Hawaiian Chicken Sheet Pan

Ingredients (4 servings)

Chicken & Veggies

• 500–700g chicken thighs or breasts (cut into chunks)

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 red onion, sliced

• 1 cup pineapple chunks (fresh or canned, drained)

• 2 tbsp olive oil

• Salt & pepper, to taste

Hawaiian Marinade

• ¼ cup soy sauce

• 2 tbsp honey

• 2 tbsp ketchup

• 1 tbsp brown sugar

• 1 tbsp vinegar (apple cider or white)

• 2 garlic cloves, minced

• 1 tsp ginger, minced

• ½ tsp chili flakes (optional)

Instructions

1. Make the Marinade

In a bowl, whisk together:

• Soy sauce

• Honey

• Ketchup

• Brown sugar

• Vinegar

• Garlic & ginger

• Chili flakes

2. Marinate the Chicken

• Add chicken pieces to the marinade.

• Let sit for 15–30 minutes (or overnight for best flavor).

3. Prep the Sheet Pan

• Preheat oven to 400°F (200°C).

• Add bell peppers, onion, and pineapple to the pan.

• Drizzle with olive oil, salt, and pepper.

4. Add the Chicken

• Spread marinated chicken evenly over the veggies.

• Pour remaining marinade on top.

5. Bake

• Bake for 25–30 minutes, stirring halfway.

• Broil for 2–3 minutes at the end for caramelization (optional but amazing!).

Serve With

🍚 Steamed rice
🍍 Coconut rice
🥔 Roasted potatoes
🥗 Fresh salad

Optional Garnish

• Sesame seeds

• Green onions

• Extra pineapple chunks