Hawaiian Chicken Sheet Pan

Looking for a colorful, flavor-packed dinner that’s easy to make and even easier to clean up? This Hawaiian Chicken Sheet Pan recipe is just what you need! Juicy chicken chunks are roasted with sweet pineapple, bell peppers, and onions in a tangy, tropical-inspired sauce—all cooked together on a single sheet pan. It’s the perfect balance of savory and sweet, and it’s ready in under 40 minutes.

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Why You’ll Love This Recipe
One Pan = Zero Fuss – Minimal dishes and maximum flavor.
Tropical Twist – Sweet pineapple and savory chicken make magic.
Meal Prep Friendly – Great for leftovers and weekday lunches.
Healthy and Colorful – Packed with lean protein and fresh veggies.
Family-Approved – Kids and adults both love the sweet-savory combo.

Ingredients You’ll Need

For the Chicken Marinade:

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tbsp soy sauce
• 2 tbsp pineapple juice (from canned pineapple or fresh)
• 1 tbsp honey
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp grated fresh ginger (or ½ tsp ground ginger)
• ½ tsp black pepper

For the Sheet Pan:

• 2 cups fresh pineapple chunks (or canned, drained)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, chopped
• 1 tbsp olive oil
• ¼ tsp salt
• ¼ tsp black pepper
• ½ tsp smoked paprika (optional)

For the Sweet & Tangy Glaze:

• ¼ cup pineapple juice
• 2 tbsp ketchup
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)

For Garnish & Serving:

• 2 tbsp chopped green onions
• 1 tbsp sesame seeds
• Steamed jasmine rice or coconut rice
• Lime wedges (optional)

Tools You’ll Need

• Large mixing bowl
• Whisk
• Baking sheet lined with parchment or foil
• Small saucepan (for glaze)
• Spatula or tongs

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a large bowl, combine soy sauce, pineapple juice, honey, olive oil, garlic, ginger, and black pepper.
2. Add chicken pieces and toss to coat evenly.
3. Cover and marinate in the fridge for 20-30 minutes while you prep the veggies and glaze.

Step 2: Prep the Sheet Pan Ingredients

1. Preheat your oven to 425°F (220°C).
2. On a large baking sheet, spread out pineapple chunks, bell peppers, and red onion.
3. Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika. Toss to coat.
4. Remove chicken from marinade and arrange on the sheet pan with the vegetables. Discard any remaining marinade.

Step 3: Roast Everything

1. Place the sheet pan in the preheated oven.
2. Roast for 25-28 minutes, flipping halfway through, until chicken is fully cooked and the veggies are tender with lightly charred edges.

Step 4: Make the Sweet & Tangy Glaze

1. While the sheet pan is roasting, add pineapple juice, ketchup, honey, and soy sauce to a small saucepan.
2. Bring to a simmer over medium heat.
3. Stir in cornstarch slurry and cook for 1-2 minutes until the glaze thickens slightly.
4. Remove from heat and set aside.

Step 5: Finish & Serve

1. Once everything is roasted, drizzle the glaze over the chicken and vegetables.
2. Toss lightly to coat everything evenly.
3. Garnish with green onions and sesame seeds.
4. Serve over steamed jasmine or coconut rice with a lime wedge on the side.

Tips for Sheet Pan Success
Don’t Crowd the Pan – Use a large sheet pan or two smaller ones to allow even roasting.
Use Thighs for Juiciness – Chicken thighs stay tender and moist during roasting.
Fresh or Canned Pineapple – Both work well; just make sure canned is drained.
Prep Ahead – Marinate the chicken up to 24 hours ahead for deeper flavor.
Char = Flavor – Let some veggies and pineapple get golden edges for a smoky depth.

Serving Suggestions
Rice Bowls – Serve over rice with extra glaze drizzled on top.
Lettuce Wraps – Use large butter lettuce leaves for a low-carb option.
Grilled Flatbreads – Top flatbreads with the chicken mixture for a tropical pizza-style twist.
Side of Cucumber Salad – A fresh, crisp salad balances the warmth and sweetness.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze cooked chicken and vegetables (without rice) in freezer-safe bags for up to 2 months.

Reheating:
Microwave: Reheat in 60-second intervals until hot.
Oven: Warm in a 350°F (175°C) oven for 10-12 minutes.
Skillet: Reheat over medium heat in a non-stick pan with a splash of water or sauce.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well, just be careful not to overcook to keep them juicy.

2. Is this dish spicy?
Nope, it’s more sweet and savory. Add a pinch of chili flakes to the glaze if you want heat.

3. Can I make it vegetarian?
Definitely. Swap chicken for tofu or chickpeas and adjust roasting time.

4. What other veggies can I add?
Zucchini, snap peas, broccoli, or carrots all roast well and blend beautifully with the tropical flavors.

5. Can I make this gluten-free?
Yes—just use gluten-free soy sauce or tamari in both the marinade and glaze.

Final Thoughts
This Hawaiian Chicken Sheet Pan recipe brings the flavors of the islands right to your dinner table—without the mess. With juicy chicken, sweet pineapple, and colorful veggies all roasted together, it’s the kind of meal that feels festive but takes minimal effort. It’s a hit with kids and adults alike, and best of all, you’ll only have one pan to clean.

Give it a try and let the tropical vibes brighten your dinner routine! Don’t forget to leave a review or share your creation online—I’d love to see how yours turns out.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: American (Hawaiian-inspired)

Nutritional Information (Per Serving):
Calories: 370 | Protein: 30g | Carbohydrates: 24g | Fat: 17g | Fiber: 3g | Sodium: 570mg

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