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Hawaiian Chicken Sheet Pan Dinner

A quick and easy Hawaiian Chicken Sheet Pan Dinner featuring juicy chicken thighs, sweet pineapple, and colorful peppers, all roasted to perfection in one pan.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless chicken thighs Juicier than chicken breasts
  • 2 cups Fresh pineapple chunks Or canned, no judgment
  • 1 Red bell pepper
  • 1 Green bell pepper
  • 1 Red onion
  • 2 tbsp Olive oil
  • 2 tbsp Soy sauce Low-sodium preferred
  • 1 tbsp Honey Adds sweetness
  • 3 Garlic cloves Chopped
  • Salt and pepper To taste
  • Optional: green onions or cilantro For garnish

Method
 

Preparation
  1. Cut the veggies and pineapple into bite-sized chunks and slice the chicken if in big pieces.
  2. Spread everything (chicken, pineapple, peppers, onion) onto a lined sheet pan.
  3. Drizzle with olive oil, soy sauce, honey, and add chopped garlic. Season with salt and pepper.
  4. Use your hands or tongs to mix everything until coated.
Cooking
  1. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes.
  2. Stir halfway through for even browning.
  3. Check that the chicken is cooked and the edges are caramelized.
Serving
  1. Remove from the oven and sprinkle with green onions or cilantro, if desired.
  2. Let cool for a few minutes before serving.

Notes

Avoid overcrowding the pan to prevent steaming and mushy vegetables. Use parchment or foil for easy cleanup. Store leftovers in airtight containers for up to three days.