Description
This Hawaiian Chicken Sheet Pan recipe brings the sweet-savory spirit of the islands right into your kitchen with minimal cleanup. Juicy chicken thighs roast with caramelized pineapple, colorful bell peppers, and red onions, all glazed in a sticky soy-ginger sauce. It’s an easy dinner recipe, perfect for busy weeknights or colorful weekend spreads. Loaded with protein, real-food flavor, and vibrant ingredients, this one-pan meal is both quick and satisfying—perfect for healthy dinner ideas, food prep, or family meals with tropical flair.
Ingredients
1.5 lbs boneless 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
1 tablespoon fresh ginger, grated
0.25 cup soy sauce
2 tablespoons brown sugar or honey
1 tablespoon apple cider vinegar
1 tablespoon cornstarch
2 tablespoons chopped fresh parsley or green onion
Instructions
1. In a bowl, mix soy sauce, brown sugar or honey, apple cider vinegar, garlic, ginger, and cornstarch. Set aside.
2. Preheat oven to 425°F and line a baking sheet with parchment.
3. Place chicken, pineapple, bell peppers, and onion on the sheet.
4. Pour sauce over everything and toss to coat evenly.
5. Bake for 25–30 minutes or until chicken reaches 165°F.
6. Optional: broil for 2–3 minutes for a caramelized finish.
7. Garnish with chopped parsley or green onion.
8. Serve hot with rice or your favorite sides.
Notes
You can substitute chicken breasts, just reduce cook time by 5–7 minutes.
For extra heat, add a pinch of red pepper flakes to the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Hawaiian-American
Nutrition
- Serving Size: 1 plate
- Calories: 495
- Sugar: 14g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 145mg