Easy Hawaiian Chicken Sheet Pan Dinner (Ready in 40 Minutes!)

I fell in love with this Hawaiian Chicken Sheet Pan recipe the moment my kitchen filled with the sweet-tangy aroma of pineapple and soy sauce. It reminds me of those precious Sunday dinners when my grandma would transform simple ingredients into something truly magical.

Growing up in a bustling household where mealtimes were sacred, I learned early that the best recipes combine simplicity with big flavors. This Hawaiian Chicken Sheet Pan dinner brings me right back to those warm kitchen memories, but with a modern twist that fits my busy life perfectly. The combination of juicy chicken thighs, caramelized pineapple chunks, and colorful bell peppers echoes the vibrant flavors of our Yummy Huli Huli Chicken. creates a tropical vacation on a plate that’s ready in just 40 minutes!

What I love most about this recipe is how everything roasts together on one pan, creating this beautiful harmony of flavors while saving me from a sink full of dishes. The chicken soaks up that amazing marinade, the pineapple gets these gorgeous caramelized edges, and the veggies develop a slight char that’s absolutely irresistible. It’s become my go-to when I want something that feels special but doesn’t demand hours in the kitchen. Ready to bring a taste of the islands to your dinner table?

Why You’ll Love This Tropical Sheet Pan Chicken

This Hawaiian-inspired sheet pan dinner holds a special place in my heart and kitchen rotation. I first created it during a particularly busy season when I needed wholesome dinners that didn’t require constant attention or complicated techniques.

• One-pan wonder: I’m thrilled about how everything cooks together on a single sheet pan, meaning minimal cleanup and more time to enjoy with my family.
• Sweet and savory perfection: The combination of juicy pineapple and savory soy-marinated chicken creates that magical flavor balance that makes your taste buds dance!
• Ready in 40 minutes: From start to finish, this meal comes together quickly, making it perfect for those evenings when you’re craving something delicious but short on time.
• Colorful and nutritious: I love how the vibrant bell peppers and red onions add both gorgeous color and wonderful nutrition to the plate.
• Adaptable for picky eaters: My experience has shown that even selective eaters are won over by the sweet pineapple and tender chicken combination.

This sheet pan recipe isn’t just a meal—it’s a little tropical getaway right in your kitchen, bringing warmth and joy to everyday dinners.

Ingredient Note List

Boneless, skinless chicken thighs: I always reach for thighs in this recipe because they stay wonderfully juicy and tender while roasting alongside the vegetables and pineapple.

Fresh or canned pineapple chunks: The pineapple adds that signature Hawaiian sweetness and caramelizes beautifully in the oven, creating little pockets of tropical flavor throughout the dish.

Bell peppers: I love using both red and green peppers not just for their gorgeous color contrast, but also because they offer slightly different flavor profiles—red being sweeter while green adds a little earthiness.

Red onion: Red onion becomes wonderfully sweet when roasted and adds beautiful purple color that makes this Hawaiian sheet pan dinner even more visually appealing.

Soy sauce: This forms the savory foundation of our marinade, adding that umami depth that balances perfectly with the sweet pineapple.

Honey: I’ve found that honey not only sweetens our marinade but helps create those delicious caramelized edges on both the chicken and vegetables.

Olive oil: A good quality olive oil helps the ingredients roast evenly and carries the flavors of the marinade throughout the dish.

Garlic and ginger: These two ingredients are non-negotiable in my kitchen for Hawaiian-inspired dishes, creating that aromatic base that makes this sheet pan dinner so irresistible.

Fresh cilantro: I always finish this dish with a sprinkle of fresh cilantro for a bright, herby note that cuts through the richness and adds beautiful color.

How to Cook Hawaiian Chicken Sheet Pan Dinner

Step 1. I start by mixing up the marinade, whisking together soy sauce, honey, olive oil, minced garlic, and ground ginger in a bowl until they’re beautifully combined—this simple mixture is what gives our Hawaiian chicken its incredible flavor.

Step 2. My grandmother always said marinating is where the magic happens, so I make sure to coat the chicken thighs thoroughly in the marinade and let them rest for at least 30 minutes—though whenever possible, I give them a full 2 hours in the refrigerator for even more flavor.

Step 3. I’ve learned through many sheet pan dinners that preheating your oven to the right temperature is crucial, so I always set mine to 400°F and line my baking sheet with parchment paper for easy cleanup.

Step 4. When arranging everything on the sheet pan, I’ve found that giving the chicken its own space on one side allows it to cook perfectly while the pineapple, bell peppers, and red onion roast beautifully on the other side.

Step 5. I love drizzling any remaining marinade over the vegetables and pineapple—it’s a little trick I discovered that ensures every bite has that wonderful sweet-savory flavor.

Step 6. My family has learned to be patient when this dish comes out of the oven because I always insist on letting it rest for a few minutes—this allows the juices to redistribute in the chicken and makes every bite incredibly tender.

Step 7. I’ve found that serving this Hawaiian chicken over a bed of fluffy rice creates the perfect canvas to soak up all those amazing sheet pan juices, and a sprinkle of fresh cilantro adds that final bright note that brings everything together.

How to Store & Reheat

I typically store any leftover Hawaiian chicken sheet pan dinner in an airtight container in the refrigerator, where it stays delicious for up to 3 days. I’ve found that separating the components (keeping the chicken separate from the vegetables and pineapple) helps maintain their textures better.

For freezing, I’ve had great success portioning the cooled leftovers into freezer-safe containers where they’ll keep well for up to 2 months. My little secret is to add a tablespoon of the pan juices to each container before freezing—this helps keep everything moist when reheating.

When it comes to reheating, I prefer using the oven set to 350°F for about 15 minutes to maintain those lovely textures. If you’re in a hurry, the microwave works too—I usually cover the dish with a damp paper towel and heat in 30-second intervals, stirring between each, until it’s warmed through. In my experience, adding a little splash of water before reheating helps revive the dish to its original glory.

What to Serve with Hawaiian Chicken

Coconut Rice: My family goes crazy for this Hawaiian chicken served over coconut rice—the subtle sweetness complements the tropical flavors perfectly while soaking up all those wonderful juices from the sheet pan.

Macaroni Salad: For an authentic Hawaiian plate lunch experience, I love serving this with a simple macaroni salad—the creamy coolness balances the sweet-savory flavors of the chicken dish beautifully.

Fresh Pineapple Slaw: When I want to really embrace the tropical theme, I whip up a quick slaw with shredded cabbage, carrots, and fresh pineapple chunks dressed in a light vinaigrette—the crunch factor is amazing alongside the tender chicken.

Grilled Plantains: I discovered this pairing at a friend’s dinner party—slightly sweet, caramelized plantains provide another layer of tropical flavor that works wonderfully with the Hawaiian chicken components.

Simple Green Salad: On evenings when I want something lighter, a simple green salad with a citrus vinaigrette adds freshness and helps balance the heartier elements of the sheet pan dinner.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you absolutely can! I recommend reducing the cooking time by about 5 minutes since breasts tend to cook faster and can dry out more easily than thighs.

Is this recipe gluten-free?
Not as written, but I often make it gluten-free by simply swapping the regular soy sauce for tamari or coconut aminos—both work beautifully with the Hawaiian flavors.

Can I prep this ahead of time?
Definitely! I frequently marinate the chicken and chop all the vegetables the night before, storing everything separately in the refrigerator so I can just assemble and bake when I get home from work.

What if I don’t have fresh pineapple?
Canned pineapple chunks work wonderfully in this recipe—I just make sure to drain them well before adding to the sheet pan to prevent too much liquid.

How can I make this recipe spicy?
When my husband requests a kick of heat, I add a sliced jalapeño to the sheet pan or mix a teaspoon of sriracha into the marinade—both options add a nice warmth without overwhelming the tropical flavors.

Hawaiian Chicken Sheet Pan

A delightful one-pan meal featuring marinated chicken thighs, fresh vegetables, and pineapple, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Hawaiian

Servings 4 servings

Calories 350 kcal

Equipment

• mixing bowl
• Large resealable bag or shallow dish
• baking sheet
• parchment paper

Ingredients

  

• 4 pieces Boneless, skinless chicken thighs Main protein for the dish.
• 1 cup Pineapple chunks Can be fresh or canned.
• 1 piece Red bell pepper Sliced for added color and flavor.
• 1 piece Green bell pepper Sliced for added color and flavor.
• 1 piece Red onion Sliced for sweetness.
• 3 tablespoons Soy sauce For marinating the chicken.
• 2 tablespoons Honey Adds sweetness to the marinade.
• 2 tablespoons Olive oil For the marinade and cooking.
• 2 cloves Garlic Minced for flavor.
• 1 teaspoon Ground ginger Adds warmth and spice.
• to taste Salt For seasoning.
• to taste Pepper For seasoning.
• to garnish Fresh cilantro, chopped For garnish.
• as needed Cooked rice For serving.

Instructions

 

• In a bowl, whisk together soy sauce, honey, olive oil, minced garlic, ground ginger, salt, and pepper until well combined.
• Place the chicken thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
• Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
• Remove the chicken from the marinade and place it on one side of the prepared baking sheet. Arrange the pineapple chunks, sliced bell peppers, and sliced red onion on the other side of the sheet pan.
• Drizzle any remaining marinade over the vegetables and chicken. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
• Remove the sheet pan from the oven and let it rest for a few minutes. Serve the Hawaiian chicken and vegetables over cooked rice, garnished with chopped fresh cilantro.

Notes

Enjoy your Hawaiian Chicken Sheet Pan, a flavorful and easy meal perfect for busy weeknights!

Keyword Chicken, Easy Dinner, Pineapple, Sheet Pan Meal