Hawaiian Chicken Sheet Pan with easy recipes for dinner
There’s something oddly satisfying about throwing everything onto one pan and calling it dinner 🍍🔥. This Hawaiian Chicken Sheet Pan meal hits that sweet spot between easy and irresistible. I mean, juicy chicken thighs, caramelized pineapple, and just the right pop of bell pepper? That’s dinner magic on a Tuesday.
I tossed this one together after a long workday, and I swear—my kitchen smelled like a tropical vacation. It’s sweet, it’s savory, it’s colorful. If you’re into lazy cleanup (who isn’t?) and meals that look way fancier than they actually are, this is your new go-to.
I’ve played with the balance of sweet and salty here, using soy sauce, garlic, and a touch of honey. The result? Sticky-glazed perfection you can fork right off the tray. Great for meal prep or feeding a hungry crew—no judgment if you eat straight from the pan 😉.
Servings: 4 servings
Ingredients
- 1.5 lbs boneless chicken thighs
- 2 cups fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red onion, sliced
- 2 tablespoons olive oil
- 1/4 cup low-sodium soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Chopped green onions and sesame seeds for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- In a bowl, whisk together soy sauce, olive oil, honey, and minced garlic.
- Place the chicken, pineapple, peppers, and onions on the baking sheet.
- Pour the marinade over everything and toss to coat evenly.
- Spread the ingredients out so nothing overlaps too much.
- Bake for 25-30 minutes or until chicken is cooked through and vegetables are tender.
- Broil for the last 2-3 minutes for caramelized edges (optional but awesome).
- Garnish with green onions and sesame seeds if you’re feelin’ fancy.