Hawaiian Chicken Sheet Pan transforms your weeknight dinner routine with tropical flavors that come together in just 35 minutes. I discovered this recipe during a particularly hectic week when my grandkids were visiting – I needed something quick that would please everyone at the table, from the pickiest eater to my husband who thinks dinner isn’t complete without plenty of protein.
There’s something magical about watching pineapple caramelize alongside savory chicken in the oven, the honey-soy marinade bubbling and creating those irresistible golden edges. The aroma that fills your kitchen reminds me of summer evenings on the back porch, except you can enjoy this meal any time of year. My grandmother always said the best recipes are the ones that make you look like a skilled cook without all the fuss, and this sheet pan dinner does exactly that. Time to get your sheet pan ready!
Why Hawaiian Chicken Sheet Pan Belongs in Your Recipe Box
Back in my Midwest kitchen, I’m always searching for recipes that deliver big flavor without creating a mountain of dishes. This Hawaiian Chicken Sheet Pan has become my go-to solution for those evenings when everyone’s hungry and I’m short on time.
What makes this recipe truly special:
- Uses pantry staples you likely have – soy sauce, honey, and basic spices create restaurant-quality flavor
- Comes together in 35 minutes from start to finish, perfect for busy weeknights
- Delivers that perfect sweet-savory combination that appeals to both kids and adults
- Adapts easily to what you have on hand – swap chicken thighs for breasts, use frozen pineapple, or add your favorite vegetables
- Creates balanced nutrition with lean protein, colorful vegetables, and natural fruit sweetness
- One pan means minimal cleanup – everything roasts together while you set the table or help with homework
After making this dozens of times for my family, I’ve learned that the caramelized pineapple edges are always the first thing to disappear from the pan.
What Goes Into This Hawaiian Chicken Sheet Pan
Boneless, skinless chicken thighs bring tender, juicy meat that stays moist during roasting. I always choose thighs over breasts for sheet pan cooking because they’re more forgiving and won’t dry out.
Red and green bell peppers add sweet crunch and beautiful color to your plate. In my kitchen, I prefer using both colors for visual appeal, but any bell pepper combination works perfectly.
Fresh or canned pineapple chunks provide that tropical sweetness and caramelize beautifully in the oven. I’ve used both fresh and canned with excellent results – just be sure to drain canned pineapple well.
Red onion mellows as it roasts, adding subtle sweetness and depth to the dish. The color also stays vibrant, making your sheet pan look as good as it tastes.
Low-sodium soy sauce forms the savory base of your marinade without overwhelming the dish with salt. Betty’s tip: even with low-sodium soy sauce, you typically won’t need additional salt.
Honey balances the salty soy sauce and helps create those delicious caramelized bits on the chicken and pineapple. I’ve found that honey works better than other sweeteners for achieving the right glaze.
Garlic powder and ground ginger bring warm, aromatic flavors that tie the Asian-inspired elements together without requiring fresh ingredients.
How to Make Hawaiian Chicken Sheet Pan
Step 1. Preheat your oven to 400°F – I’ve learned that this temperature creates the perfect balance of cooked-through chicken and caramelized vegetables without burning.
Step 2. In a medium bowl, whisk together the soy sauce, honey, olive oil, garlic powder, ginger, and black pepper until the honey is fully dissolved and the marinade is smooth.
Step 3. Add your chicken pieces to the marinade and toss until every piece is evenly coated. Betty’s tip: if you have an extra 10 minutes, letting the chicken marinate while you prep your vegetables makes the flavors even deeper.
Step 4. Line your sheet pan with parchment paper or foil for easy cleanup – after years of making sheet pan dinners, I promise this step is worth it.
Step 5. Spread the marinated chicken, sliced bell peppers, pineapple chunks, and red onion in a single layer on your prepared pan, making sure nothing overlaps too much for even cooking.
Step 6. Place the sheet pan on the middle rack and bake for 20-25 minutes, checking that your chicken reaches 165°F internally with a meat thermometer.
Step 7. Watch for the pineapple to develop those golden caramelized edges and the chicken to show some browning – these are the flavor-packed parts everyone will fight over.
Step 8. Serve immediately over fluffy rice or alongside a crisp green salad for a complete, satisfying meal that looks like you spent hours in the kitchen.
Keeping This Hawaiian Chicken Sheet Pan Fresh
I typically store leftovers in an airtight container in the refrigerator, where they’ll stay fresh for 3-4 days. The flavors actually deepen overnight, making this an excellent meal prep option for busy weeks.
For longer storage, this Hawaiian Chicken Sheet Pan freezes beautifully for up to 3 months. Betty’s freezing method works well: portion the cooled chicken and vegetables into individual freezer-safe containers, separating layers with parchment paper if you’re stacking. I’ve found that freezing the rice separately gives you better texture results when reheating.
For the best texture, I reheat by spreading leftovers on a sheet pan and warming them in a 350°F oven for 10-12 minutes until heated through. This method helps the chicken and vegetables maintain their texture instead of becoming soggy. In a pinch, the microwave works – just use 50% power and stir halfway through to heat evenly.
Perfect Partners for Hawaiian Chicken Sheet Pan
This tropical-inspired dish pairs wonderfully with complementary sides that balance the sweet-savory flavors:
- Steamed jasmine or basmati rice – the fluffy texture soaks up every drop of that delicious honey-soy glaze
- Simple cucumber salad with rice vinegar – the cool, crisp vegetables provide refreshing contrast to the warm, caramelized chicken
- Coconut rice – adds an extra layer of tropical flavor that my grandkids absolutely love
- Fresh green beans or snap peas – lightly steamed or sautéed, these add a crisp green element to your plate
- Asian-style slaw with sesame dressing – the crunchy cabbage and tangy dressing complement the tender chicken perfectly
- Easy garlic parmesan chicken and potatoes – when you want to add even more substance to your meal with roasted potatoes alongside
- Sheet pan chicken fajitas – another fantastic sheet pan option if you’re looking to change up your weeknight rotation
FAQs
I recommend using thighs for their superior moisture retention, but boneless chicken breasts work if you reduce the cooking time to 18-20 minutes and check for doneness at 165°F to prevent drying out.
The powdered versions work perfectly in this recipe and are what I use most often. To prevent the common issue of clumping, whisk the spices thoroughly into the liquid marinade before adding chicken.
Many home cooks find success with marinating the chicken up to 24 hours in advance, then adding vegetables and baking when ready. Betty’s solution is to prep everything in the morning and refrigerate until dinner time.
35 Minute Hawaiian Chicken Sheet Pan
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Add chicken pieces to the marinade and toss until evenly coated. Let marinate for 10 minutes if time allows.
- Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
- Spread chicken, bell peppers, pineapple chunks, and red onion in a single layer on the prepared pan, avoiding overlap for even cooking.
- Place sheet pan on the middle oven rack and bake for 20-25 minutes until chicken reaches 165°F internally and pineapple begins to caramelize.
- Serve warm over rice or with a side salad for a complete meal.
