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Sheet Pan Hawaiian Chicken with Pineapple & Peppers

Sheet Pan Hawaiian Chicken with Pineapple & Peppers is a tropical escape on your dinner table. This vibrant dish features juicy chicken thighs marinated in a sweet-and-sour glaze, complemented by fresh pineapple and colorful bell peppers. Perfect for busy weeknights, it requires minimal prep and cleanup while delivering maximum flavor. In under an hour, you can serve up a delightful meal that the whole family will adore.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken thighs
  • 1 cup fresh pineapple, diced
  • 2 cups bell peppers (mixed colors), sliced
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/4 cup low-sodium soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp rice vinegar

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine chicken thighs, diced bell peppers, and pineapple chunks. Drizzle with olive oil and add minced garlic; toss to coat evenly.
  3. In another bowl, whisk together soy sauce, brown sugar, and rice vinegar until well mixed.
  4. Spread the chicken and vegetable mixture on the prepared baking sheet in an even layer.
  5. Drizzle the sauce over the top and bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  6. Serve hot, drizzling any remaining sauce over the dish.

Nutrition

Keywords: Marinate chicken for at least 30 minutes before cooking for enhanced flavor. Customize vegetables by adding broccoli or snap peas. Leftovers can be stored in an airtight container in the fridge for up to three days.