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Hawaiian Chicken Sheet Pan

Hawaiian chicken sheet pan with caramelized pineapple chunks and golden chicken thighs roasted on one pan. Bell peppers and red onion roast alongside the chicken, with charred edges and a glossy, sweet-savory marinade.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian chicken sheet pan
  • 1.5 lb boneless skinless chicken thighs
  • 2 cup fresh pineapple chunks
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • 0.25 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp pineapple juice
  • 2 garlic cloves minced
  • 1 tsp ginger powder
  • 1 tbsp sesame oil
  • salt to taste
  • black pepper to taste
  • green onions sliced, for garnish
  • sesame seeds for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 425°F and line a large sheet pan with foil, shiny side up for easy cleanup. Place the pan in the oven while it heats so the chicken starts roasting right away.
Make the marinade
  1. Whisk soy sauce, honey, pineapple juice, garlic, ginger powder, and sesame oil together until glossy and fully combined. The mixture should look smooth and slightly thick.
Coat chicken and pineapple
  1. Toss chicken thighs and pineapple chunks with 3/4 of the marinade, reserving the rest for brushing. Make sure the pineapple and chicken edges are well coated.
Arrange on the sheet pan
  1. Spread the chicken on the sheet pan and scatter bell peppers, red onion, and remaining pineapple around it. Leave space between pieces so they can caramelize and brown.
Roast and caramelize
  1. Roast for 22–25 minutes at 425°F, brushing with the reserved marinade halfway through. Look for golden chicken and pineapple caramelized with charred, glistening edges.
Finish and serve
  1. Garnish with sliced green onions and sesame seeds, then serve warm. Plate so the caramelized pineapple and peppers are visible on top.

Notes

For the deepest caramelization, keep the oven at 425°F and avoid overcrowding the pan so pineapple can brown; use a wide sheet pan if possible. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven until hot. Freezing is not recommended because pineapple texture can soften. Dietary swap: for a gluten-free version, use gluten-free soy sauce in the marinade.