Description
A delightful blend of sweet and savory flavors, this Hawaiian Chicken Sheet Pan Recipe features juicy chicken paired with vibrant vegetables, making it a colorful and appetizing dish that’s easy to prepare and clean up.
Ingredients
Scale
- 1.5 lbs chicken thighs (about 6–8 pieces, bone-in, skin-on for best flavor)
- 1 cup pineapple chunks (fresh or canned, drained if canned)
- 2 medium bell peppers (1 red, 1 yellow or green, sliced into strips)
- 1 medium red onion (sliced into wedges)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons sesame oil
- Salt and pepper to taste
- Green onions for garnish (optional, sliced)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Whisk until well combined.
- Add the chicken thighs to the marinade, ensuring they are well coated. Marinate for at least 15-30 minutes at room temperature or up to 2 hours in the refrigerator.
- Line a large sheet pan with parchment paper or aluminum foil. Arrange the sliced bell peppers and red onion on one side of the pan.
- Place the marinated chicken thighs on the sheet pan alongside the vegetables. Pour any remaining marinade over the chicken and vegetables. Scatter the pineapple chunks around them.
- Sprinkle salt and pepper over the chicken and vegetables to taste.
- Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the skin is crispy and golden brown.
- For extra crispiness, switch the oven to broil for the last 2-3 minutes of cooking.
- Remove from the oven, let it rest for a few minutes, and garnish with sliced green onions if desired. Serve warm, either on its own or over rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, use the microwave or oven until warmed through.
- For freezing, place cooled dish in a freezer-safe container and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Hawaiian Chicken, Sheet Pan Recipe, Easy Dinner, One-Pan Meal