Hawaiian Chicken Sheet Pan

Imagine savory-sweet chicken thighs caramelized to golden perfection alongside colorful bell peppers, juicy pineapple chunks, and tender red onions – all melding together on a single pan. The Hawaiian Chicken Sheet Pan dinner brings the tropical flavors of the islands straight to your dinner table with minimal effort and maximum flavor. This family-friendly meal combines sticky-sweet sauce with tender chicken and charred vegetables for a weeknight wonder that tastes like vacation. You’ll learn how to create this perfectly balanced one-pan meal that’s ready in under 45 minutes with surprisingly simple ingredients.

Why You’ll Love This Recipe

The Hawaiian Chicken Sheet Pan recipe is a weeknight game-changer for busy families who still want big flavor without the fuss. The combination of juicy chicken thighs and sweet pineapple creates an irresistible sweet-savory balance that even picky eaters can’t resist. Each bite delivers a delightful texture contrast between the tender chicken, slightly charred vegetables, and caramelized pineapple edges.

What makes this Hawaiian Chicken Sheet Pan truly special is its effortless preparation – just chop, toss, and roast! The ingredients work together to create their own delicious sauce as they cook, meaning fewer steps and less cleanup. The vibrant colors make for an Instagram-worthy presentation that looks like you spent hours in the kitchen.

Perhaps best of all, this sheet pan dinner offers incredible versatility. You can easily customize heat levels, switch proteins, or adjust vegetables based on your family’s preferences while maintaining that signature tropical flavor profile that transports you straight to the islands.

Ingredients

For this Hawaiian Chicken Sheet Pan dinner, you’ll need:

• 2 lbs (900g) boneless, skinless chicken thighs
• 2 cups (320g) fresh pineapple chunks (or canned in juice, drained)
• 1 red bell pepper, cut into 1-inch chunks
• 1 green bell pepper, cut into 1-inch chunks
• 1 medium red onion, cut into wedges
• 3 tablespoons olive oil
• 1/4 cup (60ml) soy sauce (low-sodium preferred)
• 3 tablespoons honey
• 2 tablespoons pineapple juice (from canned pineapple if using)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish)

The chicken thighs are preferred for their moisture retention during high-heat cooking, while fresh pineapple offers superior caramelization compared to canned varieties. The combination of bell peppers provides both vibrant color and sweet flavor that complements the Hawaiian-inspired sauce perfectly.

Pro Tips

Maximize Sheet Pan Success

For the ultimate Hawaiian Chicken Sheet Pan dinner, use a large, rimmed baking sheet to ensure ingredients aren’t overcrowded. Overcrowding causes steaming rather than caramelization, robbing you of those delicious crispy edges and concentrated flavors. If needed, divide between two pans for perfect results.

Optimal Temperature Control

Start your Hawaiian Chicken Sheet Pan at 425°F (220°C) for the first 15 minutes to jumpstart caramelization, then reduce to 375°F (190°C) to finish cooking without burning the sugars in the sauce. This temperature shift creates perfectly glazed chicken with caramelized pineapple edges rather than charred, bitter spots.

Strategic Ingredient Placement

Arrange your Hawaiian Chicken Sheet Pan ingredients strategically by placing chicken in the center and vegetables around the perimeter. Chicken releases juices as it cooks, and this arrangement allows vegetables to benefit from those flavors while still achieving proper caramelization. For extra flavor infusion, briefly marinate the chicken in the sauce mixture for 15-30 minutes before arranging on the pan.

Instructions

Step 1: Prepare Your Ingredients

Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil for easier cleanup. Pat the chicken thighs dry with paper towels to ensure better caramelization, then cut them into 2-inch pieces. In a small bowl, whisk together the soy sauce, honey, pineapple juice, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using) until well combined.

Step 2: Season and Arrange

Place the chicken pieces in a large bowl and pour half of the sauce mixture over them, tossing to coat thoroughly. In a separate bowl, combine the pineapple chunks, bell peppers, and red onion. Drizzle with olive oil and the remaining sauce mixture, then toss to coat evenly. Arrange the chicken in the center of your prepared baking sheet, then distribute the pineapple and vegetables around the edges. Season everything with a pinch of salt and freshly ground black pepper.

Step 3: Bake to Perfection

Slide your Hawaiian Chicken Sheet Pan into the preheated oven and bake for 15 minutes. Then reduce the temperature to 375°F (190°C) and continue cooking for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with caramelized edges. For an extra touch of color, broil for the final 2-3 minutes, watching carefully to prevent burning.

Step 4: Finish and Serve

Remove your Hawaiian Chicken Sheet Pan from the oven and let it rest for 5 minutes, allowing the juices to redistribute. Garnish with sliced green onions and a sprinkle of sesame seeds for a professional finishing touch and added texture. Serve this vibrant, tropical dish over steamed rice or cauliflower rice to soak up all those delicious pan juices.

Variations

Spicy Hawaiian Chicken Sheet Pan

Transform this family-friendly dinner into a heat-lover’s dream by doubling the red pepper flakes and adding 1-2 tablespoons of sriracha to the sauce mixture. The sweet pineapple provides the perfect counterbalance to the increased heat, creating a deliciously complex flavor profile. Finish with a sprinkle of crushed red pepper for an extra kick that complements the tropical sweetness.

Teriyaki Hawaiian Chicken Sheet Pan

For a Japanese-inspired twist, substitute the honey with brown sugar and add 2 tablespoons of mirin to the sauce base. This creates a teriyaki-style Hawaiian Chicken Sheet Pan that perfectly balances sweet and savory flavors. Consider adding sliced water chestnuts during the last 10 minutes of cooking for additional texture and an authentic Asian-fusion experience.

Plant-Based Hawaiian Sheet Pan

Create a vegetarian version by substituting the chicken with 2 blocks of extra-firm tofu (pressed and cubed) or 2 cans of chickpeas (drained and rinsed). Increase the olive oil to 4 tablespoons when coating the protein to ensure proper caramelization. The cooking time will decrease to about 20-25 minutes total, as plant-based proteins require less cooking time than chicken.

Storage and Serving

The Hawaiian Chicken Sheet Pan dinner makes excellent leftovers that actually improve in flavor overnight as the ingredients continue to meld. Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, separate the components (chicken, vegetables, pineapple) into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

For reheating, the oven method preserves texture best – place in an oven-safe dish, cover with foil, and heat at 350°F (175°C) for 10-15 minutes until warmed through. Microwave reheating works in a pinch but may make the vegetables softer.

Serve your Hawaiian Chicken Sheet Pan over fluffy jasmine rice, cauliflower rice, or coconut rice for an extra tropical touch. For a complete meal, pair with a simple green salad dressed with a ginger-lime vinaigrette. This versatile dish also works beautifully stuffed into warm pita bread with a drizzle of sriracha mayo for a Hawaiian-inspired sandwich that’s perfect for lunch the next day.

FAQs

Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well in this Hawaiian Chicken Sheet Pan recipe. Cut them into 1.5-inch pieces and reduce the cooking time by about 5 minutes to prevent them from drying out. Check for an internal temperature of 165°F (74°C).

Is fresh pineapple necessary or can I use canned?
Both fresh and canned pineapple work in this recipe. Fresh pineapple caramelizes better and has a brighter flavor, but canned pineapple chunks (drained) offer convenience. If using canned, reserve the juice for the sauce.

Can I prepare this ahead of time?
You can prep all ingredients up to 24 hours ahead and store separately in the refrigerator. The chicken can marinate in the sauce for extra flavor. Combine and bake just before serving for best results.

How do I prevent the vegetables from getting soggy?
For crispier vegetables in your Hawaiian Chicken Sheet Pan, make sure your oven is fully preheated, don’t overcrowd the pan, and pat the pineapple dry before adding it to reduce excess moisture.

Can I add other vegetables to this sheet pan dinner?
Absolutely! Broccoli florets, zucchini chunks, or sliced carrots make excellent additions. Just ensure pieces are similar in size and adjust for different cooking times – add faster-cooking vegetables like zucchini halfway through the baking process.

Conclusion

This Hawaiian Chicken Sheet Pan is comfort food with a tropical twist — bright, vibrant, and bursting with the perfect balance of sweet and savory flavors. It’s the kind of dish that transforms ordinary weeknight dinners into something special without requiring hours in the kitchen. Whether you’re cooking for a family or meal prepping for the week ahead, this recipe delivers island-inspired flavors that will have everyone asking for seconds. The simplicity of preparation combined with the complexity of flavors makes this Hawaiian Chicken Sheet Pan recipe a must-have in your regular dinner rotation.

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