Description
This easy Hawaiian Chicken Sheet Pan is a quick, foolproof dinner that’s bursting with tropical flavors. Tender, juicy chicken thighs are roasted alongside sweet pineapple, bell peppers, and onions for a complete and satisfying one-pan meal.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 cup fresh pineapple chunks
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 onion, sliced
– 3 cloves garlic, minced
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tsp ground ginger
– 1/2 tsp red pepper flakes (optional)
– Salt and black pepper to taste
Instructions
1. – Preheat oven to 400°F (200°C).
2. – In a large bowl, combine the chicken thighs, pineapple, bell peppers, onion, and garlic.
3. – In a small bowl, whisk together the soy sauce, brown sugar, ginger, and red pepper flakes (if using). Pour the sauce over the chicken and vegetable mixture and toss to coat.
4. – Spread the coated ingredients evenly on a large, rimmed baking sheet.
5. – Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. – Serve the Hawaiian Chicken Sheet Pan hot, with steamed rice and extra pineapple if desired. Enjoy!
Notes
– For a spicier version, increase the amount of red pepper flakes.
– Boneless, skinless chicken breasts can be used instead of thighs if preferred.
– Serve with fresh pineapple slices, chopped green onions, or a sprinkle of toasted sesame seeds for extra flavor and garnish.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian, American