Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American Fusion
Ingredients: 1.5 pounds boneless, skinless chicken thighs; 2 cups pineapple chunks (fresh or canned, drained); 1 large red bell pepper, sliced; 1 large yellow bell pepper, sliced; 1 medium red onion, cut into wedges; 1/4 cup soy sauce; 3 tablespoons honey; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons olive oil; 1 tablespoon rice vinegar; 1 teaspoon cornstarch; Salt and pepper to taste; 2 tablespoons green onions, chopped (for garnish)

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The aroma of roasted pineapple, tender chicken, and caramelized bell peppers fills the kitchen as this Hawaiian Chicken Sheet Pan comes out of the oven. It’s the kind of dish that makes you feel like you’ve brought a little sunshine right to your table. Juicy chicken bites coated in a sticky-sweet glaze mingle perfectly with tangy pineapple and colorful veggies for a dinner that’s both vibrant and comforting.

Behind the Recipe

This recipe was born out of those weeknights when I wanted something tropical but didn’t have time for complicated prep. I remember tossing everything together on one pan, thinking it might just be “fine,” but it came out absolutely perfect. The sweet glaze caramelized beautifully, the pineapple juices soaked into the chicken, and the kitchen smelled like a tiny island escape.

Recipe Origin or Trivia

While “Hawaiian” flavors often bring pineapple and sweet sauces to mind, this combo was popularized in American fusion cooking during the mid-20th century. It’s not from Hawaii itself, but rather inspired by Polynesian-style dishes that became trendy in mainland restaurants. The pairing of sweet fruit and savory protein quickly became a favorite, and it’s easy to see why — it’s pure flavor harmony on a pan.

Why You’ll Love Hawaiian Chicken Sheet Pan

Versatile: Perfect for quick dinners or meal prep lunches, and pairs beautifully with rice or salad.

Budget-Friendly: Uses affordable ingredients like chicken thighs, bell peppers, and canned pineapple.

Quick and Easy: Everything cooks on one sheet pan, meaning less cleanup and more relaxation time.

Customizable: Add your favorite vegetables like broccoli or snap peas for extra color and crunch.

Crowd-Pleasing: The combination of sweet pineapple and savory chicken wins over even picky eaters.

Make-Ahead Friendly: You can prep the marinade and chop ingredients ahead of time for effortless cooking.

Great for Leftovers: Reheats beautifully and even tastes better the next day as the flavors meld.

Chef’s Pro Tips for Perfect Results

Start by marinating your chicken for at least 30 minutes so the flavors really soak in. Arrange everything in a single layer on the sheet pan to ensure even browning. Always roast at a high temperature to get those irresistible caramelized edges.

Tips:

Use parchment paper for easy cleanup.
Toss the ingredients halfway through cooking to keep everything evenly coated.
Garnish with fresh cilantro or green onions for a burst of freshness.
Don’t overcrowd the pan, or your chicken will steam instead of roast.

Kitchen Tools You’ll Need

Every great recipe begins with the right tools. Here’s what you’ll want on hand:

Sheet Pan: The star of the show, large enough for all ingredients to roast evenly.
Mixing Bowls: For whisking the glaze and tossing the ingredients.
Tongs: To turn the chicken and veggies midway through cooking.
Sharp Knife: For cutting pineapple chunks and slicing peppers.
Measuring Cups and Spoons: To keep your sauce perfectly balanced.

Ingredients in Hawaiian Chicken Sheet Pan

Every element here works in harmony to create that perfect balance of sweet, savory, and tangy.

Chicken Thighs: 1.5 pounds, boneless and skinless, juicy and flavorful base for the dish.
Pineapple Chunks: 2 cups, fresh or canned (drained), for that iconic tropical sweetness.
Red Bell Pepper: 1 large, sliced, adds bright color and crunch.
Yellow Bell Pepper: 1 large, sliced, for contrast and sweetness.
Red Onion: 1 medium, cut into wedges, adds depth and mild sharpness.
Soy Sauce: 1/4 cup, for a salty, umami backbone to the glaze.
Honey: 3 tablespoons, for sticky sweetness that caramelizes in the oven.
Garlic: 3 cloves, minced, gives rich, aromatic flavor.
Ginger: 1 tablespoon, freshly grated, adds warmth and brightness.
Olive Oil: 2 tablespoons, helps everything roast to perfection.
Rice Vinegar: 1 tablespoon, balances the sweetness with gentle tang.
Cornstarch: 1 teaspoon, thickens the glaze.
Salt and Pepper: To taste, for simple seasoning.
Green Onions: 2 tablespoons, chopped for garnish.

Ingredient Substitutions

Chicken Thighs: Substitute with chicken breast for a leaner option.
Honey: Maple syrup or brown sugar can be used for a different sweetness.
Soy Sauce: Use tamari or coconut aminos for a gluten-free version.
Rice Vinegar: Apple cider vinegar works just as well.
Olive Oil: Can be swapped for sesame oil for an extra layer of flavor.

Ingredient Spotlight

Pineapple: Its natural sugars caramelize beautifully during roasting, creating that signature Hawaiian-style flavor.

Ginger: Adds a gentle heat that balances out the sweetness perfectly.

Instructions for Making Hawaiian Chicken Sheet Pan

Now let’s get into the fun part — cooking. Here are the steps you’ll follow:

Preheat Your Equipment: Preheat the oven to 425°F (220°C). Line your sheet pan with parchment paper.
Combine Ingredients: In a bowl, whisk together soy sauce, honey, garlic, ginger, rice vinegar, olive oil, and cornstarch. Add the chicken and toss to coat.
Prepare Your Cooking Vessel: Spread the marinated chicken evenly on the pan. Add pineapple chunks, peppers, and onions. Toss lightly with the sauce.
Assemble the Dish: Make sure everything sits in a single layer to encourage caramelization.
Cook to Perfection: Roast for 25–30 minutes, stirring halfway through, until chicken is golden and veggies are tender.
Finishing Touches: Garnish with green onions and a sprinkle of sesame seeds if desired.
Serve and Enjoy: Serve hot over jasmine rice or alongside a crisp salad.

Texture & Flavor Secrets

This dish is all about contrast — juicy chicken with crisp-edged peppers, sticky glaze with tangy pineapple. The high heat makes everything caramelize beautifully, giving you bites that are sweet, savory, and just a little smoky.

Cooking Tips & Tricks

Marinate overnight for deeper flavor.
Roast on the top rack for extra browning.
Add a touch of chili flakes if you like a bit of heat.

What to Avoid

Avoid adding too much sauce to the pan, as it can make the ingredients soggy.
Don’t use cold chicken straight from the fridge; let it come to room temperature first.

Nutrition Facts

Servings: 4
Calories per serving: 370

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

You can marinate the chicken a day ahead and refrigerate until ready to cook. Store leftovers in an airtight container for up to 3 days. To reheat, bake at 350°F until warm or microwave gently.

How to Serve Hawaiian Chicken Sheet Pan

Serve it over steamed rice, coconut rice, or quinoa for a wholesome meal. Add a squeeze of lime for brightness, or sprinkle with toasted sesame seeds for crunch.

Creative Leftover Transformations

Use leftover chicken in tacos, wraps, or atop a tropical salad with a drizzle of extra glaze.

Additional Tips

If your pineapple is too juicy, pat it dry before adding it to the pan to help with caramelization.

Make It a Showstopper

Garnish with chopped cilantro, fresh lime wedges, and a drizzle of honey glaze right before serving. A few pineapple rings on the side make it picture-perfect.

Variations to Try

Spicy Hawaiian Chicken: Add sriracha to the glaze for heat.
Teriyaki Twist: Replace honey with teriyaki sauce for a deeper flavor.
Vegan Version: Substitute chicken with tofu or cauliflower.
Coconut Pineapple Style: Add a splash of coconut milk to the glaze for creamy richness.
Tropical BBQ: Mix in BBQ sauce with the marinade for a smoky twist.

FAQ’s

Q1: Can I use frozen pineapple?
Yes, just thaw and drain it before adding.

Q2: Can I make this ahead of time?
Absolutely, marinate the chicken in advance and cook when ready.

Q3: Can I grill instead of bake?
Yes, use foil on the grill and cook for similar timing.

Q4: Can I use other vegetables?
Definitely, zucchini, broccoli, or snap peas work great.

Q5: How do I prevent soggy veggies?
Roast at high heat and don’t overcrowd the pan.

Q6: Is this gluten-free?
Use tamari instead of soy sauce.

Q7: What’s the best chicken cut?
Thighs stay juicier, but breasts can be used for a leaner option.

Q8: Can I double the recipe?
Yes, use two pans to keep everything in a single layer.

Q9: How long do leftovers last?
Up to 3 days in the fridge.

Q10: Can I freeze it?
Yes, freeze cooked portions for up to 2 months.

Conclusion

This Hawaiian Chicken Sheet Pan is everything you want in a weeknight dinner — colorful, flavorful, and unbelievably easy. Trust me, you’re going to love this. Every bite brings that sweet and savory balance that feels like sunshine on a plate