Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 2 cups fresh pineapple, cut into 1-inch chunks; 1 large red bell pepper, sliced; 1 large yellow bell pepper, sliced; 1 medium red onion, cut into wedges; 2 tablespoon olive oil; ¼ cup low-sodium soy sauce; ¼ cup pineapple juice (from the pineapple or bottled); 2 tablespoon brown sugar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; ½ teaspoon black pepper; ½ teaspoon salt; 2 tablespoon chopped green onions, for garnish; 1 tablespoon sesame seeds, for garnish; Cooked jasmine rice, for serving (optional)

Say aloha to your new favorite dinner! This Hawaiian Chicken Sheet Pan is absolutely dreamy-packed with juicy, tender chicken and bursts of caramelized pineapple, all tossed in a tangy, tropical sauce. Sweet bell peppers and red onion add pops of color and crunch, making every bite unforgettable.

It's a must-try if you crave bold flavors but want easy clean up. This recipe is the ultimate fuss-free, one-pan wonder-the perfect weeknight meal that tastes like pure sunshine.

Inspired by the flavors of island BBQs and lazy summer evenings, it's my go-to for when I want something quick, breezy, and crowd-pleasing. Whip it up for a family dinner or serve at your next backyard gathering-everyone will be coming back for seconds!

Hawaiian Chicken Sheet Pan bursting with pineapple and bell peppers

Why You'll Love This Recipe

Impossibly easy one-pan meal with minimal cleanup
Bursting with sweet, savory, and tangy tropical flavors
Ready in under an hour for busy weeknights
Customizable with your favorite veggies and proteins
Kid-friendly and perfect for feeding a crowd

Key Ingredients for Hawaiian Chicken Sheet Pan

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Thighs

Boneless, skinless chicken thighs are the star here-juicy, flavorful, and more forgiving than breasts, so they won't dry out. Cut them into bite-sized pieces for even roasting. Feel free to swap for chicken breast if you prefer a leaner option, but you may want to reduce the cooking time slightly to keep them tender.

Pineapple

Fresh pineapple brings the signature sweetness and bright, tropical punch in every bite. Cut into 1-inch chunks for easy caramelization. In a pinch, canned pineapple chunks (drained) work fine, but fresh will give you a far better flavor and texture.

Bell Peppers

A medley of red, orange, and yellow bell peppers not only looks beautiful but also lends mild sweetness and crunch. Slice into even strips. You can use whatever color you like, or add green bell pepper for a touch of bitterness.

Red Onion

Red onion roasts beautifully and adds a hint of sharpness, balancing out the sweet flavors. Slice into thick wedges so they don't burn. Yellow or sweet onion can also be used in a pinch.

Hawaiian-Style Marinade

This simple sauce combines soy sauce, pineapple juice, brown sugar, garlic, and ginger for that perfect sweet-salty glaze. Use low-sodium soy sauce to control saltiness. Don't have pineapple juice? Orange juice makes a good substitute and gives a different citrusy note.

Hawaiian Chicken Sheet Pan cooking process

Instructions for Hawaiian Chicken Sheet Pan

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Oven and Sheet Pan

Start by preheating your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup-trust me, you'll thank yourself later!

Mix the Marinade

In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger, black pepper, and salt. You're aiming for a glossy, balanced marinade that's sweet, salty, and fragrant.

Toss Everything Together

Add the chicken pieces, pineapple chunks, bell peppers, and red onion directly to the sheet pan. Drizzle with olive oil and pour the marinade over everything. Toss with your hands or a spatula until every piece is well coated and spread the mixture in a single layer. Don't overcrowd-space ensures caramelization!

Roast to Perfection

Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the chicken is cooked through, the veggies are tender, and everything has gorgeous caramelized edges. The pineapple should be golden and juicy.

Garnish and Serve

Remove from the oven and sprinkle with green onions and sesame seeds. Pile it over fluffy jasmine rice and serve immediately. Enjoy a taste of the tropics at your dinner table!

Recipe Variations

Make It Spicy

Love a little heat? Add 1 to 2 teaspoons of sriracha or a pinch of red pepper flakes to the marinade for a sweet and spicy kick.

Veggie-Only Option

Swap out the chicken for extra-firm tofu (pressed and cubed) or plant-based chicken pieces. This vegan twist keeps all the tropical flair while being fully plant-based-just reduce the roasting time for tofu.

Gluten-Free Swap

Ensure your soy sauce is certified gluten-free or use tamari. Everything else in this recipe is naturally gluten-free, so you can enjoy with no worries.

Extra Saucy

Double the marinade ingredients, set half aside, and simmer the reserved portion in a small saucepan until slightly thickened. Drizzle over the finished dish for extra flavor.

Change Up the Veggies

Add snap peas, broccoli florets, or thinly sliced carrots for even more color and nutrition. Adjust the roasting time for any sturdier vegetables to ensure even cooking.

Serving Suggestions

Serve your Hawaiian Chicken Sheet Pan over steamed jasmine rice for a filling meal, or try coconut rice for even more tropical flavor. Garnish each plate with extra green onions, fresh cilantro, and a squeeze of lime. Pair it with a light cucumber salad or grilled corn for colorful, summery contrast.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave portions until hot, or warm gently in a 350°F (175°C) oven for 10 minutes. If you want to freeze, pack cooled chicken and veggies (without rice) in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat as above for an easy meal prep solution.

Frequently Asked Questions About Hawaiian Chicken Sheet Pan (FAQ)

Q: Can I use chicken breasts instead of thighs?

A: Yes! Chicken breasts work well, just cut them into bite-sized pieces and check for doneness a few minutes earlier since they cook faster than thighs.

Q: Can I make this dish ahead of time?

A: Absolutely. You can prep and marinate everything up to 12 hours in advance, storing it covered in the fridge. Roast just before serving for best flavor and texture.

Q: What other vegetables work in this recipe?

A: Try adding broccoli, snap peas, or zucchini! Just cut them into similar-sized pieces to ensure everything roasts evenly with the chicken and pineapple.

Bringing Hawaii to your kitchen has never been easier. This sheet pan wonder is sure to become a staple-colorful, delicious, and so simple. Give it a try and let me know how it goes in the comments. I'd love to see your creations and hear your favorite variations!