Hawaiian Chicken Sheet Pan
This Hawaiian Chicken Sheet Pan recipe brings together the vibrant flavors of pineapple, bell peppers, and tender chicken thighs all roasted on a single sheet pan for an easy and delicious meal. Perfect for busy weeknights or a laid-back weekend dinner, this dish is colorful, flavorful, and sure to impress.
Equipment
- 1 sheet pan
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
- 1 aluminum foil optional
Ingredients
- 4 pieces chicken thighs bone-in, skin-on
- 1 cup pineapple chunks fresh or canned
- 1 piece red bell pepper sliced
- 1 piece yellow bell pepper sliced
- 1 piece red onion sliced
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- to taste salt
- to taste pepper
- as needed green onions optional garnish
- as needed sesame seeds optional garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the soy sauce, brown sugar, olive oil, garlic powder, ginger powder, salt, and pepper. Mix well to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are fully coated. Allow them to marinate for about 10 minutes while you prepare the vegetables.
- On a sheet pan, arrange the marinated chicken thighs in the center. Around the chicken, spread the sliced red bell pepper, yellow bell pepper, red onion, and pineapple chunks.
- Drizzle any remaining marinade over the vegetables and chicken.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- If desired, garnish with chopped green onions and sesame seeds before serving.
Notes
You can substitute chicken thighs with chicken breasts if preferred.
Feel free to add other vegetables such as broccoli or snap peas for variety.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.