Quick Hawaiian Chicken Sheet Pan Dinner
Quick Hawaiian Chicken Sheet Pan Dinner is a vibrant and easy-to-make meal featuring tender chicken thighs, juicy pineapple, and colorful vegetables all roasted together on one pan. This dish combines sweet, savory, and tangy flavors with minimal cleanup, perfect for busy weeknights or a comforting tropical dinner the whole family will enjoy.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten Free
Ingredients
Scale
Proteins and Produce
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups fresh pineapple chunks
- 1–2 bell peppers, sliced
- 1 medium red onion, sliced
Marinade
- 1/4 cup soy sauce (or tamari/coconut aminos for gluten-free)
- 2 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp olive oil or sesame oil
- Optional: 1/4 tsp red pepper flakes
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the marinade: Combine soy sauce, honey or brown sugar, minced garlic, grated ginger, olive or sesame oil, and optional red pepper flakes in a bowl. Whisk well to create a sticky, flavorful glaze that will coat the chicken and veggies.
- Toss the chicken and veggies: In a large mixing bowl, place chicken thighs, pineapple chunks, sliced bell peppers, and red onion. Pour in the marinade and toss everything until evenly coated. Let it rest for at least 10 minutes to soak in the flavors.
- Arrange on the sheet pan: Spread the chicken and vegetable mixture out in a single layer on a large, rimmed baking sheet. Make sure nothing is overcrowded for even roasting and caramelization.
- Roast to perfection: Bake in a preheated oven at 425°F (220°C) for about 20-25 minutes, or until the chicken is cooked through and the edges of the vegetables have a nice char. Stir halfway through for even cooking if you like.
- Finish and serve: If desired, broil for 2-3 minutes at the end to get extra caramelized edges on your pineapple and chicken. Then, let it rest briefly before serving hot with your favorite sides.
Notes
- Use chicken thighs for juicier and more flavorful results than breasts.
- Do not overcrowd the pan; leave space for proper roasting instead of steaming.
- Marinate for at least 10 minutes to enhance flavor, but longer is okay.
- Broiling at the end adds a delicious caramelized crust.
- Line the baking sheet with foil or parchment paper for easy cleanup.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Quick Hawaiian chicken, sheet pan dinner, tropical chicken recipe, easy dinner, chicken and pineapple, one pan meal
Find it online: https://marygourmet.com/quick-hawaiian-chicken-sheet-pan-dinner/