Description
A one-pan tropical dinner that combines juicy chicken, caramelized pineapple, and bell peppers with a sticky, sweet-savory glaze. Perfect for busy weeknights, this Hawaiian Chicken Sheet Pan is full of vibrant color, big flavor, and easy cleanup.
Ingredients
1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
1 cup pineapple chunks (fresh or canned, drained)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 tablespoons soy sauce
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon fresh grated ginger
1 tablespoon rice vinegar or lime juice
1 tablespoon olive oil
1 teaspoon cornstarch (optional, for thickening glaze)
Instructions
1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment or foil.
2. In a bowl, whisk together soy sauce, honey, garlic, ginger, and vinegar or lime juice to make the marinade.
3. Add chicken to the marinade and let sit for at least 15 minutes (or up to several hours).
4. While marinating, chop the bell peppers and pineapple into large bite-size chunks.
5. Spread marinated chicken evenly on the sheet pan and scatter pineapple and peppers around it.
6. Drizzle any remaining marinade over the top.
7. Roast in the oven for 25–30 minutes, stirring halfway through, until the chicken is golden and caramelized.
8. (Optional) To thicken glaze: transfer juices to a saucepan, add cornstarch, and simmer until thickened. Drizzle over the dish before serving.
Notes
Marinate the chicken longer for deeper flavor—overnight works great!
If using canned pineapple, drain it well to prevent excess moisture on the sheet pan.
For a crispier finish, broil the pan for the last 2–3 minutes.
Nutrition
- Serving Size: 1 portion
- Calories: 345
- Sugar: 18g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg
Keywords: chicken, pineapple, sheet pan, Hawaiian, easy dinner