Hawaiian Chicken Sheet Pan is a simple and tasty meal that brings a little island vibe right to your kitchen. It features juicy chicken pieces baked with sweet pineapple chunks, bell peppers, and a hint of tangy teriyaki sauce that makes every bite pop with flavor. The combination of tender chicken and caramelized pineapple creates a perfect balance of sweet and savory that’s hard to resist.
I love how easy this recipe is to throw together, especially on busy weeknights. Just chop everything up, spread it all on one pan, and let the oven do the work. It’s my go-to when I want a healthy dinner without spending a lot of time or dirtying a bunch of dishes. Plus, the smell of pineapple and chicken roasting together always fills the house with a cheerful, summertime feeling.
My favorite way to serve Hawaiian Chicken Sheet Pan is over a bed of fluffy rice or alongside some simple steamed veggies to soak up all the sweet sauce. It’s a crowd-pleaser every time, and I’ve found that kids and adults alike love the fun mix of flavors and colors on the plate. This recipe never fails to bring smiles and a little taste of paradise to our table.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs because they stay juicy and tender, but breasts work well too if you prefer leaner meat.
Pineapple: Fresh chunks give the best sweet and tangy flavor. If fresh isn’t available, canned pineapple (drained) is a good swap.
Bell Peppers: Red and yellow bring sweetness and color. Feel free to add green peppers or swap for any veggie you like, like zucchini or carrots.
Marinade: The mix of soy sauce, pineapple juice, honey, and vinegar creates a perfect balance of salty, sweet, and tangy. You can swap honey for maple syrup or agave to keep it vegan-friendly.
Fresh Ginger & Garlic: These add a nice kick. If fresh ginger is tricky to find, 1/4 teaspoon powdered ginger works fine.
How Do I Make Sure the Chicken Stays Juicy and the Veggies Don’t Overcook?
Keeping chicken moist while roasting with veggies can be tricky, but here’s how I do it:
- Pat chicken dry before marinating to get better browning and less steaming in the oven.
- Use bone-in thighs if you want even juicier meat; they take a little longer to cook.
- Spread everything out evenly on the sheet pan so hot air circulates and veggies roast instead of steam.
- Check chicken’s internal temp with a meat thermometer to avoid overcooking (165°F/74°C is perfect).
- If veggies look done but chicken needs more time, remove veggies halfway through baking to keep them crisp-tender.
- For extra caramelization, I broil the sheet pan for 2-3 minutes at the end but watch carefully to avoid burning.
Equipment You’ll Need
- Sheet pan – I recommend a large, rimmed sheet pan to hold everything without spilling and ensure even cooking.
- Whisk or fork – easy for mixing the marinade so all the flavors combine well.
- Meat thermometer – helps you check when the chicken is perfectly cooked and juicy.
- Mixing bowls – for tossing veggies and marinating chicken; a good set saves time and mess.
- Aluminum foil or parchment paper – makes cleanup easier and prevents sticking.
Flavor Variations & Add-Ins
- Use chicken breasts instead of thighs for a leaner option, but keep an eye on cooking time to prevent drying out.
- Add sliced jalapeños or a dash of chili flakes if you like some heat with your sweet and savory flavors.
- Sprinkle chopped toasted cashews or shredded coconut on top for extra crunch and tropical taste.
- Swap out the bell peppers for zucchini, snap peas, or carrots for different textures and flavors that also cook well in the oven.
Hawaiian Chicken Sheet Pan
Ingredients You’ll Need:
For the Chicken and Veggies:
- 6 boneless, skinless chicken thighs or breasts
- 2 cups fresh pineapple chunks
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
For the Marinade:
- ¼ cup soy sauce
- ¼ cup pineapple juice (fresh or canned)
- 2 tablespoons honey
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- ¼ teaspoon black pepper
- ¼ teaspoon salt
For Garnish:
- Chopped fresh cilantro or parsley
How Much Time Will You Need?
This meal takes about 10 minutes to prep, 15 to 60 minutes to marinate (you can adjust this time), and 25-30 minutes to bake. Altogether, plan for roughly 40 minutes to 1.5 hours from start to finish, depending on your marinating time.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat the oven to 400°F (200°C). Line a large sheet pan with aluminum foil or parchment paper to make cleanup a breeze later on.
2. Make the Marinade:
In a small bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, minced garlic, grated ginger (if you’re using it), black pepper, and salt.
3. Marinate the Chicken:
Pat your chicken dry with paper towels. Then, place it into a large bowl or ziplock bag. Pour in half of the marinade and toss everything until the chicken is well coated. Let it marinate for at least 15 minutes, or up to an hour in the fridge for extra flavor.
4. Toss the Vegetables and Pineapple:
While the chicken marinates, put the pineapple chunks, sliced red and yellow bell peppers, and red onion wedges into a large bowl. Add the olive oil and a pinch of salt and pepper, then toss everything together until coated.
5. Arrange Everything on the Sheet Pan:
Lay the marinated chicken pieces evenly spaced on the prepared sheet pan. Scatter the pineapple and veggies around and between the chicken pieces for even cooking.
6. Add the Remaining Marinade:
Drizzle the rest of the marinade over the chicken and veggies on the sheet pan to add extra flavor.
7. Bake:
Bake in your preheated oven for 25-30 minutes. Check that the chicken is cooked through by making sure it reaches an internal temperature of 165°F (74°C). The vegetables should be tender, and the pineapple caramelized. For a nice finishing touch, you can broil the sheet pan for 2-3 minutes at the end, but watch carefully to avoid burning.
8. Garnish and Serve:
Once out of the oven, sprinkle chopped fresh cilantro or parsley over the top for a fresh, colorful touch. Serve right away, ideally over steamed rice or quinoa to enjoy all those delicious juices.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking. This ensures even cooking and the best texture.
Can I Make This Hawaiian Chicken Sheet Pan Meal Ahead of Time?
Absolutely. You can marinate the chicken up to 24 hours in advance and keep it refrigerated. The veggies can be prepped earlier too. Just assemble and bake when ready.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to keep the chicken juicy.
What Can I Serve With This Dish?
This sheet pan meal is delicious served over steamed rice, quinoa, or even cauliflower rice for a lighter option. A fresh green salad on the side also pairs nicely.
