Hawaiian Chicken Sheet Pan is a bright and tasty meal that combines juicy chicken thighs with sweet pineapple chunks and colorful bell peppers. Everything roasts together on one pan, making it super simple and perfect for a busy weeknight. The mix of tangy pineapple and savory chicken brings a little tropical sunshine right to your dinner table.
I love making this because it feels like a mini vacation on a plate without any fuss. The best part is that the pineapple caramelizes in the oven, adding a naturally sweet glaze that pairs so well with the tender chicken. I usually toss in a sprinkle of green onions and a squeeze of lime once it’s done for an extra fresh pop of flavor.
Serving this dish with some steamed rice or a simple green salad turns it into a complete and satisfying meal. It’s also great for last-minute guests since it cooks all at once and needs minimal cleanup. Whenever I make it, everyone always asks for seconds, and I’m happy to oblige since it’s one of my go-to recipes for easy but delicious dinners.
Key Ingredients & Substitutions
Chicken thighs: These are juicy and stay tender when roasted. If you prefer white meat, boneless skinless chicken breasts work fine but watch the cooking time as they cook faster.
Pineapple: Fresh pineapple adds natural sweetness and caramelizes in the oven. If fresh isn’t available, canned pineapple chunks drained well can be a good substitute.
Red bell pepper & red onion: They add color and mild sweetness. You can swap red bell peppers for yellow or orange for similar effects. Sweet onions or shallots work too if red onions aren’t on hand.
Bok choy or scallions: These add a fresh green crunch with a mild bite. If you don’t have these, green beans or zucchini cut into strips are nice alternatives.
Soy sauce & honey: These give the Hawaiian flavor a balance of salt and sweetness. Tamari can substitute soy sauce for gluten-free needs, and maple syrup or agave nectar can replace honey.
How Do You Get a Great Roasted Flavor and Keep Chicken Tender?
Roasting on a sheet pan is easy but needs attention to timing and layering.
- Marinate the chicken at least 10 minutes to boost flavor and keep it moist.
- Don’t overcrowd the pan; spread ingredients out so heat circulates and everything roasts evenly.
- Halfway through cooking, stir or turn chicken and veggies briefly to get even caramelization.
- Keep an eye on the chicken thickness; thighs tolerate more roasting without drying out compared to breasts.
- Once golden brown and cooked through (internal temp 165°F/74°C), remove promptly to avoid overcooking.
Equipment You’ll Need
- Large rimmed baking sheet – I recommend it because it holds all the ingredients in a single layer for even roasting.
- Whisk or fork – makes mixing the marinade quick and easy.
- Measuring spoons and cups – handy for precise ingredients like soy sauce, honey, and vinegar.
- Kitchen tongs or a spatula – helps toss the chicken and vegetables safely during stirring and serving.
- Optional: Aluminum foil or parchment paper – keeps the sheet pan clean and makes cleanup faster.
Flavor Variations & Add-Ins
- Swap chicken thighs for chicken breasts or shrimp for a different protein option. Shrimp cooks faster and adds a different taste.
- Add chopped cashews or chopped macadamia nuts on top after cooking for crunch and richness.
- Mix in sliced zucchini, snap peas, or carrots to add more veggies and color.
- Use teriyaki sauce instead of soy and honey for a sweeter, more glazed flavor.
Hawaiian Chicken Sheet Pan
Ingredients You’ll Need:
For the Chicken and Marinade:
- 1.5 to 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger or 1 tablespoon fresh ginger, minced
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For the Vegetables and Garnish:
- 2 cups fresh pineapple chunks
- 1 large red bell pepper, sliced into strips
- 1 large red onion, cut into wedges
- 3-4 baby bok choy hearts or small green onions (scallions), halved lengthwise
- Fresh cilantro, chopped, for garnish
- Optional: Lime wedges for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and marinade time and around 20-25 minutes for roasting. In total, plan for about 35 minutes from start to finish, making it a quick and easy meal!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 425°F (220°C). Line a large sheet pan with aluminum foil to make cleanup easier later on.
2. Make the Marinade:
In a medium bowl, whisk together olive oil, soy sauce, honey or brown sugar, rice vinegar, garlic powder, ginger, smoked paprika, salt, and pepper until everything is well mixed.
3. Marinate the Chicken:
Add the chicken pieces to the marinade and toss well to coat. Let it sit while you chop the vegetables or for at least 10 minutes to soak up the flavors.
4. Arrange Ingredients on the Sheet Pan:
Place the marinated chicken, pineapple chunks, sliced red bell pepper, red onion wedges, and halved bok choy or scallions evenly across the prepared sheet pan. Drizzle any leftover marinade over the top.
5. Roast Everything:
Put the sheet pan into the hot oven and roast for 20-25 minutes. Halfway through cooking, give everything a gentle stir or flip to ensure even roasting and caramelization. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Garnish and Serve:
Once roasted, sprinkle fresh chopped cilantro over the sheet pan. Serve your Hawaiian Chicken hot with steamed rice or your favorite side. A squeeze of fresh lime juice adds a lovely bright note, if you like.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking. Using frozen chicken straight into the oven can lead to uneven cooking.
Can I Substitute the Pineapple with Canned Pineapple?
Absolutely, canned pineapple chunks work well too. Just drain them thoroughly to avoid extra moisture on the sheet pan, which can affect roasting and caramelization.
How Should I Store Leftovers?
Store leftover Hawaiian Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, stirring occasionally to keep the chicken juicy.
Can I Add Other Vegetables to This Dish?
Definitely! Vegetables like zucchini, snap peas, or carrots can be added alongside the existing ingredients. Just cut them into similar-sized pieces to ensure even cooking.