Easy Juicy Sheet Pan Hawaiian Chicken Recipe with Grilled Pineapple Perfect for Summer
A quick and easy sheet pan recipe featuring juicy marinated chicken thighs and caramelized grilled pineapple, perfect for a tropical, fuss-free summer dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Hawaiian
Ingredients
Scale
- 4 large chicken thighs (bone-in, skin-on preferred, about 1.5 lbs / 700 g)
- 1 cup fresh pineapple chunks (about 150 g)
- 1/4 cup soy sauce (60 ml)
- 2 tablespoons honey (30 ml)
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger (optional, about 5 ml)
- 1 tablespoon rice vinegar (15 ml)
- 1 tablespoon olive oil or neutral oil (15 ml)
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
- Green onions, thinly sliced (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Pat chicken thighs dry with paper towels to help skin crisp up.
- In a medium bowl, whisk together soy sauce, honey, minced garlic, grated ginger (if using), rice vinegar, olive oil, and red pepper flakes. Taste and adjust sweetness or acidity if needed.
- Add chicken thighs to the marinade and toss to coat. Marinate for at least 15 minutes, up to 30 minutes or longer for more flavor.
- Cut fresh pineapple into bite-sized chunks while chicken marinates.
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly oil it.
- Arrange chicken thighs skin-side up on the sheet pan, spreading evenly. Scatter pineapple chunks around the chicken, leaving space to roast rather than steam. Drizzle any leftover marinade over everything.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and skin is golden brown. Halfway through cooking (about 15 minutes), turn pineapple chunks with tongs for even caramelization.
- Optional: Broil for 2-3 minutes to crisp skin further, watching closely to avoid burning.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
Patting the chicken dry before marinating helps achieve crispy skin. Do not overcrowd the pan to ensure proper roasting and caramelization. Turning pineapple halfway through cooking is key for even caramelization. Use a meat thermometer to check chicken doneness. For gluten-free, substitute soy sauce with tamari or coconut aminos. Boneless chicken breasts can be used but watch cooking time to avoid drying out.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 320
- Fat: 15
- Carbohydrates: 18
- Fiber: 2
- Protein: 28
Keywords: sheet pan chicken, Hawaiian chicken, grilled pineapple, easy dinner, summer recipe, quick chicken recipe, tropical chicken, one pan meal