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Hawaiian Chicken Sheet Pan

A delicious and easy sheet pan dinner featuring savory chicken, vibrant vegetables, and sweet pineapple, perfect for families and gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 medium red bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 1 cup fresh pineapple chunks (or canned)
  • 2 cups broccoli florets
  • 1 medium onion, sliced
Seasoning and Garnishes
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce (or coconut aminos for gluten-free option)
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • to taste sea salt and black pepper
  • Optional garnishes: sliced green onions, sesame seeds

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, garlic powder, and ginger powder.
  3. In a large mixing bowl, combine the sliced bell peppers, broccoli florets, onion, and pineapple. Drizzle with olive oil and soy sauce, and toss until well coated.
Cooking
  1. Place the seasoned chicken thighs on one side of a large sheet pan and pile the veggie and pineapple mixture on the other side.
  2. Bake for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and slightly caramelized.
  3. For a crispy finish, broil everything for an additional 2-3 minutes, keeping a close eye to avoid burning.
Serving
  1. Once cooked, remove the pan from the oven, let it rest for a few minutes, and garnish with sliced green onions and sesame seeds if desired.

Notes

Substitutions: You can swap chicken thighs for chicken breasts or tofu for a vegetarian option. Mix different veggies based on preferences or seasonal availability. Store leftovers in a sealed container for up to 3 days in the fridge or a month in the freezer. Reheat at 350°F (175°C) to maintain texture.