Hawaiian Chicken Sheet Pan: Easy One-Pan Dinner Recipe

Hawaiian Chicken Sheet Pan dinners are about to become your new weeknight obsession! Imagine juicy, pineapple-glazed chicken, tender bell peppers, and sweet red onions, all roasted to perfection on a single pan. This isn’t just a meal; it’s a vibrant, flavorful escape to the tropics, right in your own kitchen.

While not steeped in centuries of tradition, the concept of Hawaiian-inspired cuisine gained popularity in the late 20th century, blending Polynesian flavors with Asian and Western influences. The sweet and savory combination, often featuring pineapple and soy sauce, quickly became a beloved taste profile. This Hawaiian Chicken Sheet Pan recipe captures that essence perfectly, offering a modern, convenient twist on a classic flavor combination.

What’s not to love? The beauty of a sheet pan dinner lies in its simplicity. Minimal cleanup, maximum flavor! People adore this dish because it’s incredibly easy to prepare, requiring just a few minutes of prep time before the oven takes over. The combination of sweet, tangy, and savory flavors is irresistible, and the tender chicken and perfectly roasted vegetables create a delightful textural experience. Plus, it’s a healthy and customizable meal that the whole family will enjoy. Get ready to say “Aloha” to your new favorite weeknight dinner!

Ingredients:

• For the Chicken and Vegetables:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into wedges
• 1 (20 oz) can pineapple chunks, drained (reserve juice for marinade)
• 1 cup broccoli florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• For the Hawaiian Marinade:
• 1/2 cup reserved pineapple juice (from the can)
• 1/4 cup soy sauce
• 2 tablespoons brown sugar, packed
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• For Serving (Optional):
• Cooked rice, for serving
• Chopped green onions, for garnish
• Sesame seeds, for garnish

Preparing the Hawaiian Marinade:

1. In a medium bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, ground ginger, and red pepper flakes (if using). Make sure the brown sugar is fully dissolved. This marinade is the key to that delicious Hawaiian flavor, so don’t skip any ingredients!

Marinating the Chicken:

1. Place the cut chicken thighs in a large resealable bag or a large bowl. Pour about half of the Hawaiian marinade over the chicken, ensuring all the pieces are coated. Reserve the remaining marinade for later – we’ll use it to glaze the vegetables.
2. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer the chicken marinates, the more flavorful it will be. I usually aim for at least an hour if I have the time.

Preparing the Vegetables:

1. While the chicken is marinating, prepare the vegetables. Wash and chop the bell peppers into 1-inch pieces. Cut the red onion into wedges. Drain the pineapple chunks, reserving the juice for the marinade (as we already did!). If your broccoli florets are large, cut them into smaller, bite-sized pieces.

Assembling the Sheet Pan:

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This makes cleanup a breeze!
2. In a large bowl, toss the bell peppers, red onion, pineapple chunks, and broccoli florets with the olive oil, salt, and pepper. Make sure the vegetables are evenly coated with oil.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Remove the chicken from the marinade (discard the marinade that the chicken was sitting in). Arrange the marinated chicken pieces evenly over the vegetables on the sheet pan.

Baking the Hawaiian Chicken Sheet Pan:

1. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure it’s fully cooked.
2. While the chicken and vegetables are baking, bring the reserved marinade to a simmer in a small saucepan over medium heat. Cook for 5-7 minutes, or until the marinade has thickened slightly. This step is important because it cooks the marinade and makes it safe to use as a glaze.
3. Once the chicken and vegetables are cooked, remove the sheet pan from the oven. Brush the thickened marinade evenly over the chicken and vegetables.
4. Return the sheet pan to the oven and broil for 2-3 minutes, or until the chicken and vegetables are slightly caramelized and the glaze is bubbly. Watch carefully to prevent burning!

Serving:

1. Remove the Hawaiian Chicken Sheet Pan from the oven and let it cool for a few minutes before serving.
2. Serve the chicken and vegetables over cooked rice. Garnish with chopped green onions and sesame seeds, if desired.
3. Enjoy your delicious and easy Hawaiian Chicken Sheet Pan! This recipe is perfect for a weeknight dinner and is sure to be a hit with the whole family.

Conclusion:

This Hawaiian Chicken Sheet Pan recipe is truly a game-changer, and I wholeheartedly believe it deserves a permanent spot in your regular meal rotation. Why? Because it delivers a burst of tropical flavor, requires minimal effort, and cleans up is a breeze! It’s the perfect solution for busy weeknights when you crave something delicious and satisfying without spending hours in the kitchen. The combination of sweet pineapple, savory chicken, and vibrant vegetables creates a symphony of tastes that will transport your taste buds straight to the islands.

But the best part? It’s incredibly versatile! Feel free to experiment with different vegetables. Bell peppers in various colors (red, yellow, orange) add a beautiful visual appeal and a slightly sweet crunch. Broccoli florets or zucchini slices would also be fantastic additions. If you’re looking to add a little heat, a pinch of red pepper flakes or a drizzle of sriracha over the chicken before baking will do the trick.

For serving suggestions, the possibilities are endless! I personally love serving this Hawaiian Chicken Sheet Pan over fluffy coconut rice. The rice soaks up all the delicious juices from the pan, creating an incredibly flavorful and satisfying meal. Quinoa or brown rice are also excellent, healthier alternatives. If you’re watching your carbs, you can serve it over a bed of crisp lettuce for a refreshing and light salad. Another great option is to shred the chicken and use it as a filling for tacos or lettuce wraps. Top with a dollop of sour cream or Greek yogurt, some chopped cilantro, and a squeeze of lime for an extra layer of flavor.

And don’t forget about leftovers! This recipe is just as delicious the next day. You can reheat it in the microwave or oven, or even enjoy it cold in a salad. The flavors actually meld together even more overnight, making it even tastier. I often pack it for lunch the next day – it’s a guaranteed way to brighten up my afternoon.

Serving Variations:

• Hawaiian Chicken Bowls: Serve over rice with a sprinkle of sesame seeds and green onions.
• Hawaiian Chicken Tacos: Shred the chicken and use it as a filling for tacos, topped with pineapple salsa.
• Hawaiian Chicken Salad: Serve over a bed of lettuce with a light vinaigrette.
• Hawaiian Chicken Skewers: Thread the chicken and vegetables onto skewers and grill for a fun and festive presentation.

I’m so confident that you’ll love this recipe as much as I do. It’s a guaranteed crowd-pleaser, and it’s so easy to customize to your own preferences. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the taste of the tropics!

I truly encourage you to give this Hawaiian Chicken Sheet Pan recipe a try. Once you do, I would absolutely love to hear about your experience! Did you make any modifications? What were your favorite vegetables to include? What did you serve it with? Share your photos and comments in the section below. Your feedback is invaluable, and it helps me to create even better recipes in the future. Happy cooking!

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July 1, 2025 by Melissa