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There’s something about the tropical sweet-and-savory combo of pineapple and chicken that instantly takes me back to summer cookouts with my family in Oahu. But let’s be honest who has time to grill every weeknight? That’s exactly why this hawaiian chicken sheet pan recipe became a lifesaver in my kitchen. It’s quick, juicy, packed with island flavor, and all made in one easy tray.
Whether you’re rushing after work or trying to please picky eaters, this dish delivers without the stress. Unlike most online recipes that leave chicken dry or the veggies overcooked, this one gets it just right: crispy edges, juicy center, and caramelized pineapples in every bite. Plus, it’s naturally gluten-free and loaded with colorful veggies. Let me show you exactly how.
Ingredients Breakdown & Substitutions
Here’s what you’ll need to make your perfect hawaiian chicken sheet pan dinner:
- Chicken thighs (boneless, skinless) :Best for juicy results. Substitute with chicken breasts or tofu for a leaner/vegan option.
- Pineapple chunks (fresh or canned) :Adds sweetness and acidity. Mango can work if you’re out of pineapple.
- Red bell peppers :Crunch and color. Use yellow or orange if preferred.
- Red onion :Adds depth and sweetness. Shallots or white onion are good swaps.
- Soy sauce (or tamari for gluten-free) :Umami base for the marinade.
- Honey or maple syrup :For that caramelized glaze.
- Garlic (minced) :Always essential!
- Ginger (fresh grated) :Adds warm spice; use ground if fresh isn’t available.
- Olive oil :Helps crisp the chicken and veggies.
Where to shop: Most ingredients are available at major U.S. grocery stores or online via Whole Foods or Amazon Fresh.
Step-by-Step Instructions with Expert Tips
Step 1: Marinate the Chicken
- In a bowl, mix soy sauce, honey, garlic, ginger, and olive oil.
- Add chicken and coat well. Let it marinate for at least 30 minutes for deep flavor.
Step 2: Prep the Veggies and Pineapple
- Chop bell peppers, onion, and pineapple into bite-sized pieces.
Step 3: Preheat and Line the Sheet Pan
- Preheat the oven to 425°F (220°C). Line sheet pan with parchment or foil for easy cleanup.
Step 4: Assemble the Sheet Pan
- Spread chicken, veggies, and pineapple evenly.
- Avoid overcrowdinguse two pans if needed to keep everything crispy.
Step 5: Bake for 25-30 Minutes
- Rotate halfway through.
- Check the internal chicken temp reaches 165°F.
Step 6: Optional Broil for 2-3 Minutes
- Adds an irresistible char to edges.
Common mistake: Not marinating long enough or overpacking the pan.
Why This Hawaiian Chicken Sheet Pan Recipe Is a Must Try
- Ready in under 40 minutes
- One-pan cleanup
- Bursting with tropical flavors
- Kid and weeknight friendly
- Naturally gluten-free
- Easy to customize
- Pairs with rice, quinoa, or even tortillas
Storage, Make-Ahead & Freezing Tips
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze in meal-prep portions for up to 3 months.
- Reheat: Use an oven at 350°F for 10 minutes to keep crisp. Microwave works for speed.
- Leftover idea: Toss with greens for a Hawaiian salad or wrap in a tortilla.
Creative Variations & Serving Ideas
- Spicy kick: Add chili flakes or sriracha to marinade.
- Low-carb: Serve over cauliflower rice.
- Vegan: Use tofu and maple syrup.
- Keto: Skip the pineapple and use erythritol instead of honey.
- Serving Pairings:
- Coconut rice
- Chilled cucumber salad
- Pineapple mojito or iced tea
Nutrition Value of Hawaiian Chicken Sheet Pan Recipe
| Nutrient | Amount (per serving) |
| Calories | 390 kcal |
| Protein | 32g |
| Carbohydrates | 28g |
| Fat | 18g (6g saturated) |
| Fiber | 4g |
| Sugar | 13g |
| Vitamin C | 45% DV |
| Iron | 15% DV |
Serving size: 1 plate (approx. 1.5 cups of food)- Calculated using USDA database. Values are approximate.
Expert Tips
- Always marinate for at least 30 minutes overnight is best.
- Use parchment paper to avoid sticking and save on cleanup.
- Cut veggies the same size so they roast evenly.
- Don’t skip the broil it makes flavors pop.
- Avoid frozen pineapple unless thawed fully it adds water.
FAQs
1. Can I make hawaiian chicken sheet pan ahead of time?
Yes! You can marinate the chicken overnight and assemble everything on the pan the next day. It’s meal prep friendly.
2. Can I use frozen chicken or vegetables?
You can,but make sure to thaw and pat dry. Too much moisture will steam the ingredients instead of roasting them.
3. What’s the best side dish for hawaiian chicken sheet pan?
We love jasmine rice, coconut quinoa, or even warm tortillas for a fun twist.
Conclusion: Ready to Roast?
There you have it your new go-to hawaiian chicken sheet pan dinner. It’s sweet, savory, crispy, and crazy simple to make. Whether it’s a hectic Monday or a casual dinner party, this hawaiian chicken sheet pan recipe fits the bill.
What would you pair it with? Tell me in the comments!
And if you loved this hawaiian chicken sheet pan recipe, try my Chicken and Broccoli or Chicken Salmoriglio or Chicken Salmoriglio. Don’t forget to subscribe or follow on Pinterest @TidbitRecipe for more flavor-packed meals!
Hawaiian Chicken Sheet Pan Dinner
Equipment
- Sheet Pan
- Oven
Ingredients
Main Ingredients
- boneless chicken thighs
- pineapple chunks
- red bell peppers
- red onion
Marinade
- soy sauce
- honey
- garlic
- ginger
- olive oil
Instructions
- Marinate chicken in soy sauce, honey, garlic, ginger, and olive oil for at least 30 minutes.
- Chop vegetables and pineapple into bite-sized pieces.
- Preheat oven to 425°F and line a sheet pan.
- Arrange marinated chicken, veggies, and pineapple on the pan.
- Bake for 25–30 minutes, rotating halfway.
- Broil for 2–3 minutes for crispy edges.
- Serve hot with desired sides.