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Best Hawaiian Chicken Sheet Pan

A vibrant one-pan meal featuring tender chicken thighs marinated in a sweet and savory sauce, complemented by pineapple and bell peppers for a tropical taste experience.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken thighs
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 piece bell pepper, sliced (any color you prefer)
  • 1 piece onion, sliced
For the Marinade
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
For Serving
  • Cooked rice for serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the chicken thighs, soy sauce, brown sugar, olive oil, garlic powder, salt, and pepper. Let it marinate for about 5 minutes.
  3. On a large sheet pan, arrange the sliced bell peppers and onions in an even layer.
  4. Place the marinated chicken thighs on top of the veggies, making sure they are evenly spaced.
  5. Scatter the pineapple chunks over the chicken and veggies.
Cooking
  1. Place the sheet pan in the preheated oven and bake for 25 minutes or until the chicken is fully cooked and internal temperature reaches 165°F (74°C).
  2. Optional: Broil for an additional 2-3 minutes for a crispier finish.
Serving
  1. Remove the sheet pan from the oven and let it rest for a few minutes. Serve the delicious chicken mixture over a bed of cooked rice.

Notes

Substitutions: You can swap chicken thighs for boneless, skinless chicken breasts or even add shrimp. Store leftovers in an airtight container for up to three days or freeze for a month. To reheat, bake at 350°F (175°C) for about 10-15 minutes.