Hawaiian Chicken Sheet Pan

Oh, Hawaiian Chicken Sheet Pan—where do I even begin? This dish is like a tropical vacation on a plate! Picture juicy, tender chicken, bursting with sweet and savory flavors, roasted on a single sheet pan with colorful vegetables and a pineapple glaze that will have you licking your fingers. It’s the kind of meal that’s perfect for busy weeknights or a laid-back dinner with friends. Simple ingredients, minimal clean-up, and maximum flavor. Trust me, you’re going to love how easy—and delicious—this is!

Why You’ll Love Hawaiian Chicken Sheet Pan

Let me count the ways you’re going to fall head over heels for this dish:

One-Pan Wonder: Who doesn’t love a meal that comes together on a single sheet pan? The chicken and veggies cook together, soaking up all those amazing flavors, and the clean-up? A breeze.

Sweet and Savory: The combination of pineapple, soy sauce, and garlic creates a mouthwatering glaze that’s the perfect balance of sweet and savory. Each bite has that tropical, island-inspired vibe.

Juicy Chicken: Thanks to the pineapple marinade, the chicken is super juicy and flavorful. It’s tender, slightly caramelized on the edges, and oh-so-satisfying.

Loaded with Veggies: Alongside the chicken, you’ve got bell peppers, red onion, and a handful of other colorful veggies that add texture, sweetness, and freshness. This is a balanced meal in every sense!

Quick and Easy: If you’ve got 5 minutes to prep and 30 minutes to bake, you can have a fantastic dinner on the table. Seriously, no fancy cooking techniques required—just mix, toss, and bake.

Ingredients

This Hawaiian Chicken Sheet Pan uses fresh, flavorful ingredients that you probably already have in your kitchen. Here’s the lineup:

Chicken Ingredients:

  • Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for this dish. They’re juicy, flavorful, and absorb the pineapple marinade beautifully.
  • Pineapple Juice: This is the key to tenderizing the chicken and infusing it with that tropical flavor.
  • Soy Sauce: Adds the salty, umami goodness that balances the sweetness of the pineapple.
  • Honey: A little touch of sweetness to round out the marinade and caramelize the chicken as it bakes.
  • Garlic: Fresh garlic for that savory kick.
  • Ginger: A small amount of fresh ginger gives a lovely warmth and depth to the marinade.
  • Lime Juice: A squeeze of fresh lime juice brings some tartness and freshness to balance the sweet and savory elements.

Vegetable Ingredients:

  • Bell Peppers: Red and yellow bell peppers add sweetness and a pop of color.
  • Red Onion: For a mild, slightly sweet flavor that pairs perfectly with the pineapple.
  • Pineapple Chunks: Fresh pineapple (or canned) is used as a side and to add even more tropical flavor to the dish.
  • Olive Oil: To help roast the veggies and give them a lovely golden brown finish.
  • Salt and Pepper: To taste, to season the chicken and veggies perfectly.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Let’s get to the fun part! This is super simple—follow these easy steps, and you’ll have a delicious dinner ready in no time.

Marinate the Chicken:

In a large bowl, whisk together the pineapple juice, soy sauce, honey, garlic, ginger, and lime juice. Add the chicken thighs to the marinade and toss to coat. Let the chicken marinate for at least 15 minutes (or up to 2 hours if you have the time). The longer it marinates, the more flavor it will soak up, but even a quick 15-minute soak works wonders!

Preheat Your Oven:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat. This will make clean-up so much easier.

Prepare the Vegetables:

While the chicken marinates, prepare your vegetables. Slice the bell peppers and red onion into strips, and cut the pineapple into chunks. Place them all in a bowl and drizzle with olive oil. Season with a pinch of salt and pepper and toss to coat the veggies evenly.

Arrange the Chicken and Veggies:

Once the chicken is done marinating, remove it from the bowl (but save the marinade!) and place the chicken thighs in the center of the baking sheet. Arrange the bell peppers, onion, and pineapple chunks around the chicken. Pour the leftover marinade over the chicken and veggies to infuse even more flavor as it bakes.

Roast to Perfection:

Place the sheet pan in the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The chicken should be golden brown and crispy on the outside, while the veggies will be tender and caramelized.

Serve and Enjoy:

Once everything is cooked, take the sheet pan out of the oven and let the chicken rest for a few minutes. Serve the chicken thighs alongside the roasted veggies and pineapple chunks. For an extra pop of freshness, you can garnish with cilantro or a squeeze of lime.

Nutrition Facts

Servings: 4
Calories per serving: 350-400 (depending on portion size)

Preparation Time

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes

How to Serve Hawaiian Chicken Sheet Pan

This dish is already so flavorful and balanced, but here are a few ideas to make it even more fun:

With Rice: Serve the chicken and veggies over a bed of white rice, brown rice, or coconut rice. The rice will soak up all that delicious sauce and make the meal even more filling.

With a Side Salad: A simple green salad with a light vinaigrette would be the perfect refreshing side to balance the richness of the chicken and roasted veggies.

On a Bun: For a fun twist, turn this sheet pan into a Hawaiian chicken sandwich! Just serve the roasted chicken thighs and veggies on a toasted bun with a slice of pineapple and a drizzle of the marinade sauce.

With Tortillas: If you want to make it into a fun taco night, chop up the chicken and veggies, warm some tortillas, and serve everything as a DIY taco bar. Top with cilantro, lime, and maybe a little drizzle of sour cream.

Additional Tips

Here are a few tips to get the most out of this recipe:

Use Skin-On Chicken: For maximum flavor and juiciness, use bone-in, skin-on chicken thighs. The skin crisps up beautifully in the oven, and the chicken stays super moist.

Marinate Longer for Extra Flavor: If you have the time, marinate the chicken for 1-2 hours to really let the flavors soak in. If not, a quick 15-minute marination will still give you a delicious result.

Veggie Variations: Feel free to swap the bell peppers for other veggies like zucchini, sweet potatoes, or snap peas. They all roast beautifully and would complement the pineapple glaze wonderfully.

Add Spice: If you like a little heat, toss in some sliced jalapeños or a pinch of red pepper flakes to the veggies or marinade.

Make it Low-Carb: If you’re watching your carbs, simply serve the chicken and veggies on their own, or pair with cauliflower rice instead of regular rice for a low-carb option.

FAQ Section

Q1: Can I use chicken breasts instead of thighs?
A1: Yes, you can use chicken breasts, but keep in mind they may dry out a bit more than thighs, so be sure to watch the cooking time closely.

Q2: Can I prep this ahead of time?
A2: Absolutely! You can marinate the chicken and prep the veggies the night before. Just cover and refrigerate everything until you’re ready to bake.

Q3: Can I use canned pineapple?
A3: Yes, you can use canned pineapple in a pinch. Just make sure to drain it well before adding it to the sheet pan.

Q4: Can I make this recipe on a grill?
A4: Yes, you can grill the chicken and veggies instead of baking them. Just marinate the chicken, then grill it over medium heat, turning occasionally, until it reaches 165°F. Grill the veggies in a grill basket or on skewers.

Q5: Can I add more veggies to this?
A5: Definitely! Feel free to add other vegetables like broccoli, carrots, or even sweet potatoes to the sheet pan. Just make sure they are cut to a similar size to ensure even cooking.

Q6: Can I freeze the leftovers?
A6: Yes, you can freeze the chicken and veggies for up to 3 months. Just store them in an airtight container, and reheat in the oven or microwave when ready to enjoy.

Q7: How do I know when the chicken is cooked through?
A7: Use a meat thermometer to check for an internal temperature of 165°F (74°C) to ensure the chicken is cooked through and safe to eat.

Q8: Can I make this recipe without pineapple?
A8: While pineapple is a key ingredient in this dish, you could substitute with another tropical fruit like mango for a slightly different flavor.

Q9: Can I use other proteins?
A9: Yes, this recipe works well with other proteins, like pork chops or even salmon. Adjust the cooking time based on the protein you’re using.

Q10: Can I serve this with a dipping sauce?
A10: Absolutely! A simple sweet chili sauce or a tangy teriyaki sauce would be fantastic for dipping the chicken or veggies.

Conclusion

This Hawaiian Chicken Sheet Pan is everything you want in a meal—quick, easy, and packed with flavor. It’s the kind of dish that makes you feel like you’re on vacation, even if you’re just in your kitchen. Whether you’re feeding the family or hosting friends, this tropical-inspired dinner is sure to be a hit. Grab your sheet pan and get ready to enjoy the sweet and savory goodness of this delicious meal!

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Hawaiian Chicken Sheet Pan


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  • Author: khaoula belabess
  • Total Time: 40 minutes
  • Yield: 4 Serving 1x

Description

A quick and easy weeknight meal that combines tender chicken, sweet pineapple, and vibrant vegetables all baked on one sheet pan for effortless cleanup. Perfect for busy families!


Ingredients

Scale
  • For the Chicken:
    • 1 pound boneless, skinless chicken breasts, thinly sliced
    • 1/2 cup pineapple chunks, drained
  • For the Marinade:
    • 1/4 cup teriyaki sauce
    • 1/4 cup honey
    • 1/4 cup soy sauce
    • 1 tablespoon rice vinegar
    • 1/2 teaspoon red pepper flakes (optional)
  • For the Sheet Pan:
    • 1 cup cooked rice
    • 1/2 cup chopped broccoli
    • 1/2 cup chopped red bell pepper

Instructions

  • Preheat Oven:
    • Preheat your oven to 400°F (200°C).
  • Marinate Chicken:
    • In a bowl, combine the teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes (if using). Add the chicken and marinate for at least 15 minutes.
  • Assemble:
    • Place the marinated chicken, pineapple chunks, cooked rice, broccoli, and red bell pepper on a large baking sheet.
  • Bake:
    • Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Notes

  • For added flavor, marinate the chicken for longer if time allows.
  • Feel free to add other vegetables based on your preference, such as snap peas or carrots.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: dinner
  • Method: Sheet Pan
  • Cuisine: Hawaiian

Nutrition

  • Serving Size: 1 plate
  • Calories: 350
  • Sugar: 15g
  • Sodium: 800mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 70mg

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