Name: Hawaiian Chicken Sheet Pan Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Hawaiian / Tropical
Ingredients: 4 boneless, skinless chicken breasts; 2 cups fresh pineapple chunks; 2 bell peppers, sliced (red, yellow, or green); 1 red onion, sliced; 1/3 cup soy sauce; 1/4 cup honey; 2 tablespoons olive oil; 1 tablespoon minced garlic; 1 tablespoon grated fresh ginger; Salt and pepper to taste; Chopped green onions and sesame seeds for garnish

There's nothing quite like the mouthwatering aroma of caramelized pineapple and tender chicken mingling in the oven. This Hawaiian Chicken Sheet Pan Recipe is a perfect balance of sweet and savory, bringing the taste of the islands right to your kitchen.

I discovered this dish when I was in search of something easy yet special for a weeknight dinner. It's become our family’s go-to meal when we crave a burst of tropical flavor, and with minimal cleanup required, it's a definite weeknight win.

Why You'll Love This Hawaiian Chicken Sheet Pan Recipe

Get ready to meet your next favorite dinner. This Hawaiian Chicken Sheet Pan Recipe is as vibrant as it is easy to make, and it brings some serious flavor to the table.

First, it’s a one-pan wonder. We all love recipes that are big on flavor but easy on cleanup, and this one delivers. Everything cooks together on a single sheet pan, making both prep and cleanup a breeze.

The combination of sweet pineapple and savory chicken is simply irresistible. As the pineapple roasts, it caramelizes beautifully, adding a juicy, tropical burst to each bite. Meanwhile, the chicken stays tender and flavorful, soaking up all the delicious juices.

Did I mention it’s family-friendly? Even picky eaters love the naturally sweet flavor of roasted pineapple, and the colorful bell peppers add a fun pop of color that draws everyone in. It's perfect for serving over rice, noodles, or even a simple salad.

Plus, this recipe is highly customizable. Swap out the vegetables based on what you have in your fridge or adjust the seasonings to your liking. It’s a flexible, forgiving dish that's always satisfying.

Ingredients Notes

The magic of this Hawaiian Chicken Sheet Pan Recipe lies in its simple, fresh ingredients that create a symphony of flavors. Each one is chosen to make the most of the sweet and savory profile that makes Hawaiian-inspired cuisine so popular.

Chicken thighs are the star of this recipe. I recommend using boneless, skinless chicken thighs because they stay juicy and flavorful throughout the roasting process. If you prefer chicken breast, just be sure to cut it into even pieces to ensure consistent cooking.

Pineapple chunks are essential for that classic Hawaiian flavor. You can use fresh or canned, but fresh pineapple will give you the best texture and natural sweetness. If you go for canned, make sure to drain the juice thoroughly to avoid a soggy sheet pan.

Bell peppers add a vibrant pop of color and a slight sweetness. I like to use a mix of red, yellow, and green peppers for variety, but feel free to use whatever you have on hand. They roast beautifully and complement the pineapple and chicken.

Red onion adds a subtle, savory bite. As it roasts, it mellows out and caramelizes, enhancing the dish’s overall flavor profile. If you’re not a fan of red onion, you can substitute with sweet yellow onion.

For the sauce, soy sauce, honey, and minced garlic work together to create a glaze that's savory, sweet, and full of umami. A touch of ginger brightens everything up, adding a bit of warmth. If you want to add some heat, you can throw in a pinch of red pepper flakes.

You'll also need a large baking sheet to ensure everything roasts evenly and gets that beautiful caramelization.

How To Make This Hawaiian Chicken Sheet Pan Recipe

Creating this Hawaiian Chicken Sheet Pan Recipe is simpler than you might think. Follow these easy steps, and you’ll have a delicious dinner on the table in no time.

Start by preheating your oven to 400°F (200°C). While the oven heats up, prepare your chicken and vegetables. Cut the chicken thighs into bite-sized pieces, ensuring they are roughly the same size so they cook evenly. Next, chop your bell peppers and red onion into chunks.

In a large mixing bowl, combine the chicken, pineapple chunks, bell peppers, and onion. In a smaller bowl, whisk together the soy sauce, honey, minced garlic, and grated ginger. Pour this flavorful sauce over the chicken and vegetables, tossing everything until well coated.

Spread the mixture evenly on a large, rimmed baking sheet. Make sure the pieces are in a single layer, giving them plenty of space to roast rather than steam. This is key for getting that perfect caramelization on the pineapple and crispy edges on the chicken.

Roast for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. If you’d like a bit of extra color and caramelization, you can turn on the broiler for the last 2-3 minutes of cooking. Just keep a close eye on it so nothing burns.

Once everything is beautifully roasted, remove the pan from the oven and let it rest for a couple of minutes. This allows the juices to settle, making every bite more flavorful. Serve the Hawaiian Chicken hot, over rice or your favorite side.

Total time? Just around 30 minutes, making this recipe a lifesaver on busy nights. The flavors are bold, and the cleanup is minimal – exactly what we all need midweek.

Storage Options

This Hawaiian Chicken Sheet Pan Recipe is perfect for meal prep and keeps well in the fridge. Store any leftovers in an airtight container and refrigerate for up to 3-4 days. The flavors actually deepen as they sit, making the dish even more delicious the next day.

To freeze, portion the cooked chicken and vegetables into freezer-safe containers or bags. You can freeze it for up to 3 months. When you're ready to enjoy it again, let it thaw overnight in the fridge before reheating.

For reheating, I recommend using the oven or a skillet to help retain the texture. Microwaving works too, but the chicken may be less crispy. Heat in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.

Variations and Substitutions

One of the best things about this recipe is how versatile it is. You can easily adjust the ingredients based on your preferences or what you have in your pantry.

For a lower-carb option, swap the rice for cauliflower rice or serve the chicken over a bed of mixed greens for a hearty salad. The sweet and savory flavors pair surprisingly well with crisp, fresh greens.

Looking to add more veggies? Zucchini, snap peas, or broccoli are all excellent additions. Just keep in mind that some vegetables may roast faster than others, so consider adding them halfway through the cooking time.

Want to make it spicier? Add a sprinkle of red pepper flakes or a drizzle of sriracha for a kick of heat. The sweet pineapple balances out the spice beautifully, making for an extra flavorful dish.

You can also experiment with the sauce. Swap out the honey for brown sugar or maple syrup for a different kind of sweetness. If you're watching your sodium intake, try using a low-sodium soy sauce or coconut aminos.

The possibilities are endless, so don’t be afraid to get creative. This recipe is all about bringing a bit of island-inspired magic to your kitchen, so make it your own and enjoy every bite!