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Hawaiian Chicken Sheet Pan

This delightful Hawaiian Chicken Sheet Pan recipe combines savory chicken thighs with sweet pineapple and colorful bell peppers, creating a tropical feast that’s easy to prepare and perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken thighs (boneless, skinless)
  • 1 cup pineapple chunks (fresh or canned)
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 1 onion (sliced)
Marinade
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together soy sauce, honey, and olive oil. Season with salt and pepper to taste, then set aside.
  3. On a large baking sheet, place the chicken thighs in the center. Surround the chicken with sliced bell peppers, onion, and pineapple chunks.
  4. Drizzle the marinade over everything, making sure it’s evenly coated.
  5. Toss the vegetables and pineapple with the chicken and marinade to ensure everything is well combined.
Cooking
  1. Place the baking sheet in your preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  2. Once it’s done, remove the pan from the oven and allow it to sit for a few minutes. Serve immediately and enjoy!

Notes

For Halal compliance, ensure your chicken is sourced from a trustworthy supplier. Customize with your favorite veggies or add chili flakes for a spicy kick. Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat at 350°F (175°C) for about 10-15 minutes.