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Hawaiian Chicken Sheet Pan

A comforting dish featuring tender chicken thighs, vibrant bell peppers, and sweet pineapple, all roasted together for a deliciously tropical dinner experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken thighs
  • 1 piece red bell pepper, sliced
  • 1 piece yellow bell pepper, sliced
  • 1 cup fresh pineapple chunks or canned if fresh isn't available
Marinade
  • 3 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
Garnish (Optional)
  • green onions for garnish
  • sesame seeds for garnish

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, whisk together soy sauce, olive oil, minced garlic, grated ginger, black pepper, and salt.
  3. Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them. Let it sit for about 10 minutes.
  4. On a large sheet pan, spread out the sliced bell peppers and pineapple chunks.
  5. Place the marinated chicken thighs on top of the veggies.
Cooking
  1. Roast in the preheated oven for 25 minutes, or until the chicken is cooked through and the veggies are tender.
  2. Garnish with green onions and sesame seeds if desired, and enjoy!

Notes

Feel free to swap bell peppers with your favorite vegetables. For a healthier option, use skinless chicken breasts. Serve with jasmine rice or a fresh green salad.