Juicy chicken thighs combined with sweet pineapple chunks, colorful bell peppers, and red onion, all roasted together with a tangy, savory glaze. This one-pan meal is as simple as it is delicious—perfect for busy weeknights or casual family gatherings.
Why You’ll Love This Recipe
Perfect for any occasion: Great for casual dinners or entertaining guests.
One-pan convenience: Easy prep and cleanup with everything roasted together.
Sweet and savory flavor: Juicy chicken meets tropical pineapple and tangy glaze.
Colorful, nutritious veggies: Bell peppers add crunch and vibrant color.
Quick and fuss-free: Ready in under 45 minutes, ideal for busy families.
Family-friendly: A fun, flavorful dish that kids and adults both enjoy.
Ingredients for Hawaiian Chicken Sheet Pan
Pineapple chunks bursting with juicy, tangy sunshine in every bite. Here’s what you’ll need:
Boneless, skinless chicken thighs: Tender and juicy, they soak up the marinade beautifully.
Pineapple chunks: Fresh or canned, they add a sweet, tropical flair that balances the savory flavors.
Bell pepper: Choose red or green for a pop of color and crunch.
Red onion: Its sweetness caramelizes in the oven, enhancing the dish’s overall flavor.
Olive oil: This helps the marinade stick and adds richness.
Soy sauce: A savory base that brings umami to the party.
Brown sugar: It caramelizes during baking, giving a lovely sweetness.
Garlic: Freshly minced for a punch of flavor that elevates the dish.
Ground ginger: Adds warmth and a hint of spice, perfect for a Hawaiian twist.
Black pepper: A staple seasoning that enhances all the flavors.
Red pepper flakes (optional): For those who like a little heat, sprinkle these in!
Cooked rice: A perfect base to soak up all the delicious juices.
Chopped green onions: For garnish, they add a fresh, vibrant touch.
For those looking to mix things up, consider adding sliced jalapeños for an extra kick or sesame seeds for a nutty crunch. If you prefer a lighter option, swap the chicken thighs for chicken breasts or even tofu. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Hawaiian Chicken Sheet Pan
Creating this Hawaiian Chicken Sheet Pan is a breeze! Follow these simple steps, and you’ll have a delicious meal ready in no time. Let’s dive in!
Step 1: Preheat the Oven
First things first, preheat your oven to 400°F (200°C). This ensures your chicken and veggies cook evenly. While the oven heats up, line a large baking sheet with parchment paper. Lining your baking sheet with parchment paper makes cleanup quick and easy.
Step 2: Prepare the Marinade
In a large bowl, combine the olive oil, soy sauce, brown sugar, minced garlic, ground ginger, black pepper, and red pepper flakes. Whisk everything together until it’s well mixed. The aroma will have you dreaming of tropical beaches!
Step 3: Marinate the Chicken
Add the chicken thighs to the bowl and toss them until they’re fully coated in that flavorful marinade. Let them marinate for at least 15 minutes. If you have time, marinate for at least 15 minutes, or up to 2 hours in the fridge for deeper flavor.
Reserve about 2 tablespoons of the marinade before adding chicken. You’ll drizzle this over the vegetables later to avoid raw chicken contamination.
Step 4: Arrange on Baking Sheet
Now, it’s time to arrange everything on your baking sheet. Place the marinated chicken on one side, and on the other side, spread out the pineapple chunks, bell pepper slices, and red onion slices. This colorful arrangement is not just pretty; it’s also practical!
Drizzle the reserved marinade over the vegetables for extra flavor.
Step 5: Bake
Drizzle any remaining marinade over the vegetables for extra flavor. Pop the baking sheet into the preheated oven and bake for 25-30 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (75°C). Your kitchen will smell amazing!
Step 6: Broil for Extra Flavor
If you want to take it up a notch, broil the dish for an additional 2-3 minutes. This will caramelize the edges of the chicken and veggies, adding a delightful crunch. Just keep an eye on it to avoid burning!
Step 7: Serve
Finally, serve your Hawaiian Chicken and veggies over a bed of cooked rice. Garnish with chopped green onions for that fresh touch. Enjoy the burst of flavors and the smiles around the table!
Tips for Success
Let the chicken marinate longer for deeper flavor—up to 2 hours is ideal.
Use fresh pineapple for a juicier, more vibrant taste.
Don’t overcrowd the baking sheet; give everything room to roast properly.
Experiment with different veggies like zucchini or snap peas for variety.
For a smoky flavor, add a dash of liquid smoke to the marinade.
Equipment Needed
Baking sheet: A large one is ideal, but a smaller one works too—just cook in batches.
Parchment paper: For easy cleanup; aluminum foil can be a substitute.
Mixing bowl: Any size will do, just ensure it’s big enough for marinating.
Whisk: A fork can work in a pinch for mixing the marinade.
Variations
Spicy Hawaiian Chicken: Add sliced jalapeños or a dash of sriracha to the marinade for a fiery kick.
Vegetarian Option: Substitute chicken with firm tofu or tempeh, adjusting the cooking time as needed. When using tofu, add it in the last 10-15 minutes of baking to avoid overcooking.
Different Proteins: Try using shrimp or salmon for a seafood twist that pairs beautifully with the tropical flavors. Reduce baking time accordingly—usually 10-15 minutes depending on thickness.
Extra Veggies: Incorporate other colorful vegetables like zucchini, snap peas, or carrots for added nutrition and flavor.
Sweet and Sour Twist: Mix in some diced mango or a splash of orange juice for a fruity variation.
Serving Suggestions
Rice: Serve over fluffy jasmine or coconut rice to soak up the delicious juices.
Salad: Pair with a light cucumber salad for a refreshing crunch.
Drinks: Enjoy with a cold beer or a tropical fruit punch.
Presentation: Garnish with lime wedges and fresh cilantro for a vibrant touch.
FAQs about Hawaiian Chicken Sheet Pan
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used for a lighter option. Just keep an eye on the cooking time, as they may cook faster than thighs.
What can I serve with Hawaiian Chicken Sheet Pan?
This dish pairs wonderfully with fluffy rice, a fresh salad, or even grilled veggies. The options are endless!
Can I make this dish ahead of time?
Yes! You can marinate the chicken a day in advance. Just store it in the fridge until you’re ready to bake.
Is this recipe gluten-free?
Yes, as long as you use gluten-free soy sauce, this Hawaiian Chicken Sheet Pan is a great gluten-free option!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave for a quick meal!
Final Thoughts
Cooking this Hawaiian Chicken Sheet Pan is more than just preparing a meal; it’s about creating memories. The vibrant colors and tropical flavors bring a sense of joy to the dinner table, making it a perfect dish for family gatherings or casual weeknight dinners. Each bite transports you to a sunny beach, reminding you of the simple pleasures in life. Plus, the ease of preparation means you can focus on what truly matters—spending time with loved ones. So, roll up your sleeves, embrace the flavors, and enjoy the smiles that come with this delightful dish!
A delicious and easy Hawaiian Chicken Sheet Pan recipe perfect for family dinners.
Ingredients
Scale
2 pounds boneless, skinless chicken thighs
1 cup pineapple chunks (fresh or canned, drained)
1 bell pepper, sliced (red or green)
1 medium red onion, sliced
2 tablespoons olive oil
1/4 cup soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Cooked rice, for serving
Chopped green onions, for garnish
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the olive oil, soy sauce, brown sugar, minced garlic, ground ginger, black pepper, and red pepper flakes. Whisk until well mixed.
Add the chicken thighs to the bowl and toss them in the marinade until fully coated. Let them marinate for at least 15 minutes, or up to 2 hours in the refrigerator for more flavor.
Arrange the marinated chicken thighs on one side of the prepared baking sheet. On the other side, spread out the pineapple chunks, bell pepper slices, and red onion slices.
Drizzle any remaining marinade over the vegetables.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
If desired, broil for an additional 2-3 minutes to caramelize the edges of the chicken and vegetables.
Serve the chicken and vegetables over cooked rice, garnished with chopped green onions.
Adjust seasoning with additional black pepper if needed before serving.
Notes
For a tropical twist, add sliced jalapeños for heat or sprinkle with sesame seeds before serving.
Substitute chicken thighs with chicken breasts or tofu for a lighter option. Adjust cooking time as needed for different proteins.
If you have a soy allergy, substitute soy sauce with tamari or coconut aminos.
