Hawaiian Chicken Sheet Pan!
Hawaiian Chicken Sheet Pan is a fun and colorful meal that combines juicy chicken thighs with sweet pineapple chunks and vibrant bell peppers all roasted together on one pan. The…
Tip: save now, cook later.Hawaiian Chicken Sheet Pan is a fun and colorful meal that combines juicy chicken thighs with sweet pineapple chunks and vibrant bell peppers all roasted together on one pan. The mix of tender chicken and caramelized pineapple, along with a tangy, slightly sweet sauce, makes every bite feel like a mini island vacation. This dish is a perfect blend of flavors that taste fresh and comforting at the same time.
I love making this sheet pan dinner because it’s so simple and fuss-free – everything cooks together, which means less cleanup and more time to enjoy. I usually marinate the chicken a little ahead to let those flavors soak in, but if I’m in a hurry, even a quick toss before roasting works great. Plus, the aroma while it’s baking always fills the kitchen with a cozy, sweet smell that makes everyone excited to eat.
This dish is awesome for family dinners or casual get-togethers since it feels special but doesn’t require hours in the kitchen. I like serving it over fluffy rice or with a side of steamed veggies to soak up all that tasty sauce. It’s one of those meals that always brings smiles and requests for seconds, which makes me happy every single time.
Key Ingredients & Substitutions
Chicken Thighs: I like boneless, skinless thighs because they stay juicy and cook evenly. If you prefer leaner meat, chicken breasts work, but watch the cooking time to avoid dryness.
Pineapple: Fresh pineapple gives the best sweet, juicy flavor and caramelizes nicely. You can use canned pineapple chunks if needed, just drain them well to avoid extra moisture on the pan.
Soy Sauce & Honey: This combo creates a tasty glaze. Low-sodium soy sauce is a good swap to cut salt. For a different sweetener, try maple syrup or brown sugar instead of honey.
Fresh Ginger & Garlic: These add a zesty kick. Ground ginger works fine, but fresh ginger always brightens the dish more. Minced garlic can be swapped for garlic powder in a pinch.
Vegetables: Red onion, asparagus, and cherry tomatoes roast well and blend perfectly with the chicken and pineapple. If asparagus isn’t available, green beans or snap peas make nice alternatives.
How Do I Get the Chicken Juicy and the Pineapple Perfectly Caramelized?
Balancing juicy chicken and caramelized pineapple means managing roasting time and heat well. Here’s how:
- Marinate for flavor: Marinate chicken at least 15-30 mins to infuse it with the sauce. This also helps keep meat tender.
- High heat roasting: Roast at 425°F to cook the chicken quickly while letting pineapple sugar caramelize without overcooking veggies.
- Size matters: Cut chicken and pineapple into similar bite sizes so everything cooks evenly.
- Even space: Spread ingredients on the pan so air circulates well. Crowding can cause steaming instead of roasting.
- Optional broil: For extra caramelization, broil 2-3 minutes at the end but watch closely to avoid burning.
Following these steps helps you get tender chicken with a nice glaze and sweet, caramelized pineapple every time!
Equipment You’ll Need
- Large rimmed sheet pan – perfect for roasting chicken and veggies all at once without crowding.
- Mixing bowls – to whisk the marinade and toss the chicken and vegetables easily.
- Sharp knife – for cutting chicken, pineapple, and veggies into even pieces for even cooking.
- Tongs or spatula – helpful for turning chicken and vegetables halfway through roasting.
- Measuring cups and spoons – for getting your marinade ingredients just right.
Flavor Variations & Add-Ins
- Swap chicken thighs for pork tenderloin slices for a leaner option that still pairs well with pineapple’s sweetness.
- Add sliced bell peppers or snap peas to the vegetables for extra crunch and color.
- Stir in a pinch of crushed red pepper flakes to the marinade if you like a bit of heat.
- Replace soy sauce with tamari for a gluten-free version or add a splash of coconut aminos for a slightly different flavor.
Hawaiian Chicken Sheet Pan
Ingredients You’ll Need:
For The Chicken and Marinade:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
- 1 teaspoon sesame oil (optional, for flavor)
- Salt and pepper to taste
For The Vegetables and Pineapple:
- 1 red onion, cut into wedges
- 1 cup fresh pineapple chunks
- 1 cup cherry tomatoes
- 1 cup asparagus spears, trimmed
- 1 red bell pepper, sliced (optional, if you want more color)
- 2 tablespoons olive oil
- Fresh parsley or cilantro, chopped for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prepare plus 15-60 minutes to marinate, and 20-25 minutes to roast in the oven. Including optional broiling time for extra caramelization, expect about 40 minutes to 1 hour total from start to finish.
Step-by-Step Instructions:
1. Prepare the Marinade:
Mix soy sauce, honey, rice vinegar, minced garlic, grated ginger, and optional sesame oil in a bowl until well combined. This will give your chicken a sweet and tangy flavor.
2. Marinate the Chicken:
Put the chicken pieces into a resealable bag or a shallow dish. Pour half of the marinade over the chicken and toss to coat evenly. Cover and let it sit in the fridge for at least 15 minutes to let the flavors soak in. You can marinate for up to 1 hour for deeper flavor.
3. Preheat the Oven and Prepare the Pan:
Set your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil to make cleanup easier.
4. Arrange Vegetables and Pineapple:
Place the red onion wedges, pineapple chunks, cherry tomatoes, asparagus, and bell pepper slices (if using) on the sheet pan. Drizzle with olive oil and sprinkle lightly with salt and pepper. Toss gently to coat everything.
5. Add the Chicken:
Put the marinated chicken pieces in the center of the pan. Drizzle the remaining marinade evenly over the chicken and vegetables.
6. Roast Everything:
Put the pan in the oven and roast for 20-25 minutes. The chicken should be cooked through and caramelized, and the veggies nicely roasted and tender.
7. Optional Broil for Extra Caramelization:
If you like a bit more char and deeper flavor, broil the pan for 2-3 minutes at the end. Keep a close eye so nothing burns.
8. Garnish and Serve:
Take the pan out of the oven and sprinkle chopped fresh parsley or cilantro on top. Serve hot with steamed rice or your favorite side.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before marinating and cooking. Using frozen chicken directly could lead to uneven cooking.
How Can I Make This Dish Gluten-Free?
Simply swap out regular soy sauce for a gluten-free tamari or coconut aminos. These alternatives keep the flavor profile similar without gluten.
Can I Prepare This Dish Ahead of Time?
Absolutely! Marinate the chicken a few hours ahead or even overnight for deeper flavor. You can also chop the vegetables and pineapple in advance to save time on the day you cook.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or broth if it feels dry.