Hawaiian Chicken Sheet Pan
This easy one‑pan Hawaiian chicken sheet pan recipe combines juicy chicken, sweet pineapple, and colorful veggies for a quick weeknight dinner.
Equipment
- Sheet Pan
Ingredients
Main Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 3 cups bell peppers, chopped mixed colors
- 2 cups fresh pineapple chunks
- 1 red onion, chopped medium
Marinade
- ¼ cup soy sauce
- 2 tbsp honey
- 2 tbsp ketchup
- 2 tbsp pineapple juice
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes optional
Instructions
- Cut chicken, bell peppers, pineapple, and red onion into bite sized pieces.
- Whisk soy sauce, honey, ketchup, pineapple juice, garlic, ginger, and red pepper flakes together in a bowl.
- Combine chicken and veggies in a large bowl and pour marinade over, tossing to coat.
- Spread mixture evenly on a parchment lined sheet pan.
- Bake at 400°F (200°C) for 25 to 30 minutes until chicken is cooked and vegetables are caramelized.
- Sprinkle with sesame seeds and cilantro, then serve warm.
Notes
Feel free to swap veggies and adjust heat to your taste. Leftovers store well for quick meals.