![- 4 boneless, skinless chicken thighs - 1 cup fresh pineapple chunks - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1-inch piece ginger, grated - 1 teaspoon ground black pepper - ½ teaspoon salt - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) For this Sheet Pan Hawaiian Chicken recipe, you will use simple and fresh ingredients. Each component adds to the big taste. First, the chicken thighs are juicy and tender. They soak up the delicious marinade well. Next, the fresh pineapple gives a sweet twist. The bell peppers add color and crunch. Finally, the red onion brings a mild flavor that rounds out the dish. The marinade is key. It combines soy sauce, honey, and sesame oil for a rich taste. Garlic and ginger add depth. The black pepper and salt help to enhance the flavors. Together, they create a perfect blend to soak into the chicken and veggies. For serving, I love to sprinkle fresh cilantro on top. It adds a pop of color and freshness. Lime wedges are a must for a zesty kick. They brighten the dish and balance the sweetness. This combination makes each bite exciting and full of flavor. You can find the full recipe [Full Recipe]. - Preheat the oven to 425°F (220°C). - Prepare the marinade by whisking together the soy sauce, honey, sesame oil, garlic, ginger, black pepper, and salt. Start by preheating your oven. A hot oven helps cook the chicken evenly. Next, make the marinade. This mix of flavors makes the chicken tasty and juicy. - Marinate the chicken thighs in half of the marinade for at least 20 minutes. Now, take your chicken thighs and put them in a bowl or bag. Pour half of the marinade over the chicken. Make sure every piece is well coated. This step is key for flavor. Let the chicken sit for at least 20 minutes. You can also let it sit longer for even more taste. - Combine pineapple, bell peppers, and onion with remaining marinade. - Line a baking sheet with parchment paper and arrange chicken and vegetables. While the chicken marinates, chop the vegetables. Mix the pineapple, bell peppers, and onion in a bowl. Pour the rest of the marinade over these veggies and stir well. Take a baking sheet and line it with parchment paper. This makes cleanup easy. Place the marinated chicken in the center and surround it with the vegetable mix. - Bake for 25-30 minutes until chicken is cooked through. - Optional broiling for crispiness. Now it’s time to bake! Put the sheet pan in the oven and let it cook for 25 to 30 minutes. The chicken should reach 165°F (75°C) inside. If you want a crispy finish, turn on the broiler for the last 2 to 3 minutes. Keep an eye on it to avoid burning. This simple method gives you a colorful, tasty dish. For the full recipe, you can refer to the recipe section above. For best flavor, marinate your chicken for at least 20 minutes. If you have time, try marinating for up to 2 hours. This allows the chicken to soak up all those tasty flavors. Use a resealable bag or a shallow dish for easy marinating. Make sure the chicken is well coated in the marinade. This will bring out the sweet and savory notes in your dish. To check if your chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. The internal temperature should reach 165°F (75°C). This ensures your chicken is safe to eat and juicy. Avoid cutting into the chicken to check, as this lets the juices escape. Pair your Sheet Pan Hawaiian Chicken with rice or quinoa. These sides soak up the delicious juices. You can also add a fresh salad to the meal for crunch. Consider serving with lime wedges for a zesty finish. Fresh cilantro on top adds color and flavor. For the full recipe, refer back to the earlier section. {{image_2}} You can have fun with ingredient swaps. For a vibrant touch, try using different vegetables. Broccoli and zucchini work well. They add color and crunch. You can also swap chicken thighs for chicken breasts. If you want a vegetarian option, use tofu instead. Tofu absorbs flavors nicely, making it a great choice. Each swap can change the dish's taste and texture. Exploring different sauces can elevate your meal. Try teriyaki sauce for a sweet twist. You could also use a spicy chili sauce for heat. Don't forget a tangy barbecue sauce for a smoky flavor. Each sauce brings its own character to the dish. Mix and match to find your favorite. For those with dietary needs, there are easy swaps. Use gluten-free soy sauce instead of regular soy sauce. It keeps the dish safe for gluten-sensitive diets. You can also make it low-sugar. Try using a sugar substitute in the marinade. For low-carb options, serve with cauliflower rice instead of traditional rice. These changes let everyone enjoy this tasty meal. To keep your Sheet Pan Hawaiian Chicken fresh, store it in an airtight container. Let it cool at room temperature for 30 minutes before sealing. You can refrigerate it for up to three days. For longer storage, freeze it in a freezer-safe container. This dish freezes well and retains its flavor. When you want to enjoy the leftovers, reheat them gently. The best way is to use an oven preheated to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes until warmed through. You can also use a microwave, but be careful not to overcook, as this can make the chicken tough. In the fridge, your leftovers will last for about three days. If you freeze them, they can stay fresh for about three months. Just remember to label your containers with the date. This way, you can enjoy your tasty meal later without worry. Yes, you can prepare this dish ahead of time. You can marinate the chicken for up to two hours in the fridge. This will boost the flavor. You can also pre-assemble the dish. Just store the chicken and vegetables in the fridge until you are ready to cook. This makes dinner quick and easy. This meal pairs well with many sides. Rice is a great option. You can use white rice, brown rice, or jasmine rice. Quinoa is also a healthy choice. For a fresh touch, serve a side salad with greens and a light dressing. You can also add some crusty bread for a fun twist. Yes, you can change the spice level to suit your taste. If you like it mild, stick to the recipe. For some heat, add red pepper flakes or a dash of hot sauce to the marinade. You can also use spicy soy sauce. Just add a little at a time until it’s right for you. Check the chicken’s internal temperature to ensure it is safe to eat. The chicken should reach 165°F (75°C). Use a meat thermometer for accuracy. If you don’t have one, cut into the thickest part of the chicken. It should be white and no longer pink. Always make sure to check for safety. This recipe is a tasty way to enjoy chicken and vegetables. We covered the key ingredients like chicken thighs and fresh pineapple. The step-by-step guide simplifies cooking and marination. You learned tips for perfect flavor and doneness. Feel free to adapt the recipe with different vegetables or sauces. With a few easy changes, you can make it your own. Store leftovers properly and enjoy them later. Now, you have everything you need to make this dish a hit. Enjoy cooking!](https://foodishtalk.com/wp-content/uploads/2025/05/84ccba07-fe4f-4743-a25e-ee51748bb755.webp)
Ingredients
Method
Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Marinade: In a small bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, grated ginger, black pepper, and salt.
Marinate the Chicken: Place the chicken thighs in a large resealable bag or shallow dish. Pour half of the marinade over the chicken, ensuring it’s well coated. Allow it to marinate for at least 20 minutes (or refrigerate for up to 2 hours for more flavor).
Prepare the Vegetables: In a large mixing bowl, combine the pineapple chunks, sliced bell peppers, and onion. Pour the remaining marinade over the vegetables and toss to coat.
Arrange on Sheet Pan: Line a baking sheet with parchment paper for easy cleanup. Place the marinated chicken thighs in the center of the baking sheet and surround them with the pineapple and vegetable mixture.
Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender.
Broil for Crispiness (Optional): For added caramelization, switch to broil for the last 2-3 minutes of cooking, watching closely to prevent burning.
Serve: Once cooked, remove from the oven and let it rest for a few minutes. Garnish with fresh chopped cilantro and serve with lime wedges on the side for a zesty kick.
Prep Time: 20 mins | Total Time: 50 mins | Servings: 4