Hawaiian Chicken Sheet Pan Dinner That'll Make You Feel Like You're on Vacation
This Hawaiian chicken sheet pan dinner is my go-to when I want something that tastes like sunshine and beach days but doesn't require leaving my messy kitchen. The sweet pineapple caramelizes against tender chicken while bell peppers get all roasty and smoky. Honestly, the first time I made this, I burned the edges of the pineapple because I got distracted scrolling TikTok, but those crispy bits became everyone's favorite part. It's the kind of dinner that makes you forget about your to-do list for 30 minutes and just enjoy the sticky-sweet chaos on your plate.
Ingredients
- 1.5 lbs chicken thighs — boneless, skinless, and please for the love of all things holy, not those sad pre-frozen ones
- 1 red bell pepper — cut into chunks because life's too short for perfect dices
- 1 yellow bell pepper — same as above, we're going for rustic here
- 1/2 red onion — wedges are fine, nobody's judging your knife skills
- 2 cups fresh pineapple — cubed, and yes, you have to cut it yourself
- 3 tbsp soy sauce — the good stuff, not that sad low-sodium nonsense
- 2 tbsp honey — local if you can get it, otherwise whatever's in your pantry
- 1 tbsp olive oil — plus a little extra for drizzling because why not
- 2 cloves garlic — minced, or 1 tsp garlic powder if you're feeling lazy
- 1 tsp smoked paprika — because regular paprika is just sad
- Salt and pepper — to taste, but don't be shy
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper — or don't, I'm not your mom, but cleanup is a nightmare without it.
- In a bowl, mix soy sauce, honey, olive oil, garlic, and smoked paprika. It should smell like a tropical vacation mixed with your kitchen's usual chaos.
- Toss chicken thighs in half the marinade and let them hang out while you chop veggies — about 10 minutes, or however long it takes you to find your cutting board.
- Arrange chicken, peppers, onion, and pineapple on the baking sheet. Try to keep things in a single layer, but if they overlap a little, honestly, who cares?
- Drizzle everything with the remaining marinade and a bit more olive oil. Sprinkle with salt and pepper like you mean it.
- Roast for 20-25 minutes, flipping everything halfway through. Your kitchen should smell like a luau by now, or at least like something delicious is happening.
- If the chicken isn't golden enough for your liking, hit it with the broiler for 2-3 minutes, but don't walk away unless you want to explain to your family why dinner is charcoal.
- Serve straight from the pan with extra marinade drizzled on top, and maybe some rice if you're feeling ambitious. Or just eat it with your hands like I do when no one's watching.
Notes
Don't you dare use canned pineapple chunks — fresh is non-negotiable here or you'll end up with sad, watery chicken. I learned that the hard way when I was pregnant and desperate. Also, if your chicken breasts are huge, butterfly them or they'll dry out while you're waiting for the veggies to cook. The honey-soy glaze is where the magic happens, but if you're out of soy sauce, coconut aminos work in a pinch — just don't tell my Hawaiian friend I said that. This recipe doubles beautifully if you're feeding a crowd or want leftovers for lunch.