Easy Hawaiian Chicken Sheet Pan Recipe

I’m obsessed with weeknight dinners that feel like a tiny vacation, and this Easy Hawaiian Chicken Sheet Pan recipe is my go-to: sweet, sticky chicken, charred pineapple, bell peppers, and a ridiculous amount of flavor packed onto one tray. It looks fancy but is dumb-simple to pull off, and the caramelized edges? Chef’s kiss. Perfect for nights when I want a full dinner with almost no babysitting required.

My little family eats this like it’s a holiday. My husband will do the dramatic “oh my God this is so good” thing mid-bite, which makes me feel like a wizard. The kids alternate between stealing pineapple and insisting everything is “spicy” (it isn’t). Once I forgot to marinate and still served it; they ate it anyway and now we have a rule: I’m allowed one burn or forget per month and then I have to compensate with extra pineapple.

Kitchen Talk

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I learned the hard way that pineapple has a personality — it releases a lake of juice while roasting and will make your sheet look like modern art. That’s fine, it also caramelizes and makes everything taste better, but I started lining pans with foil and a little oil so cleanup doesn’t steal my joy. Also: I used to broil everything for that caramelized finish and nearly turned the edges into charcoal. Now I roast then blast under the broiler for 1–2 minutes, which gives the perfect scorch without a panic call to the fire department.

Shopping Tips

– Protein: Bone-in thighs are forgiving and juicy, boneless thighs are easiest; breasts work but watch the time so they don’t dry.
– Produce/Fruit: Choose a ripe but firm pineapple or good-quality frozen chunks; bell peppers should be crisp without soft spots.
– Canned Goods: If you’re using canned pineapple, grab one in juice (not heavy syrup) to avoid extra sweetness and cloying sauce.
– Spices: Stock garlic powder, ground ginger, and chili flakes for quick flavor — fresh garlic is lovely but dried saves time.
– Fats & Oils: Neutral oil for roasting (canola, vegetable) and a little toasted sesame oil if you want to toss the finished dish for extra depth.

Prep Ahead Ideas

– Marinate the chicken in the glaze the night before and keep it in a sealed container — it soaks up flavor overnight and makes weeknight cooking effortless.
– Chop the peppers and onion and store them in a zip-top bag in the fridge; pineapple can be cut and refrigerated for a day or two.
– Mix the glaze/sauce in advance in a jar; give it a shake before tossing with the chicken so everything glues together fast.
– Keep a rimmed baking sheet and foil ready on the counter so you can assemble and slide into the oven in five minutes.

✔Time-Saving Tricks

– Use frozen pineapple chunks if you’re short on time; toss them on the sheet frozen and they’ll thaw and caramelize in the oven.
– Buy pre-cut peppers or use a mandoline — faster prep, fewer tears.
– One-pan = less babysitting. Roast everything together and finish with a quick broil for color.
– If you’re really rushed, toss raw chicken with a bottled teriyaki and add fresh lime at the end for brightness.

✔Common Mistakes

– Overcrowding the pan: I did this once and everything steamed instead of roasted; spread items out so they brown.
– Letting the sugar in the glaze burn under high heat — fix by lowering the oven a touch or pulling the tray and broiling for just a minute.
– Soggy veggies from pineapple juice — toss peppers and onions on one side, pineapple on the other, or roast pineapple a bit separately if you want crisper veggies.
– Undersalting: sweet glazes can hide lack of salt, so taste your sauce and add a pinch more before cooking if needed.

What to Serve It With

– Steamed jasmine rice or easy coconut rice — both soak up that glaze like they were born to.
– Quick shredded cabbage slaw with lime and a pinch of sugar for some crunch and freshness.
– Simple green salad dressed with rice vinegar, sesame oil, and a little honey.
– Toasted buns or tortillas for a fun Hawaiian chicken sandwich/taco twist.

✔Tips & Mistakes

– Roast at a moderately high temp so you get browning without drying the chicken.
– Use a rimmed sheet pan to catch pineapple juice — trust me on this.
– Don’t skimp on a final squeeze of lime or sprinkle of scallions; it makes the whole thing sing.
– If sauce is too thin, simmer briefly in a small pan to reduce and thicken before tossing.

✔Storage Tips

Leftovers live happily in an airtight container in the fridge for 3–4 days. Reheat in a hot oven or skillet to re-crisp the edges — microwave makes the chicken limp but is acceptable in a pinch. Cold leftover chunks are totally fine on a salad or folded into a breakfast scramble with eggs; no shame in day-after pineapple for breakfast.

✔Variations and Substitutions

Swap honey for brown sugar if you don’t have liquid sweetener, or use maple for a different caramel note. Tamari or coconut aminos replace soy for gluten-free. I’ve done it with shrimp (watch the time — they’re fast) and with extra-firm tofu — press it first and toss in a little cornstarch so it gets crisp. Canned pineapple works fine in a pinch; fresh gives superior texture and less syrupy mess.

Frequently Asked Questions

Easy Hawaiian Chicken Sheet Pan Recipe

Juicy chicken thighs roast with sweet pineapple and colorful veggies on one pan. A quick, weeknight-friendly tropical dinner.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken thighs trimmed
• ▢ 1.75 cup pineapple chunks drained if canned
• ▢ 2 cup red bell pepper, sliced
• ▢ 1 cup red onion, sliced
• ▢ 2 tbsp olive oil
• ▢ 0.33 cup low-sodium soy sauce
• ▢ 0.5 cup pineapple juice
• ▢ 2.5 tbsp brown sugar light or dark
• ▢ 1 tbsp rice vinegar
• ▢ 1 tbsp ketchup for a glossy glaze
• ▢ 2 tsp minced garlic
• ▢ 1 tsp grated fresh ginger
• ▢ 1 tsp toasted sesame oil
• ▢ 0.5 tsp kosher salt to taste
• ▢ 0.5 tsp black pepper
• ▢ 0.25 cup sliced green onions for garnish
• ▢ 1 tsp toasted sesame seeds for garnish

Instructions

Preparation Steps

• Preheat oven to 425°F. Line a large sheet pan with foil and lightly oil it.
• Whisk soy sauce, pineapple juice, brown sugar, rice vinegar, ketchup, garlic, ginger, and sesame oil in a bowl.
• Reserve about half of the sauce in a small bowl for basting. Set it aside.
• Pat chicken dry. Toss chicken with the remaining sauce and let sit 10 minutes while you prep veggies.
• Combine bell pepper, red onion, and pineapple on the sheet pan. Drizzle with olive oil, salt, and pepper; toss to coat.
• Nestle marinated chicken among the veggies, shaking off excess marinade. Discard any marinade left in that bowl.
• Bake 18 minutes. Brush chicken with the reserved sauce, then bake 6–8 minutes more until chicken reaches 165°F.
• Broil 2 minutes to lightly caramelize, watching closely. Rest 5 minutes on the pan.
• Scatter green onions and sesame seeds over the top. Serve with the pan juices spooned over.

Notes

Variation: Add heat with 1 tsp chili-garlic sauce in the glaze. Swap thighs for 1.25 lb chicken breast strips and reduce bake time by 3–4 minutes. Serve over coconut rice or with a crisp green salad.

Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat on a sheet pan at 375°F for 8–10 minutes.

This recipe is an original creation inspired by classic Easy Hawaiian Chicken Sheet Pan Recipe flavors. All ingredient ratios and instructions are independently developed.