Flavor-Packed Hawaiian Chicken Sheet Pan Dinner

A vibrant and satisfying dish that brings a taste of the tropics right to your kitchen with juicy chicken thighs and colorful vegetables.

Prep Time 15

Cook Time 30

Total Time 45

Course Main

Cuisine Hawaiian

Servings 4 servings

2 pounds Boneless, Skinless Chicken Thighs Juicy and flavorful, perfect for marinating.
20 ounces Pineapple Chunks Canned or fresh, adds sweetness.
2 cups Bell Peppers Mix of red, yellow, and green, cut into strips.
1 medium Red Onion Sliced, adds sharp flavor.
4 cloves Garlic Minced, for robust flavor.
1/4 cup Low-Sodium Soy Sauce Provides salty umami flavor.
2 tablespoons Honey Adds natural sweetness.
1 tablespoon Fresh Ginger Grated, adds spice.
2 tablespoons Olive Oil Coats chicken and vegetables.
to taste Salt and Pepper Enhances flavors.
1 handful Green Onions For garnish.

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine soy sauce, honey, minced garlic, grated ginger, and olive oil. Whisk until well blended.
Add chicken thighs to the marinade, ensuring each piece is coated. Marinate for at least 20 minutes.
Prepare vegetables: chop bell peppers and slice red onion. Drain pineapple if using canned.
Arrange marinated chicken on a sheet pan, surrounded by bell peppers, red onion, and pineapple.
Drizzle remaining marinade over the dish and season with salt and pepper.
Roast in the oven for 25-30 minutes, stirring vegetables halfway through.
Check that chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
Let rest for 5 minutes before serving. Garnish with sliced green onions.

For variations, consider adding different vegetables or spices, or serving over rice or quinoa.

Keyword Easy