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- 4 bone-in, skin-on chicken thighs - 1 can (15 oz) pineapple chunks in juice, drained (reserve the juice) - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 small red onion, cut into wedges For this dish, I love using bone-in, skin-on chicken thighs. They stay juicy and flavorful during cooking. The pineapple adds a sweet touch that contrasts beautifully with the savory chicken. Bell peppers and red onion bring in color and crunch, making the meal look appealing. - 4 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon honey - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame oil The marinade makes this dish shine. I whisk together minced garlic, soy sauce, honey, and grated ginger. This mix adds depth to the chicken. Drizzling sesame oil at the end gives it a nutty flavor. I always recommend reserving some pineapple juice. It adds extra sweetness and moisture. - Salt and pepper to taste - Fresh cilantro for garnish Don’t forget the salt and pepper! They make a big difference in taste. After baking, I love to sprinkle fresh cilantro on top. It adds a fresh touch and bright color. This simple garnish takes the dish from good to great. You’ll impress everyone at the table! {{ingredient_image_1}} Preheat your oven to 425°F (220°C). This step is very important for even cooking. While the oven heats, line a large sheet pan with parchment paper. This makes for easy cleanup and prevents sticking. In a small bowl, whisk together the reserved pineapple juice, soy sauce, honey, minced garlic, and grated ginger. This marinade gives the chicken its tasty flavor. Make sure everything combines well to create a smooth mix. Place the chicken thighs on the prepared sheet pan. Season both sides with salt and pepper. Pour half of the marinade over the chicken. Make sure the chicken is well coated. Scatter the pineapple chunks, sliced bell peppers, and onion wedges around the chicken. This adds color and flavor. Drizzle the remaining marinade over everything. For the final touch, drizzle sesame oil over the dish. Bake the dish in the preheated oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The vegetables should be tender and have a nice caramel color. For a charred finish, broil on high for 2-3 minutes. This step adds a lovely crisp to the chicken. Enjoy the wonderful aroma as it cooks! To ensure your chicken is just right, check its internal temperature. Use a meat thermometer. The chicken should reach 165°F (75°C). This step keeps it juicy and safe to eat. For skin that's crispy, pat it dry with a paper towel. This removes excess moisture. Then, season the skin well with salt and pepper. A little oil helps too. Broiling at the end adds a nice char. To boost flavor, try adding spices like paprika or cayenne. These add warmth and depth to the dish. You can also add a pinch of cumin for a nice twist. Marinate the chicken for at least 30 minutes. This gives the flavors time to soak in. For best results, marinate it overnight in the fridge. This step makes the chicken even tastier. Garnish your dish with fresh cilantro. This adds a bright pop of color and flavor. Just sprinkle it on top before serving. For serving, use a large platter. Arrange the chicken with the colorful veggies and pineapple around it. This makes for a beautiful presentation. Enjoy your meal with rice or a light salad on the side for a complete feast. Pro Tips Marinade Time: Allow the chicken to marinate for at least 30 minutes or up to 2 hours for deeper flavor absorption. Vegetable Selection: Feel free to add other vegetables like zucchini or carrots for added nutrition and color. Cooking Variation: If you prefer a crispier chicken skin, broil for an extra 2-3 minutes at the end of cooking. Serving Suggestion: Serve with steamed rice or quinoa to soak up the delicious juices from the sheet pan. {{image_2}} You can switch the chicken thighs for chicken breasts. Chicken breasts are leaner, which means they cook faster. Cut them into smaller pieces for even cooking. If you want a meat-free option, try tofu. Firm tofu absorbs flavors well. Just press it to remove excess water before marinating. Tempeh is another great choice. It has a nutty flavor that pairs nicely with the marinade. Feel free to mix in seasonal veggies. Broccoli, zucchini, or snap peas can add color and crunch. Carrots work well, too. You can also adjust based on what you like. If you don’t enjoy bell peppers, try using asparagus or green beans. This dish is flexible, so let your taste guide you. You can easily change the flavor. Try adding teriyaki sauce instead of soy sauce. It gives a sweet, rich taste. If you want more spice, add chili flakes to the marinade. You can also use fresh herbs like basil or mint for a different twist. Experiment with flavors to make this dish your own! To store leftovers, let the chicken cool down first. Place the chicken and veggies in an airtight container. You can keep it in the fridge for up to three days. For the best results, use glass or BPA-free plastic containers. These keep the flavors fresh and safe. For reheating, the oven works best. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes. You can also use a microwave. Use a microwave-safe dish and cover it to avoid drying out. Heat in short bursts, checking often. To freeze the dish, make sure it’s cool first. Wrap the chicken and veggies tightly in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat in the oven or microwave as described above. It takes about 25 to 30 minutes to cook sheet pan Hawaiian chicken. You should preheat your oven to 425°F (220°C) first. After you season the chicken and add your veggies, place the pan in the oven. Cook until the chicken reaches an internal temperature of 165°F (75°C). Always check to make sure the chicken is fully cooked. Yes, you can use fresh pineapple. Using fresh pineapple gives a bright and juicy taste. It also adds a fun texture to the dish. Fresh pineapple is usually sweeter, making it a great choice. Just cut it into chunks and add it like you would the canned version. You have many options for side dishes. Here are some ideas: - Steamed rice is a classic pairing. - You can serve it with quinoa for a healthy twist. - Add a simple salad with greens and a light dressing. - Roasted vegetables work well too, adding color and flavor. - If you want more tropical vibes, make a coconut rice. These sides will balance the sweet and savory flavors of the chicken. You’ve learned how to make delicious Hawaiian chicken from scratch. We covered key ingredients like chicken thighs, pineapple, and fresh veggies. I shared tips for perfecting your dish, like checking the chicken’s temperature and enhancing the flavor. You can customize with different proteins and spices too. With these steps, you can enjoy a tasty meal that's easy to make. Don’t forget to store and reheat leftovers properly for maximum flavor. Happy cooking!

Tropical Sheet Pan Hawaiian Chicken with Pineapple

A delicious and easy one-pan meal featuring chicken thighs, pineapple, and colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Hawaiian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 thighs bone-in, skin-on chicken
  • 1 can pineapple chunks in juice, drained (reserve the juice)
  • 1 piece red bell pepper, sliced
  • 1 piece yellow bell pepper, sliced
  • 1 small red onion, cut into wedges
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
  • In a small bowl, whisk together the reserved pineapple juice, soy sauce, honey, minced garlic, and grated ginger to create a marinade.
  • Place the chicken thighs on the prepared sheet pan and season both sides with salt and pepper. Pour half of the marinade over the chicken, ensuring it's well coated.
  • Scatter the pineapple chunks, sliced bell peppers, and onion wedges around the chicken on the sheet pan.
  • Drizzle the remaining marinade over the vegetables and chicken. Then, drizzle the sesame oil over everything.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The vegetables should be tender and slightly caramelized.
  • Broil on high for an additional 2-3 minutes for a charred finish, if desired.
  • Remove from the oven, let it rest for a few minutes, and then garnish with fresh cilantro before serving.

Notes

For a charred finish, broil for a few minutes after baking.
Keyword chicken, easy dinner, Hawaiian, pineapple, sheet pan