There's nothing quite like the tropical flavors of Hawaiian Chicken sizzling in your oven. This easy sheet pan recipe transforms tender chicken and vibrant vegetables into a mouthwatering meal that bursts with sweet and savory notes. Imagine the caramelized pineapple paired with juicy chicken thighs, all in one quick, family-friendly dinner that’s perfect for any weeknight.
My love for this dish began after a trip to Hawaii, where the sweet, tangy flavors of the islands completely captivated me. Back home, I craved that taste of paradise, so I created this simple recipe that brings a little bit of aloha to our dinner table every time.
Why You'll Love This Hawaiian Chicken Sheet Pan Recipe
Get ready to add a new favorite to your dinner rotation. This Hawaiian Chicken Sheet Pan recipe checks all the boxes for a simple, satisfying meal that’s both healthy and delicious.
First off, it’s a true one-pan wonder. Say goodbye to messy dishes and complicated clean-up. With everything cooked together on a single baking sheet, your kitchen will stay as neat and tidy as possible. The simplicity of this recipe means less time scrubbing and more time enjoying dinner with your family.
The flavor combination is next-level. Juicy chicken thighs get coated in a tangy-sweet glaze, featuring hints of pineapple, soy, and a touch of honey. As it cooks, the sauce caramelizes, infusing the veggies with an irresistible depth of flavor that will leave you craving seconds.
Plus, it’s a healthy choice without sacrificing taste. Packed with colorful bell peppers, sweet onions, and juicy pineapple chunks, this recipe is full of vitamins and nutrients. It’s a great way to sneak extra veggies into your diet while still feeling indulgent.
Lastly, the whole meal is perfect for meal prep. You can make a big batch and have leftovers for lunch throughout the week. The chicken stays moist, and the veggies hold up beautifully for reheating, making it an ideal make-ahead option.
Ingredients Notes

The key to this Hawaiian Chicken Sheet Pan recipe lies in using fresh, quality ingredients that pack a flavorful punch. Let’s break down what you’ll need to make this delicious meal.
Chicken Thighs are perfect for sheet pan dinners because they remain juicy and tender even after high-temperature roasting. Boneless, skinless thighs cook evenly and absorb all the rich flavors of the sauce. If you prefer, you can swap them for chicken breasts, but be sure to adjust the cooking time accordingly.
Pineapple Chunks are essential for that signature Hawaiian flair. Fresh pineapple delivers the best flavor, but canned pineapple works in a pinch. Make sure to drain the juice well if using canned, so the excess liquid doesn’t prevent the chicken from caramelizing.
Bell Peppers bring a pop of color and sweetness to the dish. Use a mix of red, yellow, and orange peppers for the most vibrant presentation. Their natural sugars caramelize in the oven, adding a lovely contrast to the tangy sauce.
Soy Sauce serves as the savory backbone of the marinade. It balances the sweetness of the pineapple and honey while giving the chicken a rich, umami flavor. For a gluten-free option, use tamari or coconut aminos.
Honey provides a natural sweetness that helps the sauce caramelize. If you’re looking for a different flavor profile, you can substitute with maple syrup or brown sugar, though honey pairs beautifully with the tropical ingredients.
You’ll also need a few pantry staples like garlic, ginger, and olive oil. These add depth and fragrance to the dish, enhancing the overall flavor without overpowering the natural sweetness of the pineapple.
How To Make This Hawaiian Chicken Sheet Pan Recipe

Creating this flavorful meal couldn’t be easier, and I’m here to walk you through each step.
Start by preheating your oven to 425°F. While the oven is heating, line a large baking sheet with parchment paper or lightly grease it with cooking spray. This ensures an easy cleanup and prevents the chicken and veggies from sticking.
Next, prepare the marinade. In a large bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and a drizzle of olive oil. Add a splash of pineapple juice for an extra burst of tropical flavor. Toss the chicken thighs in the marinade, making sure they are evenly coated. Let them sit for at least 15 minutes to soak in all the delicious flavors – or even better, marinate in the fridge for a few hours if you have the time.
While the chicken is marinating, chop your veggies. Slice the bell peppers into strips and dice the onion into large chunks. Drain the pineapple if you’re using canned, and set everything aside. Once the chicken has marinated, arrange it on the sheet pan, leaving space for the vegetables.
Scatter the bell peppers, onion, and pineapple chunks around the chicken, drizzling everything with a little extra marinade. Make sure everything is spread out in an even layer. This helps the ingredients roast rather than steam, giving you that lovely caramelization.
Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender. For a finishing touch, broil for 2-3 minutes to give the chicken and pineapple a beautifully caramelized, golden brown exterior.
Storage Options
Leftovers are a dream with this recipe. Store any extra Hawaiian Chicken in an airtight container in the refrigerator for up to 4 days. The flavors only get better as they sit, making it a fantastic option for next-day meals.
If you’re planning to freeze it, pack the chicken and veggies in a freezer-safe container. It’ll stay fresh for up to 2 months. When you’re ready to eat, thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.
For reheating, the best method is to use the oven to maintain the texture of the veggies and chicken. If you’re in a hurry, a microwave will work, but the sauce may become a bit sticky.
Variations and Substitutions
This Hawaiian Chicken Sheet Pan recipe is wonderfully versatile, allowing you to customize it based on your taste preferences and dietary needs.
Looking to make it vegetarian? Swap out the chicken thighs for cubes of extra-firm tofu. Marinate the tofu just like you would the chicken, and roast until golden and crispy around the edges.
For a spicier kick, add sliced jalapeños or a pinch of crushed red pepper flakes to the marinade. The heat pairs surprisingly well with the sweetness of the pineapple, creating a more complex flavor profile.
You can also experiment with different vegetables. Zucchini, snap peas, or even chunks of sweet potato would make great additions. Just be sure to adjust the cooking time for heartier vegetables.
If you’re watching your sodium intake, opt for low-sodium soy sauce and cut back on the honey. The dish will still be flavorful and satisfying, especially with the vibrant veggies and caramelized pineapple.
Don’t be afraid to make this recipe your own. The combination of sweet and savory elements is a great foundation, but the possibilities are endless. Enjoy experimenting and creating a new favorite every time!
PrintHawaiian Chicken Sheet Pan Recipe
This Hawaiian Chicken Sheet Pan Recipe brings tropical flavors right to your dinner table! Made with tender chicken, juicy pineapple, and colorful bell peppers, this one-pan meal is simple to prepare and full of sweet and savory goodness. A healthy and flavorful dish perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Hawaiian
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 fresh pineapple, diced
- 2 bell peppers (red and yellow), sliced
- 1 red onion, sliced
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- Salt and pepper to taste
- Fresh chopped cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a bowl, mix soy sauce, honey, olive oil, minced garlic, grated ginger, salt, and pepper.
- Place the chicken breasts on the sheet pan and brush them with the sauce mixture.
- Scatter diced pineapple, bell peppers, and red onion around the chicken.
- Drizzle any remaining sauce over the vegetables and toss to coat evenly.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from the oven, garnish with fresh cilantro, and serve hot.
Notes
- You can substitute chicken breasts with thighs for a juicier texture.
- For extra flavor, marinate the chicken in the sauce for at least 30 minutes before baking.
- Serve with rice or quinoa for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 320
- Sugar: 16g
- Sodium: 820mg
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