Hawaiian Chicken Sheet Pan is a bright and tasty meal that brings a little tropical sunshine to your dinner table. This dish combines juicy chicken thighs with sweet pineapple chunks, colorful bell peppers, and a simple, tangy Hawaiian-inspired sauce that’s full of flavor without a lot of fuss. Cooking everything together on one sheet pan makes it a super easy cleanup, which is always a win in my book.
I love making this recipe when I want something that feels a bit special but doesn’t take forever to prepare. The combination of pineapple’s sweetness with the savory chicken and veggies hits such a great balance that everyone seems to enjoy it, from kids to adults. One little trick I use is to give the sauce a taste before baking and adjust the sweetness or tang to make it just right for my family’s liking.
Serving this Hawaiian Chicken Sheet Pan with some fluffy white rice or even a simple green salad makes it a full and satisfying meal. I often think about how perfect this dish is for a busy weeknight or even a casual weekend dinner when I want something that looks and tastes like a treat without too much effort. It’s definitely one of those meals I find myself coming back to again and again.
Key Ingredients & Substitutions
Chicken Thighs: These keep the dish juicy and flavorful thanks to their fat content. If you want leaner meat, try chicken breasts but watch the cooking time to avoid drying out.
Pineapple: Fresh pineapple is best for sweetness and texture. If fresh isn’t available, canned pineapple chunks (in juice, not syrup) work too. They add a similar tropical tang.
Red Bell Pepper & Onion: These veggies add color and sweetness that balance the savory chicken. You can swap the bell pepper for yellow or orange varieties or use white or sweet onions if red isn’t your favorite.
Soy Sauce & Honey: This combo makes a simple glaze. For a gluten-free option, use tamari instead of soy sauce. Maple syrup or agave also work nicely in place of honey.
How Do You Get the Perfect Balance Between Tender Chicken and Roasted Veggies?
One challenge with sheet pan meals is cooking chicken fully while veggies get tender without burning. Here’s what helps me:
- Cut veggies into similar sizes so they cook evenly.
- Space chicken pieces apart to let heat circulate and crisp the edges.
- Use chicken thighs instead of breasts for more forgiving cooking times.
- Check veggies halfway through baking; if some cook faster, move them to cooler spots on the pan.
- For extra caramelization, switching the oven to broil at the end for a minute or two gives great color—just watch closely to avoid burning.
Following these tips ensures juicy chicken with tasty roasted vegetables every time.
Equipment You’ll Need
- Large rimmed baking sheet – I recommend this so everything fits well and cooks evenly. It makes cleanup easier too.
- Whisk and mixing bowl – These help you easily combine the marinade ingredients and create a smooth sauce.
- Measuring cups and spoons – For accurate measurements of soy sauce, honey, and other ingredients.
- Kitchen tongs or a fork – Perfect for tossing the chicken in marinade and turning the veggies during cooking.
Flavor Variations & Add-Ins
- Swap the chicken for pork tenderloin or shrimp for a different protein flavor.
- Add a splash of lime juice or sprinkle chopped green onions for a fresh kick before serving.
- Include sliced jalapenos or a dash of hot sauce if you like a spicy version.
- For more vegetables, toss in snap peas, carrots, or zucchini to customize your mix.
Hawaiian Chicken Sheet Pan
Ingredients You’ll Need:
For the Chicken and Marinade:
- 8 boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
For the Vegetables and Garnish:
- 2 cups fresh pineapple chunks
- 1 large red bell pepper, cut into strips
- 1 large red onion, cut into wedges
- 2 cups broccoli florets
- Fresh cilantro or parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, including chopping and marinating. The chicken and veggies then bake for 25-30 minutes in the oven. If you have time, let the chicken marinate for 10-15 minutes before cooking for extra flavor.
Step-by-Step Instructions:
1. Prepare Your Oven and Marinade:
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, 2 tablespoons of olive oil, and crushed red pepper flakes if using. This mixture will be the flavorful marinade and glaze.
2. Marinate the Chicken:
Place the chicken thighs in the bowl with the marinade. Toss to coat them evenly. If you have time, let the chicken sit in the marinade for about 10-15 minutes to soak up the flavors.
3. Arrange Chicken and Veggies on the Sheet Pan:
Spread the marinated chicken thighs out on the sheet pan, leaving space between each piece.
Scatter the pineapple chunks, red bell pepper strips, red onion wedges, and broccoli florets evenly around the chicken.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables and season them with salt and pepper to your taste. Spoon some of the leftover marinade over the veggies and chicken to add extra flavor.
4. Bake and Finish:
Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), and the vegetables are tender and slightly caramelized.
For an extra touch of caramelization, you can broil the sheet pan for 2-3 minutes at the end. Be sure to watch carefully so nothing burns.
Remove the pan from the oven and sprinkle freshly chopped cilantro or parsley over the dish for a fresh finish.
5. Serving Suggestions:
Serve your Hawaiian Chicken Sheet Pan hot, alongside steamed white rice or quinoa to soak up the delicious juices. Enjoy your vibrant, colorful, and easy meal!
Can I Use Frozen Chicken Thighs?
Yes! Just make sure to fully thaw them in the refrigerator overnight before marinating and cooking. Pat them dry to remove excess moisture for better browning.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can marinate the chicken and chop the vegetables a few hours or even a day ahead. Keep everything covered in the fridge until you’re ready to bake.
How Should I Store Leftovers?
Store any leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to avoid drying out.
Can I Substitute the Vegetables?
Definitely! Feel free to swap in veggies like snap peas, carrots, zucchini, or asparagus based on what you have on hand or prefer.