If you’re craving a vibrant and effortless meal that bursts with tropical flavors, this Hawaiian Chicken Sheet Pan Recipe is a total game-changer. Imagine tender chicken thighs glazed with a sweet and tangy sauce, roasted alongside colorful bell peppers, snap peas, juicy pineapple chunks, and sweet red onion—all in one pan. The combination of savory, sweet, and slightly tangy elements makes every bite a delightful blend that feels like a mini vacation on your plate. This recipe is perfect for busy weeknights or when you want to wow your dinner guests without spending hours in the kitchen.
Ingredients You’ll Need
These ingredients come together beautifully to create a dish that’s balanced in flavor, texture, and color. Each component plays an essential role—from the protein-packed chicken to the vibrant veggies and the luscious Hawaiian sauce that ties it all together.
- 4 boneless, skinless chicken thighs (or breasts): The succulent main protein of the dish that soaks up all the flavors.
- 1 tablespoon olive oil: Helps marinate the chicken and keep it moist during cooking.
- 1 teaspoon garlic powder: Adds a gentle savory note that complements the sweetness.
- 1 teaspoon onion powder: Brings depth and richness to the chicken marinade.
- Salt and pepper: Essential seasonings to enhance every ingredient’s natural taste.
- 1/2 cup soy sauce: Provides a punch of umami for the Hawaiian sauce.
- 1/4 cup honey: Naturally sweetens the sauce and balances the tang.
- 1/4 cup pineapple juice: Infuses a bright, tropical flavor that makes this dish unique.
- 1 tablespoon rice vinegar: Adds a touch of acidity to brighten the sauce.
- 1 teaspoon grated fresh ginger: Gives the sauce a warm, zesty kick.
- 1 red bell pepper (sliced): Offers a crisp sweetness and vivid color contrast.
- 1 yellow bell pepper (sliced): Enhances visual appeal and adds another layer of sweetness.
- 1 cup snap peas: Adds a delightful crunch and freshness to the mix.
- 1 cup pineapple chunks (fresh or canned): Brings juicy bursts of tropical sweetness throughout.
- 1 red onion (sliced): Provides a mellow sharpness that softens as it roasts.
How to Make Hawaiian Chicken Sheet Pan Recipe
Step 1: Marinate the Chicken
Start by whisking together olive oil, garlic powder, onion powder, salt, and pepper in a large bowl. Toss in the chicken thighs so every piece gets a beautiful coating. This simple marinade will infuse the chicken with savory goodness and keep it juicy during baking.
Step 2: Prepare the Hawaiian Sauce
Next, in a separate bowl, mix soy sauce, honey, pineapple juice, rice vinegar, and grated fresh ginger until smooth and combined. This sauce is the star of the show, delivering an irresistible mix of sweet, salty, and tangy flavors that will glaze the chicken and veggies perfectly.
Step 3: Arrange Chicken on the Sheet Pan
Place the marinated chicken thighs right in the center of a large sheet pan. Getting them nicely spread out helps with even cooking and ensures each piece picks up maximum flavor from the sauce and vegetables.
Step 4: Add Colorful Vegetables and Pineapple
Surround the chicken with sliced red and yellow bell peppers, snap peas, pineapple chunks, and sliced red onion. These ingredients not only brighten the plate but will also roast to tender perfection, soaking up those mouthwatering juices.
Step 5: Pour the Sauce and Coat Everything
Drizzle the Hawaiian sauce evenly over the chicken and vegetables, making sure each bite will be flavorful. This step brings all the components together, creating that signature glaze and enticing aroma as it cooks.
Step 6: Bake Until Perfect
Pop the sheet pan into a preheated oven and bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C) and the veggies should be tender yet still vibrant. This simple baking method keeps everything juicy and fast without a mess.
Step 7: Rest and Serve
Once out of the oven, let the chicken rest for a few minutes. This helps the juices redistribute, making each bite tender and juicy. Serve this Hawaiian Chicken Sheet Pan Recipe warm, optionally topped with fresh cilantro or green onions for an extra pop of freshness.
How to Serve Hawaiian Chicken Sheet Pan Recipe
Garnishes
Fresh herbs like chopped cilantro or sliced green onions make perfect garnishes. They add a burst of color and brighten the savory-sweet flavors with a fresh, herbal note. Toasted sesame seeds are another fun option for a subtle crunch and nutty depth.
Side Dishes
This sheet pan meal shines best when paired with simple sides that complement the tropical theme. Coconut rice or jasmine rice will soak up all those delicious juices beautifully. A crisp green salad or steamed broccoli can add extra texture and keep the meal balanced.
Creative Ways to Present
Try serving the Hawaiian chicken over a bed of quinoa or cauliflower rice for a nutritious twist. For a fun party feel, scoop portions into lettuce cups or wrap in warm tortillas for flavorful Hawaiian chicken tacos. Presentation can make the meal feel special with minimal extra effort.
Make Ahead and Storage
Storing Leftovers
Allow leftovers to cool completely before transferring them to an airtight container. Stored in the refrigerator, the Hawaiian Chicken Sheet Pan Recipe will stay fresh for up to 3 days, making it great for quick lunches or dinners later in the week.
Freezing
This dish freezes wonderfully. Place portions in freezer-safe containers or bags and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge to retain the best texture and flavor.
Reheating
Reheat leftovers gently in the oven or microwave until warmed through. If reheating in the oven, cover with foil to prevent drying out. Adding a splash of water or pineapple juice before warming helps maintain moisture and flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well in this Hawaiian Chicken Sheet Pan Recipe. Just keep an eye on cooking time as breasts may cook a little faster and can dry out if overcooked.
Is fresh pineapple better than canned for this recipe?
Fresh pineapple offers a brighter, juicier flavor, but canned pineapple chunks work perfectly too and are great for convenience. Either way, you’ll get that sweet tropical pop that’s essential for the dish.
Can I make this recipe gluten-free?
Yes! Ensure you use gluten-free soy sauce or tamari, and all the other ingredients are naturally gluten-free, making this recipe suitable for gluten-sensitive diets.
What can I substitute for rice vinegar?
If you don’t have rice vinegar on hand, you can use apple cider vinegar or white wine vinegar as a substitute. Just use a little less since these can be a bit stronger.
How do I get a crispier skin on the chicken?
For crispier skin, pat the chicken dry before marinating and consider broiling for the last 2-3 minutes of cooking. Keep a close eye to avoid burning while achieving that perfect golden crust.
Final Thoughts
This Hawaiian Chicken Sheet Pan Recipe truly brings a burst of sunshine and flavor to your table with minimal effort. It’s a recipe I love because it turns simple ingredients into something extraordinary, perfect for busy nights or when you want a fuss-free tropical feast. Give it a try—I promise it’ll become a favorite in your kitchen just like it is in mine!
Print
Hawaiian Chicken Sheet Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian
Description
A vibrant and delicious Hawaiian Chicken Sheet Pan dinner featuring tender marinated chicken thighs baked with colorful bell peppers, snap peas, pineapple chunks, and a sweet-savory Hawaiian sauce. This all-in-one sheet pan meal is easy to prepare, full of tropical flavors, and perfect for a quick weeknight dinner.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Hawaiian Sauce:
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup pineapple juice
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
For the Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 cup pineapple chunks (fresh or canned)
- 1 red onion, sliced
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and toss well to coat evenly, allowing flavors to infuse.
- Prepare the Hawaiian Sauce: In a separate bowl, whisk together soy sauce, honey, pineapple juice, rice vinegar, and grated fresh ginger until fully blended for a balanced sweet and tangy marinade.
- Arrange Chicken on Sheet Pan: Place the marinated chicken thighs in the center of a large sheet pan to prepare for baking.
- Add Vegetables and Pineapple: Surround the chicken with sliced red and yellow bell peppers, snap peas, pineapple chunks, and sliced red onion to ensure even cooking and flavor distribution.
- Coat with Sauce: Pour the Hawaiian sauce evenly over the chicken and vegetables, ensuring all ingredients are well coated to enhance taste during baking.
- Bake Until Cooked: Place the sheet pan in a preheated oven at 400°F (204°C) and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender-crisp.
- Rest and Serve: Remove from oven and let the chicken rest for a few minutes. Serve warm, optionally garnished with fresh cilantro or green onions for extra freshness.
Notes
- Chicken breasts can be used instead of thighs, but adjust baking time accordingly as breasts may cook faster.
- Fresh pineapple juice is preferred for better flavor, but canned juice works as well.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Ensure the chicken is fully cooked to avoid foodborne illness—use a meat thermometer to check internal temperature.
- This recipe can be doubled for larger gatherings using two sheet pans.
