Hawaiian Chicken Sheet Pan Recipe
This Hawaiian Chicken Sheet Pan recipe is a quick and flavorful meal featuring tender chicken, sweet pineapple, and roasted veggies. Perfect for busy weeknights!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sheet Pan
- Cuisine: Hawaiian, Tropical
- Diet: Gluten Free
Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 2 cups pineapple chunks (fresh or canned)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 2 cups broccoli florets
- 2 tbsp olive oil
- ⅓ cup soy sauce (low sodium)
- ¼ cup honey
- 2 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp grated ginger
- Salt and pepper to taste
- 1 tbsp sesame seeds (optional, for garnish)
- 2 tbsp chopped green onions (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger to create the marinade.
- Place chicken, pineapple chunks, and veggies (bell peppers, onion, broccoli) on the sheet pan. Drizzle with olive oil and season with salt and pepper.
- Pour the marinade over the chicken and veggies, tossing to coat everything evenly.
- Bake in the preheated oven for 25–30 minutes, flipping halfway, until the chicken is cooked through and veggies are tender.
- Garnish with sesame seeds and green onions before serving. Serve with rice or quinoa for a complete meal.
Notes
- For a spicier version, add a dash of sriracha or red pepper flakes to the marinade.
- Use canned pineapple if fresh isn’t available, but drain it well before using.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh with veggies
- Calories: 350
- Sugar: 14g
- Sodium: 580mg
Find it online: https://emiliarecipes.com/hawaiian-chicken-sheet-pan-recipe/