Sheet Pan Hawaiian Chicken is a sweet and savory dish that’s easy to prepare and full of tropical flavors. Juicy chicken thighs are marinated in a tangy pineapple glaze, then roasted alongside colorful bell peppers, red onions, and fresh pineapple chunks on a single sheet pan. The combination of caramelized pineapple, tender vegetables, and flavorful chicken creates a perfect balance of sweetness and spice. This one-pan meal is ideal for busy weeknights, offering a taste of the islands with minimal cleanup and maximum flavor.
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 cup fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Hawaiian glaze:
- 1/4 cup soy sauce
- 1/4 cup pineapple juice (from canned or fresh pineapple)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 teaspoon garlic powder
- 1 teaspoon grated ginger
- 1/2 teaspoon chili flakes (optional, for heat)
Instructions:
- Prepare the glaze: In a small bowl, whisk together the soy sauce, pineapple juice, honey (or brown sugar), rice vinegar, ketchup, garlic powder, grated ginger, and chili flakes. Set aside.
- Marinate the chicken: Place the chicken thighs in a shallow dish or resealable plastic bag and pour half of the glaze over them. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
- Prepare the vegetables: On the prepared sheet pan, arrange the pineapple chunks, sliced bell peppers, and red onion. Drizzle with olive oil, and season with salt and pepper. Toss to coat.
- Add the chicken: Remove the marinated chicken from the fridge and place the thighs on the sheet pan alongside the vegetables. Brush the remaining glaze over the chicken and vegetables.
- Roast: Roast the chicken and vegetables in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized.
- Serve: Garnish with fresh herbs or a sprinkle of green onions, and serve with rice or quinoa for a complete meal.
This Sheet Pan Hawaiian Chicken is a vibrant and delicious dish that brings the flavors of the tropics right to your kitchen, perfect for an easy and satisfying dinner!