Prep Time 15 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: Summer
Description

A vibrant and tropical one-pan dinner bursting with sweet and savory island flavors. This Hawaiian Chicken Sheet Pan Recipe combines tender chicken thighs, juicy pineapple, colorful bell peppers, and a homemade tangy-sweet glaze — all roasted to perfection. Easy, healthy, and perfect for busy weeknights or summer gatherings.

Ingredients
    For the Chicken & Marinade:
  • 4 pcs boneless skinless chicken thighs (about 500g)
  • 3 tbsp soy sauce (low-sodium)
  • 2 tbsp pineapple juice (from canned or fresh)
  • 1 tbsp rice vinegar
  • 1 tbsp 1.5 brown sugar
  • 1 tbsp sesame oil (toasted)
  • 2 cloves garlic (minced)
  • 1 tsp fresh ginger (grated)
  • 0.25 tsp crushed red pepper flakes (optional, for mild heat)
    • For the Vegetables:
  • 1 cup red bell pepper (sliced)
  • 1 cup yellow bell pepper (sliced)
  • 1 cup green bell pepper (sliced)
  • 1 cup red onion (sliced)
  • 1.5 cups pineapple chunks (fresh or canned, drained)
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
    • For Garnish (Optional):
  • 1 tbsp sesame seeds (toasted)
  • 2 tbsp green onions (sliced)
Instructions
    Prep the Marinade
  1. 1
    In a medium bowl, whisk together soy sauce, pineapple juice, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Add chicken thighs, coat thoroughly, and let marinate for at least 15 minutes (or up to 24 hours in the fridge for deeper flavor).
    2. Prep the Sheet Pan
  2. 2
    Preheat the oven to 200°C (392°F). Line a large sheet pan with parchment paper or foil. In a large mixing bowl, toss bell peppers, red onion, and pineapple with olive oil, salt, and pepper. Spread them evenly on the pan.
    3. Add the Chicken
  3. 3
    Remove chicken from the marinade (shake off excess) and place directly on top of the vegetables on the sheet pan. Discard any leftover marinade.
    4. Roast
  4. 4
    Roast everything in the preheated oven for 25–30 minutes, flipping the chicken halfway through for even caramelization. The chicken is done when it reaches an internal temperature of 75°C (165°F).
    5. Broil for Char (Optional)
  5. 5
    For extra color and flavor, broil the sheet pan on high for 2–3 minutes at the end until the edges of the chicken and pineapple are lightly charred.
    6. Rest and Serve
  6. 6
    Let the chicken rest for 5 minutes before slicing. Garnish with sesame seeds and sliced green onions. Serve over steamed jasmine rice or coconut rice for a complete meal.
Note

Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave.

Make it spicy: Add 1 tsp of sriracha or diced chili to the marinade.

Vegetable swap: You can add zucchini, broccoli florets, or snap peas for variety.

Protein swap: Works well with shrimp or tofu (adjust cooking time accordingly).

Keywords: sheet pan dinner, Hawaiian chicken, quick and easy, healthy, weeknight meal
Read it online: https://petitepanini.com/recipe/hawaiian-chicken-sheet-pan-recipe/