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hawaiian-chicken-sheet-pan-with-pineapple-and-bell-peppers

Hawaiian Chicken Sheet Pan

A tropical one-pan dinner with juicy chicken thighs, sweet pineapple, colorful bell peppers, and a sticky honey-soy glaze. Ready in 45 minutes with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Marinating Time 10 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs cut into 1 to 1.5 inch pieces
  • 1 red bell pepper sliced into strips
  • 1 green bell pepper sliced into strips
  • 1 cup pineapple chunks fresh or canned, drained and patted dry
  • 1 small red onion sliced into wedges
  • 3 tbsp soy sauce low-sodium recommended
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/4 tsp black pepper add more to taste if desired

Equipment

  • Half sheet pan (13x18 inches)
  • Parchment paper or aluminum foil
  • Medium mixing bowl
  • Whisk
  • Meat thermometer

Method
 

  1. Preheat your oven to 400°F (200°C). Line a half sheet pan (about 13x18 inches) with parchment paper or aluminum foil for easy cleanup.
  2. In a medium bowl, whisk together the soy sauce, honey, olive oil, garlic powder, ground ginger, and black pepper until smooth and fully combined.
  3. Add the chicken pieces to the marinade and toss until every piece is evenly coated. Let the chicken rest in the marinade for 10 minutes at room temperature while you slice and prep the vegetables.
  4. Spread the marinated chicken, bell pepper strips, pineapple chunks, and red onion wedges across the sheet pan in a single layer. Leave a little space between pieces to ensure proper roasting. Use two pans if the pan looks overcrowded.
  5. Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the pineapple edges turn golden and caramelized. The peppers should be tender with lightly charred tips.
  6. Remove from the oven and let everything rest for 3 to 5 minutes before serving. Serve warm over jasmine rice or with a simple green salad for a complete meal.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes for best results. Can be frozen for up to 2 months though pineapple texture may change when thawed. For meal prep, portion with jasmine rice into individual containers.