Nothing says “easy dinner” quite like a sheet pan recipe. But when you pair that simplicity with bold, tropical flavors—like sweet pineapple, savory chicken, and colorful bell peppers—you get a meal that’s not just quick, but unforgettable. Enter: the Hawaiian Chicken Sheet Pan Recipe.
This dish is more than a weeknight lifesaver. It’s a vibrant, crowd-pleasing recipe that brings the island vibes straight to your table. Whether you’re prepping for a summer BBQ or just want something fun and healthy, this one-pan wonder checks all the boxes.
Why You’ll Love This Hawaiian Chicken Sheet Pan Recipe
- One-pan simplicity: Minimal cleanup with maximum flavor.
- Tropical flavors: Sweet pineapple, tangy sauce, and savory chicken.
- Versatile: Perfect for weeknights, meal prep, or weekend entertaining.
- Healthy: Loaded with lean protein and nutrient-rich vegetables.
- Customizable: Swap out veggies or proteins with ease.
Ingredients You’ll Need
To make this Hawaiian Chicken Sheet Pan Recipe, you’ll need a blend of pantry staples and fresh ingredients that deliver a punch of flavor.
For the Chicken Marinade:
- 4 boneless, skinless chicken thighs
- 3 tbsp soy sauce (low sodium)
- 2 tbsp pineapple juice (fresh or from the can)
- 1 tbsp rice vinegar
- 1.5 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1/4 tsp crushed red pepper flakes (optional for heat)
For the Sheet Pan Veggies:
- 1 cup red bell pepper, sliced
- 1 cup yellow bell pepper, sliced
- 1 cup green bell pepper, sliced
- 1 cup red onion, sliced
- 1.5 cups pineapple chunks (fresh or canned, drained)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Optional Garnishes:
- Toasted sesame seeds
- Chopped green onions
Step-by-Step Instructions
1. Marinate the Chicken
In a medium bowl, whisk together soy sauce, pineapple juice, rice vinegar, brown sugar, sesame oil, garlic, ginger, and crushed red pepper flakes. Add chicken thighs and turn to coat. Cover and let marinate in the fridge for at least 15 minutes (or up to 24 hours for deeper flavor).
2. Prepare the Vegetables
While the chicken marinates, prep your vegetables and pineapple. Slice bell peppers and onions into uniform pieces for even roasting. Toss everything in a bowl with olive oil, salt, and pepper.
3. Assemble the Sheet Pan
Preheat your oven to 200°C (392°F). Line a large sheet pan with parchment paper or foil. Spread the vegetables and pineapple evenly across the pan. Remove chicken from the marinade (discard excess marinade) and place on top of the veggies.
4. Roast to Perfection
Roast for 25–30 minutes, flipping the chicken halfway through. The chicken should reach an internal temperature of 75°C (165°F) and have a slight caramelized glaze.
5. Optional: Broil for Char
For a restaurant-style finish, broil the sheet pan for 2–3 minutes on high until the chicken and pineapple develop light charred edges.
6. Rest & Serve
Let the chicken rest for 5 minutes before slicing. Serve over steamed rice, quinoa, or cauliflower rice, and top with sesame seeds and green onions.
Pro Tips for the Perfect Hawaiian Chicken Sheet Pan Dinner
- Marinate Longer: If time allows, marinate the chicken overnight for richer flavor.
- Use Fresh Pineapple: Fresh pineapple brings a natural sweetness and better texture.
- Uniform Cuts: Cut all vegetables and pineapple to similar sizes to ensure even cooking.
- Don’t Overcrowd: Give ingredients space on the pan for caramelization instead of steaming.
Variations to Try
1. Protein Swaps:
- Use chicken breast instead of thighs (halve thick pieces).
- Try shrimp or tofu for a pescatarian or vegetarian twist.
2. Veggie Additions:
- Zucchini
- Broccoli florets
- Snap peas
3. Sauce Tweaks:
- Add 1 tsp sriracha to the marinade for heat.
- Stir in a dash of lime juice for extra tang.
What to Serve with Hawaiian Chicken Sheet Pan
- Steamed Jasmine Rice
- Coconut Rice
- Quinoa or Couscous
- Fresh garden salad with a citrus vinaigrette
- Grilled corn or baked sweet potatoes
Storage and Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the cooked chicken and vegetables in freezer-safe bags for up to 2 months.
- Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through.
Final Thoughts
This Hawaiian Chicken Sheet Pan Recipe is a game-changer for busy cooks who don’t want to sacrifice flavor for convenience. With its balance of sweet, savory, and tangy, plus a rainbow of textures and colors, it’s a recipe that feels like a mini vacation—right from your oven.
Whether you’re cooking for family, meal-prepping for the week, or just in the mood for something different, this recipe has your back. And the best part? You only need one pan.
Hawaiian Chicken Sheet Pan Recipe
Description
A vibrant and tropical one-pan dinner bursting with sweet and savory island flavors. This Hawaiian Chicken Sheet Pan Recipe combines tender chicken thighs, juicy pineapple, colorful bell peppers, and a homemade tangy-sweet glaze — all roasted to perfection. Easy, healthy, and perfect for busy weeknights or summer gatherings.
Ingredients
For the Chicken & Marinade:
For the Vegetables:
For Garnish (Optional):
Instructions
Prep the Marinade
- In a medium bowl, whisk together soy sauce, pineapple juice, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Add chicken thighs, coat thoroughly, and let marinate for at least 15 minutes (or up to 24 hours in the fridge for deeper flavor).
Prep the Sheet Pan
- Preheat the oven to 200°C (392°F). Line a large sheet pan with parchment paper or foil. In a large mixing bowl, toss bell peppers, red onion, and pineapple with olive oil, salt, and pepper. Spread them evenly on the pan.
Add the Chicken
- Remove chicken from the marinade (shake off excess) and place directly on top of the vegetables on the sheet pan. Discard any leftover marinade.
Roast
- Roast everything in the preheated oven for 25–30 minutes, flipping the chicken halfway through for even caramelization. The chicken is done when it reaches an internal temperature of 75°C (165°F).
Broil for Char (Optional)
- For extra color and flavor, broil the sheet pan on high for 2–3 minutes at the end until the edges of the chicken and pineapple are lightly charred.
Rest and Serve
- Let the chicken rest for 5 minutes before slicing. Garnish with sesame seeds and sliced green onions. Serve over steamed jasmine rice or coconut rice for a complete meal.
Note
Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave.
Make it spicy: Add 1 tsp of sriracha or diced chili to the marinade.
Vegetable swap: You can add zucchini, broccoli florets, or snap peas for variety.
Protein swap: Works well with shrimp or tofu (adjust cooking time accordingly).
