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Hawaiian Chicken Sheet Pan

Savory Hawaiian Chicken Sheet Pan: A Flavorful Family Feast

This Hawaiian Chicken Sheet Pan offers a delightful mix of juicy chicken thighs, caramelized pineapple, and colorful bell peppers for a quick family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Chicken Thighs Bone-in, skin-on preferred
For the Tropical Base
  • 1 cup Fresh Pineapple Canned pineapple can be used, drain well
  • 2 Bell Peppers (Red and Yellow) Substitute with green bell peppers if desired
  • 1 medium Red Onion Can be replaced with yellow onion
For the Sauce
  • 1/4 cup Soy Sauce Coconut aminos can be used for a different flavor
  • 1/4 cup Pineapple Juice Use juice saved from canned pineapple
  • 2 tbsp Honey Brown sugar can be substituted
  • 2 cloves Garlic Fresh minced for best flavor
  • 1 tbsp Ginger Fresh grated recommended
For Roasting
  • 2 tbsp Olive Oil Avocado oil can be used as an alternative
  • Seasonings (Salt, Black Pepper, Paprika, Chili Flakes) Adjust to taste

Equipment

  • oven
  • Sheet Pan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil.
  2. In a mixing bowl, whisk together soy sauce, pineapple juice, honey, minced garlic, and grated ginger.
  3. Pat the chicken thighs dry and marinate in half the sauce for at least 15 minutes.
  4. Arrange the marinated chicken on the sheet pan, adding pineapple, bell peppers, and red onion. Drizzle with olive oil.
  5. Roast in the oven for 25-30 minutes, flipping the chicken halfway through, until it reaches an internal temperature of 165°F.
  6. Broil on high for 2-3 minutes for a golden finish if desired.
  7. Remove from oven, let rest, and serve garnished with sesame seeds and fresh herbs.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 8gVitamin A: 10IUVitamin C: 50mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 4 days. Can freeze cooked chicken and pineapple for up to 2 months.

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