Description
This easy Hawaiian chicken sheet pan recipe is the best quick and simple dinner idea! Sweet pineapple, juicy chicken, and roasted veggies come together for a healthy and bold-flavored meal. Great for meal prep, weeknights, or summer cookouts. Try this easy sheet pan dinner tonight!
Ingredients
Scale
- 1.5 lbs boneless chicken thighs, cut into chunks
- 2 cups pineapple chunks
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 1/4 cup soy sauce
- 3 tbsp honey
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp olive oil
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan with foil or parchment.
- In a small saucepan, combine soy sauce, honey, garlic, and ginger. Dissolve cornstarch in water and add to the pan. Simmer until slightly thickened.
- In a large bowl, toss chicken, pineapple, bell pepper, and onion with half of the glaze and olive oil.
- Spread everything on the sheet pan in a single layer.
- Roast for 25–30 minutes, flipping halfway through, until chicken is cooked and vegetables are tender.
- Brush or drizzle remaining glaze over the cooked dish and serve hot.
Notes
- Use fresh or canned pineapple.
- Swap chicken thighs for chicken breast if preferred.
- Add a pinch of chili flakes for heat.
- Serve with rice, lettuce wraps, or flatbread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sheet Pan
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 14g
- Sodium: 710mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg