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Hawaiian Chicken Sheet Pan

Hawaiian chicken sheet pan with caramelized pineapple chunks and golden chicken thighs roasted hot until charred at the edges. The one-pan dinner gets extra shine by brushing with a glossy soy-honey marinade halfway through.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 1.5 lb boneless skinless chicken thighs
pineapple and vegetables
  • 2 cup fresh pineapple chunks
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, cut into wedges
marinade
  • 0.25 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp pineapple juice
  • 2 cloves garlic cloves, minced
  • 1 tsp ginger powder
  • 1 tbsp sesame oil
  • 0.25 salt and black pepper to taste
garnish
  • 0.25 sliced green onions and sesame seeds for garnish

Equipment

  • 1 sheet pan
  • 1 foil

Method
 

Prep and marinate
  1. Preheat oven to 425°F and line a large sheet pan with foil, then keep the pan ready for roasting. Whisk soy sauce, honey, pineapple juice, garlic, ginger powder, and sesame oil until smooth and glossy.
  2. Toss chicken thighs and pineapple chunks with 3/4 of the marinade, reserving the rest for brushing. Season with salt and black pepper to taste, coating everything evenly.
Assemble and roast
  1. Spread chicken on the sheet pan and scatter bell peppers, red onion, and pineapple around it so everything has some space. Roast at 425°F for 22–25 minutes, until the chicken is cooked and the pineapple edges are caramelized and charred.
  2. Brush the chicken and pineapple with the reserved marinade halfway through the roast, then continue roasting until golden and glistening. If the edges are browning too fast, rotate the sheet pan for even caramelization.
Finish and serve
  1. Remove from the oven and let the sheet pan rest for 5 minutes so the juices settle. Garnish with sliced green onions and sesame seeds and serve over rice.

Notes

For the best caramelization, use pineapple chunks that are evenly sized (about 1-inch pieces) so they char at the same pace as the chicken. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a sheet pan at 400°F for 8–10 minutes. Freezing: yes—freeze chicken and pineapple separately for up to 2 months, thaw overnight in the fridge and reheat gently. Dietary swap: use tamari or low-sodium soy sauce in the marinade to reduce sodium without changing the flavor profile.