Description
This Hawaiian Chicken Sheet Pan recipe brings sweet and savory together with juicy chicken thighs, bell peppers, pineapple, and a sticky soy-honey glaze. Perfect for an easy weeknight dinner, gluten-free and bursting with tropical flavor.
Ingredients
500g chicken thighs
1 cup pineapple chunks
1 red bell pepper
1 yellow bell pepper
1 red onion
1/4 cup soy sauce
1/3 cup pineapple juice
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
2 green onions, chopped
1 tablespoon sesame seeds
Instructions
1. In a bowl, whisk together soy sauce, pineapple juice, honey, minced garlic, and olive oil.
2. Set aside half the mixture for glaze. Add cornstarch to the rest and mix until smooth.
3. Toss chicken thighs in the marinade and let sit 15 minutes to 2 hours.
4. Chop bell peppers, red onion, and pineapple into bite-sized pieces.
5. Preheat oven to 425°F and line a sheet pan with parchment or grease it.
6. Spread marinated chicken and chopped vegetables on the pan. Season with salt and pepper.
7. Roast for 25–30 minutes, flipping halfway through.
8. Brush reserved glaze over the top and bake an additional 2–3 minutes.
9. Garnish with green onions and sesame seeds before serving.
Notes
Let the chicken marinate longer for even more flavor.
Roast on the top oven rack for extra caramelization.
Use parchment paper for quick cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven-roasted
- Cuisine: Hawaiian-American
Nutrition
- Serving Size: 1 plate (approx 300g)
- Calories: 320
- Sugar: 13g
- Sodium: 730mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg