Name: Hawaiian Chicken Sheet Pan
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 4 bone-in, skin-on chicken thighs; 1 cup fresh pineapple chunks (or canned, drained); 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1/2 red onion, sliced; 3 tablespoons soy sauce (or tamari for gluten-free); 2 tablespoons honey or maple syrup; 1 tablespoon rice vinegar; 2 teaspoons grated fresh ginger; 2 cloves garlic, minced; 1 tablespoon olive oil; Salt and black pepper, to taste; 1/4 cup chopped green onions (optional, for garnish); Sesame seeds (optional, for garnish)

Jump to Recipe·Print Recipe

If you're craving something vibrant, flavorful, and easy to whip up for dinner, this Hawaiian Chicken Sheet Pan recipe has got you covered. The combination of juicy chicken thighs, sweet pineapple, colorful bell peppers, and a tangy-sweet glaze brings the taste of the tropics right to your dinner table. It’s the perfect quick weeknight meal or a fun family dinner that’s both healthy and delicious.

Hawaiian Chicken Sheet Pan

Ingredients

4 bone-in, skin-on chicken thighs

1 cup fresh pineapple chunks (or canned, drained)

1 red bell pepper, sliced

1 yellow bell pepper, sliced

½ red onion, sliced

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

2 teaspoons grated fresh ginger

2 cloves garlic, minced

1 tablespoon olive oil

Salt and black pepper, to taste

¼ cup chopped green onions (optional, for garnish)

Sesame seeds (optional, for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and olive oil to make the glaze.

Place the chicken thighs on the sheet pan and season them lightly with salt and pepper. Arrange the pineapple chunks, sliced bell peppers, and red onion around the chicken.

Drizzle the glaze evenly over the chicken and vegetables. Toss the veggies lightly to coat them in the glaze.

Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

For extra crispiness, broil for an additional 2-3 minutes, watching carefully to avoid burning.

Remove from the oven and sprinkle with chopped green onions and sesame seeds before serving.

Servings and Timing

Servings: 4 servings

Prep time: 10 minutes

Cooking time: 35 minutes

Total time: 45 minutes

Variations

Spicy Kick: Add some red pepper flakes or a chopped jalapeño to the glaze for a spicy twist.

Vegetarian Version: Swap the chicken for tofu or tempeh for a vegetarian option. Make sure to press the tofu to remove excess moisture before cooking.

Different Veggies: Feel free to use other vegetables like zucchini, carrots, or mushrooms for a different flavor profile.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the fridge for up to 3-4 days. The chicken and veggies will keep their flavor and texture for a couple of days.

Reheating: To reheat, I recommend placing everything in the oven at 350°F (175°C) for about 10-15 minutes to ensure it’s heated through without losing moisture. You can also microwave it for about 2 minutes, but the oven method will keep it crispier.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, you can! If you use boneless, skinless thighs, the cooking time may be reduced by a few minutes—just make sure the internal temperature reaches 165°F (74°C).

Can I use canned pineapple instead of fresh?

Definitely! Just make sure to drain the canned pineapple well to avoid excess moisture. Fresh pineapple will give a slightly sharper flavor, but canned pineapple works just as well.

Can I prepare this ahead of time?

Yes, you can prepare the glaze and chop the vegetables in advance. Just store them in the fridge, and when you’re ready to cook, add the chicken and veggies to the sheet pan and follow the directions as usual.

Can I make this recipe gluten-free?

Yes, simply use tamari instead of soy sauce for a gluten-free version. It’s a great option for anyone with gluten sensitivities.

Can I add other vegetables to this sheet pan?

Of course! This recipe is versatile, so feel free to add any vegetables you enjoy, like zucchini, carrots, or broccoli. Just make sure to adjust the cooking time if necessary.

Conclusion

This Hawaiian Chicken Sheet Pan recipe is a quick and delicious way to bring tropical flavors to your table with minimal effort. Whether I’m making it for a busy weeknight dinner or a fun family meal, the combination of juicy chicken, sweet pineapple, and savory glaze always hits the spot. It's easy to customize, easy to clean up, and a meal everyone will love.

Recipe:

Hawaiian Chicken Sheet Pan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Description

This Hawaiian Chicken Sheet Pan recipe is a vibrant, flavorful dish featuring juicy chicken thighs, sweet pineapple, colorful bell peppers, and a tangy-sweet glaze, making it a quick and easy weeknight meal.

Instructions

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and olive oil to make the glaze.
Place the chicken thighs on the sheet pan and season them lightly with salt and pepper. Arrange the pineapple chunks, sliced bell peppers, and red onion around the chicken.
Drizzle the glaze evenly over the chicken and vegetables. Toss the veggies lightly to coat them in the glaze.
Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
For extra crispiness, broil for an additional 2-3 minutes, watching carefully to avoid burning.
Remove from the oven and sprinkle with chopped green onions and sesame seeds before serving.