Sheet Pan Chicken Hawaiian
A quick and easy sheet pan meal featuring juicy chicken thighs baked with sweet pineapple, bell peppers, and a tangy Hawaiian-inspired sauce. Perfect for a flavorful weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
1 cup fresh pineapple chunks
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 small red onion, sliced into strips
2 tablespoons olive oil
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, whisk together olive oil, soy sauce, honey, rice vinegar, garlic powder, smoked paprika, black pepper, salt, and crushed red pepper flakes to make the Hawaiian sauce.
Place the chicken thighs on a large sheet pan.
Arrange the pineapple chunks, red bell pepper strips, green bell pepper strips, and red onion strips around the chicken on the sheet pan.
Pour the Hawaiian sauce evenly over the chicken and vegetables, using a brush or spoon to coat everything well.
Bake in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
If desired, switch the oven to broil for the last 2-3 minutes to crisp the chicken skin, watching carefully to prevent burning.
Remove from the oven and let rest for 5 minutes.
Garnish with sliced green onions and sesame seeds before serving.