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Hawaiian Chicken Sheet Pan

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A vibrant, hassle-free dinner that combines tender chicken thighs with juicy pineapple and colorful vegetables, bringing a taste of paradise to your table.

Ingredients

Scale
  • 6–8 chicken thighs (bone-in, skin-on or boneless)
  • 1 fresh pineapple, cut into chunks (about 3 cups)
  • 2 bell peppers, chunky diced (red and orange)
  • 1 large red onion, cut into wedges
  • 2 cups cherry tomatoes
  • 3–4 cloves garlic, roughly chopped
  • 1–2 jalapeños, sliced (optional)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/3 cup soy sauce
  • 1/4 cup pineapple juice
  • 3 tablespoons honey
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 2 teaspoons fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 teaspoon sriracha (optional)
  • Sliced green onions, for garnish
  • Chopped cilantro, for garnish
  • Lime wedges, for squeezing
  • Sesame seeds, for garnish
  • Hot sauce, for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Gather and chop the pineapple, bell peppers, onion, and garlic.
  2. Combine soy sauce, pineapple juice, honey, ketchup, rice vinegar, ginger, and minced garlic in a large bowl. Toss in the chicken thighs and marinate for about 15 minutes.
  3. Arrange the marinated chicken thighs on a large sheet pan, skin side up. Surround with pineapple chunks, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Roast for about 30-35 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
  5. Sprinkle with sliced green onions, chopped cilantro, sesame seeds, and a splash of lime juice before serving.

Notes

For added flavor, marinate the chicken longer and feel free to substitute vegetables or adjust sweetness as desired.

Nutrition

Find it online: https://delishrecipezbylucy.com/hawaiian-chicken-sheet-pan-dinner/

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