Sheet Pan Hawaiian Chicken Recipe
Escape to the tropics with this Sheet Pan Hawaiian Chicken Recipe, featuring juicy chicken thighs glazed in a sweet and tangy teriyaki sauce. Paired with vibrant pineapple chunks and colorful bell peppers, this one-pan meal is perfect for busy weeknights or casual gatherings. With just 30 minutes in the oven, you’ll enjoy a delicious meal that brings the flavors of Hawaii right to your dinner table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Hawaiian
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned)
- 1 cup bell peppers (red or yellow), diced
- 1 small red onion, diced
- ½ cup teriyaki sauce (store-bought or homemade)
- 3 garlic cloves, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar
- ½ tsp ginger powder
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the bell peppers and red onion into bite-sized pieces.
- In a bowl, mix together soy sauce, brown sugar, minced garlic, and ginger powder until well combined.
- Toss the chicken thighs in half of the marinade until evenly coated. Add the vegetables and pineapple along with the remaining marinade; mix well.
- Arrange all ingredients on a sheet pan in a single layer for even cooking.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of at least 165°F (75°C).
- Serve directly from the pan and drizzle with any leftover marinade.
Nutrition
- Serving Size: One plate (approx. 300g)
- Calories: 360
- Sugar: 12g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
Keywords: For maximum flavor, marinate the chicken for at least 30 minutes or overnight. Feel free to substitute vegetables based on what you have available; snap peas or carrots work well. Add chili flakes for a spicy kick if desired.