Hawaiian Chicken Sheet Pan is a fun and easy meal that combines juicy chicken thighs, sweet pineapple chunks, and colorful bell peppers all roasted together on one pan. The mix of tangy pineapple with savory chicken and a hint of soy sauce makes every bite a tasty little escape to the islands. It’s a simple dish with bright flavors that’s perfect for busy weeknights or relaxed weekend dinners.
I love making this sheet pan dinner because it’s a one-and-done meal that’s ready in no time and requires hardly any cleanup. I usually toss everything with just a few simple ingredients like garlic, ginger, and a touch of honey, then pop it in the oven while I get a side ready or just sit down with a good book. It feels like a mini vacation every time I hear that sweet pineapple caramelizing in the oven.
My favorite way to serve this is with a side of fluffy white rice or coconut rice to soak up all the tasty juices from the pan. Sometimes I even sprinkle a little chopped green onion or toasted sesame seeds on top to make it extra special. It’s great for when friends are over too because it’s colorful, inviting, and easy to share. Hawaiian Chicken Sheet Pan always brings a bit of sunshine to the table!
Key Ingredients & Substitutions
Chicken Thighs: I prefer boneless skinless thighs for juiciness and quick cooking. If you want leaner meat, you can use chicken breasts, but watch the cooking time closely to avoid drying out.
Pineapple: Fresh pineapple adds great sweetness and texture. If fresh isn’t available, canned pineapple chunks in juice work too—just drain well to avoid extra liquid on the pan.
Red Bell Pepper & Cherry Tomatoes: These add color and freshness. Feel free to swap bell peppers for other sweet peppers or add zucchini for variety. Cherry tomatoes can be swapped with grape tomatoes or cut Roma tomatoes.
Soy Sauce & Honey: The soy sauce gives saltiness, and honey balances with sweetness. For a gluten-free option, use tamari or coconut aminos. Maple syrup or brown sugar can replace honey.
How Do You Get Perfectly Caramelized Chicken and Pineapple on the Sheet Pan?
Getting that lovely caramelization means balancing cooking time and heat. Here are my tips:
- Preheat the oven to 400°F (200°C), a good temperature to caramelize without drying out.
- Use a single layer of chicken and veggies so everything roasts evenly.
- Don’t overcrowd the pan—air needs to circulate for browning.
- For extra caramelization, broil for 2-3 minutes at the end, but watch carefully to avoid burning.
- Turn on the oven fan or crack the oven door slightly if moisture builds up to get a better roast.
With these tips, you’ll get juicy chicken with slightly crispy edges and sweet, caramelized pineapple every time!
Equipment You’ll Need
- Large sheet pan – perfect for roasting chicken and veggies all together with even heat.
- Parchment paper or foil – makes cleanup quick and prevents sticking.
- Mixing bowl – to whisk and marinate your chicken and sauce easily.
- Whisk or fork – helps blend marinade ingredients smoothly.
- Tongs or spatula – great for turning chicken and veggies without tearing.
Flavor Variations & Add-Ins
- Swap chicken thighs for chicken drumsticks or breasts if you prefer different cuts; adjust cooking time accordingly.
- Add sliced red onion or snap peas for an extra pop of color and crunch.
- Use teriyaki sauce instead of soy and honey for a richer, deeper flavor.
- Top with chopped macadamia nuts or toasted sesame seeds for a nice crunch and a hint of nuttiness.
How to Make Hawaiian Chicken Sheet Pan?
Ingredients You’ll Need:
For the Chicken and Veggies:
- 2 pounds boneless skinless chicken thighs
- 2 cups fresh pineapple chunks
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 3 green onions, sliced (for garnish)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
For the Marinade/Sauce:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, plus 15-30 minutes to marinate the chicken. Then, bake for about 25-30 minutes in the oven. Overall, plan for around 45 minutes from start to finish, including cooking time.
Step-by-Step Instructions:
1. Prepare Your Oven and Sheet Pan:
Preheat your oven to 400°F (200°C). Lightly grease a large sheet pan or line it with parchment paper or foil for easy cleanup.
2. Make the Marinade and Marinate the Chicken:
In a medium bowl, whisk together soy sauce, honey, rice vinegar, olive oil, minced garlic, grated ginger, salt, and black pepper. Add chicken thighs to the marinade and toss until coated. Let them marinate for at least 15 minutes, or up to 1 hour in the fridge for extra flavor.
3. Arrange and Roast the Chicken and Vegetables:
Spread the marinated chicken thighs on the sheet pan in a single layer, leaving space between each piece. Scatter pineapple chunks, chopped red bell pepper, and halved cherry tomatoes around the chicken. Spoon some extra marinade over everything. Bake for 25-30 minutes until chicken is cooked through and nicely caramelized.
4. Optional Broiling and Garnishing:
For more browning, broil the pan for 2-3 minutes—watch closely so nothing burns. Remove from the oven and sprinkle with sliced green onions and chopped cilantro for a fresh touch.
5. Serve and Enjoy:
Serve warm, preferably over white or coconut rice to soak up the delicious juices. Enjoy your tasty, tropical Hawaiian Chicken Sheet Pan dinner!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, just be sure to fully thaw the chicken thighs in the fridge overnight before marinating and cooking. This ensures even cooking and better texture.
Can I Make This Hawaiian Chicken Sheet Pan Meal Ahead of Time?
Absolutely! You can marinate the chicken up to 1 day in advance and store it covered in the fridge. When ready, arrange everything on the sheet pan and bake as directed.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Serve with Hawaiian Chicken Sheet Pan?
This dish is wonderful over steamed white rice or coconut rice. You can also serve it with quinoa or cauliflower rice for a lower-carb option.