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Tropical Hawaiian Chicken Sheet Pan

Tropical Hawaiian Chicken Sheet Pan

Flavorful and fuss-free, this Tropical Hawaiian Chicken Sheet Pan recipe brings a taste of paradise right to your kitchen with minimal cleanup. It's a vibrant, balanced dish that’s incredibly easy to prepare, making it perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired, Hawaiian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 large red bell pepper seeded and cut into 1-inch chunks
  • 1 large pineapple peeled, cored, and cut into 1-inch chunks (about 3 cups)
  • 1 medium red onion cut into 1-inch chunks
  • 1/4 cup soy sauce or tamari for gluten-free
  • 2 tablespoons brown sugar or coconut sugar for refined sugar-free
  • 1 tablespoon honey or maple syrup for vegan
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic minced
  • 1/2 teaspoon red pepper flakes optional, for a touch of heat
  • 2 tablespoons olive oil
  • salt to taste
  • freshly ground black pepper to taste
  • cooked rice for serving (optional)
  • chopped fresh cilantro for serving (optional)
  • toasted sesame seeds for serving (optional)
  • lime wedges for serving (optional)

Equipment

  • Large baking sheet
  • Parchment Paper or Aluminum Foil
  • Medium Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. In a medium bowl, whisk together the soy sauce (or tamari), brown sugar (or coconut sugar), honey (or maple syrup), rice vinegar (or apple cider vinegar), grated ginger, minced garlic, and red pepper flakes (if using).
    1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 1 clove garlic, 1/2 teaspoon red pepper flakes
  3. Add the chicken thigh pieces, red bell pepper chunks, pineapple chunks, and red onion chunks to the bowl with the sauce. Gently toss everything together until the chicken and vegetables are evenly coated in the marinade.
    1.5 lbs boneless, skinless chicken thighs, 1 large red bell pepper, 1 large pineapple, 1 medium red onion
  4. Pour the coated ingredients onto the prepared baking sheet. Spread them out in a single layer, ensuring there's some space between each piece. Drizzle with olive oil and season with salt and freshly ground black pepper to your liking.
    2 tablespoons olive oil, salt, freshly ground black pepper
  5. Place the baking sheet in the preheated oven. Roast for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center (internal temperature should reach 165°F/74°C), and the vegetables are tender and slightly caramelized. Toss the ingredients halfway through cooking to ensure even browning.
  6. Once cooked, remove the sheet pan from the oven. Let it rest for a few minutes before serving. Serve hot over cooked rice, and garnish with fresh cilantro, toasted sesame seeds, and lime wedges, if desired.
    cooked rice, chopped fresh cilantro, toasted sesame seeds, lime wedges

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, in the oven, or microwave. Can be frozen for up to 2-3 months.