Hawaiian Sheet Pan Chicken (Print View)

Tender chicken with pineapple and veggies, baked in a tangy tropical glaze for a colorful meal in under an hour.

# Components:

→ Protein

01 - 4 boneless, skinless chicken thighs (approximately 1 pound / 450 grams)

→ Vegetables

02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 red onion, cut into wedges
05 - 1 cup (150 grams) sugar snap peas
06 - 2 cups (300 grams) fresh pineapple chunks

→ Glaze

07 - 1/4 cup (60 ml) low-sodium soy sauce
08 - 2 tablespoons (30 ml) honey
09 - 2 tablespoons (30 ml) rice vinegar
10 - 1 tablespoon (15 ml) toasted sesame oil
11 - 2 cloves garlic, minced
12 - 1 teaspoon fresh ginger, grated
13 - 1/2 teaspoon chili flakes (optional)

→ Garnish

14 - 2 tablespoons chopped fresh cilantro
15 - 1 tablespoon toasted sesame seeds
16 - Cooked jasmine rice, for serving (optional)

# Directions:

01 - Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
02 - In a small mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and chili flakes (if using) to create the glaze.
03 - Arrange the chicken thighs on the prepared sheet pan. Brush both sides of the chicken generously with half of the prepared glaze.
04 - Scatter the bell pepper pieces, red onion wedges, sugar snap peas, and pineapple chunks evenly around the chicken on the sheet pan. Drizzle the remaining glaze over the vegetables and pineapple.
05 - Roast in the preheated oven for 25–30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized.
06 - For enhanced browning and caramelization, you may broil for the last 2–3 minutes of cooking, watching carefully to prevent burning.
07 - Remove from the oven. Sprinkle with chopped fresh cilantro and toasted sesame seeds. Serve hot, accompanied by cooked jasmine rice if desired.

# Expert Advice:

01 -
  • Ready in under an hour
  • Perfect balance of sweet and savory flavors
  • Everything cooks on one sheet pan
  • Bright colorful dish that impresses guests
  • Easily customizable to your heat preference
02 -
  • The chicken thighs can be swapped for breasts but reduce cooking time by about 5 minutes
  • This dish is naturally dairy free making it perfect for those with lactose intolerance
  • The leftovers make an incredible lunch the next day as flavors continue to develop overnight
  • Precut vegetables from the grocery store work perfectly for busy weeknights
03 -
  • Line your sheet pan with parchment for easier cleanup but switch to foil if you plan to broil at the end
  • Reserve a small portion of the glaze to drizzle over the finished dish for an extra flavor boost
  • Let the sheet pan rest for 5 minutes before serving to allow juices to redistribute in the chicken

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