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Hawaiian Chicken Sheet Pan

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This Hawaiian Chicken Sheet Pan recipe is a perfect weeknight dinner! With juicy chicken thighs, sweet pineapple, and a tangy teriyaki glaze, it’s an easy one-pan dish that brings tropical flavors to your table.

Ingredients

Scale
  • 4 bone-in, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup fresh pineapple chunks
  • 1 red bell pepper, sliced
  • 1/2 red onion, sliced
  • 2 tablespoons soy sauce (or coconut aminos for gluten-free)
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1/4 cup chopped green onions (for garnish)
  • 1 tablespoon sesame seeds (optional)

Instructions

  • Preheat the oven to 400°F (200°C).
  • Place the chicken thighs on a sheet pan. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper.
  • In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil.
  • Pour the sauce over the chicken thighs and toss to coat.
  • Add the pineapple chunks, red bell pepper, and red onion to the pan, spreading them around the chicken.
  • Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
  • Garnish with chopped green onions and sesame seeds, if desired.
  • Serve hot with rice or your favorite side dish!

Notes

  • You can substitute chicken breasts for thighs if preferred.
  • For extra flavor, marinate the chicken in the sauce for 30 minutes before roasting.
  • Serve this dish with steamed rice or quinoa for a complete meal.

Nutrition

Find it online: https://deliceflash.com/hawaiian-chicken-sheet-pan-2/