Here’s a full guide for making Sheet Pan Hawaiian Chicken—an easy, sweet-and-savory one-pan meal:
🍗 Ingredients
For the chicken and veggies:
- 4 boneless, skinless chicken thighs or breasts
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 1 cup pineapple chunks (fresh or canned, drained)
For the sauce:
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp ketchup or pineapple juice
- 1 tbsp rice vinegar or apple cider vinegar
- 1–2 cloves garlic, minced
- 1 tsp grated ginger (optional)
- Salt & pepper to taste
Optional: sesame seeds and chopped green onions for garnish.
🥄 Instructions
- Preheat oven: 400°F (200°C).
- Prepare the sauce: In a bowl, whisk together soy sauce, honey, ketchup, vinegar, garlic, and ginger.
- Arrange ingredients on sheet pan: Place chicken, bell peppers, onions, and pineapple on a large sheet pan. Pour the sauce over everything and toss lightly to coat.
- Bake: Cook for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Optional broil: For a caramelized finish, broil 2–3 minutes at the end.
- Serve: Garnish with sesame seeds and green onions. Serve over rice or quinoa for a complete meal.
💡 Tips
- Using thighs keeps chicken juicy, but breasts work fine too.
- You can add extra veggies like zucchini or snap peas.
- If you like a sweeter flavor, drizzle a little extra honey over the chicken before baking.
If you want, I can also give a shortcut version where the sauce is blended into a marinade for even juicier chicken and faster prep. Do you want me to do that?
