Description
This Hawaiian Chicken Sheet Pan is a vibrant one-pan meal made with juicy chicken thighs, sweet pineapple, and colorful vegetables tossed in a savory-sweet marinade. It’s perfect for busy weeknights, meal prep, or family dinners and offers customizable options for gluten-free, low-carb, or plant-based diets.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs
- 2 cups fresh pineapple chunks
- 2 bell peppers, sliced
- 1 red onion, sliced
- ¼ cup soy sauce (or tamari/coconut aminos for gluten-free)
- 2 tablespoons honey
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon olive oil
Optional Add-ins: - Broccoli florets
- Zucchini slices
- Sesame seeds
- Chopped cilantro
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- In a small bowl, whisk together soy sauce, honey, garlic, ginger, and olive oil to make the marinade.
- In a large bowl, toss the chicken thighs, pineapple, bell peppers, and red onion with the marinade until well coated.
- Spread the mixture in a single layer on the prepared sheet pan.
- Bake for 25–30 minutes, or until chicken is cooked through and vegetables are tender and caramelized.
- Optional: Garnish with sesame seeds or chopped cilantro before serving.
Notes
- For added spice, include red pepper flakes or a drizzle of sriracha.
- Use fresh pineapple for best flavor.
- To make ahead, assemble the pan and refrigerate up to 24 hours before baking.
- Substitute chicken breasts if preferred but adjust cooking time.
- For a gluten-free version, use tamari or coconut aminos.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking / Sheet Pan
- Cuisine: Hawaiian / Fusion
Nutrition
- Serving Size: 1/4 of sheet pan
- Calories: ~350
- Sugar: ~15g
- Sodium: ~700mg
- Fat: ~12g
- Saturated Fat: ~3g
- Unsaturated Fat: ~8g
- Trans Fat: 0g
- Carbohydrates: ~25g
- Fiber: ~3g
- Protein: ~30g
- Cholesterol: ~90mg