Description
A tropical, sweet-savory Hawaiian Chicken Sheet Pan dinner featuring juicy chicken, caramelized pineapple, and vibrant peppers roasted to perfection for an easy, flavorful weeknight meal.
Ingredients
Scale
- 2 lbs chicken thighs, cut into 1–1.5 inch pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup pineapple chunks
- 1 small red onion, sliced into wedges
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F and line a sheet pan with parchment.
- Whisk soy sauce, honey, olive oil, garlic powder, ginger, and pepper.
- Toss chicken in marinade and rest 10 minutes.
- Spread chicken, peppers, pineapple, and onion on the sheet pan.
- Roast 20-25 minutes until chicken reaches 165°F and pineapple caramelizes.
- Rest 3-5 minutes before serving.
Notes
Pat pineapple dry to ensure caramelization. Avoid overcrowding the pan for best roasting results.
- Prep Time: 10-15 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 15g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg