Name: Hawaiian Chicken Sheet Pan Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 4 pieces chicken thighs (bone-in, skin-on) (About 1.5 lbs total); 1/4 cup soy sauce; 1/4 cup pineapple juice; 2 tablespoons brown sugar; 2 tablespoons apple cider vinegar; 2 cloves garlic (minced); 1 teaspoon ginger (grated); 1 tablespoon olive oil; 1 piece red bell pepper (sliced); 1 piece yellow bell pepper (sliced); 1 medium red onion (sliced); Salt (to taste); Pepper (to taste); 1/4 cup fresh pineapple (cubed) (Optional for garnish); Green onions (sliced) (Optional for garnish)

Jump to Recipe

If you’re craving a meal that’s bursting with tropical flavors yet comes together effortlessly, the Hawaiian Chicken Sheet Pan is exactly what you need. This dish marries juicy, tender chicken thighs with a vibrant medley of bell peppers and red onions, all glazed in a sweet and tangy pineapple-soy marinade. It’s a one-pan wonder that will deliver a satisfying mix of textures and colors straight from your oven to your table, making dinner both delicious and stress-free. Whether you’re cooking for family or entertaining friends, the Hawaiian Chicken Sheet Pan brings a taste of island sunshine to any night.

Hawaiian Chicken Sheet Pan Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple but essential ingredients sets the stage for this mouthwatering dish. Each component plays a role in balancing sweet, savory, and tangy notes while delivering wonderful texture and color to your sheet pan meal.

Chicken thighs (bone-in, skin-on): Provides juicy, flavorful meat with crispy skin after baking.
Soy sauce: Adds deep umami richness that complements the pineapple’s sweetness.
Pineapple juice: Brings bright tropical sweetness and tenderizes the chicken.
Brown sugar: Enhances caramelization and balances the tangy elements.
Apple cider vinegar: Introduces a subtle tang to contrast and brighten flavors.
Garlic cloves (minced): Infuses aromatic depth and warmth.
Fresh ginger (grated): Adds a zesty, spicy note to awaken the palate.
Olive oil: Helps roast the vegetables beautifully and prevents sticking.
Red and yellow bell peppers (sliced): Provide sweetness, crunch, and vibrant color.
Red onion (sliced): Adds a savory bite with a bit of natural sweetness when roasted.
Salt and pepper: Essential seasoning to enhance all the flavors.
Fresh pineapple (cubed) (optional): Garnishes with extra juicy bursts of tropical flavor.
Green onions (sliced) (optional): Brightens the dish with a pop of fresh color and mild oniony crunch.

How to Make Hawaiian Chicken Sheet Pan

Step 1: Prepare the marinade

Start by preheating your oven to 425°F (220°C) to get it nice and hot. Then, whisk together the soy sauce, pineapple juice, brown sugar, apple cider vinegar, minced garlic, and freshly grated ginger in a large bowl. This concoction is the heart of your Hawaiian Chicken Sheet Pan, infusing the chicken with layers of sweet, tangy, and savory goodness.

Step 2: Marinate the chicken thighs

Add your chicken thighs to the marinade, ensuring every piece gets thoroughly coated. The magic really happens here as the chicken soaks up that vibrant flavor. Even a short 10-minute marinate helps tenderize and season the meat deeply while you prepare your veggies.

Step 3: Prepare the vegetables

On a large baking sheet, arrange your sliced red and yellow bell peppers alongside the red onion. Drizzle them with olive oil, and sprinkle with salt and pepper. Then, give everything a good toss so each piece is lightly coated, ensuring they roast up tender and caramelized alongside your chicken.

Step 4: Assemble and bake

Place the marinated chicken thighs skin side up directly onto the bed of colorful vegetables. This layering lets the juices drip down, flavoring the peppers and onions as they cook. Pop the sheet pan into the hot oven and bake for 25 to 30 minutes until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).

Step 5: Add pineapple and finish baking

For a final burst of tropical sweetness, sprinkle fresh pineapple cubes over the chicken during the last five minutes of baking. This step is optional but highly recommended for a juicy, caramelized finish that elevates the Hawaiian Chicken Sheet Pan experience.

Step 6: Rest and garnish

Once baked to perfection, take your sheet pan out of the oven and let the chicken rest for a few minutes. This pause helps juices redistribute. Just before serving, scatter sliced green onions on top for a beautiful hint of color and crisp freshness that contrasts wonderfully with the tender meat and vegetables.

How to Serve Hawaiian Chicken Sheet Pan

Garnishes

Fresh green onions and pineapple cubes are perfect garnishes that brighten the dish visually and flavor-wise. These simple touches add a fresh crunch and juicy pop that complement the rich, roasted chicken and vegetables brilliantly. Feel free to add a sprinkle of toasted sesame seeds for an extra layer of texture and a subtle nutty note.

Side Dishes

This sheet pan meal shines on its own, but if you want to round out the plate, light coconut rice or a crisp green salad works beautifully. The rice gently soaks up the flavorful juices while a salad provides refreshing contrast. For a more indulgent spin, creamy mashed potatoes or roasted sweet potatoes pair wonderfully with the glaze’s sweet-savory vibe.

Creative Ways to Present

For an inviting presentation, serve the Hawaiian Chicken Sheet Pan family-style right from the tray to keep all that glorious caramelized goodness intact. Alternatively, plate individual portions with extra pineapple cubes drizzled with a touch of sriracha mayo for a spicy-sweet kick. Wrap leftovers in warm tortillas for an unexpected but delightful Hawaiian chicken wrap!

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover Hawaiian Chicken Sheet Pan components in an airtight container in the refrigerator. The chicken and vegetables keep well for up to 3 days, making for delicious, easy reheated meals throughout the week.

Freezing

You can freeze leftover cooked chicken and veggies by placing them in freezer-safe containers or bags. For best taste and texture, use within 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating gently.

Reheating

Reheat the leftovers in the oven at 350°F (175°C) to maintain crisp skin and tender vegetables, or microwave if short on time. Adding a sprinkle of water or pineapple juice can prevent the chicken from drying out during reheating.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but because they are leaner, be careful not to overcook them to prevent dryness. Marinate well and keep an eye on cooking time.

Is this dish spicy?

The Hawaiian Chicken Sheet Pan recipe is not spicy by default, but you can easily add a pinch of red pepper flakes or a drizzle of hot sauce if you love a little heat.

Can I make this recipe vegetarian?

To make a vegetarian version, substitute the chicken with firm tofu or hearty vegetables like cauliflower florets and mushrooms, and use a tamari-based marinade for richness.

What if I don’t have pineapple juice?

If pineapple juice isn’t on hand, a mix of orange juice and a splash of lemon juice can mimic the sweet-tart profile well enough without compromising the flavor balance.

How do I ensure the chicken skin gets crispy?

Make sure your chicken is dry before marinating and place it skin side up on the sheet pan. Baking at a relatively high temperature (425°F) helps render the fat and crisp up the skin beautifully.

Final Thoughts

The Hawaiian Chicken Sheet Pan is truly a joyous dish that brings bright, tropical flavors to your dinner table with minimal fuss. It’s a delightful crowd-pleaser with a perfect balance of sweet, savory, and tangy notes, all cooked on one handy sheet pan. Next time you want an easy, impressive meal that feels like a mini getaway, give this recipe a try—you’ll be hooked from the very first bite!

Hawaiian Chicken Sheet Pan Recipe

★★★★★

5.2 from 25 reviews

Author: Ethan
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

This Hawaiian Chicken Sheet Pan recipe combines juicy, marinated chicken thighs with vibrant bell peppers and red onions, all baked to perfection for an easy and flavorful meal. The sweet and tangy marinade made from pineapple juice, soy sauce, and brown sugar infuses the chicken with tropical notes, making this dish a delightful weeknight dinner or casual weekend treat.

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for roasting the chicken and vegetables evenly.
Prepare Marinade: In a large mixing bowl, whisk together soy sauce, pineapple juice, brown sugar, apple cider vinegar, minced garlic, and grated ginger until the brown sugar dissolves and ingredients are well combined, creating a flavorful marinade.
Marinate Chicken: Add the chicken thighs to the marinade, making sure each piece is thoroughly coated. Let the chicken marinate for at least 10 minutes to absorb the flavors.
Prepare Vegetables: On a large baking sheet, spread out the sliced red and yellow bell peppers along with the sliced red onion. Drizzle with olive oil and season with salt and pepper, then toss gently to coat all the vegetables evenly.
Arrange Chicken: Place the marinated chicken thighs skin side up on top of the bed of vegetables, allowing the marinade to drip onto them during cooking.
Bake: Put the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through, golden brown, and reaches an internal temperature of 165°F (75°C).
Add Pineapple (Optional): During the last 5 minutes of baking, sprinkle fresh pineapple cubes over the chicken to add a sweet, juicy burst of flavor.
Rest and Garnish: Remove the tray from the oven and let the chicken rest for a few minutes to retain juices. Garnish with sliced green onions before serving for a fresh, vibrant finish.

Notes

You can use boneless chicken thighs if preferred, but adjust cooking time accordingly as boneless meat cooks faster.
For a spicier variation, add chili flakes or fresh chopped chili to the marinade.
If you don’t have pineapple juice, orange juice or apple juice can be a substitute but will slightly change the flavor profile.
Use a meat thermometer to ensure chicken is cooked but still juicy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Hawaiian