Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan transforms busy weeknights into something special with caramelized pineapple, tender chicken thighs, and colorful bell peppers, all roasted together on one pan. I discovered this recipe during a particularly hectic week when my grandkids were visiting, and I needed something that felt like a celebration without the fuss.

There’s something magical about the way honey and soy sauce bubble together in a hot oven, creating those golden-brown edges on sweet pineapple chunks. It reminds me of the potluck suppers back home, where everyone brought their best dish and the tables groaned under the weight of good food. This sheet pan meal has that same spirit: generous, colorful, and meant for sharing. The tropical flavors might seem fancy, but I promise this comes together faster than most casseroles, with cleanup that’ll have you out of the kitchen in no time. Your kitchen’s about to smell incredible.

What Makes This Hawaiian Chicken Sheet Pan So Special

I’ve been making sheet pan dinners for decades, long before they became trendy, because they’ve always made sense for feeding a family without creating a mountain of dishes. This Hawaiian-inspired version quickly became a weekly favorite at my table because it delivers restaurant flavors with pantry-friendly ingredients.

What you’ll love about this tropical sheet pan dinner:

• Ready in 45 minutes from start to finish, including a quick 10-minute marinade
• One-pan cleanup means more time with family and less time scrubbing
• Sweet and savory balance that even picky eaters request again
• Perfect for meal prep since it reheats beautifully for weekday lunches
• Colorful presentation that makes everyday dinner feel special
• Budget-friendly using affordable chicken thighs instead of breasts

The honey-soy marinade does double duty here. It flavors the chicken beautifully while creating that caramelized crust on the pineapple that my grandchildren always fight over. I’ve found that this recipe works just as well for a quiet Tuesday night as it does for entertaining guests.

Ingredient Spotlight

Boneless, skinless chicken thighs are my preferred choice for sheet pan cooking because they stay juicy even at high temperatures, unlike chicken breasts which can dry out quickly. I always choose thighs when I want foolproof, tender results, just like I do for my honey garlic chicken thighs.

Bell peppers (both red and green) add sweetness and crunch while creating those beautiful charred edges that bring complexity to each bite. The mix of colors makes the dish look festive and appetizing.

Pineapple chunks transform from sweet to caramelized in the oven, developing golden-brown edges that concentrate their tropical flavor. I prefer fresh pineapple when available, but canned works perfectly when patted thoroughly dry.

Soy sauce creates the savory foundation of our marinade and helps develop that gorgeous brown crust on the chicken. Low-sodium soy sauce gives you better control over the final saltiness.

Honey balances the salty soy sauce while promoting caramelization. It’s the secret to those irresistible sticky-sweet bits that form on the pan. In my kitchen, I prefer local honey for the best flavor.

Garlic powder and ground ginger provide aromatic depth without the prep work of fresh ingredients, making this Hawaiian Chicken Sheet Pan genuinely quick to assemble on busy evenings.

Red onion softens and sweetens as it roasts, creating pockets of mellow flavor throughout the dish while adding another layer of color to your pan.

How to Make Hawaiian Chicken Sheet Pan

Step 1. I always start by preheating my oven to 400°F and lining my half sheet pan with parchment paper. This simple step saves scrubbing time later and prevents sticking.

Step 2. Whisk together the soy sauce, honey, olive oil, garlic powder, ground ginger, and black pepper in a medium bowl until the honey dissolves completely and the marinade looks smooth.

Step 3. Betty’s tip: Add your chicken pieces to the marinade and toss well, then let them sit for exactly 10 minutes while you slice the vegetables. This brief marinating time adds flavor without requiring advance planning.

Step 4. I’ve learned that spreading everything in a single layer with a bit of breathing room between pieces is crucial for getting those caramelized edges instead of steamed vegetables.

Step 5. Roast for 20 to 25 minutes, checking at the 20-minute mark with a meat thermometer. The chicken should read 165°F and the pineapple edges should look golden and slightly crispy.

Step 6. After years of making this, I always let the pan rest for 3 to 5 minutes before serving because it allows the juices to redistribute and makes the chicken even more tender.

Keeping This Hawaiian Chicken Sheet Pan Fresh

I typically store leftovers in shallow airtight containers, where they’ll stay fresh in the refrigerator for up to 3 days. The chicken maintains its flavor beautifully, though the pineapple softens slightly. It’s still delicious, just a bit more tender than when freshly roasted. I portion out servings with jasmine rice for grab-and-go lunches that my family actually looks forward to eating.

This dish freezes reasonably well for up to 2 months, though I’ll be honest with you: the pineapple texture changes when thawed, becoming softer and less firm. Betty’s freezing method works well for the chicken and vegetables if you plan to mix everything into fried rice or stir it into a soup later.

For the best texture, I reheat portions in a 350°F oven for about 10 minutes rather than using the microwave. The oven brings back some of that caramelized quality, especially on the pineapple, while the microwave tends to make everything a bit soggy. If I’m in a hurry, I’ll microwave it, but for company or when I want it to taste fresh-made, the oven is worth the extra few minutes.

Perfect Partners for Hawaiian Chicken Sheet Pan

This tropical sheet pan dinner pairs beautifully with sides that balance its sweet and savory flavors:

• Jasmine rice or fluffy white rice soaks up all those delicious pan juices and provides a neutral base that lets the Hawaiian flavors shine. I usually make extra rice because my family can’t resist those caramelized drippings.
• Simple green salad with a light vinaigrette cuts through the richness and adds freshness. I love using butter lettuce with a squeeze of lime juice and a drizzle of olive oil.
• Steamed broccoli or green beans add color and nutrition while keeping the meal light. The crisp-tender vegetables contrast nicely with the tender chicken and soft pineapple, similar to how I serve my lemon garlic butter chicken with green beans.
• Cauliflower rice makes this a complete low-carb meal that still feels satisfying. I’ve served it this way for friends watching their carb intake, and they never feel deprived.
• Buttery dinner rolls are perfect for sopping up that honey-soy glaze if you want to make the meal more substantial for hungrier appetites.

FAQs

Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan brings tropical flavors to your dinner table in 45 minutes with sweet pineapple, juicy chicken thighs, and colorful bell peppers in a honey-soy marinade.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless, skinless chicken thighs cut into 1 to 1.5 inch pieces
• 1 red bell pepper sliced into strips
• 1 green bell pepper sliced into strips
• 1 cup pineapple chunks fresh or canned, drained and patted dry
• 1 small red onion sliced into wedges
• 3 tablespoons soy sauce low-sodium recommended
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper add more to taste if desired

Equipment

• Half sheet pan (13×18 inches)
• Parchment paper or aluminum foil
• Medium mixing bowl
• whisk
• meat thermometer

Method

 

1. Preheat oven to 400°F (200°C). Line a half sheet pan (about 13×18 inches) with parchment paper or aluminum foil for easy cleanup.
2. In a medium bowl, whisk together soy sauce, honey, olive oil, garlic powder, ground ginger, and black pepper until smooth and well combined.
3. Add chicken pieces to the marinade and toss until evenly coated. Let marinate for 10 minutes at room temperature while you prepare the vegetables.
4. Spread the marinated chicken, bell peppers, pineapple chunks, and red onion in a single layer on the prepared sheet pan. Avoid overcrowding to ensure proper roasting. Use two pans if necessary.
5. Place sheet pan in the preheated oven and roast for 20 to 25 minutes until chicken reaches an internal temperature of 165°F and pineapple edges turn golden brown and caramelized.
6. Remove from oven and let rest for 3 to 5 minutes before serving. Serve warm over jasmine rice or with a side salad for a complete meal.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Pineapple may soften slightly after storage. Reheat in a 350°F oven for 10 minutes for best results. Can be frozen for up to 2 months, though pineapple texture may change when thawed. For meal prep, portion with rice into individual containers. Pat pineapple dry to prevent excess moisture. Cut chicken into uniform pieces for even cooking.