In my Family Dinners Easy recipe I paired tender chicken with juicy pineapple chunks, crisp red and green bell peppers and a hint of garlic. This island-inspired dish combines savory notes with a touch of sweetness and a simple marinade that naturally brings a refreshing twist to your table.

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I recently tried out this Hawaiian Chicken Sheet Pan recipe and I’m pretty excited to share it with you. The dish brings a sweet and savory kick, with tender 1 1/2 lbs boneless chicken thighs, salt and pepper to taste, and crisp strips of red and green bell peppers that really brighten up the plate.

I love how the sweet pineapple chunks mix with the garlic, soy sauce, and pineapple juice marinade, giving everything a tropical twist. The addition of simply cut red onion wedges and a dash of freshly grated ginger creates layers of flavor that makes this dish super interesting.

It’s one of those quick, healthy dinner ideas that works perfectly whether you’re cooking for one or the whole family. Honestly, for a meal that feels both fun and nutritious without too much fuss, this one pan recipe really stands out for spring and summer dinners.

Enjoy cooking and tasting this unique blend of flavors!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First off, I really dig the sweet and savory combo created by the pineapple juice and soy sauce marinade. It gives the chicken a unique flavor that just makes your tastebuds happy. Secondly, I like how its a one-pan wonder – it’s really simple to prep and the cleanup is a total breeze, which is perfect when you’re in a rush or just don’t feel like doing a lot of dishes. Third, the mix of veggies with the crisp red and green bell peppers along with the onions means i get a good dose of healthy goodness with every bite, and it really balances out the rich chicken flavor. Finally, the recipe is super flexible. I can swap out chicken thighs for breasts or add a little extra pineapple juice if I feel like it – and that makes me love it even more because i can always tweak it to fit my mood.

Ingredients

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Chicken thighs (or breasts): Rich protein source that aids muscle repair and fills you up.
Red bell pepper: Adds a crisp bite, extra vitamins, and a burst of color.
Green bell pepper: Provides fiber and antioxidants while balancing the savory notes.
Pineapple chunks: Brings sweet tanginess with vitamin C and a juicy pop of flavor.
Olive oil: Offers healthy fats, enhances flavor, and helps keep ingredients from sticking.
Garlic: Gives a pungent aroma, boosts taste, and is good for digestion.
Ginger: Lends a zesty spice that improves taste and aids in digestion.
Pineapple juice: Infuses the marinade with tang and sweet depth for extra moisture.

Ingredient Quantities

1 1/2 lbs boneless, skinless chicken thighs (or breasts if you prefer)

Salt to taste

Freshly ground black pepper to taste

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

1 small red onion, cut into wedges

1 can (14 oz) pineapple chunks in juice, drained (reserve some juice for the marinade)

2 tablespoons olive oil

3 garlic cloves, minced

1/3 cup soy sauce

1/4 cup pineapple juice (use the reserved juice)

2 tablespoons brown sugar

1 teaspoon freshly grated ginger

1/2 teaspoon red pepper flakes (optional)

How to Make this

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1. Preheat your oven to 400°F and line a sheet pan with foil or parchment paper.

2. In a bowl, mix together the olive oil, minced garlic, soy sauce, pineapple juice, brown sugar, grated ginger, and red pepper flakes if you’re using them.

3. Season the chicken thighs with salt and pepper, then toss them in half of the marinade. Let it sit while you prep the rest.

4. Cut the red and green bell peppers into strips and slice the red onion into wedges.

5. Spread out the peppers and onion on the sheet pan and drizzle them with a bit of the remaining marinade.

6. Place the chicken on top of the veggies, making sure everything is spread out evenly.

7. Add the pineapple chunks all over the pan. You can drizzle a little extra reserved pineapple juice on top if you like it extra sweet.

8. Bake in the preheated oven for about 25-30 minutes, until the chicken is cooked through and the veggies look tender.

9. If you want a bit of char on your chicken, broil the pan for an extra 3-5 minutes at the end.

10. Remove from the oven, let it cool for a couple of minutes, and then serve up your tasty Hawaiian chicken sheet pan dinner with your favorite sides. Enjoy!

Equipment Needed

1. Preheated oven set to 400°F
2. Sheet pan lined with foil or parchment paper
3. Large mixing bowl for combining the marinade ingredients
4. Measuring cups and spoons to get the ingredient amounts right
5. Knife and cutting board for chopping garlic, bell peppers, and onion
6. Tongs or spatula to arrange the veggies and chicken on the pan
7. Oven mitts to safely remove the hot pan from the oven

FAQ

Q: Can I use chicken breasts instead of thighs?
A: Yes, you can. Just be careful since breasts might cook faster and dry out if you're not watching them closely.

Q: How long should I marinate the chicken?
A: You should marinate it for at least 30 minutes so the flavours can really soak in. If you can, marinate it overnight in the fridge.

Q: Can I use the reserved pineapple juice to baste the chicken?
A: Yeah, you can. Just make sure you only baste during cooking so that you don't risk food safety issues from using raw marinade.

Q: What if my oven runs hot, how do I adjust?
A: If your oven tends to run hot, try lowering the temperature by 25°F and keep a close eye on the chicken to avoid burning.

Q: Can I add other veggies to the sheet pan?
A: Sure, toss in other veggies like zucchini or carrots. Just remember that different veggies might need different cooking times, so add them at the right moment.

Hawaiian Chicken Sheet Pan: Sweet, Savory, And Simple Recipe Substitutions and Variations

You can swap the chicken thighs for chicken breasts or even turkey cutlets if you want a leaner protein.
If you’re low on salt, try using a low sodium salt mix and add a pinch of extra black pepper for flavor.
Instead of soy sauce, use tamari or coconut aminos if you need a gluten free option. They work pretty similar.
If you dont have olive oil, avocado oil or even melted coconut oil can do the trick.
For that fresh ginger kick, ground ginger is a good substitute but wow, use less since it’s more potent.

Pro Tips

1. Try letting your chicken marinate a little longer than the recipe says if you get the chance, even overnight if you can – it makes the flavor way more intense.
2. Don’t crowd the pan with your veggies – make sure they’re spread out so they roast properly instead of turning soggy.
3. If you want to add even more flavor, save a bit of that marinade for basting the chicken halfway through, but be careful not to mix the raw marinade back in.
4. When broiling, keep a close eye on it – it can go from charred to burnt in no time, so check it often.

Hawaiian Chicken Sheet Pan: Sweet, Savory, And Simple Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Preheated oven set to 400°F
2. Sheet pan lined with foil or parchment paper
3. Large mixing bowl for combining the marinade ingredients
4. Measuring cups and spoons to get the ingredient amounts right
5. Knife and cutting board for chopping garlic, bell peppers, and onion
6. Tongs or spatula to arrange the veggies and chicken on the pan
7. Oven mitts to safely remove the hot pan from the oven

Ingredients

1 1/2 lbs boneless, skinless chicken thighs (or breasts if you prefer)
Salt to taste
Freshly ground black pepper to taste
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 small red onion, cut into wedges
1 can (14 oz) pineapple chunks in juice, drained (reserve some juice for the marinade)
2 tablespoons olive oil
3 garlic cloves, minced
1/3 cup soy sauce
1/4 cup pineapple juice (use the reserved juice)
2 tablespoons brown sugar
1 teaspoon freshly grated ginger
1/2 teaspoon red pepper flakes (optional)

Directions

Preheat your oven to 400°F and line a sheet pan with foil or parchment paper.
In a bowl, mix together the olive oil, minced garlic, soy sauce, pineapple juice, brown sugar, grated ginger, and red pepper flakes if you're using them.
Season the chicken thighs with salt and pepper, then toss them in half of the marinade. Let it sit while you prep the rest.
Cut the red and green bell peppers into strips and slice the red onion into wedges.
Spread out the peppers and onion on the sheet pan and drizzle them with a bit of the remaining marinade.
Place the chicken on top of the veggies, making sure everything is spread out evenly.
Add the pineapple chunks all over the pan. You can drizzle a little extra reserved pineapple juice on top if you like it extra sweet.
Bake in the preheated oven for about 25-30 minutes, until the chicken is cooked through and the veggies look tender.
If you want a bit of char on your chicken, broil the pan for an extra 3-5 minutes at the end.
Remove from the oven, let it cool for a couple of minutes, and then serve up your tasty Hawaiian chicken sheet pan dinner with your favorite sides. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.