Hawaiian Chicken Sheet Pan Recipe

There's nothing quite like the aroma of Hawaiian Chicken filling your kitchen, with a perfect blend of savory, sweet, and tropical flavors. This easy, one-pan meal brings tender chicken, caramelized pineapple, and crisp vegetables together, all tossed in a sticky, flavorful glaze.

The first time I made this dish, I was inspired by a craving for island flavors but wanted something low-effort that could feed my family on a busy weeknight. Fast forward to today, and it’s become a staple in our meal rotation, loved for its vibrant colors and irresistible taste.

Get ready to make your weeknight dinners more exciting, starting with this incredibly simple recipe!

Why You'll Love This Hawaiian Chicken Sheet Pan Recipe

Get ready to fall in love with your new favorite weeknight dinner. This Hawaiian Chicken Sheet Pan meal is not only a breeze to prepare but also delivers on taste, texture, and visual appeal.

First off, the ease of a sheet pan recipe is unbeatable. Everything cooks together in one pan, which means fewer dishes and a faster cleanup. Perfect for busy parents or anyone craving a low-maintenance yet delicious dinner.

The combination of sweet pineapple and savory chicken creates a flavor explosion that's hard to resist. The juicy fruit caramelizes beautifully in the oven, adding a touch of sweetness that balances the umami of the chicken and the vegetables.

Meal prep fans, rejoice! This recipe is highly customizable. You can prepare everything ahead of time, pop it in the fridge, and simply toss it into the oven when you're ready. Plus, it's great for using up any veggies you have lingering in the crisper drawer.

Best of all, this dish is a crowd-pleaser. From picky kids to adventurous eaters, the bold, tropical flavors appeal to everyone. Serve it with rice or quinoa for a complete meal that will transport you to the islands, even if it's just for dinner.

Ingredients Notes

The magic of this Hawaiian Chicken Sheet Pan Recipe lies in its blend of fresh produce and pantry staples. Each ingredient is chosen to create a balance of sweet, tangy, and savory flavors that will leave you craving more.

Chicken Thighs: Boneless, skinless chicken thighs are perfect for this recipe because they stay juicy and tender in the oven. If you prefer, you can use chicken breasts, but be mindful of the cooking time to avoid drying them out.

Pineapple: Fresh pineapple chunks add a burst of sweetness and caramelize beautifully during roasting. Canned pineapple works in a pinch, but be sure to drain it well to avoid a watery sheet pan.

Bell Peppers: Red, yellow, or orange bell peppers add both color and crunch. Their natural sweetness pairs wonderfully with the pineapple and helps to create a balanced dish. If you like a bit of heat, you can also add a sliced jalapeño.

Soy Sauce: This is the foundation of the marinade, adding depth and savory umami flavor. For a gluten-free option, substitute with tamari or coconut aminos.

Honey: The honey in the marinade gives the chicken a sticky, caramelized exterior. Maple syrup or brown sugar can be used as an alternative, depending on what you have on hand.

Special Equipment: You'll need a large rimmed sheet pan for this recipe. If you have a wire rack, placing it on top of the sheet pan can help the chicken cook more evenly, though it’s not essential.

How To Make This Hawaiian Chicken Sheet Pan Recipe

Creating this mouthwatering Hawaiian Chicken Sheet Pan meal is simpler than you might think. Let me walk you through the process step by step.

Start by preheating your oven to 425°F. A hot oven is key to getting that perfect caramelization on the pineapple and a nicely browned exterior on the chicken. While the oven heats, line your sheet pan with parchment paper or aluminum foil for easy cleanup.

In a large mixing bowl, whisk together your marinade ingredients: soy sauce, honey, minced garlic, ginger, and a splash of pineapple juice (reserved from the pineapple chunks). Add your boneless, skinless chicken thighs and toss them well to coat. Let them marinate for at least 15 minutes, or up to an hour if you have the time.

While the chicken marinates, chop your bell peppers and red onion into bite-sized pieces. Arrange the vegetables and pineapple chunks on the sheet pan. Drizzle with a bit of olive oil and season with salt and pepper. Make some space for the chicken, ensuring everything is spread out in an even layer to promote even cooking.

Place the marinated chicken thighs on the sheet pan, making sure not to overcrowd them. Pour any remaining marinade over the top for extra flavor. Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

For a beautiful caramelized finish, you can broil the sheet pan for an additional 2-3 minutes. Keep a close eye on it to prevent burning. The pineapple should be golden, and the chicken should have a gorgeous glaze.

Total prep and cook time is just under 45 minutes, making this a fantastic choice for a quick weeknight meal that doesn’t compromise on flavor.

Storage Options

Leftovers are just as delicious and easy to manage. Store any remaining Hawaiian Chicken and vegetables in an airtight container in the refrigerator for up to 4 days. This dish reheats well in the microwave or oven, making it perfect for meal prep or a next-day lunch.

If you’d like to freeze it, let everything cool completely, then transfer to a freezer-safe container. The chicken and vegetables can be stored for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F until heated through.

To keep the flavors fresh and vibrant, consider adding a splash of fresh pineapple juice or a squeeze of lime before serving your reheated meal.

Variations and Substitutions

This Hawaiian Chicken Sheet Pan Recipe is as versatile as it is delicious, allowing you to customize it to your taste and dietary preferences.

For a vegetarian version, swap out the chicken for tofu or tempeh. Make sure to press the tofu well and marinate it to maximize the flavor. You could also use portobello mushrooms for a hearty, plant-based alternative.

Want to up the veggies? Feel free to add zucchini, broccoli florets, or snap peas to the mix. Just be mindful of their cooking times, as some vegetables may need to be added halfway through the roasting process.

If you’re a fan of spicy food, adding a dash of sriracha or a sprinkling of red pepper flakes to the marinade will give your dish a delightful kick. Alternatively, you can roast a sliced jalapeño alongside the vegetables for a more subtle heat.

For those watching their sodium intake, low-sodium soy sauce or coconut aminos is a great substitute. You can also reduce the amount of honey or use a sugar-free alternative if you’re keeping an eye on sugar content.

Experiment and make this recipe your own! No matter how you customize it, you’ll have a vibrant, island-inspired meal that’s sure to delight everyone at the table.

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