Hawaiian Chicken Sheet Pan is a fun and easy meal that brings a taste of the islands right to your kitchen. It’s all about juicy chicken thighs, sweet pineapple chunks, bell peppers, and a simple sauce that’s a bit tangy and a bit sweet. Everything bakes together on one pan, making it a perfect dish for busy nights when you want something tasty but don’t want to spend hours cooking.
I love how this recipe is both colorful and flavorful, and it always makes me feel like I’m having a small vacation at home. The combination of the juicy pineapple and tender chicken is such a winner, and the bell peppers add a nice crunch that balances everything out. I usually toss everything in a bowl with the sauce first to make sure every bite is packed with flavor before it goes on the sheet pan.
My favorite way to serve Hawaiian Chicken Sheet Pan is with a side of steamed rice or even some simple green salad. It’s a meal that feels special but doesn’t require a lot of effort, which is why it’s become one of my go-to dinners. Plus, it’s great for eating the next day, so if you have leftovers, no complaints here!
Key Ingredients & Substitutions
Chicken Thighs: These are my favorite because they stay juicy and tender when baked. You can use chicken breasts if you prefer lean meat, but watch the cooking time so they don’t dry out.
Pineapple Chunks: Fresh or canned both work. I like canned for convenience, but fresh pineapple adds a brighter flavor. Just be sure to drain canned pineapple well to avoid extra liquid on the pan.
Red Bell Pepper & Red Onion: These veggies add sweetness and crunch. You can swap red bell pepper with green or yellow, and onion with shallots or white onion if that’s what you have.
Sauce Ingredients: Soy sauce, honey, ketchup, and vinegar create that perfect balance of sweet, salty, and tangy. If you want a gluten-free option, swap soy sauce for tamari. Maple syrup can replace honey for a different sweetness.
How Can You Get the Best Flavor and Texture from Sheet Pan Cooking?
Sheet pan meals are all about getting a good balance between juicy meat and caramelized veggies. Here are my tips:
- Cut chicken and veggies into similar sizes to ensure even cooking.
- Toss everything in the sauce so every bite is flavorful.
- Spread ingredients in a single layer—avoid crowding the pan to help caramelize rather than steam.
- Bake at a high temperature (425°F) for nice browning but watch carefully to prevent burning.
- For extra color, broil for 2-3 minutes at the end but don’t walk away!
These little steps make the flavors pop, and the textures perfect every time. Serving this with steamed rice or a fresh salad is a great way to complete the meal.
Equipment You’ll Need
- Large mixing bowl – I like it because it’s easy to toss everything in without making a mess.
- Measuring spoons and cups – for accurate sauce ingredients, so flavors stay balanced.
- Baking sheet with sides – helps keep everything contained and makes cleanup easier.
- Aluminum foil or parchment paper – optional but makes cleanup even quicker.
- Brush or spoon – to evenly coat the chicken with marinade and sauce before baking.
Flavor Variations & Add-Ins
- Swap chicken thighs for chicken breasts for a leaner option—just watch the cooking time so they don’t dry out.
- Add sliced jalapeños or red pepper flakes if you like some heat in your dish.
- Mix in shredded coconut or sprinkle with chopped green onions for extra flavor and texture.
- Use teriyaki or sweet chili sauce instead of the basic marinade for a different flavor profile.
Hawaiian Chicken Sheet Pan
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (about 14 oz) pineapple chunks, drained (reserve juice)
- 1 large red bell pepper, sliced into strips
- 1 medium red onion, cut into wedges
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon ketchup
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes (optional for heat)
- Fresh chopped cilantro or parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and approximately 20-25 minutes to bake, for a total of around 30-35 minutes. If you want the extra caramelized finish, add a few minutes for broiling at the end.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by heating your oven to 425°F (220°C). Line a baking sheet with aluminum foil to make cleanup easier.
2. Mix the Sauce and Coat the Chicken:
In a large bowl, whisk together olive oil, soy sauce, honey, ketchup, vinegar, minced garlic, smoked paprika, salt, black pepper, and red pepper flakes if using. Add the chicken pieces and toss to coat them evenly in this flavorful sauce.
3. Add Vegetables and Pineapple:
Throw in the pineapple chunks, sliced red bell pepper, and red onion wedges into the bowl with your chicken. Toss everything together so the sauce covers all ingredients well.
4. Arrange and Bake:
Spread the coated chicken, pineapple, and vegetables in a single layer on your prepared sheet pan. Bake in the oven for 20-25 minutes until the chicken is cooked through, browned beautifully, and the veggies are tender.
5. Finish with Optional Broil:
If you’d like a caramelized top, broil the sheet pan for 2-3 minutes at the end, but watch closely to prevent burning.
6. Garnish and Serve:
Remove from the oven and sprinkle freshly chopped cilantro or parsley over the dish for a fresh burst of flavor. Serve warm, preferably over steamed rice or with your favorite side.
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 juicy results.
Can I Make Hawaiian Chicken Sheet Pan Ahead of Time?
Absolutely! You can prep the chicken and vegetables with the sauce a few hours ahead and keep them refrigerated. When ready, just spread everything on the sheet pan and bake as directed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Substitute the Pineapple with Another Fruit?
You can try mango or peaches for a different twist, but pineapple’s sweetness and acidity really complement the chicken best. Just make sure to use firm chunks to hold up during baking.
