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Hawaiian chicken sheet pan recipe

This hawaiian chicken sheet pan recipe combines tender chicken thighs with fresh pineapple, bell peppers, and red onions, all roasted together with a sweet and tangy glaze. The entire meal cooks on one pan in about 35 minutes, making it perfect for busy weeknights while delivering tropical flavors that feel like a special occasion dinner.
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Equipment

  • Large rimmed baking sheet (18x13 inch)
  • Parchment paper or aluminum foil
  • Large mixing bowl
  • Small mixing bowl for sauce
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Tongs for serving

Ingredients
  

  • For the Chicken:
  • 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 cups fresh pineapple chunks or canned, drained
  • 1 large red bell pepper cut into strips
  • 1 large yellow bell pepper cut into strips
  • 1 medium red onion cut into wedges
  • 2 tablespoons olive oil
  • For the Hawaiian Glaze:
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1/4 teaspoon red pepper flakes optional
  • For Garnish:
  • 2 green onions chopped
  • 1 tablespoon sesame seeds
  • Fresh cilantro leaves

Instructions
 

  • Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  • Make the Glaze: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes until well combined.
  • Prepare the Chicken: Cut chicken thighs into uniform bite-sized pieces and place in a large mixing bowl. Pour half of the glaze over the chicken and toss to coat evenly.
  • Arrange on Pan: Spread the glazed chicken pieces on one side of the prepared baking sheet. Arrange pineapple chunks, bell pepper strips, and red onion wedges on the remaining space. Drizzle vegetables with olive oil.
  • First Bake: Bake for 20 minutes, then remove from oven and brush chicken and vegetables with remaining glaze.
  • Finish Cooking: Return to oven and bake for an additional 12-15 minutes, or until chicken reaches internal temperature of 165°F (74°C) and vegetables are tender.
  • Garnish and Serve: Remove from oven and immediately garnish with chopped green onions, sesame seeds, and fresh cilantro. Serve over steamed rice or quinoa.

Notes

Chicken thighs work better than breasts for this recipe as they stay more tender and juicy during roasting
If using canned pineapple, make sure to drain it thoroughly to prevent excess moisture
Cut all vegetables to similar sizes for even cooking
Don't overcrowd the pan - use two pans if necessary to ensure proper roasting