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Hawaiian Chicken Sheet Pan

Hawaiian chicken sheet pan with caramelized pineapple chunks and golden, roasted chicken thighs in one easy one-pan dinner. Roasted at high heat for charred, glistening edges alongside bell peppers and red onion.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

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

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.
Make the marinade
  1. Whisk soy sauce, honey, pineapple juice, garlic, ginger powder, and sesame oil together until smooth.
Marinate and season
  1. Toss chicken thighs and pineapple chunks with 3/4 of the marinade, reserving the rest for basting.
Arrange on the sheet pan
  1. Spread the chicken in a single layer on the sheet pan and scatter red bell pepper, yellow bell pepper, red onion, and remaining pineapple around it.
Roast and caramelize
  1. Roast for 22–25 minutes total, brushing with the reserved marinade halfway through, until the chicken is cooked and caramelized with edges that char and glisten.
Garnish and serve
  1. Garnish with sliced green onions and sesame seeds, then serve over rice.

Notes

For the most caramelized edges, keep everything spaced on the sheet pan so heat can reach the pineapple and chicken; also brush the basting on at the halfway mark for better sheen. Refrigerate leftovers in an airtight container up to 3 days; freeze only the chicken and pineapple mixture (without fresh garnishes) up to 2 months and reheat until hot. Swap idea: use tamari instead of soy sauce for a gluten-free option.