Go Back
Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan

Experience the vibrant taste of the islands with this simple yet incredibly flavorful Hawaiian Chicken Sheet Pan recipe, offering a delicious and convenient weeknight meal solution. This Hawaiian Chicken Sheet Pan is your passport to a quick, easy, and satisfying dinner that minimizes cleanup and maximizes flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Hawaiian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 (20 oz) can pineapple chunks in juice drained, reserving the juice
  • 1 red bell pepper deseeded and cut into 1-inch pieces
  • 1 yellow bell pepper deseeded and cut into 1-inch pieces
  • 1 red onion cut into 1-inch wedges
  • 1/4 cup soy sauce low sodium if preferred
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • 2 tablespoons olive oil or avocado oil
  • Cooked white rice for serving
  • Chopped fresh cilantro or green onions for garnish (optional)
  • Toasted sesame seeds for garnish (optional)

Equipment

  • - Baking Sheet
  • - Parchment Paper
  • Medium Bowl
  • Skillet (for reheating)

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, combine the cut chicken thighs, reserved pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using). Stir well to coat the chicken evenly. Let it marinate for at least 10-15 minutes while you prepare the vegetables. If you have more time, you can marinate it in the refrigerator for up to 30 minutes.
    1.5 lbs boneless, skinless chicken thighs, 1 (20 oz) can pineapple chunks in juice, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 2 cloves garlic, 1 teaspoon grated fresh ginger, 1/2 teaspoon red pepper flakes
  3. Add the drained pineapple chunks, red bell pepper, yellow bell pepper, and red onion wedges to the bowl with the marinated chicken. Drizzle with olive oil and toss everything gently to ensure all the ingredients are coated with the marinade and oil.
    1 (20 oz) can pineapple chunks in juice, 1 red bell pepper, 1 yellow bell pepper, 1 red onion, 2 tablespoons olive oil or avocado oil
  4. Spread the chicken and vegetable mixture evenly onto the prepared baking sheet. Make sure not to overcrowd the pan; use two pans if necessary to ensure everything roasts rather than steams.
  5. Bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center, and the vegetables are tender-crisp and slightly caramelized. For an extra touch of color and char, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
  6. Serve your delicious Hawaiian Chicken Sheet Pan immediately over fluffy cooked white rice. Garnish with fresh cilantro or green onions and toasted sesame seeds, if desired, for an extra pop of flavor and texture.
    Cooked white rice, Chopped fresh cilantro or green onions, Toasted sesame seeds

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.
QR Code linking back to recipe