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Delicious Hawaiian Chicken Sheet Pan Recipe for Easy Tropical Dinner

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Learn how to make delicious Hawaiian Chicken Sheet Pan. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 bone-in, skinless chicken thighs (or chicken breasts if you prefer a leaner option)
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 large red bell pepper, sliced into strips
  • 1 large green bell pepper, sliced into strips
  • 1 small red onion, sliced
  • 3 tablespoons soy sauce (or coconut aminos for a gluten-free option)
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil (optional, for added flavor)
  • Salt and freshly ground black pepper, to taste
  • Sesame seeds and chopped green onions for garnish (optional but recommended)

When I first started experimenting with this dish, I loved to play with the marinade. Sometimes I add a splash of pineapple juice if I want a more pronounced sweetness, or toss in a few red pepper flakes for a bit of heat. The beauty of this recipe is that it’s forgiving — you can adapt it to what you have in your pantry or your flavor preferences.

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
  2. In a small bowl, whisk together soy sauce, honey, vinegar, garlic, ginger, olive oil, and sesame oil if using. This will be your marinade and sauce base.
  3. Pat the chicken thighs dry with paper towels and season lightly with salt and pepper. Place the chicken on the prepared sheet pan.
  4. Pour half of the marinade over the chicken, making sure each piece is well coated. Let it sit for about 10 minutes if you have the time — this helps develop flavor.
  5. Arrange the pineapple chunks, bell peppers, and red onion around the chicken on the sheet pan. Drizzle the remaining marinade over the vegetables and toss gently to coat.
  6. Place the sheet pan in the oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender. Halfway through, I like to baste the chicken with the juices in the pan for extra flavor and moisture.
  7. Once cooked, remove from the oven and let rest for 5 minutes. Garnish with sesame seeds and chopped green onions if desired.
  8. Serve hot, preferably straight from the sheet pan for that rustic, family-style vibe I love so much.

One tip I’ve picked up over the years is to use a meat thermometer to ensure perfect doneness — it’s a small investment that makes a big difference in avoiding overcooked or undercooked chicken. Also, feel free to swap out ingredients or add your favorite vegetables; this dish is all about flexibility and making it your own.

Find it online: https://artofeasycooking.com/hawaiian-chicken-sheet-pan/