Hawaiian Chicken Sheet Pan is a simple, all-in-one meal that brings a little tropical sunshine to your dinner table. With juicy chicken thighs, sweet pineapple chunks, colorful bell peppers, and a tangy teriyaki sauce, this dish is packed with flavor and ready to make weeknight dinners a breeze.
I love how easy this recipe is — just toss everything on one pan, pop it in the oven, and let it do its thing. The combination of savory chicken and sweet pineapple always gets me excited to eat, and the veggies add a nice fresh crunch that balances it out perfectly. It’s one of those meals I turn to when I want something tasty without a lot of fuss.
My favorite way to serve this Hawaiian Chicken Sheet Pan dish is over a bed of fluffy rice or even with some simple roasted potatoes on the side. It feels like a mini vacation in every bite, and it’s great for sharing with family or friends. I think you’ll love how quickly it comes together and how satisfying it tastes, no matter the day of the week.
Key Ingredients & Substitutions
Chicken thighs: Bone-in, skin-on thighs give great flavor and stay juicy. If you prefer, boneless skinless thighs work too but watch the cooking time so they don’t dry out.
Pineapple: Fresh pineapple adds natural sweetness and moisture. Canned pineapple (drained) is a good substitute and saves prep time. Avoid juice-packed cans to keep everything from getting too wet.
Red bell pepper & onion: These add color and crunch. Yellow or orange bell peppers can be swapped in if red isn’t available. If you want a milder onion flavor, use white onions.
Soy sauce & honey: These make a simple sweet and salty marinade. For a gluten-free option, use tamari instead of soy sauce. Maple syrup or agave can be good honey alternatives if you need a vegan swap.
How Do I Get the Best Flavor and Juicy Chicken from a Sheet Pan Meal?
Marinating the chicken is key here. The longer you let it soak in the marinade, the more flavor it absorbs. Even 15 minutes helps, but an hour is better if you have time.
- Pat the chicken dry before marinating to help the skin crisp up nicely in the oven.
- Space out the chicken on the pan so it roasts instead of steams.
- Baste the chicken halfway through cooking with the pan juices to keep it juicy and flavorful.
- If you want extra crispy skin, switch your oven to broil for the last 2-3 minutes—just watch closely!
Roasting the vegetables and pineapple right alongside the chicken lets their juices mix and caramelize, bringing the whole dish together in one pan. It’s an easy technique you’ll want to keep using!
Equipment You’ll Need
- Large sheet pan – I like a roomy pan to give everything space to roast evenly and get that caramelization.
- Whisk – makes quick work of mixing up the marinade so it’s smooth and flavorful.
- Small bowl – perfect for whisking together the marinade ingredients.
- Measuring spoons and cups – for accurate measurements of sauces and seasonings.
- Kitchen tongs or a spatula – for tossing the chicken and vegetables without mess.
- Parchment paper or aluminum foil – optional, for easier cleanup and prevent sticking.
Flavor Variations & Add-Ins
- Swap chicken thighs for drumsticks or chicken breasts if you prefer leaner meat or different textures.
- Add sliced jalapeños or a dash of red pepper flakes if you like some heat with your tropical flavors.
- Stir in fresh ginger or pineapple juice into the marinade for an extra bold, zingy taste.
- Top with toasted chopped cashews or shredded coconut after baking for crunch and extra flavor.
How to Make Hawaiian Chicken Sheet Pan
Ingredients You’ll Need:
For the Chicken and Marinade:
- 8 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground ginger (or 1 teaspoon fresh grated ginger)
- Salt and black pepper, to taste
For the Vegetables and Fruit:
- 3 cups fresh pineapple chunks (or one 20 oz can, drained)
- 1 red bell pepper, chopped
- 1 large red onion, cut into wedges
For Garnish:
- Fresh cilantro or parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 15–60 minutes to marinate (you can adjust this based on your schedule), and 30–35 minutes to roast the chicken and vegetables in the oven. Total time is roughly 55 minutes to 1 hour and 15 minutes, mostly hands-off while the oven does its job.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan
Start by preheating your oven to 425°F (220°C). Line a large sheet pan with aluminum foil to make cleanup easier once everything’s cooked.
2. Make the Marinade
In a small bowl, whisk together olive oil, soy sauce, honey, vinegar, minced garlic, smoked paprika, ground ginger, salt, and black pepper. This simple sauce will flavor both the chicken and the veggies.
3. Marinate the Chicken
Pat the chicken thighs dry with paper towels, which helps get the skin nice and crispy. Place the chicken in a large bowl or a resealable bag, pour half of the marinade over it, and toss to coat evenly. Let it sit at room temperature for 15 minutes, or chill in the fridge for up to an hour if you have more time.
4. Toss the Vegetables and Pineapple
While the chicken marinates, toss the fresh pineapple chunks, chopped red bell pepper, and onion wedges with the remaining half of the marinade in another bowl. This gives them a delicious burst of flavor.
5. Arrange Everything on the Sheet Pan
Place the marinated chicken thighs spaced out on your lined sheet pan. Scatter the pineapple and vegetable pieces evenly around the chicken. This helps everything cook evenly and caramelize beautifully.
6. Roast to Perfection
Put the sheet pan in your oven and roast for 30 to 35 minutes. The chicken is done when its internal temperature reaches 165°F (74°C) and the vegetables are tender and slightly caramelized. Halfway through cooking, baste the chicken with the pan juices to keep it juicy and flavorful.
7. Optional Broil for Crispy Skin
If you love crispy chicken skin, switch your oven to broil for the last 2 to 3 minutes. Watch it carefully so it doesn’t burn!
8. Garnish and Serve
Remove your delicious Hawaiian chicken and veggies from the oven and sprinkle chopped fresh cilantro or parsley on top. Serve hot over steamed rice or with your favorite side dish, and enjoy a tropical, flavorful meal that’s simple to make!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking to ensure even cooking and food safety.
Can I Make This Recipe Ahead of Time?
Absolutely! Marinate the chicken and vegetables a few hours or even the night before to deepen the flavors. Store them separately in the fridge and assemble on the sheet pan right before roasting.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave for best results, adding a splash of water or broth if the chicken feels dry.
Can I Substitute the Vegetables or Fruit?
Definitely! Feel free to swap the bell pepper or onion for other veggies like zucchini or snap peas. If you don’t have pineapple, mango chunks can add a similar sweet tropical touch.