Hawaiian Chicken Sheet Pan is a vibrant, tropical-inspired dinner that brings together sweet pineapple, savory marinated chicken, and colorful bell peppers—all roasted together on one pan for maximum flavor and minimal cleanup. With juicy, tender chicken and caramelized fruit and veggies, this dish captures the essence of island comfort food in a simple, weeknight-friendly format. It’s a perfect combination of sweet, savory, and tangy that’s as easy to make as it is to love.
Why You’ll Love This Hawaiian Chicken Sheet Pan
Tropical flavor fusion: Sweet pineapple and savory chicken create a mouthwatering balance.
One-pan convenience: Everything cooks together for less mess and more flavor.
Juicy, marinated chicken: Soaks up the delicious Hawaiian-style glaze.
Colorful, roasted veggies: Bell peppers and onions add texture and a burst of nutrients.
Quick and easy prep: Simple ingredients and fast cleanup make it perfect for weeknights.
Family-friendly: Sweet and savory notes appeal to both kids and adults.
Versatile serving: Delicious over rice, quinoa, or in lettuce wraps for a lighter take.
Take your taste buds on a tropical escape with this Hawaiian Chicken Sheet Pan—a flavorful, fuss-free dinner adventure you’ll want to make again and again!
Ingredients for Hawaiian Chicken Sheet Pan
Pineapple and chicken caramelized in the oven for the perfect Hawaiian-inspired dinner. Here’s what you’ll need:
Boneless, skinless chicken thighs: These are juicy and flavorful, making them perfect for roasting. You can also use chicken breasts if you prefer a leaner option.
Pineapple chunks: Fresh or canned, they add a sweet, tropical flair. If using canned, make sure to drain them well.
Red and yellow bell peppers: Their vibrant colors not only make the dish visually appealing but also add a sweet crunch.
Red onion: This brings a mild sweetness and depth of flavor. You can substitute with yellow onion if that’s what you have on hand.
Soy sauce: A key ingredient for that umami flavor. For a gluten-free option, use tamari instead.
Honey: It balances the savory elements with a touch of sweetness. Maple syrup can be a great substitute if you’re out of honey.
Olive oil: This helps to keep the chicken moist and adds richness. Feel free to use avocado oil for a different flavor.
Rice vinegar: It adds a tangy note that brightens the dish. Apple cider vinegar can work in a pinch.
Garlic: Freshly minced garlic infuses the dish with aromatic goodness. You can use garlic powder if you’re in a hurry.
Ground ginger: This adds warmth and a hint of spice. Fresh ginger is a fantastic alternative if you have it.
Salt and pepper: Essential for seasoning. Adjust to your taste preferences.
Chopped green onions: These are for garnish, adding a fresh, crisp finish to your dish.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Hawaiian Chicken Sheet Pan
Now that you have all your ingredients ready, let’s dive into the fun part—making this Hawaiian Chicken Sheet Pan! Follow these simple steps, and you’ll have a delicious meal on the table in no time.
Step 1: Preheat the Oven
First things first, preheat your oven to 400°F (200°C). This ensures that your chicken and veggies roast evenly. While the oven heats up, line a large baking sheet with parchment paper. Lining the baking sheet with parchment paper makes cleanup quick and easy.
Step 2: Prepare the Marinade
In a large bowl, whisk together soy sauce, honey, olive oil, rice vinegar, minced garlic, ground ginger, salt, and pepper. This marinade is the heart of your dish, bringing all those amazing flavors together. Make sure everything is well combined for a deliciously balanced taste.
Step 3: Marinate the Chicken
Add the chicken thighs to the bowl and toss them to coat evenly with the marinade. Let them soak up those flavors for at least 15 minutes. If you have time, marinating for up to 2 hours in the fridge will make the chicken even more flavorful!
Reserve about 2 tablespoons of the marinade before adding the chicken. Drizzle this reserved marinade over the vegetables before baking to avoid contamination from raw chicken.
Step 4: Arrange on Baking Sheet
Now, it’s time to arrange the marinated chicken thighs on your prepared baking sheet. Scatter the pineapple chunks, red and yellow bell peppers, and red onion around the chicken. This colorful mix not only looks great but also adds a variety of textures and flavors.
Step 5: Bake the Dish
Slide the baking sheet into your preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) when checked with a meat thermometer. The aroma wafting through your kitchen will be irresistible!
Step 6: Broil for Extra Flavor
If you want to take it up a notch, broil on high for an additional 2-3 minutes. This step caramelizes the edges of the chicken and veggies, adding a delightful crunch and depth of flavor. Just keep an eye on it to avoid burning!
Step 7: Garnish and Serve
Once it’s out of the oven, let the dish rest for about 5 minutes. This helps the juices redistribute, keeping the chicken moist. Finally, garnish with chopped green onions before serving. Enjoy your Hawaiian Chicken Sheet Pan with a smile!
Tips for Success
For maximum flavor, marinate the chicken thighs for at least 30 minutes, or overnight if possible.
Use fresh pineapple for a brighter taste, but canned works just fine in a pinch.
Don’t overcrowd the baking sheet; give the chicken and veggies space to roast properly.
Experiment with different veggies like zucchini or snap peas for added variety.
Always check the chicken’s internal temperature to ensure it’s fully cooked.
Equipment Needed
Baking sheet: A large, rimmed baking sheet is ideal. If you don’t have one, a roasting pan works too.
Parchment paper: This makes cleanup easy. Aluminum foil can be a good substitute.
Mixing bowl: A large bowl for marinating. Any bowl will do, just ensure it’s big enough.
Whisk: For mixing the marinade. A fork can work in a pinch.
Variations
Spicy Hawaiian Chicken: Add sliced jalapeños or a dash of red pepper flakes to the marinade for a fiery kick.
Vegetarian Option: Substitute chicken with firm tofu or tempeh, marinating and baking them the same way for a plant-based delight. Marinate similarly but bake for 15-20 minutes until golden and heated through.
Different Veggies: Swap in seasonal vegetables like asparagus or broccoli for a fresh twist on the classic recipe.
Teriyaki Style: Use teriyaki sauce instead of soy sauce for a sweeter, more robust flavor profile.
Low-Carb Version: Serve over cauliflower rice instead of traditional rice for a healthier, low-carb meal.
Serving Suggestions
Pair your Hawaiian Chicken Sheet Pan with fluffy jasmine rice or coconut rice for a tropical touch.
A crisp green salad with a light vinaigrette complements the dish beautifully.
For drinks, consider a refreshing iced tea or a fruity mocktail.
Serve on a colorful platter to showcase the vibrant ingredients.
FAQs about Hawaiian Chicken Sheet Pan
Can I use chicken breasts instead of thighs for this Hawaiian Chicken Sheet Pan?
Absolutely! Chicken breasts can be used for a leaner option. Just keep an eye on the cooking time, as they may cook faster than thighs. Aim for an internal temperature of 165°F (75°C) to ensure they’re fully cooked.
What can I substitute for soy sauce in this recipe?
If you’re looking for a gluten-free option, tamari is a great substitute for soy sauce. You can also use coconut aminos for a slightly sweeter flavor without the soy.
How can I make this dish spicier?
For a spicy kick, add sliced jalapeños or a sprinkle of red pepper flakes to the marinade. This will elevate the flavor profile and give your Hawaiian Chicken Sheet Pan a nice heat!
Can I prepare this dish ahead of time?
Yes! You can marinate the chicken thighs a day in advance. Just store them in the refrigerator until you’re ready to bake. This will enhance the flavors even more!
What sides pair well with Hawaiian Chicken Sheet Pan?
This dish goes wonderfully with fluffy jasmine rice or a fresh green salad. You could also serve it with coconut rice for an extra tropical vibe!
Final Thoughts
Cooking the Hawaiian Chicken Sheet Pan is more than just preparing a meal; it’s about creating a joyful experience. The vibrant colors and enticing aromas fill your kitchen, making it feel like a mini-vacation to the islands. Each bite is a delightful blend of sweet and savory, bringing smiles to the dinner table. Whether you’re feeding a family or enjoying a quiet night in, this dish is sure to impress. Plus, the ease of cleanup means you can spend more time savoring the moment and less time scrubbing pots and pans. Enjoy every delicious bite!
A flavorful and easy-to-make Hawaiian Chicken Sheet Pan dish that combines tender chicken thighs with sweet pineapple and colorful bell peppers, perfect for a weeknight dinner.
Ingredients
Scale
2 pounds boneless, skinless chicken thighs
1 cup pineapple chunks (fresh or canned, drained)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, sliced
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon ground ginger
Salt and pepper to taste
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, whisk together soy sauce, honey, olive oil, rice vinegar, minced garlic, ground ginger, salt, and pepper.
Add the chicken thighs to the bowl and toss to coat them evenly with the marinade. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
Arrange the marinated chicken thighs on the prepared baking sheet. Scatter the pineapple chunks, red and yellow bell peppers, and red onion around the chicken.
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).
Broil on high for an additional 2-3 minutes to caramelize the edges, if desired.
Remove from the oven and let it rest for 5 minutes. Garnish with chopped green onions before serving.
Notes
For a spicier kick, add sliced jalapeños or a dash of red pepper flakes to the marinade.
You can substitute chicken thighs with chicken breasts for a leaner option, but adjust cooking time as needed to avoid drying out the meat.
