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Sheet pan Hawaiian chicken thighs baked with chopped red onions, red and yellow bell peppers, pineapple chunks, and fresh parsley, served alongside a bowl of white rice.
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Easy Sheet Pan Hawaiian Chicken Recipe

This easy Hawaiian Chicken Sheet Pan dinner is made with chicken thighs, pineapple, red onion, and bell pepper roasted in a sweet-savory Hawaiian-style sauce. It’s a simple one-pan meal that’s perfect for weeknights.
Prep Time10 minutes
Cook Time35 minutes
Total Time40 minutes
Servings: 6 servings
Calories: 410kcal
Author: Stephanie Wilson

Ingredients

  • 6-8 chicken thighs skin on (my preference)
  • 1 red bell pepper large dice
  • 1 red onion large dice
  • 20 oz can pineapple chunks drained (reserve juice for sauce)

Hawaiian Sauce and Marinade

  • drained juice from canned pineapple chunks about ½ cup
  • ⅓ cup soy sauce
  • ½ cup brown sugar
  • ⅓ cup ketchup
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated (or ½ teaspoon ground)
  • 1 teaspoon sriracha or hot sauce optional

Instructions

Hawaiian sauce and marinade:

  • Whisk together the sauce ingredients in a small bowl and set aside. If marinating chicken, reserve ½ cup of the liquid and refrigerate. Pour the remaining sauce into a ziplock bag, add the uncooked chicken, and marinate in the refrigerator for 4 hours to overnight.
  • Meanwhile, preheat to 400°F. Place a rimmed baking sheet in the oven while the oven is heating.

Hawaiian Chicken

  • Discard the marinade and place the chicken, skin-side down, in the middle of a hot baking sheet. Immediately return the sheet to the oven, and roast for 20 minutes. Meanwhile, chop the veggies. (If you did not marinate the chicken, spray the baking sheet with nonstick spray and place them skin side down and roast for 20 minutes).
  • Flip the chicken skin side up. Brush the chicken with the reserved Hawaiian sauce, add the pineapple, and chopped veggies to the hot pan. Drizzle remaining sauce over the veggies as well.
  • Bake until the chicken is crispy and the veggies are soft, about 15 minutes more. Serve immediately with or without rice or your favorite grain and garnish with fresh herbs like fresh parsley or cilantro.

Notes

  1. Marinating: Marinating the chicken adds extra flavor, but this recipe is still delicious if you skip that step for a quicker dinner.
  2. Chicken: Boneless or skinless chicken can work too, but begin checking early and cook until the chicken reaches 165°F in the thickest part. For the crispiest skin, preheat the sheet pan in the oven before adding the chicken.
  3. Pineapple: Canned pineapple makes this recipe especially easy, and the reserved juice adds great flavor to the sauce, but you can also use fresh pineapple if desired.
  4. Serving: Serve with rice, coconut rice, or your favorite grain for an easy meal.

Nutrition

Calories: 410kcal | Carbohydrates: 41g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 936mg | Potassium: 515mg | Fiber: 2g | Sugar: 36g | Vitamin A: 825IU | Vitamin C: 37mg | Calcium: 52mg | Iron: 2mg