Hawaiian Chicken Sheet Pan
Ingredients (4 servings)
Chicken & Veggies
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500–700g chicken thighs or breasts (cut into chunks)
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 red onion, sliced
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1 cup pineapple chunks (fresh or canned, drained)
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2 tbsp olive oil
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Salt & pepper, to taste
Hawaiian Marinade
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¼ cup soy sauce
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2 tbsp honey
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2 tbsp ketchup
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1 tbsp brown sugar
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1 tbsp vinegar (apple cider or white)
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2 garlic cloves, minced
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1 tsp ginger, minced
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½ tsp chili flakes (optional)
Instructions
1. Make the Marinade
In a bowl, whisk together:
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Soy sauce
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Honey
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Ketchup
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Brown sugar
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Vinegar
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Garlic & ginger
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Chili flakes
2. Marinate the Chicken
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Add chicken pieces to the marinade.
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Let sit for 15–30 minutes (or overnight for best flavor).
3. Prep the Sheet Pan
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Preheat oven to 400°F (200°C).
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Add bell peppers, onion, and pineapple to the pan.
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Drizzle with olive oil, salt, and pepper.
4. Add the Chicken
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Spread marinated chicken evenly over the veggies.
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Pour remaining marinade on top.
5. Bake
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Bake for 25–30 minutes, stirring halfway.
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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
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Sesame seeds
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Green onions
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Extra pineapple chunks
