Hawaiian Chicken Sheet Pan Recipe: There’s nothing like the sweet and savory combo of a good Hawaiian chicken dish—and when you can make it all on one pan with minimal cleanup? That’s a win-win.
Whether you’re feeding a hungry family, prepping your meals for the week, or just looking for something new and easy, this Hawaiian chicken sheet pan recipe is the perfect go-to.
Why You’ll Love This Recipe
Imagine juicy chunks of chicken glazed in a pineapple-soy sauce, roasted alongside vibrant bell peppers, onions, and chunks of sweet pineapple. It’s one of those dishes that checks every box—quick, healthy, satisfying, and full of flavor. The sweet and tangy Hawaiian flair adds an exciting twist that beats your usual baked chicken any day.
Also? It’s a sheet pan recipe. That means you toss everything on one tray, pop it in the oven, and let the magic happen. One dish to clean. Yes, really.
It’s also highly customizable. Don’t like bell peppers? Swap them out. Want to make it spicier? Add chili flakes or jalapeños. Plus, it works with chicken thighs, breasts, or even tofu if you want to go meatless. Versatile is an understatement.
What Makes It “Hawaiian” Style?
When you hear “Hawaiian” in a dish name, you’re likely thinking of something tropical, a little sweet, and usually packed with pineapple. That’s spot on. This recipe brings that island-inspired feel by combining:
- Pineapple (fresh or canned)
- A soy-based sauce with brown sugar or honey
- Garlic, ginger, and citrus notes
- Roasted bell peppers and onions
While it’s not traditional Hawaiian cuisine in the cultural sense, it’s inspired by those bold, tropical flavors many people associate with the islands.
Health Benefits of Sheet Pan Meals
Besides being easy and tasty, sheet pan meals are also surprisingly healthy. Here’s why:
- Less oil: Roasting uses less oil than frying or sautéing.
- Whole ingredients: You’re using whole veggies and lean proteins.
- Portion control: Everything is measured and laid out in advance.
- Balanced macros: Protein, fiber, and healthy carbs on one tray.
And bonus: you don’t have to stand over the stove. Set it and forget it—until your kitchen smells amazing.
Tips for Making the Perfect Sheet Pan Meal
Want that crispy caramelized finish and perfect cook every time? Here are a few secrets:
- Don’t overcrowd: Spread everything out so it roasts, not steams.
- Use parchment paper or foil: For easier cleanup and even cooking.
- Preheat your pan: Helps get a nice sear on your chicken.
- Cut veggies evenly: So they all cook at the same pace.
- Toss halfway through: So everything gets golden on all sides.
Following these tips takes your sheet pan dinner from good to great.
List of Ingredients You’ll Need
Before we dive into the steps, here’s what you’ll need on hand:
Chicken Options: Best Cuts to Use
- Boneless, skinless chicken thighs – Juicy and full of flavor
- Chicken breast – Leaner, but be careful not to overcook
- Tofu or plant-based protein – Great for a vegetarian twist
Cut the chicken into bite-sized chunks for faster, more even cooking.
Vegetables That Work Well
You can mix and match, but these are our favorites:
- Red, yellow, and green bell peppers
- Red onions or sweet yellow onions
- Zucchini or squash (optional)
- Snap peas or broccoli for some crunch
Hawaiian Sauce Ingredients
- 1 cup pineapple chunks (fresh or canned)
- ½ cup pineapple juice
- ⅓ cup low-sodium soy sauce
- 2 tbsp brown sugar or honey
- 2 garlic cloves (minced)
- 1 tsp grated fresh ginger
- 1 tbsp rice vinegar (optional for tang)
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
Optional Add-Ons for Extra Flavor
- Crushed red pepper flakes
- Sesame seeds
- Chopped cilantro or green onions
- Lime wedges for squeezing over top
Step-by-Step Guide for Hawaiian Chicken Sheet Pan
Here’s how to pull it all together like a pro:
Step 1: Preheat & Prepare
Preheat your oven to 425°F (220°C). This high heat ensures the chicken caramelizes while keeping the inside juicy. If you’re using a dark-colored sheet pan, it may cook even faster—so keep an eye on it.
Line your sheet pan with parchment paper or foil for easier cleanup.
Step 2: Marinate the Chicken
In a large mixing bowl, combine:
- Pineapple juice
- Soy sauce
- Brown sugar/honey
- Garlic
- Ginger
- Rice vinegar (optional)
Whisk it all together until smooth. Then, toss in your chicken chunks and let them marinate for at least 15–30 minutes. If you’ve got time, leave it longer in the fridge—up to 24 hours.
This marinade infuses the meat with tropical flavors that make it melt in your mouth.
Step 3: Chop the Veggies
While the chicken marinates, prep your vegetables:
- Slice bell peppers into thin strips
- Cut onions into chunks or wedges
- If using squash or zucchini, slice into coins
Aim for uniform size so they roast evenly.
Pro tip: Pat veggies dry before roasting so they crisp up instead of steaming.
Step 4: Line & Layer Your Sheet Pan
Now, it’s time to build your masterpiece.
- Spread the marinated chicken across the pan
- Tuck pineapple chunks between the chicken
- Scatter your chopped veggies over and around everything
Try not to overlap too much. If your pan is too crowded, use two pans.
Drizzle some extra marinade over the top—but not too much. You want things to roast, not stew.
Step 5: Bake to Perfection
Slide your sheet pan into the oven and bake for 25–30 minutes. Halfway through, take it out and give everything a toss to ensure even browning.
At the 25-minute mark, check for doneness:
- Chicken should be golden on the outside and fully cooked inside (internal temp of 165°F / 74°C)
- Veggies should be soft with crisped edges
If desired, broil for the last 2–3 minutes to caramelize the top.
Step 6: Toss & Finish
Once out of the oven, give everything a final toss with a spoon or spatula. Sprinkle with sesame seeds, chopped cilantro, or a squeeze of lime for that pop of freshness.
Let it cool for a few minutes, then serve warm. Trust us, the smell alone will have everyone running to the table.
Serving Suggestions
You’ve got your Hawaiian chicken sheet pan fresh out of the oven—now what? Time to pair it up with something equally tasty to round out the meal. Here are some easy, delicious serving ideas:
- Steamed Jasmine or Basmati Rice: This is the classic go-to. The soft, fluffy texture of rice soaks up that pineapple-soy glaze like a sponge.
- Coconut Rice: Want to amplify those tropical flavors? Cook your rice with coconut milk for a creamy, slightly sweet base.
- Cauliflower Rice: Keeping it low-carb? This is a great substitute that won’t weigh you down.
- Quinoa or Brown Rice: For a healthier grain alternative packed with protein and fiber.
- Rice Noodles or Lo Mein: For an Asian-inspired twist, serve your Hawaiian chicken over noodles.
Don’t forget the garnishes: fresh lime wedges, chopped green onions, sesame seeds, or even a drizzle of sriracha for some heat.
How to Store Leftovers
Got leftovers? No worries. This dish holds up beautifully in the fridge.
Here’s how to store it:
- In the Fridge: Let it cool completely, then store in an airtight container for up to 4 days. Separate the chicken and veggies from the rice (if you made any) for best texture when reheating.
- In the Freezer: Yes, you can freeze it! Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating Tips:
- Microwave: Quick and easy, about 2–3 minutes.
- Oven: Reheat at 350°F for 10–12 minutes until warmed through.
- Stovetop: Sauté leftovers in a non-stick pan for a crispy finish.
Pro Tip: Add a splash of pineapple juice or water when reheating to keep it from drying out.
Can You Meal Prep This?
Absolutely! In fact, this recipe is a meal prep dream. You can:
- Marinate the chicken ahead of time (up to 24 hours).
- Chop your veggies and store in containers until ready to use.
- Cook in batches and portion into individual meal containers.
Once baked, it stores well and tastes just as good reheated. It’s perfect for work lunches, after-school meals, or those busy weeknights when cooking feels impossible.
You can also prep everything raw in a freezer bag—chicken, marinade, veggies—and freeze. Then, just thaw overnight and bake fresh when you’re ready.
What to Serve with Hawaiian Chicken
Want to jazz it up into a full-blown dinner party meal? Here are some simple side dish ideas:
- Grilled Pineapple Slices – Double down on the pineapple for extra tropical vibes.
- Mango Cucumber Salad – A bright and refreshing contrast.
- Garlic Edamame or Stir-Fried Green Beans – Add some crunch and protein.
- Hawaiian Sweet Rolls – Soft, fluffy, and perfect for soaking up the glaze.
- Sweet Corn on the Cob – A buttery, summery touch.
Drinks? Think coconut water, tropical smoothies, or sparkling lime soda to complete the experience.
Gluten-Free and Dairy-Free Tips
Yes, this recipe can easily be made allergy-friendly:
- Gluten-Free:
- Use gluten-free soy sauce or tamari instead of regular soy sauce.
- Double-check any store-bought sauces or canned ingredients.
- Dairy-Free:
- Good news: this recipe is naturally dairy-free!
- Just avoid any creamy side dishes like slaws made with dairy-based dressings.
Pro tip: Always read ingredient labels, especially for canned pineapple and soy sauces.
Common Mistakes to Avoid
Even an easy recipe like this can go off track. Here’s what to watch out for:
- Overcrowding the pan: This causes steaming instead of roasting. Use two pans if needed.
- Not marinating long enough: Give that chicken time to soak up flavor.
- Skipping the toss halfway through: You want even browning on all sides.
- Overbaking the chicken: Use a meat thermometer. 165°F is the magic number.
- Drowning everything in sauce: A little glaze goes a long way—don’t turn your sheet pan into a soup.
Take your time, follow each step, and you’ll nail it every time.
Easy Variations to Try
Want to mix it up next time? Try these tasty twists:
- Spicy Hawaiian Chicken: Add chili flakes or diced jalapeños to the marinade.
- Teriyaki Pineapple Chicken: Swap the sauce for teriyaki and keep the pineapple.
- BBQ Hawaiian Chicken: Use BBQ sauce as your base and add smoky spices.
- Hawaiian Tofu Sheet Pan: Sub tofu for chicken and bake until crispy.
- Hawaiian Chicken Fajitas: Wrap everything in warm tortillas for a tropical taco night.
This recipe is flexible, fun, and forgiving—make it your own!
FAQs about Hawaiian Chicken Sheet Pan Recipe
1. Can I make this with canned pineapple?
Yes! Just make sure to drain the juice and use some of it in the marinade. Avoid syrup-packed pineapple unless you want it super sweet.
2. Can I grill this instead of baking?
Definitely. Use skewers or a grill basket. Just watch the marinade—it can burn quickly due to the sugar content.
3. Is it okay to use frozen vegetables?
You can, but they may release extra moisture. Thaw and pat dry before using for best results.
4. Can I double the recipe?
Yes, but use two sheet pans and rotate them halfway through baking for even cooking.
5. How do I know when the chicken is done?
Use a meat thermometer! Chicken is fully cooked at an internal temperature of 165°F (74°C).
Conclusion
If you’re tired of bland chicken or cleaning a million pots and pans, this Hawaiian Chicken Sheet Pan Recipe is your golden ticket. It’s colorful, flavorful, juicy, and the best part? It comes together with minimal effort and maximum satisfaction.
Whether you’re meal prepping for the week, feeding your family, or just looking for something exciting for dinner tonight—this dish delivers. Sweet pineapple, savory soy, fresh veggies, and tender chicken roasted all in one pan. What’s not to love?
So what are you waiting for? Fire up that oven, grab your ingredients, and bring the island flavors home.
