Homemade Hawaiian Chicken Sheet Pan
When weeknights get chaotic, I lean heavily on recipes that do the hard work for me, and this Hawaiian Chicken Sheet Pan dinner is a total lifesaver. There is something incredibly nostalgic about the combination of juicy pineapple and savory chicken roasting together; the way the fruit’s natural sugars caramelize and create a built-in glaze for the vegetables is pure kitchen magic.
Ingredients
- 1.5 lbs Boneless skinless chicken thighs cut into 1-inch pieces
- 2 cups Fresh pineapple chunks
- 2 large Bell peppers red and yellow, chopped into 1-inch pieces
- 1 medium Red onion cut into wedges
- 2 tbsp Olive oil
- 3 tbsp Soy sauce
- 1 tbsp Honey or brown sugar
- 1 tsp Fresh ginger grated
- 2 cloves Garlic minced
- ½ tsp Salt
- ¼ tsp Black pepper
- Fresh cilantro and sesame seeds for garnish
Instructions
- Preheat your oven to 400°F and line a large sheet pan with parchment paper.
- In a small bowl, whisk together the olive oil, soy sauce, honey, ginger, garlic, salt, and pepper to create the marinade.
- In a large mixing bowl, combine the chicken pieces, pineapple, bell peppers, and red onion.
- Pour the marinade over the mixture and toss until everything is thoroughly and evenly coated.
- Spread the mixture onto the prepared sheet pan in a single, even layer.
- Bake for 20–25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender with slightly browned edges.
- Remove from the oven and garnish generously with fresh cilantro and toasted sesame seeds. Serve warm.