Hawaiian Chicken Sheet Pan

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Craving something sweet, tangy, and ridiculously easy for dinner tonight? Hawaiian Chicken Sheet Pan is your perfect answer. This vibrant, flavor-packed dish combines juicy chicken chunks with caramelized pineapple, colorful bell peppers, and a sticky-savory glaze that bakes all together on one tray. It’s a complete meal that hits every note: protein-rich, slightly tropical, and stress-free on cleanup.

This recipe is a go-to for busy weeknights when you need to feed your family fast but don’t want to compromise on taste. Each bite delivers a satisfying mix of sweetness from pineapple, charred edges from oven roasting, and a bold kick from the garlic-soy marinade. Whether you’re meal-prepping or looking for a quick dinner option that feels special, this is a sheet pan winner.

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Preparation Phase & Tools to Use

Getting the Hawaiian Chicken Sheet Pan just right starts with the prep. You’ll need the following tools to streamline the process:

• Large Baking Sheet or Sheet Pan: Essential for roasting everything evenly and allowing the ingredients to caramelize.
• Mixing Bowls: Use one for marinating the chicken and another for tossing the veggies.
• Sharp Knife and Cutting Board: Crucial for cutting chicken into even-sized chunks and dicing bell peppers and pineapple.
• Tongs or Silicone Spatula: Helps mix everything on the pan midway through baking to ensure even browning.
• Aluminum Foil or Parchment Paper (optional): Makes cleanup effortless and prevents sticking.

These tools make prep and cooking smoother, ensuring your chicken and veggies get that perfect roasted finish without overcooking or drying out.

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Ingredients for the Hawaiian Chicken Sheet Pan

• Boneless, Skinless Chicken Thighs or Breasts: Chicken serves as the hearty protein base. Thighs offer extra juiciness, but breasts work great if you prefer leaner meat.
• Pineapple Chunks: Fresh or canned, these add sweetness and acidity. Roasting them intensifies their flavor and brings out their natural sugars.
• Red and Yellow Bell Peppers: Not only do they add a splash of color, but they provide a mild crunch and subtle sweetness that balances the tangy glaze.
• Soy Sauce: A staple in the marinade, bringing umami depth and saltiness to balance the pineapple.
• Garlic and Ginger: These aromatics build bold flavor and add warmth to the dish.
• Honey or Brown Sugar: Just a touch enhances the sweet-and-savory flavor profile.
• Apple Cider Vinegar or Rice Vinegar: Brightens up the marinade and balances the sweet elements.
• Cornstarch (optional): Helps thicken any remaining marinade into a glaze for finishing.
• Salt and Pepper: For seasoning the chicken and vegetables before baking.

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How To Make the Hawaiian Chicken Sheet Pan

Step 1: Marinate the Chicken

In a large bowl, combine soy sauce, minced garlic, grated ginger, honey, and vinegar. Add salt and pepper to taste. Toss the chicken pieces in the marinade and let it sit for at least 20 minutes (or up to overnight in the fridge).

Step 2: Prep the Veggies and Pineapple

While the chicken marinates, chop the bell peppers into chunks and prepare the pineapple (if using fresh). Toss them lightly with olive oil and a pinch of salt.

Step 3: Assemble the Sheet Pan

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment or foil. Arrange the marinated chicken, bell peppers, and pineapple chunks in an even layer. Drizzle some leftover marinade on top if desired.

Step 4: Roast to Perfection

Bake for 20-25 minutes, flipping the chicken and stirring the vegetables halfway through. For a caramelized finish, broil for an additional 2-3 minutes at the end.

Step 5: Optional Glaze Finish

If you want an extra glaze, simmer remaining marinade with a bit of cornstarch in a saucepan until thickened, then drizzle over the baked dish just before serving.

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Serving and Storing Hawaiian Chicken Sheet Pan

This Hawaiian Chicken Sheet Pan is a true weeknight savior. Serve it over fluffy jasmine rice, steamed white rice, or even cauliflower rice for a lighter option. The juicy chicken and roasted pineapple create their own sweet-savory sauce, so a starchy base soaks it up beautifully. For a low-carb meal, serve it with roasted broccoli or lettuce wraps.

To store leftovers, allow the dish to cool completely before transferring to airtight containers. It will keep well in the refrigerator for up to 4 days. For freezing, store the chicken and veggies in a freezer-safe container or bag for up to 2 months. Reheat in a 375°F oven or microwave until heated through.

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Frequently Asked Questions

How long should I marinate the chicken?

Marinate for at least 20 minutes, but if you have time, overnight marination deepens the flavor and keeps the chicken extra juicy.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well and are leaner. Just make sure not to overcook them, as they can dry out faster than thighs.

Is fresh pineapple better than canned?

Fresh pineapple offers better texture and caramelizes beautifully in the oven, but canned pineapple in juice (not syrup) is a great shortcut and still tastes amazing.

What can I serve this with besides rice?

Try quinoa, couscous, or mashed sweet potatoes. It also pairs well with a side salad for something light and fresh.

Can I prep this ahead of time?

Definitely! Marinate the chicken and chop all veggies up to a day in advance. When ready, assemble and bake.

How do I make it spicier?

Add red pepper flakes or a squirt of sriracha to the marinade if you enjoy a little heat.

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Want More Chicken Dinner Ideas?

If this Hawaiian Chicken Sheet Pan made your dinner lineup easier, you’ll want to check out a few more flavorful options from the site.

For something with a little kick, try the Air Fryer Crispy Honey Sriracha Chicken Bites—a crispy, spicy twist on weeknight chicken. Or explore the creamy side with this comforting Creamy Cajun Chicken Pasta, loaded with bold seasoning and velvety sauce.

Love one-pan convenience? The One Pan Smoky Spicy Chicken Rice Bake delivers big flavors with minimal dishes. And for something even cozier, try the Sweet Baby Ray’s Crockpot Chicken that melts in your mouth after hours of slow-cooking.

For a skillet version that’s equal parts creamy and savory, don’t miss the Creamy Pepperoncini Chicken Skillet!

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Pin and Tell Me How Yours Turned Out

You can save this to your dinner boards for quick access next time. Just click the Pin button.

When you try it, let me know how it turned out. Did you use fresh pineapple? Did you broil for that charred edge? Drop your twist in the comments below—I love hearing how you made it yours.

For more of my favorite recipes and fresh ideas, follow along on Pinterest @LadyPlate. I post daily meal inspirations there!

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