Hawaiian Chicken Sheet Pan Recipe

Introduction

This Hawaiian Chicken Sheet Pan recipe is a vibrant and flavorful meal perfect for busy weeknights. Juicy chicken thighs are roasted with colorful vegetables and sweet pineapple, all coated in a tangy soy-honey sauce. It’s an easy one-pan dinner that’s both delicious and wholesome.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• Salt and pepper (to taste)
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 cup snap peas (or broccoli florets)
• 1/4 cup soy sauce (low sodium)
• 1/4 cup honey (or brown sugar)
• 2 tablespoons rice vinegar (or apple cider vinegar)
• Sesame seeds (for garnish, optional)
• Chopped green onions (for garnish, optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
2. Step 2: In a large bowl, combine the chicken thighs with olive oil, garlic powder, onion powder, ground ginger, salt, and pepper. Toss to coat the chicken evenly.
3. Step 3: In a small bowl, whisk together the soy sauce, honey, and rice vinegar until well combined.
4. Step 4: Place the seasoned chicken on the prepared sheet pan. Surround the chicken with pineapple chunks, sliced bell peppers, and snap peas. Pour the sauce over the chicken and vegetables, ensuring everything is well coated.
5. Step 5: Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the vegetables are tender.
6. Step 6: Remove from the oven and let it rest for a few minutes. Garnish with sesame seeds and chopped green onions before serving. Serve warm over rice or quinoa if desired.

Tips & Variations

• Swap chicken thighs for breasts if you prefer leaner meat, but keep an eye on cooking time to avoid drying out.
• Add broccoli florets or snap peas to increase vegetable variety and texture.
• Use fresh pineapple for a more vibrant flavor, or canned pineapple chunks when fresh isn’t available.
• For a spicier kick, add red pepper flakes to the sauce before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium heat to preserve moisture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, but it’s best to thaw and drain them first to prevent excess moisture, which can affect roasting and sauce consistency.

Is it possible to make this recipe gluten-free?

Absolutely. Use a gluten-free soy sauce or tamari to keep the dish gluten-free without sacrificing flavor.

Hawaiian Chicken Sheet Pan Recipe

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★★★★★

4.8 from 70 reviews

This Hawaiian Chicken Sheet Pan Recipe is a flavorful and easy one-pan meal featuring tender chicken thighs baked with sweet pineapple chunks, colorful bell peppers, and snap peas, all coated in a tangy honey-soy glaze. Perfect for a quick and healthy dinner, this dish combines savory, sweet, and tangy flavors with minimal cleanup.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• Salt and pepper (to taste)
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 cup snap peas (or broccoli florets)

Sauce

• 1/4 cup soy sauce (low sodium)
• 1/4 cup honey (or brown sugar)
• 2 tablespoons rice vinegar (or apple cider vinegar)

Garnish (optional)

• Sesame seeds
• Chopped green onions

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil to ensure easy cleanup.
2. Prepare the Chicken: In a large bowl, combine the chicken thighs with olive oil, garlic powder, onion powder, ground ginger, salt, and pepper. Toss thoroughly to coat the chicken evenly with the spices and oil.
3. Prepare the Sauce: In a small bowl, whisk together the low sodium soy sauce, honey, and rice vinegar until the mixture is well combined and smooth.
4. Assemble the Sheet Pan: Place the seasoned chicken pieces evenly spaced on the prepared sheet pan. Arrange the pineapple chunks, sliced red and green bell peppers, and snap peas around the chicken. Pour the prepared sauce evenly over the chicken and vegetables, making sure everything is well coated.
5. Bake: Place the sheet pan in the preheated oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) indicating it is fully cooked, and the vegetables are tender.
6. Serve: Remove the sheet pan from the oven and let the chicken rest for a few minutes. Garnish with sesame seeds and chopped green onions if desired. Serve warm on its own or over cooked rice or quinoa for a complete meal.

Notes

• For a gluten-free option, use gluten-free soy sauce or tamari.
• Chicken breasts can be used instead of thighs, but monitor cooking time to prevent drying out.
• Add more vegetables such as broccoli florets or snap peas for extra nutrition.
• Leftovers store well in the refrigerator for up to 3 days.
• Adjust honey or brown sugar to your preferred sweetness level.

Keywords: Hawaiian chicken, sheet pan dinner, one pan meal, baked chicken with pineapple, easy dinner recipe, healthy chicken recipe