Hawaiian Chicken Sheet Pan – A Tropical One-Pan Wonder!
Juicy chicken, colorful veggies, and sweet pineapple all roasted together with a savory-sweet glaze — this Hawaiian Chicken Sheet Pan will bring the island vibes straight to your kitchen!
Ingredients:
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts), cut into chunks
- 2 cups fresh pineapple chunks (or canned, drained)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1/3 cup soy sauce
- 1/4 cup barbecue sauce (Hawaiian-style if available)
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- Cooked rice, for serving
- Chopped green onions, for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions:
- Preheat Oven:
- Set your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- Prepare Marinade:
- In a bowl, whisk together soy sauce, barbecue sauce, honey, minced garlic, ground ginger, and black pepper.
- Toss Everything Together:
- In a large bowl, add chicken chunks, pineapple, peppers, and onion. Drizzle olive oil and half of the marinade over everything. Toss well to coat.
- Spread on Sheet Pan:
- Arrange the chicken and veggies in a single layer on the prepared sheet pan. Reserve the remaining marinade for later.
- Bake:
- Bake for 20 minutes. Then brush the reserved marinade over the chicken and veggies, and bake another 10–15 minutes until chicken is cooked through and edges are slightly caramelized.
- Serve:
- Spoon over hot cooked rice and sprinkle with green onions and sesame seeds if you like!
Nutrition Facts (Per Serving):
| Calories | 420 |
| Protein | 32g |
| Carbs | 35g |
| Fat | 16g |
| Sodium | 720mg |
Printable Recipe Summary:
| Hawaiian Chicken Sheet Pan | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30–35 minutes |
| Total Time | 50 minutes |
| Servings | 4 servings |
FAQs
Q: Can I use canned pineapple?
Yes, just drain it well before adding to avoid too much liquid on the pan.
Q: What vegetables can I swap in?
Zucchini, snap peas, or even broccoli would be delicious substitutes!
Q: Can I use chicken breasts instead of thighs?
Definitely — just keep an eye on the baking time, as breasts can cook faster.
Q: How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat gently to keep the chicken tender.
This Hawaiian Chicken Sheet Pan is so colorful and tasty, it’s like a little vacation on a plate!
