Easy Hawaiian Chicken Sheet Pan Dinner
Juicy chicken thighs baked with pineapple, bell peppers, and a sweet-savory glaze for a stress-free weeknight meal.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Measuring spoons
Ingredients
Chicken
- 4 boneless, skinless chicken thighs
Vegetables & Pineapple
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 small red onion sliced
- 1 cup pineapple chunks fresh or canned, drained
Sauce
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- salt and pepper to taste
- 2 tbsp olive oil
- Optional garnish chopped green onions, sesame seeds
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
- Pat chicken thighs dry and season with salt and pepper.
- Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- Arrange chicken, bell peppers, onion, and pineapple on sheet pan. Drizzle with sauce and toss vegetables gently.
- Bake for 25–30 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
- Optional: broil for 2–3 minutes to caramelize chicken and pineapple.
- Garnish with sesame seeds and green onions. Serve immediately over rice or quinoa.
Notes
Marinate chicken ahead for deeper flavor. Use fresh pineapple for best results.