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Hawaiian Chicken Sheet Pan

Hawaiian chicken sheet pan with caramelized pineapple chunks and golden roasted chicken thighs, all baked on one foil-lined sheet pan. Roasted bell peppers and red onion char at the edges while the sticky marinade glazes everything for a tropical, weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian chicken sheet pan
  • 1.5 lb boneless skinless chicken thighs
  • 2 cup fresh pineapple chunks
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • 0.25 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp pineapple juice
  • 2 garlic minced
  • 1 tsp ginger powder
  • 1 tbsp sesame oil
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 0.25 sliced green onions for garnish
  • 0.25 sesame seeds for garnish
  • 1 rice for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a large sheet pan with foil to prevent sticking and speed cleanup.
Make the marinade
  1. Whisk soy sauce, honey, pineapple juice, garlic, ginger powder, and sesame oil together until smooth and glossy.
Combine and arrange
  1. Toss chicken thighs and pineapple chunks with 3/4 of the marinade, reserving the rest for halfway brushing.
Roast
  1. Spread the chicken on the sheet pan and scatter bell peppers, red onion, and the remaining pineapple around it for even roasting.
Finish roasting and glaze
  1. Roast for 22–25 minutes total at 425°F, brushing with the reserved marinade halfway through, until the chicken is cooked and caramelized with browned edges.
Garnish and serve
  1. Top with sliced green onions and sesame seeds, then serve over rice while hot.

Notes

For the best caramelization, place chicken and pineapple cut-sides down on the sheet pan so the edges char and glisten; use a rimmed sheet pan for overflow. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for best pineapple texture. For a gluten-free option, swap soy sauce with gluten-free tamari.