If you’ve been craving something that bursts with tropical sweetness and savory goodness, then this Hawaiian Chicken Sheet Pan Recipe will be your new go-to dinner. Imagine tender chicken thighs roasted perfectly alongside vibrant bell peppers, juicy pineapple chunks, and red onions, all coated in a luscious, tangy marinade that’s both sweet and smoky. This one-pan wonder not only saves you from complicated cleanups but also delivers a colorful, flavorful meal that feels like a mini vacation on your plate. Let’s dive into the magic of this easy-to-make Hawaiian Chicken Sheet Pan Recipe that’s sure to become a family favorite in no time!
Ingredients You’ll Need
All the ingredients for this Hawaiian Chicken Sheet Pan Recipe are simple yet incredibly important for capturing that iconic balance of sweet, salty, and smoky flavors. Each ingredient plays a role in building layers of texture and color that make this dish visually inviting and mouthwateringly delicious.
- 1 1/2 lb boneless skinless chicken thighs: Perfectly tender and juicy, these bite-sized pieces soak up the marinade beautifully.
- 2 cups pineapple chunks: Fresh or canned (drained) for a burst of tropical sweetness to complement the savory chicken.
- 1 red bell pepper: Adds a lovely crunch and vibrant red color to the dish.
- 1 green bell pepper: Offers a crisp texture and fresh, slightly bitter contrast.
- 1 medium red onion: Gives a subtle sweetness and depth when roasted.
- 3 tablespoons olive oil, divided: Essential for roasting and keeping the chicken and veggies moist and flavorful.
- 1/3 cup low sodium soy sauce: Brings that perfect umami kick without overwhelming saltiness.
- 3 tablespoons brown sugar: Lightly packed to create a caramelized, sticky glaze on the chicken and pineapple.
- 2 cloves garlic, minced: Infuses the marinade with a fragrant aromatic bite.
- 1 tablespoon fresh ginger, grated: Adds a refreshing zing for a Hawaiian-inspired twist.
- 1 tablespoon rice vinegar: Balances the sweetness with a gentle tanginess.
- 1 teaspoon smoked paprika: Provides a smoky depth without overpowering the other flavors.
- 1/4 teaspoon red pepper flakes (optional): Just a hint of heat if you like a little kick.
- 1/2 teaspoon kosher salt, to taste: Enhances all the flavors without being too salty.
- 1/4 teaspoon black pepper, to taste: Adds warmth and a subtle bite.
- 1 teaspoon toasted sesame oil (optional): A nutty finish that complements the Asian-inspired ingredients.
- 3 cups cooked rice: The perfect base to soak up all those delicious juices.
- 2 tablespoons chopped fresh cilantro or sliced green onions: Bright, fresh garnish to finish the dish beautifully.
How to Make Hawaiian Chicken Sheet Pan Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil—it makes cleanup so much easier! A quick brush or spray of olive oil on the lining helps everything roast evenly without sticking, setting the stage for perfectly cooked chicken and veggies.
Step 2: Prep the Chicken
Pat your chicken thighs dry with paper towels to help the marinade cling better and cut them into 1-inch pieces. Placing them in a large bowl while you prep the marinade means you’ll have everything ready to go in no time.
Step 3: Whisk Together the Marinade
In a separate bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, smoked paprika, red pepper flakes (if you want a little heat), sesame oil, and two tablespoons of olive oil. Whisk everything until the sugar mostly dissolves—taste it to make sure it’s perfectly balanced before moving on.
Step 4: Marinate the Chicken
Pour about two-thirds of your marinade over the chicken pieces. Toss to coat every bite in that glorious sauce, then let the chicken soak up the flavors for 10 to 15 minutes while you chop the veggies and pineapple. This short marinade time is enough to infuse the chicken without waiting all day.
Step 5: Prep the Veggies and Pineapple on the Sheet Pan
Spread your pineapple chunks, red and green bell peppers, and red onion wedges across the sheet pan. Drizzle with the last tablespoon of olive oil and season lightly with kosher salt and black pepper. Toss everything gently to ensure it’s evenly coated and easy to spread out. This vibrant bed of veggies is going to roast beautifully alongside the chicken.
Step 6: Add Chicken to the Sheet Pan
Arrange the marinated chicken pieces nestled in among the pineapple and vegetables, making sure to space them out so each piece can roast instead of steam. Drizzle any leftover marinade onto the pan for extra flavor punch.
Step 7: Bake Until Perfect
Pop your sheet pan into the oven and bake for 20 to 25 minutes. Remember to stir everything once about halfway through so it cooks evenly. When the chicken is cooked and the vegetables are tender, brush the remaining reserved marinade over the chicken and pineapple to create a sticky, glossy glaze. This finishing touch takes the dish to the next level.
Step 8: Optional Broil for Extra Caramelization
If you’re craving a little more char and caramelization, switch your oven to broil for 2 to 3 minutes. Keep a close eye during this step to avoid burning. This quick broil adds a delightful depth and texture to your Hawaiian chicken.
Step 9: Garnish and Serve
Once out of the oven, sprinkle freshly chopped cilantro or sliced green onions over the entire sheet pan for a pop of green color and fresh flavor. Serve the Hawaiian Chicken Sheet Pan Recipe hot over a bed of fluffy cooked rice, spooning any delicious pan juices on top for extra yum.
How to Serve Hawaiian Chicken Sheet Pan Recipe
Garnishes
Fresh cilantro or sliced green onions add not just a splash of vibrant color but also a fresh herbaceous note that cuts through the richness of the chicken and the sweetness of the pineapple. Toasted sesame seeds make a lovely optional garnish, giving a pleasing crunch and a nutty aroma that beautifully complement the dish.
Side Dishes
This dish pairs wonderfully with simple sides that don’t steal the spotlight. Steamed jasmine or basmati rice is a classic choice that soaks up the delicious juices. For extra veggies, a light cucumber salad or quick sautéed greens with garlic can add refreshing contrast and balance.
Creative Ways to Present
For a festive twist, serve the Hawaiian Chicken Sheet Pan Recipe in pineapple boat halves to keep the tropical theme alive. You can also pile the chicken and veggies over coconut rice or even crisp tortilla chips for a unique handheld option. Presentation can be casual or festive, making this recipe perfect for weeknight dinners or entertaining guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover Hawaiian Chicken Sheet Pan Recipe in an airtight container and refrigerate. It stays fresh for up to 3 days, making it perfect for quick lunches or easy dinner leftovers.
Freezing
You can freeze leftovers in a freezer-safe container for up to 2 months. Be sure to cool the dish completely before freezing to preserve texture and flavor. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat or microwave until warmed through. Adding a splash of water or broth while reheating helps keep the chicken moist and tender rather than drying out.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but because they are leaner, keep a close eye to avoid overcooking. Thighs tend to stay juicier and more flavorful, making them ideal for this sheet pan recipe.
Is canned pineapple okay to use?
Yes, canned pineapple works perfectly as long as you drain it well to prevent excess moisture, which can affect roasting. Fresh pineapple adds a slightly brighter flavor but both are delicious.
Can I make this recipe gluten-free?
Yes! Just substitute the soy sauce with a gluten-free tamari or coconut aminos, and double-check any other ingredients to ensure they fit your dietary needs.
How spicy is this dish?
This Hawaiian Chicken Sheet Pan Recipe is mild by default; the red pepper flakes are optional and can be adjusted to your heat preference. Without them, it’s perfect for those who prefer little to no spice.
Can I prepare this recipe ahead of time?
Definitely. You can marinate the chicken up to 24 hours before cooking for an even more intensified flavor. Just keep it covered in the fridge and proceed with the rest of the steps when ready.
Final Thoughts
This Hawaiian Chicken Sheet Pan Recipe is truly a gem for anyone wanting an easy, flavorful meal that feels special without hours in the kitchen. Its combination of sweet pineapple, savory chicken, and colorful veggies roasted together on one pan is pure comfort food with a tropical twist. I can’t wait for you to try it and make it a staple in your dinner rotation!
Print
Hawaiian Chicken Sheet Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Description
This Hawaiian Chicken Sheet Pan recipe features tender boneless skinless chicken thighs marinated in a flavorful blend of soy sauce, brown sugar, garlic, and ginger, then roasted alongside fresh pineapple chunks, colorful bell peppers, and red onion. Finished with a glossy marinade glaze and served over fluffy rice, this one-pan meal is a perfect balance of sweet, savory, and smoky flavors, ideal for a quick and delicious dinner.
Ingredients
Chicken and Marinade
- 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1/3 cup low sodium soy sauce
- 3 tablespoons brown sugar, lightly packed
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon toasted sesame oil (optional)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper, to taste
Vegetables and Fruit
- 2 cups pineapple chunks, fresh or canned and well drained
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 medium red onion, peeled and cut into wedges
To Serve
- 3 cups cooked rice
- 2 tablespoons chopped fresh cilantro or sliced green onions, for garnish
Instructions
- Preheat oven and prepare pan: Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper or foil for easy cleanup. Lightly grease the lined pan with olive oil or cooking spray to prevent sticking.
- Prepare chicken: Pat the chicken thighs dry with paper towels and cut them into 1-inch bite-sized pieces. Place the chicken pieces in a large mixing bowl and set aside while preparing the marinade.
- Make marinade: In a medium bowl, whisk together the soy sauce, brown sugar, 2 tablespoons of olive oil, minced garlic, grated ginger, rice vinegar, smoked paprika, optional red pepper flakes, and toasted sesame oil until the sugar is nearly dissolved. Taste and adjust the seasoning as needed.
- Marinate chicken: Pour about two-thirds of the marinade over the chicken in the large bowl, reserving the remaining one-third for basting later. Toss well to coat all pieces evenly. Let the chicken marinate for 10 to 15 minutes while prepping the vegetables and pineapple.
- Prepare vegetables and pineapple: Add the pineapple chunks, red bell pepper, green bell pepper, and red onion to the prepared sheet pan. Drizzle with the remaining 1 tablespoon olive oil, season lightly with kosher salt and black pepper, and toss to coat evenly. Spread the mixture in an even layer.
- Assemble sheet pan: Nestle the marinated chicken pieces in and around the veggies and pineapple on the sheet pan, spacing them out slightly to allow roasting rather than steaming. Drizzle any extra marinade from the chicken bowl over the pan to enhance flavor.
- Bake: Place the sheet pan in the preheated oven and bake for 20 to 25 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are tender.
- Glaze and broil: During the last 5 minutes of baking, brush or spoon the reserved marinade over the chicken and pineapple so it thickens into a glossy glaze. For extra caramelization and a slight char, switch the oven to broil for 2 to 3 minutes at the end, watching closely to avoid burning.
- Serve: Remove the sheet pan from the oven and sprinkle the Hawaiian chicken and veggies with chopped cilantro or sliced green onions. Serve hot over cooked rice, spooning any extra pan juices over each portion for added flavor.
Notes
- Using skinless, boneless chicken thighs ensures tender and juicy meat with quick cooking time.
- Marinate the chicken for at least 10 minutes to allow flavors to meld, but do not exceed 30 minutes to avoid the soy sauce overpowering the meat.
- Fresh pineapple is preferred for best flavor, but well-drained canned pineapple works well too.
- Adjust red pepper flakes according to your spice preference or omit for a milder dish.
- Use parchment paper or aluminum foil on the sheet pan for easy cleanup and to avoid sticking.
- Serve immediately over rice for the best texture and flavor experience.
