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Hawaiian Chicken Sheet Pan with pineapple, bell peppers, and red onion, baked on a sheet pan for an easy weeknight dinner.

Easy Hawaiian Chicken Sheet Pan

This Easy Hawaiian Chicken Sheet Pan recipe delivers a delicious balance of sweet, tangy, and savory flavors. Boneless, skinless chicken thighs are marinated in a flavorful pineapple-soy sauce mixture and baked with bell peppers, red onion, and pineapple chunks on a single sheet pan for an easy and satisfying meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large yellow bell pepper, cut into 1-inch pieces
  • 1 large red onion, cut into wedges
  • 1/4 cup soy sauce
  • 1/4 cup reserved pineapple juice
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes optional
  • Cooked rice, for serving
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Equipment

  • Large Sheet Pan
  • parchment paper
  • Large bowl
  • small bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board

Method
 

  1. Prepare the Marinade: In a small bowl, whisk together soy sauce, reserved pineapple juice, brown sugar, rice vinegar, cornstarch, ginger, garlic, sesame oil, and red pepper flakes (if using).
  2. Marinate the Chicken: In a large bowl, combine the chicken pieces with half of the marinade (reserve the other half for later). Toss to coat well and let marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
  3. Prepare the Vegetables: While the chicken is marinating, cut the bell peppers and red onion into 1-inch pieces. Drain the pineapple chunks.
  4. Assemble the Sheet Pan: Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
  5. Arrange on Sheet Pan: Spread the bell peppers and red onion in a single layer on the prepared sheet pan. Add the marinated chicken pieces and pineapple chunks.
  6. Bake: Bake for 20 minutes. Remove the sheet pan from the oven and pour the remaining marinade over the chicken and vegetables. Toss everything to coat evenly.
  7. Continue Baking: Return the sheet pan to the oven and bake for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender. The marinade should be nicely thickened and caramelized.
  8. Serve: Serve the Hawaiian Chicken Sheet Pan over cooked rice. Garnish with sesame seeds and sliced green onions.

Notes

For best results, use boneless, skinless chicken thighs. Draining the canned pineapple chunks well prevents the sheet pan from becoming too watery. To ensure the onions are tender, consider pre-cooking them slightly before adding the chicken and pineapple. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also add other vegetables like zucchini or broccoli to the sheet pan. For an extra kick, add a dash of sriracha when serving.