Hawaiian Chicken Sheet Pan is a bright and tasty meal that brings together juicy chicken, sweet pineapple chunks, and colorful bell peppers all baked on one pan. The mix of sweet and savory flavors makes every bite feel like a mini vacation to the islands. Plus, the ease of cooking everything together means less mess and more time to enjoy your meal.
I love making this dish because it’s so simple but always feels special, like I’m treating myself without any fuss. One of my favorite parts is how the pineapple caramelizes a little in the oven, adding a wonderful sweetness that balances perfectly with the savory chicken. I usually toss everything with a bit of soy sauce and garlic to keep those flavors bold and comforting.
When I serve this, I like to add a side of fluffy rice or some steamed veggies to complete the meal. It’s also great for busy weeknights since you can prep it quickly and then just let the oven do the work. This sheet pan dinner has become a go-to whenever I want something flavorful, easy, and a little tropical to brighten up the day.
Key Ingredients & Substitutions
Chicken Thighs: I like using boneless thighs since they stay juicy and cook evenly on the sheet pan. Skin-on adds extra flavor, but skinless works fine too. You can swap for chicken breasts if preferred, just watch the cook time as they cook faster.
Pineapple: Fresh pineapple chunks add that sweet, juicy pop that balances the savory chicken. If fresh isn’t available, canned pineapple works but drain it well to avoid too much moisture.
Bell Pepper and Red Onion: These bring color, crunch, and sweetness when roasted. You can use any bell pepper color or swap for other veggies like zucchini or carrots if you want.
Soy Sauce and Honey: These make a simple, tasty marinade. For a gluten-free option, use tamari instead of soy sauce. Maple syrup or agave can replace honey for a vegan-friendly twist.
How Do You Get the Chicken Juicy and the Pineapple Caramelized Perfectly?
Cooking everything on one sheet pan is easy but needs some attention to balance timing and texture:
- Marinate the chicken and veggies separately for even flavor without making the pineapple soggy.
- Spread chicken pieces apart so heat circulates well and skin crisps up (if using skin-on).
- Pineapple caramelizes best when roasted but watch to avoid burning—broiling for a few minutes at the end adds a great finish.
- Use a meat thermometer to check chicken reaches 165°F (74°C) for safe, juicy results.
Following these steps helps you get that perfect mix of tender chicken, sweet roasted pineapple, and tender-crisp veggies every time. I find these little tips make this sheet pan meal a favorite for easy weeknight dinners!
Equipment You’ll Need
- Baking sheet – I use a standard rimmed sheet to hold everything evenly and prevent spills.
- Mixing bowls – for marinating the chicken and tossing the veggies without mess.
- Small bowl – to mix the marinade ingredients so they’re ready to coat.
- Meat thermometer – to check that chicken reaches 165°F and stays juicy.
- Aluminum foil – optional, for easier cleanup and prevent sticking.
Flavor Variations & Add-Ins
- Use chicken breasts instead of thighs for a leaner option; just take care to not overcook.
- Add sliced jalapeños or a splash of pineapple juice to spice things up and enhance flavor.
- Top with chopped green onions or toasted sesame seeds for extra crunch and aroma.
- Swap out veggies — try zucchini, snap peas, or baby corn to change the texture and color.
Hawaiian Chicken Sheet Pan
Ingredients You’ll Need:
For the Chicken and Marinade:
- 1.5 to 2 pounds chicken thighs (boneless, skin-on or skinless)
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Vegetables and Fruit:
- 2 cups fresh pineapple chunks
- 1 red bell pepper, diced
- 1 small red onion, cut into wedges
For Garnish:
- Fresh chopped cilantro
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 25-30 minutes to bake, plus a few extra minutes if you want to broil for a caramelized finish. Total time is roughly 35-40 minutes, making it a quick and easy meal option.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil to make cleaning easier after cooking.
2. Make the Marinade:
In a small bowl, whisk together olive oil, soy sauce, honey (or brown sugar), minced garlic, smoked paprika, salt, and black pepper until well combined.
3. Marinate Chicken and Vegetables:
Place the chicken thighs in a large bowl and pour half of the marinade over them. Toss to coat evenly. In a separate bowl, combine the pineapple chunks, diced red bell pepper, and red onion wedges. Drizzle with the remaining marinade and toss gently.
4. Arrange on Sheet Pan:
Spread the chicken thighs evenly across the prepared baking sheet. Scatter the marinated pineapple and vegetables around and in-between the chicken pieces, making sure everything is spaced out for even cooking.
5. Bake and Broil:
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender. If you want a nice caramelized effect on the chicken and pineapple, broil for an additional 2-3 minutes, watching closely to avoid burning.
6. Garnish and Serve:
Remove the sheet pan from the oven. Sprinkle freshly chopped cilantro over the chicken and veggies. Serve warm, paired with steamed rice or your favorite side dish.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but be sure to fully thaw them in the refrigerator overnight before cooking. This helps ensure even cooking and food safety.
Can I Substitute Canned Pineapple for Fresh?
Absolutely! Just drain the canned pineapple well to prevent excess moisture on the sheet pan, which can affect caramelization.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Can I Make This Recipe Spicier?
Definitely! Add some sliced jalapeños or a pinch of red pepper flakes to the marinade or scatter them on the sheet pan with the veggies for a spicy kick.
