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Hawaiian Chicken Sheet Pan - Bright, Sweet, and Weeknight Easy

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts)
  • Pineapple: 2 cups pineapple chunks (fresh preferred; canned works, well-drained)
  • Bell peppers: 2 medium (any color), sliced into strips
  • Red onion: 1 medium, cut into wedges
  • Snow peas or green beans: 1 cup for crisp texture (optional)
  • Garlic: 3 cloves, minced
  • Fresh ginger: 1 tablespoon, grated (or 1 teaspoon ground)
  • Soy sauce or tamari: 1/4 cup
  • Pineapple juice: 1/3 cup (from the fruit or bottled)
  • Honey or brown sugar: 2 tablespoons
  • Rice vinegar: 1 tablespoon (or apple cider vinegar)
  • Lime: 1 lime, zested and juiced
  • Sriracha or chili-garlic sauce: 1 to 2 teaspoons (optional for heat)
  • Olive oil or avocado oil: 2 tablespoons
  • Cornstarch: 1 teaspoon (optional, for thickening glaze)
  • Salt and black pepper: To taste
  • Green onions and toasted sesame seeds: For garnish (optional)
  • Cooked rice or cauliflower rice: For serving (optional)

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Mix the marinade: In a bowl, whisk soy sauce, pineapple juice, honey, rice vinegar, lime zest and juice, garlic, ginger, sriracha (if using), and 1 tablespoon oil. Taste and adjust sweetness or acidity.
  3. Prep the chicken: Pat dry and cut thighs into 1.5-inch pieces (or leave whole if you prefer). Toss half the marinade with the chicken. Let sit 10–20 minutes while you prep veggies.
  4. Prep the veggies: Slice bell peppers and onion. If using snow peas, leave whole. Toss veggies and pineapple chunks with the remaining 1 tablespoon oil, a pinch of salt, and black pepper.
  5. Arrange on the pan: Spread veggies and pineapple across the pan in a single layer. Nestle marinated chicken pieces on top, leaving space so things can brown.
  6. Roast: Bake 18–22 minutes if chicken is in pieces, or 22–28 minutes if thighs are whole. Stir once halfway to caramelize evenly. Chicken is done at 165°F (74°C).
  7. Optional glaze finish: Pour the leftover marinade into a small saucepan. Bring to a boil, whisk in 1 teaspoon cornstarch mixed with 1 teaspoon water, and simmer 1–2 minutes until glossy. Drizzle over the sheet pan for extra shine and flavor.
  8. Broil for color: For charred edges, broil 1–2 minutes at the end. Keep a close eye to avoid burning.
  9. Garnish and serve: Sprinkle green onions and sesame seeds. Serve over rice or greens, with lime wedges on the side.