Flavorful Hawaiian Chicken Sheet Pan Dinner Recipe

Name: Flavorful Hawaiian Chicken Sheet Pan Dinner Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 2 cups fresh pineapple chunks; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 green bell pepper, sliced; 1 red onion, quartered; 1/4 cup soy sauce (low-sodium preferred); 2 tablespoons honey; 1 tablespoon rice vinegar; 2 garlic cloves, minced; 1 teaspoon freshly grated ginger; 2 tablespoons olive oil; Salt and pepper to taste

Posted on November 19, 2025

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The sweet, tangy aroma of pineapple mixed with savory chicken and colorful bell peppers will instantly transport you to a tropical oasis. This flavorful Hawaiian Chicken Sheet Pan Dinner is one of those magical recipes that checks all the boxes: easy to make, packed with bold flavors, and perfect for feeding a hungry crowd. Whenever I whip this dish up, it feels like a mini vacation right in my kitchen!

I stumbled upon the idea of this recipe during a trip to Hawaii, where I fell in love with the island’s vibrant culinary scene. From fresh pineapples to smoky grilled chicken, the flavors were unforgettable. Back home, I wanted to recreate that experience but without spending hours cooking. That’s how this sheet pan dinner was born—simple ingredients, one pan, and less than an hour from fridge to table.

If you’re looking for a recipe that’s both comforting and exciting, this Hawaiian Chicken Sheet Pan Dinner is a keeper. It’s a crowd-pleaser for family dinners, potlucks, or even meal prep days. And trust me, the combination of juicy chicken, caramelized pineapple, and tender veggies is pure perfection!

Why You’ll Love This Recipe

Quick & Easy: This sheet pan dinner is ready in about 40 minutes, making it ideal for busy weeknights.
One-Pan Wonder: Forget about piles of dishes—everything cooks together on one pan for minimal cleanup.
Sweet & Savory Flavor Combo: The mix of pineapple, bell peppers, and soy sauce creates a mouthwatering balance of flavors that everyone loves.
Kid-Friendly: Even picky eaters can’t resist the sweet pineapple and tender chicken bites.
Perfect for Meal Prep: Make it ahead, portion it out, and enjoy flavorful lunches all week long.

What makes this Hawaiian Chicken Sheet Pan Dinner stand out is the way the pineapple caramelizes as it bakes, creating a sticky-sweet glaze that coats the chicken and veggies. Plus, the recipe is customizable! You can swap out veggies, adjust the spices, or even make it gluten-free with a simple soy sauce substitution. It’s not just a recipe—it’s your ticket to tropical comfort food, any time of year.

What Ingredients You Will Need

This Hawaiian Chicken Sheet Pan Dinner uses simple, budget-friendly ingredients that pack a punch of flavor.

Boneless, Skinless Chicken Thighs: Tender and juicy, they’re perfect for soaking up the sweet and tangy marinade.
Fresh Pineapple: Cut into chunks (canned works in a pinch, but fresh gives the best caramelization).
Bell Peppers: Red, yellow, and green for a colorful touch—slice them into strips.
Red Onion: Adds a hint of sharpness and balances the sweetness.
Soy Sauce: The base for the marinade; choose low-sodium if preferred.
Honey: Sweetens the marinade naturally.
Rice Vinegar: Adds a tangy kick and balances the sweetness.
Garlic: Minced for a subtle savory note.
Ginger: Freshly grated for warmth and depth.
Olive Oil: Helps everything roast to perfection.
Salt & Pepper: To taste.

If you need substitutions, you can use chicken breasts instead of thighs, canned pineapple if fresh isn’t available, or tamari for a gluten-free option. This recipe is super forgiving, so feel free to tweak it based on what’s in your pantry.

Equipment Needed

Sheet Pan: A large baking sheet is essential for evenly cooking the chicken and vegetables.
Mixing Bowls: For whisking the marinade and tossing the ingredients.
Sharp Knife: To chop the chicken, pineapple, and vegetables.
Cutting Board: A sturdy surface for chopping.
Silicone Spatula: For mixing and spreading the marinade.

If you don’t have a sheet pan, you can use a large casserole dish or divide the ingredients between two smaller pans. I also recommend investing in a good quality baking sheet—it makes a huge difference in how evenly everything cooks.

Preparation Method

Preheat the Oven: Set your oven to 400°F (200°C) and line your sheet pan with parchment paper or foil for easy cleanup.
Prepare the Marinade: In a mixing bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 2 minced garlic cloves, and 1 teaspoon grated ginger.
Marinate the Chicken: Place the chicken thighs in a large bowl, pour half the marinade over them, and toss to coat. Let them marinate for 10-15 minutes (or overnight if you have time).
Prep the Veggies: Cut the pineapple into chunks, slice the bell peppers into strips, and quarter the red onion. Toss them in a separate bowl with olive oil, salt, and pepper.
Assemble the Sheet Pan: Arrange the marinated chicken thighs on the sheet pan, then scatter the pineapple, bell peppers, and onions around them. Drizzle the remaining marinade over everything.
Bake: Roast in the preheated oven for 25-30 minutes, flipping the chicken and stirring the veggies halfway through. The chicken should reach an internal temperature of 165°F (74°C).
Broil for a Finishing Touch: If desired, broil for 2-3 minutes to caramelize the pineapple and give the chicken a nice golden color.

Once done, let the dish rest for a couple of minutes before serving. The sweet, tangy aroma will make your mouth water!

Cooking Tips & Techniques

Cut Evenly: Make sure your chicken and veggies are cut into similar sizes for even cooking.
Don’t Overcrowd: Give the ingredients some space on the sheet pan to ensure they roast instead of steaming.
Marinate Longer: If you have time, marinate the chicken overnight for maximum flavor.
Watch the Broiler: Broiling adds beautiful caramelization, but keep a close eye to avoid burning.
Use Fresh Pineapple: It caramelizes better and adds more flavor than canned.

These little tweaks will take your Hawaiian Chicken Sheet Pan Dinner to the next level. Trust me, a few minutes of extra effort make all the difference!

Variations & Adaptations

Vegetarian Option: Swap the chicken with cubed tofu or tempeh for a plant-based version.
Low-Carb Version: Skip the honey and use a sugar-free alternative like monk fruit syrup.
Spicy Twist: Add a pinch of red pepper flakes or drizzle with sriracha before serving.
Seasonal Veggies: In the fall, try using butternut squash or sweet potatoes instead of bell peppers.
Allergen-Free: Use coconut aminos instead of soy sauce for a gluten-free and soy-free option.

One of my favorite personal tweaks is adding a handful of cashews or macadamia nuts for crunch. It adds an unexpected texture that pairs beautifully with the sweet pineapple.

Serving & Storage Suggestions

This Hawaiian Chicken Sheet Pan Dinner is best served hot, straight out of the oven. Pair it with steamed rice or cauliflower rice for a complete meal. For a tropical touch, serve with a refreshing pineapple mocktail or coconut water.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the oven at 350°F (175°C) for about 10 minutes or microwave for 2-3 minutes. If freezing, store in a freezer-safe container for up to 2 months—just thaw overnight in the fridge before reheating.

Pro tip: The flavors intensify overnight, making leftovers even more delicious!

Nutritional Information & Benefits

This Hawaiian Chicken Sheet Pan Dinner is not only delicious but also packed with nutrients. Here’s what you can expect per serving:

Calories: Approximately 350
Protein: 25g
Carbohydrates: 30g
Fat: 10g

The fresh pineapple is loaded with vitamin C and antioxidants, while the chicken provides lean protein to fuel your day. Bell peppers add a dose of fiber and vitamins, making this dish as nutritious as it is flavorful.

Conclusion

If you’re ready to bring a taste of the tropics to your table, this Flavorful Hawaiian Chicken Sheet Pan Dinner is the recipe for you. It’s quick, easy, and endlessly customizable, making it perfect for any occasion. Whether you’re cooking for a weeknight dinner or meal prepping, this dish is bound to become a favorite in your home.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can! Just be sure to adjust the cooking time as chicken breasts may cook faster than thighs.

Can I use canned pineapple?

Canned pineapple works in a pinch, but fresh pineapple gives better caramelization and flavor.

Is this recipe gluten-free?

It can be! Just swap soy sauce for gluten-free tamari or coconut aminos.

Can I make this ahead of time?

Absolutely! You can marinate the chicken and chop the veggies the night before for a quicker assembly the next day.

What other vegetables can I use?

Try zucchini, snap peas, or even broccoli! Just make sure they’re cut into similar sizes for even roasting.

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