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Hawaiian Chicken Sheet Pan

A flavorful dish combining juicy chicken thighs marinated in a sweet sauce and vibrant veggies, all cooked on a single baking sheet for minimal cleanup.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 430
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 large chicken thighs (bone-in, skin-on for added flavor)
  • 1/2 cup soy sauce
  • 1/4 cup honey or brown sugar Use honey for a smoother sweetness.
  • 2 tablespoons sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon salt and pepper Adjust to taste.
For the veggies
  • 2 cups fresh pineapple chunks
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • Cooking spray or olive oil for greasing the pan

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, mix soy sauce, honey, sesame oil, garlic, ginger, salt, and pepper. Add chicken thighs into the marinade and let it sit for about 15-30 minutes.
  3. While the chicken marinates, slice up your bell peppers and have your pineapple chunks ready.
Cooking
  1. On a large baking sheet, lay the marinated chicken on one side and scatter the bell peppers and pineapple chunks on the other side.
  2. Place the sheet pan in the oven and bake for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
  3. Remove from the oven, let it cool for a few minutes, and serve hot.

Notes

For best results, marinate the chicken overnight. Feel free to add other vegetables like zucchini or snap peas for added color and nutrients. Avoid overcrowding the pan for even cooking.