Description
Discover a fast, flavorful Hawaiian chicken sheet pan dinner packed with pineapple, bell peppers, and a sweet soy glaze—ready in just 30 minutes for busy weeknights.
Ingredients
Scale
- 4 ½ lb boneless
- skinless chicken thighs
- cut into bite‑size pieces
- 1 cup fresh pineapple chunks (reserve ½ cup juice)
- 1 red bell pepper
- sliced into ½‑inch strips
- 1 green bell pepper
- sliced into ½‑inch strips
- 1 medium red onion
- cut into wedges
- 3 tablespoons soy sauce (low‑sodium)
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 2 cloves garlic
- minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon lime juice
- ½ teaspoon crushed red pepper flakes (optional)
- Fresh cilantro leaves
- chopped for garnish
- Salt and freshly ground black pepper
- to taste
Instructions
- Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or a silicone mat.,Whisk together soy sauce, brown sugar, olive oil, minced garlic, grated ginger, lime juice, and reserved pineapple juice; season chicken with salt and pepper, then toss in the glaze until evenly coated.,Spread the glazed chicken on the prepared pan in a single layer and arrange pineapple chunks, bell pepper strips, and onion wedges around the chicken.,Roast for 20 minutes, then stir vegetables, drizzle any remaining glaze, and continue roasting 10‑12 minutes until chicken reaches 165°F (74°C) and edges are caramelized.,Remove from oven, let rest 5 minutes, then sprinkle chopped cilantro and optional crushed red pepper flakes.,Serve hot with steamed rice, quinoa, or a mixed‑green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4 servings
Keywords: hawaiian chicken sheet pan, hawaiian chicken bake, sheet pan meals, pineapple chicken, quick tropical dinner, easy chicken recipes