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There is something irresistibly joyful about this Hawaiian Chicken Sheet Pan Recipe that instantly transports you to a sunny island vibe from the comfort of your kitchen. Tender, juicy chicken thighs marry beautifully with sweet pineapple, vibrant bell peppers, and savory-sweet glaze, all roasted together on one pan for an effortless dinner that bursts with flavor and color. Whether it’s a weeknight supper or a casual gathering, this recipe delivers a tropical punch that’s both satisfying and fun to make.
Ingredients You’ll Need
As with most great dishes, this Hawaiian Chicken Sheet Pan Recipe shines because of its simple, well-balanced ingredients. Each component plays a key role—freshness from the pineapples and peppers, warmth from the spices, and that luscious marinade that ties everything together with a perfect harmony of sweet, salty, and tangy notes.
- 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces: Juicy and tender with just the right amount of fat for rich flavor and moisture.
- 2 cups pineapple chunks, fresh or canned and well drained: Adds a natural sweetness and tropical acidity that brightens the whole dish.
- 1 red bell pepper, seeded and cut into 1-inch pieces: Brings crisp texture and a pop of vibrant color.
- 1 green bell pepper, seeded and cut into 1-inch pieces: Adds a subtle bitterness to balance the sweetness and complements the red pepper nicely.
- 1 medium red onion, peeled and cut into wedges: Provides a mild pungency and sweetness when roasted.
- 3 tablespoons olive oil, divided: Essential for roasting to golden perfection and locking in flavors.
- 1/3 cup low sodium soy sauce: Gives a deep, savory umami boost without overpowering the pineapple.
- 3 tablespoons brown sugar, lightly packed: Balances the salty soy with caramel notes that help caramelize the chicken and veggies.
- 2 cloves garlic, minced: Adds aromatic depth and a bit of zing.
- 1 tablespoon fresh ginger, grated: Infuses the marinade with a fresh, peppery warmth.
- 1 tablespoon rice vinegar: Offers a gentle acidity that lifts the overall flavor.
- 1 teaspoon smoked paprika: Delivers a subtle smokiness that enhances the tropical flavors beautifully.
- 1/4 teaspoon red pepper flakes, optional: Adds a mild kick, perfect for those who like just a hint of heat.
- 1/2 teaspoon kosher salt, to taste: Highlights and balances all the ingredients’ flavors.
- 1/4 teaspoon black pepper, to taste: Provides a subtle background spice.
- 1 teaspoon toasted sesame oil, optional: A finishing touch for a nutty, toasted aroma.
- 3 cups cooked rice, for serving: The perfect neutral base to soak up all the flavorful juices.
- 2 tablespoons chopped fresh cilantro or sliced green onions, for garnish: Adds fresh herbal brightness and a lovely contrasting texture.
How to Make Hawaiian Chicken Sheet Pan Recipe
Step 1: Prepare Your Oven and Sheet Pan
Start by heating your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup, then lightly grease it with olive oil or cooking spray. This simple prep sets the stage for a fantastic roasting experience where everything cooks evenly without sticking or burning.
Step 2: Cut and Prepare the Chicken
Take your boneless skinless chicken thighs and pat them dry—it helps them brown nicely. Then chop them into 1-inch bite-sized pieces, perfect for quick roasting and absorbing all those marvelous marinade flavors.
Step 3: Whisk Together the Marinade
In a medium bowl, combine the soy sauce, brown sugar, 2 tablespoons of olive oil, minced garlic, grated ginger, rice vinegar, smoked paprika, red pepper flakes if using, and toasted sesame oil. Whisk until the sugar is mostly dissolved, sampling as you go to find the perfect balance. This marinade is where all the magic starts!
Step 4: Marinate the Chicken
Pour about two-thirds of the marinade over your chicken pieces in a large bowl. Toss well to coat every bit of chicken in that flavorful sauce. Let it rest for 10 to 15 minutes while you get the vegetables and pineapple ready. This little wait allows the chicken to soak up all that bright, savory-sweet goodness.
Step 5: Prep Vegetables and Arrange on the Sheet Pan
Add your pineapple chunks, red and green bell peppers, and red onion wedges directly to the lined sheet pan. Drizzle with the remaining tablespoon of olive oil, sprinkle with kosher salt and black pepper, then toss everything to coat evenly. Spreading it out in a single layer ensures each piece roasts perfectly.
Step 6: Arrange the Chicken Among the Veggies
Nestle the marinated chicken pieces into and around the arranged veggies and pineapple on the pan. Give them a bit of space so everything roasts instead of steams. Drizzle any remaining marinade from the chicken bowl over the whole pan to amp up the flavor as it cooks.
Step 7: Roast to Perfection
Pop your sheet pan into the oven and roast for 20 to 25 minutes, stirring once halfway through to encourage even caramelization. When the chicken is cooked through and the vegetables are tender, brush or spoon the reserved marinade over the chicken and pineapple during the last 5 minutes of baking. This step builds a gorgeous glaze that’s simply irresistible.
Step 8: Optional Broil for Extra Char
To add a lovely bit of caramelized char, switch your oven to broil for 2 to 3 minutes at the end. Keep a close eye to avoid burning, but those few minutes can deepen the flavors and give you that perfect roasted finish.
Step 9: Garnish and Serve Over Rice
Once out of the oven, sprinkle the Hawaiian chicken and vegetables with fresh chopped cilantro or sliced green onions for a bright finishing touch. Serve everything hot over fluffy cooked rice, spooning any extra pan juices on top to soak into every bite.
How to Serve Hawaiian Chicken Sheet Pan Recipe
Garnishes
Fresh cilantro or sliced green onions are classic garnishes here because they add a vibrant burst of freshness and color that contrasts beautifully with the rich, sweet, and savory chicken. If you want a little extra crunch, try toasted sesame seeds for a nutty finish.
Side Dishes
This Hawaiian Chicken Sheet Pan Recipe is fantastic served with simple steamed rice, but for extra variety, consider coconut rice or quinoa to keep those tropical vibes going. A light side salad with citrus dressing can also refresh the palate and add crisp greens to the meal.
Creative Ways to Present
Serve this dish family-style straight from the sheet pan for a casual, inviting atmosphere. Alternatively, plate it beautifully by arranging the chicken and veggies over rice with a sprinkle of herbs and a wedge of lime on the side for a splash of acidity and color. It also makes an amazing filling for tortillas or lettuce wraps for a fun twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for 3 to 4 days. The flavors actually deepen as they sit, making your next meal just as delightful. Be sure to cool the chicken and veggies to room temperature before refrigerating to maintain the best texture.
Freezing
This Hawaiian Chicken Sheet Pan Recipe freezes well if you want to prepare in advance. Place cooled leftovers in a freezer-safe container or heavy-duty freezer bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve texture and flavor.
Reheating
Reheat leftovers gently in a skillet over medium heat or in a 350°F oven until warmed through. Microwaving works too, but to keep the chicken from drying out, cover the dish and add a splash of water or broth before heating. Adding a fresh sprinkle of cilantro or green onions after reheating helps revive the flavors.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs stay juicier and more forgiving, chicken breasts can be used if you prefer a leaner option. Just be careful not to overcook them, as they tend to dry out faster.
Is fresh pineapple better than canned for this recipe?
Fresh pineapple offers a brighter, more vibrant flavor and firmer texture, which is wonderful here, but canned pineapple chunks work perfectly fine—just make sure they’re well drained to avoid excess liquid on the sheet pan.
Can I make the marinade ahead of time?
Yes! You can prepare the marinade a day in advance and keep it refrigerated. This can actually help meld the flavors better. Just add the fresh ingredients like garlic and ginger right before mixing to keep them fresh-tasting.
What can I substitute for soy sauce?
If you need a soy-free option, coconut aminos are a great substitute that still delivers a savory umami taste without soy or gluten.
How spicy is this dish?
The spice level is quite mild by default, with just a hint of warmth from the smoked paprika and optional red pepper flakes. You can easily adjust the heat by increasing or omitting the red pepper flakes to suit your taste.
Final Thoughts
There’s something so satisfying about whipping up this Hawaiian Chicken Sheet Pan Recipe that brings both ease and joy to dinner time. It’s colorful, bursting with flavor, and quick to prepare—perfect for busy weeknights or casual entertaining. I hope you give it a try soon and enjoy those sweet and savory island vibes in every bite!
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Print
Hawaiian Chicken Sheet Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: Halal
Description
This Hawaiian Chicken Sheet Pan recipe is a vibrant, flavorful dish featuring tender chicken thighs marinated in a sweet and savory sauce with pineapple chunks and colorful bell peppers. Roasted on a single sheet pan, it offers an easy, hands-off meal perfect for a quick weeknight dinner. The combination of garlic, ginger, smoked paprika, and a touch of sesame oil creates a delicious glaze that perfectly complements the juicy chicken and caramelized vegetables.
Ingredients
Chicken and Marinade
- 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1/3 cup low sodium soy sauce
- 3 tablespoons brown sugar, lightly packed
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon toasted sesame oil, optional
- 3 tablespoons olive oil, divided
Vegetables and Fruit
- 2 cups pineapple chunks, fresh or canned and well drained
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 medium red onion, peeled and cut into wedges
Seasoning and Garnish
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 tablespoons chopped fresh cilantro or sliced green onions, for garnish
- 3 cups cooked rice, for serving
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup, then lightly grease it with olive oil or cooking spray.
- Prepare Chicken: Pat the chicken thighs dry with paper towels and cut them into 1-inch bite-sized pieces. Place the chicken in a large mixing bowl and set aside.
- Make Marinade: In a medium bowl, whisk together soy sauce, brown sugar, 2 tablespoons olive oil, minced garlic, grated ginger, rice vinegar, smoked paprika, red pepper flakes if using, and toasted sesame oil until the sugar is mostly dissolved. Taste and adjust seasoning as needed.
- Marinate Chicken: Pour about two-thirds of the marinade over the chicken, reserving the remainder for later. Toss the chicken to coat every piece evenly, then let it marinate for 10 to 15 minutes while preparing vegetables and pineapple.
- Prepare Vegetables and Pineapple: Spread pineapple chunks, red and green bell peppers, and red onion on the prepared sheet pan. Drizzle with remaining 1 tablespoon olive oil, season with kosher salt and black pepper, and toss to coat evenly in a single layer.
- Assemble Sheet Pan: Nestle the marinated chicken pieces among the veggies and pineapple on the sheet pan, leaving a bit of space between pieces to encourage roasting rather than steaming. Drizzle any leftover marinade from the chicken bowl over the entire pan.
- Bake: Place the sheet pan in the oven and bake for 20 to 25 minutes, stirring once halfway through, until the chicken is cooked through and vegetables are tender.
- Glaze with Reserved Marinade: During the last 5 minutes of baking, brush or spoon the reserved marinade over the chicken and pineapple to create a glossy, thickened glaze.
- Optional Broil for Caramelization: For extra char and caramelization, switch the oven to broil for 2 to 3 minutes at the end of cooking, watching carefully to avoid burning.
- Serve: Remove the sheet pan from the oven, sprinkle with chopped cilantro or green onions, and serve hot over cooked rice, spooning any pan juices over each portion.
Notes
- Using boneless, skinless chicken thighs keeps the meat juicy and flavorful.
- You can substitute pineapple with fresh or canned, just be sure to drain canned pineapple well to avoid excess liquid.
- Adjust the red pepper flakes to control the spice level or omit if you prefer it mild.
- To make the dish gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.
- For a dairy-free version, this recipe is naturally free of dairy.
- The dish can be prepped in advance by marinating the chicken earlier and refrigerating until ready to bake.
- If you don’t have parchment paper or foil, lightly grease the pan to prevent sticking.
