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How to Make an Easy Hawaiian Chicken Sheet Pan Dinner in Under 30 Minutes

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This Hawaiian Chicken Sheet Pan Dinner is a 30-minute, one-pan wonder that blends tender, marinade-infused chicken thighs with sweet pineapple, colorful bell peppers, and red onion. The harmonious mix of soy sauce, honey, rice vinegar, ginger, and garlic creates a tropical sweet-and-savory profile that’s both kid-friendly and crowd-pleasing. Perfect for busy families, meal prep, and casual gatherings, this dish delivers restaurant-quality flavor with minimal cleanup.

Ingredients

Scale
  • 1½ lbs (680 g) boneless, skinless chicken thighs, trimmed
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 2 cups fresh pineapple chunks (or canned, drained)
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp freshly grated ginger (or ½ tsp ground ginger)
  • 2 cloves garlic, minced
  • 2 tbsp chopped fresh cilantro or green onions, for garnish
  • Lime wedges, for serving

Instructions

  • Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
  • In a medium bowl, toss the chicken thighs with salt, pepper, garlic powder, and olive oil until evenly coated.
  • Spread the seasoned chicken in the center of the prepared sheet pan.
  • In the same bowl, whisk together soy sauce, honey, rice vinegar, ginger, and minced garlic. Add the pineapple chunks, bell pepper strips, and red onion wedges, tossing to coat everything in the sauce.
  • Arrange the pineapple and vegetables around the chicken on the sheet pan, then drizzle any remaining sauce over the top.
  • Bake in the preheated oven until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender, about 20–25 minutes.
  • If you’d like a bit of char, switch the oven to broil on high for 2–3 minutes—watch carefully to prevent burning.
  • Remove from the oven and garnish with chopped cilantro or green onions. Serve immediately with lime wedges on the side.

Notes

  • Marinating Time: For optimal tenderness, marinate for at least 30 minutes; up to 2 hours for deeper flavor.

  • Fresh vs. Canned Pineapple: Fresh provides more enzymatic activity; canned works fine if drained well.

  • Sheet Pan Choice: Use a rimmed sheet pan to catch juices; foil or parchment ensures easy cleanup.

  • Spice Level: Add a pinch of chili flakes or Sriracha for heat.

  • Make-Ahead: Prep marinade and chop veggies the night before for ultra-fast assembly.

  • Storage: Keeps up to 3 days refrigerated; freezes well for up to 1 month. Thaw overnight before reheating.

Find it online: https://claradelish.com/how-to-make-an-easy-hawaiian-chicken-sheet-pan-dinner-in-under-30-minutes/