Hawaiian Chicken Sheet Pan

Why You’ll Love This Recipe

• Sweet and Savory: Juicy chicken paired with caramelized pineapple and veggies.

• One-Pan Convenience: Easy prep and minimal cleanup.

• Quick Cooking: Ready in under 40 minutes.

• Family-Friendly: A hit with both kids and adults.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 bone-in, skin-on chicken thighs

• 1 cup fresh pineapple chunks

• 1 red bell pepper, sliced

• 1 small red onion, sliced

• 2 tablespoons olive oil

• 3 tablespoons soy sauce

• 2 tablespoons honey or maple syrup

• 1 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

• Optional garnish: chopped green onions, sesame seeds

Directions

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.

2. Prepare Marinade: In a small bowl, whisk together olive oil, soy sauce, honey, garlic powder, smoked paprika, salt, and pepper.

3. Marinate Chicken and Veggies: Place chicken thighs, pineapple chunks, bell pepper, and onion on the baking sheet. Drizzle marinade over everything and toss gently to coat. Arrange chicken skin-side up.

4. Bake: Roast in the preheated oven for 30-35 minutes or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.

5. Optional Broil: For extra crispy skin, broil for 2-3 minutes, watching carefully to avoid burning.

6. Serve: Garnish with chopped green onions and sesame seeds if desired. Serve with rice or your favorite side.

Servings and Timing

• Servings: 4

• Preparation Time: 10 minutes

• Cooking Time: 30-35 minutes

• Total Time: 45 minutes

Variations

• Add More Veggies: Include zucchini, snap peas, or carrots for added nutrition.

• Spicy Twist: Add red pepper flakes or a drizzle of sriracha.

• Gluten-Free: Use tamari instead of soy sauce.

• Citrus Flavor: Add a squeeze of lime juice before serving.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave until warmed through.

FAQs

Can I use boneless chicken?

Yes, adjust cooking time to 20-25 minutes for boneless thighs or breasts.

Can I prepare this ahead of time?

Yes, marinate chicken and veggies for up to 24 hours in advance.

How do I keep chicken skin crispy?

Make sure to arrange chicken skin-side up and broil at the end.

Can I use canned pineapple?

Fresh pineapple is preferred, but canned (drained) works in a pinch.

Is this recipe keto-friendly?

Yes, with minimal honey or substitute with a keto-friendly sweetener.

Can I freeze leftovers?

Freeze cooked chicken and veggies in airtight containers for up to 2 months.

What side dishes pair well?

Rice, quinoa, or steamed vegetables complement this dish well.

Can I make this vegan?

Substitute chicken with tofu or tempeh and use tamari for soy sauce.

How spicy is this dish?

Mild; adjust spice levels with chili flakes or hot sauce.

Are leftovers good for meal prep?

Yes, great for reheating and enjoying throughout the week.

Conclusion

Hawaiian Chicken Sheet Pan is a quick, flavorful, and balanced meal that combines sweet pineapple and savory chicken with colorful veggies—all baked together on one pan. It’s perfect for hassle-free dinners that don’t compromise on taste.