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Hawaiian Chicken Sheet Pan Meal

Hawaiian Chicken Sheet Pan Meal is a vibrant and flavorful dish that brings the taste of the tropics to your dinner table. Juicy marinated chicken thighs are paired with sweet pineapple and colorful bell peppers, all roasted together for a one-pan wonder that’s perfect for busy weeknights or casual gatherings. This easy recipe not only makes cleanup a breeze but also delivers an unforgettable flavor experience that will transport you straight to sandy beaches.

  • Total Time: 45 minutes
  • Yield: Serves approximately 4 people 1x

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup pineapple chunks
  • 1 cup bell peppers (mixed red and yellow)
  • 1 medium red onion, sliced
  • ¼ cup low-sodium soy sauce
  • 2 tbsp honey
  • 4 garlic cloves, minced
  • 2 tbsp fresh lime juice
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a bowl, whisk together soy sauce, honey, minced garlic, lime juice, salt, and pepper to create the marinade.
  3. In a large bowl, combine chicken thighs, pineapple chunks, bell peppers, and red onion. Pour the marinade over and toss to coat well.
  4. Spread the mixture evenly on the prepared baking sheet without crowding.
  5. Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
  6. Let rest for a few minutes before serving over rice or as is.
  • Author: Stefanie Weber
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Hawaiian

Nutrition

  • Serving Size: 1 plate (approximately 300g)
  • Calories: 420
  • Sugar: 16g
  • Sodium: 680mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 125mg

Keywords: - Marinate the chicken for at least 30 minutes for enhanced flavor. - Feel free to substitute vegetables based on what you have on hand; zucchini or snap peas work great too. - Leftovers can be stored in an airtight container in the fridge for up to three days.