Hawaiian Chicken Sheet Pan – A Sweet & Savory One-Pan Dinner

If you’re craving a vibrant, no-fuss dinner packed with bold tropical flavor, this Hawaiian Chicken Sheet Pan recipe will quickly become a favorite. It combines the sweetness of pineapple, the richness of marinated chicken, and the colorful crunch of fresh vegetables — all roasted to perfection on a single baking sheet.

Rooted in the fusion flavors of Hawaiian cuisine, this dish brings together Asian-influenced marinades, island-grown produce, and easy American sheet pan cooking. It’s ideal for weeknight dinners, family meals, or casual entertaining.

Each bite delivers tender, juicy chicken glazed in a tangy-sweet sauce, balanced by caramelized pineapple chunks and slightly charred bell peppers. And the best part? Minimal cleanup, maximum flavor.

Ingredients Overview

A great sheet pan meal starts with thoughtful ingredient pairings. Here’s what makes this one so delicious:

Chicken Thighs or Breasts

• Boneless, skinless chicken thighs are juicy and flavorful, holding up well to high-heat roasting.

• For a leaner option, chicken breasts work too — just monitor cook time to avoid drying out.

Fresh Pineapple

• Adds a sweet, tropical burst.

• Use fresh for the best caramelization, but canned (in juice, not syrup) is a quick and reliable substitute.

Bell Peppers

• Choose a mix of red, yellow, and orange for color and natural sweetness.

• They roast beautifully and soften without turning mushy.

Red Onion

• Sliced thick, it adds depth and a slight bite that balances the sweetness.

Homemade Hawaiian Marinade

• A simple mix of soy sauce, honey (or brown sugar), garlic, ginger, and a splash of rice vinegar.

• It’s sticky, savory, and infuses everything with that craveable island flavor.

Olive Oil

• Helps veggies and chicken roast evenly while enhancing caramelization.

Optional Add-Ins

• Zucchini, snap peas, or cherry tomatoes can be added during the last 10–15 minutes of baking.

• A dash of red pepper flakes brings subtle heat, if desired.

Step-by-Step Instructions

This dish is as easy as it is flavorful. Here’s how to make it, with a few tricks for success.

1. Marinate the Chicken

In a large bowl or zip-top bag, whisk together the marinade:

• ¼ cup soy sauce

• 2 tablespoons honey or brown sugar

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• 1 tablespoon rice vinegar

Add chicken pieces, toss to coat, and marinate for at least 30 minutes or up to overnight in the fridge.

Chef Tip: Marinate in a shallow dish so the chicken gets evenly coated.

2. Preheat & Prep the Sheet Pan

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easier cleanup.

While the oven heats:

• Slice bell peppers and red onion into thick strips.

• Cut pineapple into chunks (about 1-inch pieces).

3. Arrange Ingredients

Remove chicken from marinade (shake off excess) and place it on one side of the sheet pan.

Arrange pineapple, peppers, and onions around the chicken. Drizzle veggies lightly with olive oil and season with a pinch of salt and pepper.

Pro Tip: Don’t overcrowd the pan — space helps everything roast instead of steam.

4. Bake to Perfection

Roast for 25–30 minutes, flipping vegetables once halfway through. Chicken should reach 165°F internally and show golden edges.

For extra caramelization, broil the pan on high for 2–3 minutes at the end — watch closely to avoid burning.

5. Rest and Garnish

Let the chicken rest for 5 minutes before slicing or serving. Sprinkle with optional garnishes like:

• Chopped cilantro

• Sliced green onions

• Sesame seeds

These little touches add freshness and texture.

Tips, Variations & Substitutions

This recipe is easy to customize while keeping its island-inspired charm:

Helpful Tips

• Cut ingredients evenly so they cook at the same rate.

• Use a rimmed sheet pan to avoid juices spilling into your oven.

• For deeper flavor, use dark soy sauce in the marinade.

Variations

• Spicy Hawaiian Chicken: Add sriracha or chili garlic sauce to the marinade.

• Hawaiian BBQ Style: Mix in a spoonful of BBQ sauce for smoky-sweet notes.

• Teriyaki Twist: Swap honey for pineapple juice and thicken with cornstarch for a glossy finish.

Dietary Substitutions

• Gluten-Free: Use tamari instead of soy sauce.

• Low-Carb: Replace pineapple with chunks of roasted cauliflower or use less honey.

• Vegan Option: Try with marinated tofu or tempeh and skip the broil step.

Serving Ideas & Occasions

This Hawaiian Chicken Sheet Pan is perfect as a stand-alone meal but pairs beautifully with:

• Steamed jasmine or coconut rice

• Cauliflower rice for a lighter option

• Warm Hawaiian rolls for a tropical dinner spread

Serve it up at:

• Family dinners on busy weeknights

• Casual backyard gatherings

• Meal prep days (makes excellent leftovers)

The dish brings a sunny, festive vibe — even in the middle of winter.

Nutritional & Health Notes

This meal offers a balanced mix of protein, fiber, and natural sweetness.

Chicken thighs provide hearty protein, while vegetables and pineapple contribute vitamins, antioxidants, and a touch of fiber. Using olive oil and baking (instead of frying) keeps things lighter.

For a lower-sugar version, reduce the amount of sweetener or swap with monk fruit or stevia.

Portion control is simple — serve with a scoop of rice or greens and let the pan naturally guide your servings.

FAQs

Q1: Can I use frozen chicken?

Yes, but thaw it completely before marinating. Frozen chicken won’t absorb the marinade properly and can result in uneven cooking.

Q2: Can I prep this dish ahead?

Absolutely. Marinate the chicken and chop the vegetables a day ahead. Store separately in the fridge and assemble just before baking.

Q3: What if I don’t have fresh pineapple?

Canned pineapple chunks in 100% juice are a great substitute. Just drain well before using to avoid sogginess.

Q4: Can I grill instead of bake?

Yes! Grill the chicken and vegetables over medium-high heat, turning occasionally, until nicely charred and cooked through.

Q5: How long does it last in the fridge?

Leftovers stay fresh for up to 4 days in an airtight container. Reheat in the oven or a skillet for the best texture.

Q6: Can I make it spicy?

Definitely — add chili flakes, jalapeños, or a spicy marinade variation to suit your heat preference.

Q7: Is this good for meal prep?

It’s excellent! Divide cooked chicken and veggies into individual containers with rice or greens. Keeps well and reheats beautifully for lunch or dinner.

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