Hawaiian Chicken Sheet Pan is a quick and tasty dinner that brings a little island vibe right to your kitchen. You get juicy chicken thighs, sweet pineapple chunks, colorful bell peppers, and tender onions all roasted together on one pan. The combination of savory and sweet flavors makes every bite feel like a mini vacation.
I love how easy this recipe is because everything cooks all at once, which means less cleanup and more time to relax. Plus, the juicy pineapple caramelizes perfectly in the oven, adding a nice touch of sweetness to the tender chicken. I always make sure to marinate the chicken a bit before roasting so the flavors really soak in and everyone ends up asking for seconds.
This dish works great served over simple steamed rice or even with a side of fresh greens to keep things light. It’s perfect for a weeknight dinner when you want something flavorful but don’t want to spend hours in the kitchen. Whenever I make it, it brings the family together because everyone loves the fun mix of sweet and savory tastes all in one meal.
Key Ingredients & Substitutions
Chicken thighs: These are my favorite because they stay juicy and tender during roasting. You can swap for chicken breasts if you prefer leaner meat, but watch the cooking time as breasts dry out quicker.
Pineapple: Fresh pineapple adds a bright, juicy sweetness that pairs beautifully with the chicken. Canned pineapple works too—just be sure to drain it well so the dish doesn’t get too watery.
Red bell peppers and red onion: These bring color, crunch, and mild sweetness. You can use green or yellow peppers instead or add other veggies like zucchini or snap peas for variety.
Sauce ingredients: Soy sauce, honey, ketchup, and vinegar create a tangy, sweet, and slightly savory marinade. If you need a gluten-free option, use tamari instead of soy sauce. Maple syrup works well in place of honey.
How Do I Make Sure the Chicken and Pineapple Get Perfectly Caramelized?
Getting the right caramelization is key to this recipe’s flavor. Here’s how I do it:
- Preheat your oven well to 425°F for a hot environment that encourages browning.
- Spread the chicken, pineapple, and veggies in a single layer on the sheet pan so they roast evenly without steaming.
- Don’t overcrowd the pan; crowded ingredients release moisture and steam instead of roast.
- Halfway through roasting, gently toss or turn the pineapple and veggies for even caramelization.
- If you want extra browning, use the broil setting for 2-3 minutes at the end—watch closely so nothing burns!
Equipment You’ll Need
- Sheet pan (15×10 inches or larger) – I like it because it fits all the ingredients in a single layer for even roasting.
- Small mixing bowl – for whisking together the marinade and sauce ingredients easily.
- Meat thermometer – to check that the chicken is cooked to 165°F and safe to eat.
- Utensil or tongs – helpful for tossing vegetables and turning the chicken during roasting.
- Parchment paper or aluminum foil (optional) – makes cleanup easier and prevents sticking.
Flavor Variations & Add-Ins
- Protein swap: Use chicken breasts for a leaner option, or add cooked shrimp during the last 5 minutes for extra seafood flavor.
- Cheese: Top with sliced green onions and a sprinkle of shredded cheese like Monterey Jack for a melty finish.
- Veggie extras: Include sliced zucchini, snap peas, or mushrooms for more variety and nutrition.
- Spice it up: Add crushed red pepper flakes or a dash of sriracha to the marinade for some heat.
Hawaiian Chicken Sheet Pan
Ingredients You’ll Need:
For the Chicken and Marinade:
- 2 lbs boneless, skinless chicken thighs
- 3 tbsp soy sauce
- 3 tbsp honey
- 2 tbsp ketchup
- 1 tbsp rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 tsp smoked paprika (optional)
- ½ tsp ground ginger or 1 tsp fresh grated ginger
- Salt and pepper, to taste
For the Vegetables and Pineapple:
- 1 fresh pineapple, peeled and cut into chunks (or 2 cups canned pineapple chunks, drained)
- 2 red bell peppers, cut into strips
- 1 large red onion, cut into wedges
- 2 tbsp olive oil
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prep, 15-30 minutes for marinating (optional but recommended for flavor), and 25-30 minutes to roast. Plan on roughly 45 minutes total to get this sweet and savory meal ready, with minimal effort.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by heating your oven to 425°F (220°C). Lightly grease a large sheet pan or line it with parchment paper or foil—this helps with easy cleanup later.
2. Make the Marinade:
In a small bowl, whisk together soy sauce, honey, ketchup, rice vinegar, minced garlic, smoked paprika (if using), ginger, salt, and pepper. This combo will give your chicken that delicious sweet and tangy Hawaiian flavor.
3. Marinate the Chicken:
Put the chicken thighs in a large bowl or resealable bag. Pour half the marinade over them, toss well to coat, and let sit for 15-30 minutes. If you have more time, chilling it for a few hours will make it even tastier.
4. Arrange Pineapple and Veggies:
Spread the pineapple chunks, red bell pepper strips, and red onion wedges evenly on the prepared sheet pan. Drizzle olive oil over them and sprinkle with a little salt and pepper. Toss gently to coat.
5. Add the Chicken to the Pan:
Place the marinated chicken thighs among the pineapple and veggies on the sheet pan. Drizzle any leftover marinade over everything to boost the flavor.
6. Roast Your Meal:
Put the sheet pan in the oven and roast for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C) and the pineapple and veggies will get lightly caramelized and deliciously tender.
7. Optional Broil for Extra Color:
If you want a bit more caramelization, turn on the broiler for 2-3 minutes at the end. Watch closely so nothing burns!
8. Garnish and Serve:
Sprinkle chopped fresh cilantro or parsley on top for a fresh finish. Serve your Hawaiian Chicken Sheet Pan hot over steamed rice or with a fresh green salad for a tasty meal.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but be sure to fully thaw them in the refrigerator overnight before marinating and cooking. This helps ensure even cooking and better flavor absorption.
Can I Substitute Fresh Pineapple with Canned Pineapple?
Absolutely! Just use canned pineapple chunks that are well-drained to avoid extra moisture on the sheet pan, which can affect caramelization.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Recipe Gluten-Free?
Yes! Simply use tamari or a gluten-free soy sauce alternative in place of regular soy sauce to keep it gluten-free without compromising flavor.