Go Back
When it comes to whipping up a meal that transports your taste buds to sun-soaked shores, few dishes can compete with the vibrant flavors of Hawaiian cuisine. The "Tropical Delight: Sheet Pan Hawaiian Chicken" is a perfect embodiment of this tropical spirit. This dish combines succulent chicken thighs, sweet pineapple, and colorful vegetables, creating a symphony of flavors that evoke the laid-back charm of island living.

Sheet Pan Hawaiian Chicken

Discover the vibrant flavors of Hawaiian cuisine with this easy Tropical Delight: Sheet Pan Hawaiian Chicken. This dish features juicy chicken thighs, sweet pineapple, and colorful veggies, all roasted together for a hassle-free meal. Perfect for family dinners or meal prep, it combines nutrition and taste in one beautifully arranged pan. Enjoy the tropical essence while keeping clean-up simple, making mealtime a delightful experience worth savoring.
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

1 cup fresh pineapple chunks (or canned, drained)

1 red bell pepper, sliced

1 cup snap peas

1 large red onion, cut into wedges

2 tablespoons olive oil

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons honey

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon sesame oil

1 teaspoon ground black pepper

1 teaspoon salt

1/2 teaspoon crushed red pepper flakes (optional, for heat)

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.

    Prepare the Marinade: In a small bowl, whisk together olive oil, soy sauce, honey, minced garlic, grated ginger, sesame oil, black pepper, salt, and crushed red pepper flakes until well combined.

      Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, ensuring it’s well coated. Let it marinate for at least 20 minutes at room temperature (or up to 2 hours in the fridge if time allows).

        Arrange Vegetables and Chicken: On the prepared sheet pan, spread out the red bell pepper slices, snap peas, red onion wedges, and pineapple chunks. Drizzle with the remaining marinade, tossing the veggies to coat them lightly.

          Add Chicken: Place the marinated chicken thighs on top of the vegetables and pineapple on the sheet pan. Make sure they are evenly spaced for even cooking.

            Bake: Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the veggies are tender. For a nice caramelization, you can broil for an additional 2-3 minutes, keeping a close eye on it to avoid burning.

              Serve: Once done, remove from the oven and let it rest for a few minutes. Garnish with sliced green onions and sesame seeds before serving. Serve hot over rice or quinoa to soak up the delicious flavors.

                Prep Time, Total Time, Servings: 20 mins | 35 mins | 4 servings