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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. The edges char and glisten as it caramelizes in the marinade for an easy sheet pan dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb boneless skinless chicken thighs Use thighs for juiciness and quick roasting.
  • 2 cup fresh pineapple chunks Cut into bite-size pieces so they caramelize and char at the edges.
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, cut into wedges
Marinade
  • 0.25 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp pineapple juice From the pineapple, if using fresh.
  • 2 garlic cloves, minced
  • 1 tsp ginger powder
  • 1 tbsp sesame oil
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Garnish
  • 0.25 sliced green onions
  • 1 tbsp sesame seeds
  • 1 rice Serve as directed in the final step.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a large sheet pan with foil.
  2. Whisk soy sauce, honey, pineapple juice, garlic, ginger powder, and sesame oil together until smooth.
Marinate and arrange
  1. Toss chicken thighs and pineapple chunks with 3/4 of the marinade, then reserve the remaining marinade.
  2. Spread the chicken on the sheet pan, then scatter bell peppers, red onion wedges, and pineapple around the chicken.
Roast and caramelize
  1. Roast at 425°F for 22–25 minutes, until the chicken is cooked through and caramelized.
  2. Brush the chicken and pineapple with the reserved marinade halfway through roasting for extra shine and color.
Finish and serve
  1. Garnish with sliced green onions and sesame seeds right after roasting.
  2. Serve the sheet pan chicken over rice.

Notes

For the best char, spread everything into a single layer with space between pieces so the sugars caramelize instead of steaming. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken and pineapple for up to 2 months. For a lower-sodium option, use low-sodium soy sauce and keep the honey amount the same for the same caramelized texture.