Flavor-Packed Hawaiian Chicken Sheet Pan for Easy Family Dinners

Enjoy a delightful Hawaiian Chicken Sheet Pan recipe with tender chicken thighs, caramelized pineapple, and colorful veggies.

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Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Hawaiian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound boneless, skinless chicken thighs Chicken breasts can be substituted but reduce cooking time by 5–7 minutes.

For the Vegetables

1 cup red bell pepper Feel free to substitute with your favorite veggies.
1 cup yellow bell pepper Feel free to substitute with your favorite veggies.
1 small red onion Yellow onion works well if preferred.

For the Pineapple

1 cup fresh or canned pineapple chunks If using canned, drain well.

For the Glaze

2 tablespoons olive oil Can substitute with avocado oil.
3 cloves garlic In a pinch, use garlic powder.
1/4 cup soy sauce Coconut aminos can be used as a substitute.
1/4 cup pineapple juice Use juice from canned pineapple or fresh.
2 tablespoons honey Maple syrup is a good vegan alternative.
2 tablespoons rice vinegar Can substitute with white vinegar.
1 tablespoon cornstarch Optional, used with water to thicken the glaze.

For Seasoning

1 teaspoon salt Adjust according to your preference.
1 teaspoon black pepper Adjust according to your preference.
1 teaspoon paprika Can be replaced with chili powder.
1/2 teaspoon chili flakes Omit if you desire a milder flavor.

Equipment

large sheet pan
Parchment Paper
Medium bowl

Method

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
In a medium bowl, whisk together soy sauce, pineapple juice, honey, garlic, and ginger until combined. Set aside half the sauce for glazing later.
Pat chicken thighs dry with paper towels, place in a bowl with half of the sauce, and toss to coat. Marinate for at least 15 minutes.
Arrange marinated chicken thighs on the prepared pan, scatter pineapple chunks, bell peppers, and onion, drizzle with olive oil, and toss gently.
Bake for 25–30 minutes, flipping chicken halfway through and brushing with remaining sauce in the last 10 minutes.
Switch to broil mode for 2–3 minutes for extra caramelization. Remove, let rest for a moment, then prep garnishes.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 1000IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

For best results, avoid overcrowding the pan and adjust the sweetness or spiciness of the glaze to your preference.

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