlic, olive oil, and black pepper in a bowl until combined.
Add chicken thighs to the marinade, coat evenly, and refrigerate for 30 minutes.
Preheat oven to 400°F (200°C). Spread marinated chicken, pineapple, peppers, and onion in a single layer on a sheet pan.
Bake 30–35 minutes until chicken reaches 165°F, turning once halfway for even browning.
Sprinkle green onions and parsley on top and serve warm.

Notes

Marinating overnight enhances the flavor even more. Do not overcrowd the sheet pan to allow the veggies to roast instead of steam.

Nutrition

Calories: 420kcalCarbohydrates: 18gProtein: 32gFat: 23gSaturated Fat: 6gCholesterol: 115mgSodium: 720mgFiber: 2gSugar: 13gVitamin A: 20IUVitamin C: 45mgCalcium: 3mgIron: 10mg

Keyword easy dinner, Hawaiian chicken, sheet pan recipe, weeknight dinner

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