Hawaiian Chicken Sheet Pan

Hawaiian chicken sheet pan with caramelized pineapple chunks and golden chicken thighs roasted alongside bell peppers and red onion on one pan. Edges charred and glistening, then finished with green onion and sesame for a tropical sheet pan dinner.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 610

Ingredients Equipment Method Notes

Ingredients

Chicken and vegetables

1.5 lb boneless skinless chicken thighs Pat dry for better browning.
2 cup fresh pineapple chunks Use roughly bite-size pieces for even caramelization.
1 red bell pepper, chopped Chop into 1-inch pieces.
1 yellow bell pepper, chopped Chop into 1-inch pieces.
1 red onion, cut into wedges Keep wedges large enough to stay intact.

Marinade

0.25 cup soy sauce Adds savory depth to the caramelized glaze.
3 tbsp honey Helps form a glossy, caramelized finish.
2 tbsp pineapple juice Use any leftover juice from the pineapple prep.
2 garlic cloves, minced Minced for quick flavor release.
1 tsp ginger powder Use ground ginger for even distribution.
1 tbsp sesame oil For a subtle toasted aroma.
Salt and black pepper to taste Season as you whisk and adjust to preference.

Garnish and serving

Sliced green onions Finish right before serving.
sesame seeds Adds crunch and a nutty finish.
rice Serve alongside for a complete meal.

Equipment

1 sheet pan

Method

Prep the oven and pan

Preheat the oven to 425°F and line a large sheet pan with foil.

Make the marinade

Whisk soy sauce, honey, pineapple juice, garlic, ginger powder, and sesame oil together until smooth.

Coat chicken and pineapple

Toss chicken thighs and pineapple chunks with 3/4 of the marinade, reserving the rest for brushing.

Arrange on the sheet pan

Spread the chicken in a single layer on the sheet pan and scatter bell peppers, red onion, and remaining pineapple around it so they roast in the same heat.

Roast and caramelize

Roast for 22–25 minutes, brushing with the reserved marinade halfway through, until the chicken is cooked through and caramelized with browned, glistening edges.

Finish and serve

Garnish with sliced green onions and sesame seeds and serve over rice.

Notes

Pro tip: spread the chicken and vegetables without crowding so the edges can brown and caramelize instead of steaming. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 400°F oven or skillet until hot. Freezing is not recommended for best pineapple texture. If you want a lighter option, swap honey for a 1:1 granulated sugar alternative or use less honey to reduce sweetness while keeping the marinade balanced.