Can I use chicken breasts instead of thighs?

Absolutely! Just reduce the baking time by about 5 minutes (check for 165°F internal temp). Thighs are juicier, but breasts work if that's what you've got. Pro tip: pound them to even thickness so they cook uniformly.

How do I prevent soggy vegetables?

Three words: don't overcrowd the pan! Give everything space to roast instead of steam. Also, make sure your pineapple is well-drained (I pat mine dry with paper towels). And that halfway flip? Crucial for even browning!

Can I prep this ahead of time?

You bet! I often mix the marinade and chop veggies the night before. Store them separately in the fridge, then just assemble before baking. The flavors actually deepen - it's magic!

What if I don't have fresh pineapple?

Canned works in a pinch (drain VERY well), but frozen pineapple chunks are my secret weapon! Thaw and pat dry - they roast up beautifully with that perfect sweet-tart balance.

Is this recipe spicy?

Not at all in its basic form - it's more sweet and savory. But if you like heat, add a pinch of red pepper flakes to the marinade or sprinkle some on at the end. My husband adds sriracha to his portion - to each their own!

Amazing 35-Minute Hawaiian Chicken Sheet Pan Dinner Recipe

Name: Amazing 35-Minute Hawaiian Chicken Sheet Pan Dinner Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Hawaiian
Ingredients: 2 lbs boneless, skinless chicken thighs; 1 cup pineapple chunks; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 small red onion, sliced; 1/4 cup soy sauce; 2 tbsp honey; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp ginger powder; 1/2 tsp black pepper; 1 tbsp sesame seeds (optional); 2 green onions, chopped (for garnish)

Amazing 35-Minute Hawaiian Chicken Sheet Pan Dinner Recipe

Print Recipe

A delicious and easy Hawaiian Chicken Sheet Pan Dinner with sweet and savory flavors. Perfect for a quick weeknight meal.

Author: Sophia Collins
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: Hawaiian
Diet: Low Calorie

Ingredients

Scale

2 lbs boneless, skinless chicken thighs
1 cup pineapple chunks
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small red onion, sliced
1/4 cup soy sauce
2 tbsp honey
1 tbsp olive oil
1 tsp garlic powder
1 tsp ginger powder
1/2 tsp black pepper
1 tbsp sesame seeds (optional)
2 green onions, chopped (for garnish)

Instructions

Preheat oven to 400°F (200°C).
In a bowl, mix soy sauce, honey, olive oil, garlic powder, ginger powder, and black pepper.
Place chicken thighs on a sheet pan and pour half the marinade over them.
Add pineapple, bell peppers, and red onion to the pan.
Drizzle remaining marinade over the vegetables.
Toss everything to coat evenly.
Bake for 25-30 minutes or until chicken is fully cooked.
Garnish with sesame seeds and green onions before serving.

Notes

Use fresh pineapple for the best flavor.
Adjust honey for sweetness preference.
Serve over rice or quinoa for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 15g
Sodium: 800mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 30g
Cholesterol: 100mg

Keywords: Hawaiian chicken, sheet pan dinner, easy dinner recipe

Find it online: https://kitchenuser.net/hawaiian-chicken-sheet-pan-dinner-recipe/