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–+ servings

Hawaiian Sheet Pan Chicken

A vibrant and flavorful dish featuring marinated chicken thighs roasted with colorful vegetables and pineapple, embodying the essence of Hawaiian cuisine.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Hawaiian
Servings 4 servings
Calories 450 kcal

Ingredients
  

For the Chicken Marinade

  • 1 lb bone-in, skin-on chicken thighs Trim excess fat
  • 1/4 cup soy sauce Low sodium recommended
  • 1/4 cup honey Use local honey for best flavor
  • 2 tablespoons rice vinegar Can substitute with apple cider vinegar
  • 1 tablespoon grated fresh ginger Peel and finely grate
  • 2 cloves garlic Minced
  • 1 teaspoon sesame oil Adds a nutty flavor

For the Vegetables and Pineapple

  • 1 red bell pepper sliced Remove seeds and stem
  • 1 yellow bell pepper sliced Remove seeds and stem
  • 1 small red onion Cut into wedges
  • 2 cups fresh pineapple Cut into chunks
  • 2 tablespoons olive oil For roasting
  • 1 teaspoon salt To taste
  • 1/2 teaspoon black pepper To taste

For Garnish

  • 1/4 cup chopped green onions For garnish
  • 1 lime cut into wedges For serving

Instructions
 

Marinate the Chicken

  • In a mixing bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil until well combined. This marinade will infuse the chicken with flavor and help tenderize it.
  • Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Prepare the Vegetables

  • Preheat your oven to 425°F (220°C). This high temperature will help the chicken and vegetables roast beautifully.
  • On a large sheet pan, combine the sliced bell peppers, red onion wedges, and pineapple chunks. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss everything together to ensure even coating.

Roast the Chicken and Vegetables

  • Remove the chicken from the marinade and place it skin-side up on the sheet pan with the vegetables. Discard any leftover marinade to avoid contamination.
  • Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy. The vegetables should be tender and slightly caramelized.

Serve

  • Once cooked, remove the sheet pan from the oven. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
  • Garnish with chopped green onions and serve with lime wedges on the side for an extra burst of flavor.

Notes

This dish pairs well with steamed rice or quinoa. For a spicier kick, add sliced jalapeños to the vegetable mix before roasting.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 15gVitamin A: 25IUVitamin C: 90mgCalcium: 4mgIron: 10mg
Keyword Chicken, easy dinner, sheet pan
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