Name: Hawaiian Chicken Sheet Pan Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 4 boneless, skinless chicken thighs; 2 cups pineapple chunks (fresh or canned, drained); 1 red bell pepper, diced; 1 green bell pepper, diced; 1 red onion, sliced; 2 tbsp olive oil; 1/4 cup soy sauce or tamari (for gluten-free); 2 tbsp honey; 1 tbsp apple cider vinegar; 1 tsp garlic powder; 1/2 tsp ground ginger; 1/4 tsp chili flakes (optional); Salt and pepper to taste; 2 tbsp green onions, sliced (for garnish); 1 tbsp sesame seeds (optional, for garnish)

Looking for a meal that’s packed with tropical flavors and easy to whip up on a busy night? Hawaiian Chicken Sheet Pan is your answer! Juicy chicken, sweet pineapple, and a medley of colorful vegetables come together on one sheet pan to create a dish that’s as vibrant as it is delicious.

This recipe first became a hit in my home after a summer barbecue inspired me to combine my favorite tropical flavors in a quick, no-fuss dinner. Now, it’s one of my most-requested meals, and cleanup is a breeze.

Ready to bring the tropics to your kitchen? Let’s dive in!

Why You’ll Love This Hawaiian Chicken Sheet Pan

This Hawaiian Chicken Sheet Pan is everything you want in a dinner: flavorful, easy, and family-friendly.

First off, it’s incredibly simple to prepare. With just one sheet pan and a handful of ingredients, you can have dinner prepped, cooked, and cleaned up in no time.

Second, the combination of flavors is unbeatable. The sweet and tangy pineapple glaze perfectly complements the savory chicken and roasted vegetables, creating a dish that’s a true crowd-pleaser.

It’s also incredibly versatile. You can mix and match vegetables, swap proteins, or adjust the sweetness and spice to suit your family’s tastes.

Finally, this recipe is perfect for meal prep. Make it once, and you’ve got a delicious lunch or dinner ready to go for the rest of the week.

Ingredients Notes

Here’s what you’ll need to make this Hawaiian Chicken Sheet Pan:

Chicken Thighs or Breasts: Boneless, skinless chicken thighs are ideal for this recipe as they stay juicy and flavorful, but chicken breasts work well too.
Fresh Pineapple: Adds sweetness and a tropical flair. If you’re short on time, canned pineapple chunks in juice are a great substitute.
Bell Peppers: Use a mix of red, yellow, and green bell peppers for a colorful and nutrient-packed dish.
Red Onion: Adds a slightly sweet and tangy flavor when roasted.
Soy Sauce: Forms the base of the glaze, adding umami depth. Use tamari or coconut aminos for a gluten-free version.
Honey: Balances the saltiness of the soy sauce and enhances the tropical flavors. You can substitute maple syrup for a vegan option.
Garlic and Ginger: Freshly minced garlic and ginger give the glaze a zesty kick.
Sriracha (Optional): For a hint of heat, sriracha or red pepper flakes are a great addition.

Make sure you have a large sheet pan, parchment paper, or aluminum foil for easy cleanup.

How To Make This Hawaiian Chicken Sheet Pan

This recipe comes together in a few simple steps:

Preheat the Oven and Prep Ingredients
Preheat your oven to 425°F (220°C) and line your sheet pan with parchment paper or foil. Slice your vegetables into bite-sized pieces and cut the chicken into strips or chunks for even cooking.
Make the Glaze
In a small bowl, whisk together soy sauce, honey, pineapple juice (reserved from cutting your pineapple or the can), minced garlic, and ginger. Add a splash of sriracha if you like a bit of spice.
Assemble the Sheet Pan
Arrange the chicken pieces, pineapple chunks, bell peppers, and red onion evenly on the sheet pan. Drizzle the glaze over everything and toss to coat. Spread the ingredients into a single layer for even roasting.
Roast to Perfection
Place the sheet pan in the oven and roast for 20-25 minutes, stirring halfway through to ensure even cooking. The chicken should be golden brown and cooked through, and the vegetables slightly caramelized.
Garnish and Serve
Remove the sheet pan from the oven and sprinkle with fresh chopped cilantro or green onions for a burst of freshness. Serve over steamed rice, quinoa, or cauliflower rice to soak up all the delicious juices.

Storage Options

This recipe stores beautifully, making it perfect for leftovers or meal prep:

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken and vegetables in a freezer-safe container for up to 2 months. Let it thaw overnight in the fridge before reheating.
Reheating: Warm leftovers in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for a quick meal.

Variations and Substitutions

The flexibility of this dish makes it easy to customize:

Swap the Protein: Use shrimp, pork tenderloin, or tofu instead of chicken. Adjust the cooking time accordingly.
Add More Veggies: Try zucchini, snap peas, or broccoli to up the veggie content.
Make It Spicier: Increase the amount of sriracha or add diced jalapeños for extra heat.
Use Different Fruits: Mango or papaya chunks work well if you don’t have pineapple.
Go Low-Carb: Serve with cauliflower rice or a bed of greens for a keto-friendly version.

This Hawaiian Chicken Sheet Pan is proof that you don’t need a complicated recipe to create something extraordinary. With its tropical flavors and effortless preparation, this dish will quickly become a staple in your kitchen. One bite, and you’ll feel like you’re on island time.