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Hawaiian Chicken Sheet Pan

Hawaiian chicken sheet pan with caramelized pineapple chunks and golden chicken thighs roasted until the edges char and glisten. One pan dinner with bell peppers and red onion, brushed with a sweet-salty marinade for bold tropical flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb boneless skinless chicken thighs
  • 2 cup fresh pineapple chunks
  • 1 count red bell pepper, chopped
  • 1 count yellow bell pepper, chopped
  • 1 count red onion, cut into wedges
Marinade
  • 0.25 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp pineapple juice
  • 2 clove garlic cloves, minced
  • 1 tsp ginger powder
  • 1 tbsp sesame oil
  • salt and black pepper to taste
Garnish and serving
  • sliced green onions
  • sesame seeds
  • rice

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a large sheet pan with foil for easy cleanup.
Mix marinade and coat
  1. Whisk soy sauce, honey, pineapple juice, garlic, ginger powder, and sesame oil until smooth.
  2. Toss the chicken thighs and pineapple chunks with 3/4 of the marinade, reserving the rest for brushing.
Roast the sheet pan dinner
  1. Spread the chicken thighs on the sheet pan and scatter bell peppers, red onion, and pineapple around it.
  2. Roast for 22–25 minutes at 425°F, brushing with the reserved marinade halfway through for a caramelized, glistening finish.
Finish and serve
  1. Garnish with sliced green onions and sesame seeds, then serve the pineapple chicken over rice.

Notes

For the most caramelized edges, don’t crowd the sheet pan—use a single layer so the pineapple can char slightly as the chicken renders. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan or skillet until hot. Freeze cooked chicken for up to 2 months, then thaw overnight in the fridge before reheating. If you want a lower-sugar option, replace the honey with an equal measure of a sugar-free honey-style syrup and taste-adjust seasoning.