Hawaiian Chicken Sheet Pan is a bright and tasty meal that’s all about juicy chicken breasts paired with sweet pineapple chunks and colorful bell peppers. It’s super easy to make because you just toss everything on one pan and bake it all together. The mix of savory chicken and the tropical sweetness from the pineapple gives it a nice balance that’s really refreshing.
I love making this recipe on busy weeknights when I want something simple but still special enough to feel like a treat. The best part is that it’s ready in about 30 minutes, and cleanup is a breeze since everything cooks on the same pan. I usually add a little extra soy sauce or a sprinkle of chili flakes to give it a bit more kick because I like a tiny bit of spice with the sweet flavors.
One of my favorite ways to enjoy this Hawaiian Chicken is served over fluffy white rice or even cauliflower rice if I want to keep it light. The leftovers also heat up really well, so sometimes I pack it for lunch the next day. It always reminds me of summer barbecues and fun, relaxed dinners—even if I’m just making it at home during the week.
Key Ingredients & Substitutions
Chicken Thighs: These give the dish juicy, tender meat. You can swap with boneless chicken breasts but watch cooking time as breasts can dry out faster.
Pineapple: Fresh pineapple chunks bring sweet and tangy notes. Canned pineapple works but drain it well to avoid extra liquid.
Bell Peppers: The red and yellow peppers add color and crunch. Feel free to use orange or green peppers if you like.
Soy Sauce: This adds umami and saltiness. Use low-sodium soy sauce for less salt or tamari for gluten-free.
Honey: It sweetens and helps caramelize. Maple syrup or agave nectar can be nice dairy-free alternatives.
How Can You Make Sure the Chicken is Juicy and Well Cooked?
Marinating chicken and cooking it evenly is key here. Follow these tips:
- Marinate chicken thighs for at least 15 minutes or up to a few hours for better flavor and moisture.
- Space out chicken pieces on the sheet pan so heat flows evenly and they cook at the same time.
- Bake at 400°F (200°C) to get a nice browned outside but keep the inside moist.
- Finish with a quick broil if you want extra caramelization without drying the chicken.
- Use a meat thermometer—165°F (74°C) inside means perfectly cooked and safe chicken.
Equipment You’ll Need
- Large sheet pan – I use this because it fits all the ingredients evenly and makes cleanup easy.
- Mixing bowl – perfect for whisking the marinade so you get everything combined nicely.
- Whisk or fork – I like using a whisk for smooth marinade, but a fork works fine too.
- Measuring spoons and cups – for the soy sauce, honey, and vinegar, so everything’s just right.
- Cooking spray or parchment paper – helps prevent sticking and keeps cleanup quick.
- Cooking thermometer (optional) – to check that the chicken is cooked perfectly inside.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts; just adjust the cooking time a bit to avoid drying out.
- Add a splash of sriracha or chili flakes for some heat if you like spicy food.
- Mix in sliced green onions or cilantro after cooking for extra freshness.
- Use lime juice instead of lime slices for a zesty finish or add a sprinkle of sesame seeds on top for a nutty flavor.
Hawaiian Chicken Sheet Pan
Ingredients You’ll Need:
For the Chicken and Marinade:
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon ground ginger or 1 tablespoon fresh ginger, grated
- Salt and pepper, to taste
For the Vegetables and Toppings:
- 1 cup fresh pineapple chunks
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into wedges
- 1 lime, thinly sliced
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prep, including chopping and marinating. Then bake it in the oven at 400°F (200°C) for 25-30 minutes. If you choose, add 2-3 minutes of broiling at the end for extra caramelization. Overall, plan for around 35-40 minutes from start to finish, making this a quick and vibrant meal.
Step-by-Step Instructions:
1. Prepare the Oven and Marinade:
Start by preheating your oven to 400°F (200°C). Lightly grease a large sheet pan or line it with parchment paper to make cleanup easier. In a medium bowl, whisk together olive oil, soy sauce, honey, apple cider vinegar, minced garlic, ginger, salt, and pepper. This is your flavorful marinade.
2. Marinate the Chicken:
Add the boneless chicken thighs to the marinade and toss them well to coat evenly. Let them sit while you prep the vegetables—this helps the chicken soak up all those tasty flavors.
3. Arrange Everything on the Sheet Pan:
Place the marinated chicken thighs spaced evenly on the sheet pan. Scatter the pineapple chunks, red and yellow bell pepper pieces, and red onion wedges around the chicken. Lay the thin lime slices over and around the chicken and veggies. Pour any leftover marinade evenly over the whole pan for extra flavor.
4. Bake and Finish:
Put the sheet pan in your preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and nicely browned, and the vegetables are tender. For a deeper caramelized finish, switch your oven to broil for 2-3 additional minutes—just keep an eye on it to avoid burning.
5. Serve and Enjoy:
Take the sheet pan out, sprinkle fresh chopped cilantro over the chicken and veggies for a pop of color and freshness. Serve this bright and delicious dish over steamed white rice or your favorite side, and dig in!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken thighs, but be sure to fully thaw them in the refrigerator overnight before marinating and cooking. This ensures even cooking and safety.
Can I Make This Sheet Pan Meal Ahead of Time?
Absolutely! You can marinate the chicken and prep the veggies a few hours or even a day ahead. Just keep everything covered in the fridge and assemble the sheet pan right before baking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute Other Vegetables in This Recipe?
Definitely! You can swap the bell peppers and onion for vegetables like zucchini, snap peas, or carrots. Just cut them into similar-sized pieces to ensure even cooking.