There’s something about the sweet and savory combination of Hawaiian Chicken that makes it irresistible. Imagine juicy chicken thighs glazed in a tangy pineapple sauce, surrounded by caramelized vegetables, all roasted to perfection on a single sheet pan. It’s an easy dinner with minimal cleanup that will transport you straight to the tropics.

The first time I made this dish, I was looking for a way to bring a bit of sunshine to a dreary evening. The bright, tropical flavors and ease of preparation made it an instant hit. Let’s dive in and see why this recipe deserves a spot on your dinner rotation!

Why You’ll Love This Hawaiian Chicken Sheet Pan Recipe

Get ready to add a pop of tropical flavor to your dinner table. This Hawaiian Chicken Sheet Pan Recipe is more than just a dish – it’s a time-saving, crowd-pleasing masterpiece.

First off, it’s incredibly simple. With just one sheet pan, you can prep, cook, and serve this delicious meal without dirtying a mountain of dishes. Perfect for busy weeknights when time is precious.

The flavors are out of this world. Think sweet pineapple, savory soy sauce, and a hint of ginger and garlic – all coming together to coat tender chicken and veggies. Every bite is an explosion of island-inspired goodness.

It's versatile and family-friendly. Picky eaters? No problem. You can mix and match the vegetables or adjust the level of sweetness to suit your family’s taste.

Lastly, it’s a visual feast! The golden brown chicken, bright red bell peppers, and vibrant chunks of pineapple make this dish as beautiful as it is delicious. Ready to create your tropical paradise in the kitchen? Let’s gather the ingredients.

Ingredients Notes

The magic of this recipe comes from its simple yet flavorful ingredients. Each one is carefully chosen to bring out the best in every bite. Here’s what you’ll need:

Chicken Thighs: Boneless, skinless chicken thighs are the star here. They stay juicy and tender throughout roasting, soaking up all the delicious marinade. You can substitute chicken breasts if you prefer, but thighs offer more flavor.
Fresh Pineapple: Nothing beats the burst of sweetness and acidity from fresh pineapple chunks. If fresh isn’t available, canned pineapple works too – just be sure to drain it well.
Soy Sauce: This provides the savory backbone of the marinade. Use low-sodium soy sauce if you’re watching your salt intake.
Brown Sugar: A touch of sweetness balances out the tangy and savory notes. For a healthier option, you can swap in honey or maple syrup.
Vegetables: Red bell peppers, onions, and snap peas create a colorful and flavorful medley. You can also add zucchini, broccoli, or carrots depending on what you have on hand.
Ginger and Garlic: These aromatics elevate the marinade, adding warmth and depth to the dish.
Sesame Oil: A drizzle of sesame oil ties everything together with its rich, nutty flavor. It’s optional but highly recommended for an authentic touch.

You’ll also need a large baking sheet and parchment paper for easy cleanup. With these ingredients ready, you’re set to create a tropical feast!

How to Make This Hawaiian Chicken Sheet Pan Recipe

Making this Hawaiian Chicken Sheet Pan Recipe is as simple as chopping, mixing, and roasting. Let me guide you step by step.

Prepare the Marinade
In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, minced garlic, and grated ginger. Reserve a small portion for drizzling later. Add the chicken thighs to the remaining marinade, ensuring they’re well coated, and let them marinate for at least 20 minutes or up to 2 hours.
Chop the Veggies and Pineapple
While the chicken marinates, chop your red bell peppers, onions, and pineapple chunks into bite-sized pieces. Arrange them on a parchment-lined baking sheet.
Add the Chicken
Remove the chicken from the marinade and nestle the pieces among the vegetables and pineapple on the sheet pan. Pour any remaining marinade over the veggies for extra flavor.
Roast to Perfection
Preheat your oven to 400°F (200°C). Roast the sheet pan for 25-30 minutes, flipping the vegetables halfway through. The chicken should be golden brown and reach an internal temperature of 165°F.
Drizzle and Garnish
Once the pan comes out of the oven, drizzle the reserved marinade over the chicken and sprinkle with sesame seeds or chopped green onions for a fresh finish. Serve warm and enjoy!

With just 30 minutes in the oven, your kitchen will be filled with the mouthwatering aroma of tropical spices.

Storage Options

This dish is perfect for meal prep or enjoying leftovers. Here’s how to store it:

Refrigerator: Place the cooled chicken and vegetables in an airtight container. They’ll stay fresh for up to 3 days.
Freezer: For longer storage, freeze the cooked chicken and veggies in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm leftovers in the oven at 350°F for 10-15 minutes, or use the microwave for a quicker option. Add a splash of water or pineapple juice to prevent dryness.

Variations and Substitutions

One of the best things about this recipe is how easily you can make it your own. Here are a few ideas:

Swap the Protein: Try this with shrimp, pork tenderloin, or even tofu for a plant-based twist.
Spice It Up: Add a touch of sriracha or red chili flakes to the marinade for a spicy kick.
Vegetable Variations: Mix in veggies like zucchini, broccoli, or carrots for extra variety and nutrients.
Healthier Sweeteners: Use honey or maple syrup instead of brown sugar to reduce refined sugar.
Gluten-Free Option: Swap soy sauce for tamari or coconut aminos to make this dish gluten-free.

Feel free to experiment with your favorite ingredients – you might just discover a new family favorite!

Hawaiian Chicken Sheet Pan Recipe is a winner for busy nights, entertaining guests, or simply treating yourself to a tropical escape at home. Give it a try and let the flavors of the islands brighten your day!