Hawaiian Chicken Sheet Pan is a simple, colorful dinner that brings a little island vibe to your weeknight. Juicy chicken thighs get roasted alongside sweet pineapple chunks, bell peppers, and onions, all coated in a tangy, slightly sweet sauce. The mix of tender chicken and caramelized fruit makes every bite feel like a mini vacation.
I love how easy this dish is to pull together—just toss everything on one pan and let the oven do the work. It cuts down on cleanup, which is a big win for busy nights. Plus, the flavors blend so nicely that even picky eaters usually ask for seconds, which makes me happy every time.
My favorite way to serve this is over fluffy white rice or alongside some simple steamed veggies. It’s great for a casual dinner, but also shines when you’re feeding a crowd. Whenever I make this, the sweet aroma fills the kitchen and makes everyone excited for dinner. It’s a feel-good meal that’s as fun as it is tasty!
Key Ingredients & Substitutions
Chicken Thighs: These are juicy and stay tender while roasting. You can use chicken breasts if you want a leaner option but watch cooking time since they cook faster and can dry out.
Pineapple: Fresh pineapple chunks add sweetness and acidity that brighten the dish. Canned pineapple works too; just drain it well so it doesn’t add too much moisture.
Red Bell Pepper & Carrots: These add color, crunch, and sweetness. Feel free to swap bell pepper with yellow or orange for a different look. You can also try zucchini or green beans if you prefer other veggies.
Soy Sauce & Honey: These create the tasty marinade’s sweet and salty combo. For a gluten-free version, use tamari instead of soy sauce. Maple syrup is a good alternative to honey.
Rice Vinegar & Fresh Ginger: These give the dish a mild tang and a little zing. If you don’t have rice vinegar, apple cider vinegar works in a pinch. Fresh ginger adds brightness; ground ginger can substitute but use less, about half the amount.
How Do You Ensure the Chicken Stays Juicy and the Veggies Don’t Overcook?
Timing and temperature are the keys here. Follow these tips to get it right every time:
- Marinate the chicken for at least 15 minutes to let flavors soak in and help keep it juicy.
- Use chicken thighs since they handle roasting better without drying out.
- Arrange the chicken on the sheet pan separately but close enough to get some shared flavor with the veggies.
- Roast at 425°F to get a nice caramelization without drying food out.
- Check veggies early — if they start browning too fast, you can remove them a few minutes before the chicken’s done.
- Optional broiling at the end adds a beautiful color and slight crunch — watch carefully to avoid burning.
Equipment You’ll Need
- Large rimmed baking sheet – I prefer this because it holds everything evenly and makes cleanup a breeze.
- Mixing bowls – perfect for whisking the marinade and tossing the chicken.
- Whisk or fork – I find it easy to mix the sauce ingredients quickly.
- Knife and cutting board – essential for slicing peppers, carrots, and onion.
- Measuring spoons and cups – to keep the marinade just right.
- Aluminum foil or parchment paper – optional, for easier cleanup.
Flavor Variations & Add-Ins
- Switch the chicken for pork tenderloin or shrimp for variety; they all roast nicely with this method.
- Add sliced jalapeños or a dash of red pepper flakes to turn up the heat.
- Stir in some chopped fresh herbs like cilantro or green onions after roasting for extra flavor.
- Replace honey with brown sugar or agave syrup if you want a different sweetness level or vegan option.
Hawaiian Chicken Sheet Pan
Ingredients You’ll Need:
- 4 boneless, skinless chicken thighs
- 1 cup fresh pineapple chunks
- 1 red bell pepper, sliced into strips
- 2 large carrots, peeled and cut into sticks
- 1 medium red onion, cut into wedges
- 2 tbsp olive oil
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked white rice, for serving
How Much Time Will You Need?
This dish takes about 40 minutes total. Plan for 10 minutes to prepare and marinate the chicken, then about 25-30 minutes for roasting. You can also marinate the chicken for up to an hour ahead to boost flavor. The quick broil at the end adds 2-3 minutes if you want a caramelized finish.
Step-by-Step Instructions:
1. Prepare and Marinate the Chicken:
Start by preheating your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it. In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, smoked paprika, salt, and pepper to make a tasty marinade.
Put the chicken thighs in a large bowl and pour half of the marinade over them. Toss so every piece is coated. Let it sit for at least 15 minutes — or up to 1 hour in the fridge for more flavor.
2. Arrange Chicken and Veggies on the Sheet Pan:
Place the chicken thighs in a neat row on your prepared pan. Scatter the pineapple chunks, red bell pepper strips, carrot sticks, and red onion wedges evenly around the chicken.
Drizzle the rest of the marinade and the olive oil over the whole pan to keep everything juicy and flavorful.
3. Roast and Finish:
Put the sheet pan into the oven and roast everything for 25 to 30 minutes. You’ll know it’s ready when the chicken is cooked through (juices run clear) and the veggies are tender with nice little bits of char.
For an extra golden finish, switch your oven to broil and cook for 2 to 3 minutes more — but watch closely so nothing burns!
When everything is done, sprinkle freshly chopped cilantro on top, and serve your Hawaiian chicken and roasted veggies hot over fluffy cooked white rice.
Enjoy this simple, colorful, and delicious meal that brings a little island flavor to your dinner table with very little fuss!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just make sure to thaw them completely in the fridge overnight before marinating and cooking. This helps ensure even cooking and keeps the chicken juicy.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can marinate the chicken up to 1 hour ahead or even the night before for more flavor. The assembled sheet pan can be stored covered in the fridge and roasted when ready, but it’s best cooked fresh for the best texture.
How Should I Store Leftovers?
Place leftover chicken and veggies in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Serve Instead of White Rice?
Try serving your Hawaiian chicken over cauliflower rice for a low-carb option, quinoa for a protein boost, or alongside steamed vegetables for a lighter meal.
