Description
Hawaiian Chicken Sheet Pan is a flavorful, easy one-pan meal combining tender chicken thighs with sweet pineapple and savory vegetables for a sweet and savory dinner.
Ingredients
- 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
Instructions
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- In a small bowl, whisk together olive oil, soy sauce, honey, garlic powder, smoked paprika, salt, and pepper.
- 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.
- Roast for 30-35 minutes or until chicken reaches internal temperature of 165°F (74°C) and vegetables are tender.
- Optional: Broil for 2-3 minutes for extra crispy skin, watching carefully to avoid burning.
- Garnish with chopped green onions and sesame seeds if desired. Serve with rice or favorite side.
Notes
- Add zucchini, snap peas, or carrots for more veggies.
- For a spicy twist, add red pepper flakes or sriracha.
- Use tamari instead of soy sauce for gluten-free option.
- Add a squeeze of lime juice before serving for citrus flavor.
- Store leftovers in airtight container in fridge up to 3 days; reheat in oven or microwave.
- Freeze cooked leftovers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Baking / Roasting
- Cuisine: Hawaiian-inspired
Nutrition
- Serving Size: 1 chicken thigh with vegetables (about 1 plate)
- Calories: 400
- Sugar: 10g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
