Tanya Rivers
If you’re craving a tropical escape right from your kitchen, Hawaiian Chicken Sheet Pan is your ticket! This vibrant dish combines juicy chicken thighs with sweet pineapple chunks, colorful bell peppers, and a hint of tangy sauce that caramelizes beautifully in the oven. Each bite bursts with sweet and savory goodness, transporting your taste buds straight to paradise.
One of the best things about this recipe is its simplicity. Everything cooks together on one pan, making it a perfect weeknight dinner that’s both hearty and easy to clean up. The combination of tender chicken and roasted fruit and vegetables makes it a family favorite that’s as nutritious as it is flavorful.
Why You’ll Love This Hawaiian Chicken Sheet Pan
- Sweet and savory flavors in every bite.
- A colorful dish that’s as visually appealing as it is delicious.
- One-pan preparation means minimal cleanup.
- Perfect for busy weeknights or casual weekend dinners.
- A balanced meal with protein, veggies, and fruit all in one.
What Makes Hawaiian Chicken Sheet Pan Special?
The secret to this dish is the harmony of flavors and textures. The sweet pineapple caramelizes beautifully in the oven, while the chicken stays juicy and tender. Red onions and bell peppers add crunch and color, while the marinade infuses every ingredient with a tropical kick.
Ingredients for the Hawaiian Chicken Sheet Pan
Every ingredient in this recipe has a purpose, creating that perfect balance of flavors:
- Chicken thighs – Juicy and tender, they soak up all the marinade flavors.
- Pineapple chunks – Provide a natural sweetness and caramelize in the oven.
- Red bell pepper – Adds sweetness and a vibrant color.
- Orange bell pepper – Offers a mild, fruity flavor and more color variety.
- Red onion – Brings a slight sharpness and beautiful color contrast.
- Garlic – Adds a rich, aromatic flavor to the marinade.
- Soy sauce – Gives a salty, umami depth to the dish.
- Honey – Balances the savory elements with a touch of sweetness.
- Olive oil – Helps with roasting and adds a subtle flavor.
- Black pepper – A gentle spice that complements the sweetness.
- Chopped green onions & parsley – For garnish and a fresh finish.
How To Make the Hawaiian Chicken Sheet Pan
Step 1: Prepare the Marinade
Combine soy sauce, honey, garlic, olive oil, and black pepper in a bowl. Mix well until the honey is fully incorporated.
Step 2: Marinate the Chicken
Add chicken thighs to the marinade, coating them evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
Step 3: Arrange the Sheet Pan
Preheat the oven to 400°F (200°C). On a large sheet pan, arrange the marinated chicken, pineapple chunks, red onions, and bell peppers in a single layer.
Step 4: Roast to Perfection
Bake for 30–35 minutes or until the chicken reaches an internal temperature of 165°F. Turn the chicken halfway through for even caramelization.
Step 5: Garnish and Serve
Sprinkle chopped green onions and parsley over the top before serving for a fresh, colorful finish.
Serving and Storing Hawaiian Chicken Sheet Pan
This dish serves 4 to 6 people, making it perfect for a family dinner or a casual get-together. Serve it hot straight from the sheet pan for a rustic presentation. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the chicken’s juiciness and the veggies’ texture.
What to Serve With Hawaiian Chicken Sheet Pan?
1. Steamed White Rice
The classic pairing that soaks up the sweet and savory juices perfectly.
2. Coconut Rice
Add a tropical flair with coconut milk-infused rice for extra creaminess.
3. Fresh Green Salad
Balances the sweetness of the dish with crisp, fresh greens.
4. Garlic Butter Noodles
A simple carb option with a subtle flavor that complements the chicken.
5. Grilled Corn on the Cob
Sweet and smoky corn is a perfect sidekick to Hawaiian flavors.
6. Hawaiian Sweet Rolls
Soft, buttery rolls are ideal for sopping up all that delicious sauce.
7. Pineapple Coleslaw
A refreshing side that mirrors the tropical vibe of the main dish.
Frequently Asked Questions
1. Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and are less likely to dry out. If using breasts, reduce the cooking time slightly to prevent overcooking.
2. Can I use canned pineapple?
Fresh pineapple is best for caramelization, but canned works in a pinch. Make sure to drain it well before roasting.
3. How do I make it spicier?
Add a pinch of red pepper flakes or drizzle sriracha over the chicken before baking.
4. Can I meal prep this recipe?
Absolutely! Marinate the chicken the night before and store in the fridge. Assemble the sheet pan and bake when ready.
5. How can I prevent soggy vegetables?
Make sure your veggies are in a single layer and not overcrowded on the pan to allow proper roasting.
Save This Pin For Later
📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you swap veggies or add a spicy kick? Did you try extra pineapple for more sweetness?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.
Explore beautifully curated tropical-inspired meals on Tanya Recipes on Pinterest and discover your next weeknight favorite!
Hawaiian Chicken Sheet Pan
Equipment
- Sheet pan
- Mixing bowl
Ingredients
Ingredients
- 6 bone-in skinless chicken thighs
- 2 cups pineapple chunks
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 red onion, chopped
- 3 cloves garlic, minced
- 0.25 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 0.5 teaspoon black pepper
- 2 tablespoons chopped green onions
- 1 tablespoon chopped parsley
Instructions
- Mix soy sauce, honey, garlic, olive oil, and black pepper in a bowl until combined.
- Add chicken thighs to the marinade, coat evenly, and refrigerate for 30 minutes.
- Preheat oven to 400°F (200°C). Spread marinated chicken, pineapple, peppers, and onion in a single layer on a sheet pan.
- Bake 30–35 minutes until chicken reaches 165°F, turning once halfway for even browning.
- Sprinkle green onions and parsley on top and serve warm.