This Hawaiian Chicken Sheet Pan is a simple, flavorful dinner that brings the sweet and savory taste of the tropics to your dinner table. Juicy chicken thighs are paired with colorful vegetables and a sweet pineapple glaze, all roasted together on one sheet pan for an easy cleanup. It’s a complete meal with minimal effort and maximum flavor, making it the perfect choice for busy nights or when you’re craving something a little different.
Why You’ll Love This Recipe?
- One-pan meal for easy cleanup
- Sweet and savory flavor combination with pineapple and chicken
- Packed with veggies for a well-rounded dish
- Quick and simple to prepare
- Perfect for busy weeknights or meal prepping
Ingredients
- Chicken thighs (bone-in or boneless)
- Olive oil
- Bell peppers, sliced
- Red onion, sliced
- Pineapple chunks (fresh or canned)
- Soy sauce
- Honey
- Garlic, minced
- Fresh ginger, grated
- Salt and pepper
Full list of ingredients and measurements below.
Preheat the Oven
Preheat your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.
Prepare the Marinade
In a small bowl, whisk together the soy sauce, honey, garlic, grated ginger, salt, and pepper. This will be your marinade for both the chicken and the vegetables.
Coat the Chicken
Place the chicken thighs on the sheet pan and drizzle with half of the marinade, making sure they’re evenly coated. Let the chicken sit while you prepare the vegetables.
Add the Vegetables and Pineapple
Arrange the sliced bell peppers, red onions, and pineapple chunks around the chicken on the sheet pan. Drizzle the remaining marinade over the veggies and pineapple.
Roast the Sheet Pan
Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender. If using bone-in chicken, you may need to adjust the cooking time.
Serve and Enjoy
Once the chicken is cooked through, remove the sheet pan from the oven and let it rest for a few minutes before serving.
Expert Tips and Tricks
- For extra crispy chicken skin, broil the sheet pan for the last 3-5 minutes of cooking.
- Add a splash of lime juice over the chicken and vegetables before serving to enhance the tropical flavors.
- If you don’t have fresh pineapple, canned pineapple works just as well. Just make sure to drain it well before using.
- For more veggies, try adding zucchini, carrots, or sweet potatoes to the sheet pan.
Recipe Variations and Possible Substitutions
- Swap the chicken thighs for chicken breasts for a leaner option.
- Add some chili flakes to the marinade for a spicy kick.
- You can use a variety of vegetables such as asparagus, broccoli, or snap peas instead of the bell peppers and onions.
- If you prefer a different fruit, try swapping the pineapple for mango or even peaches for a sweet twist.
Serving and Pairing Suggestions
Serve the Hawaiian Chicken with a side of rice, quinoa, or cauliflower rice for a low-carb alternative. It pairs well with a fresh green salad or roasted potatoes for a more filling meal. For extra tropical flavor, try adding a scoop of coconut rice or a few slices of avocado.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in the microwave or warm it in the oven at 350°F for about 10 minutes, until heated through. You can also freeze this meal for up to 2 months—just store in a freezer-safe container and thaw overnight in the fridge before reheating.
FAQs
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts can be used instead of thighs, but they may cook a little quicker, so be sure to check the internal temperature to avoid overcooking.
Can I make this recipe ahead of time?
Absolutely! You can marinate the chicken and vegetables ahead of time, then store them in the fridge until ready to cook.
Is this recipe gluten-free?
If you use tamari or a gluten-free soy sauce, this recipe can be made gluten-free.
Can I add other fruits to the sheet pan?
Definitely! Try adding some diced mango, peaches, or even a few slices of citrus fruits like oranges for a refreshing twist.
Conclusion
Hawaiian Chicken Sheet Pan is a delicious, fuss-free dinner that brings vibrant, tropical flavors to your plate. The combination of juicy chicken, roasted vegetables, and sweet pineapple is irresistible, and the one-pan preparation makes cleanup a breeze. Whether you’re cooking for the family or prepping for the week ahead, this recipe will quickly become a go-to favorite!
Print
Tropical Hawaiian Chicken Sheet Pan Feast
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings (adjusted to include extra servings) 1x
- Category: Sheet Pan Meal, Chicken, Dinner
- Method: Baking
- Cuisine: Hawaiian-inspired, American
- Diet: Gluten Free
Description
Hawaiian Chicken Sheet Pan is a simple, flavorful, and vibrant dish that brings together juicy chicken, sweet pineapple, and colorful veggies all roasted to perfection. This one-pan meal is not only easy to make but also full of tropical flavors, making it a perfect dinner for busy nights or when you’re craving something fresh and delicious.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 cup fresh pineapple, diced (or 1 can, drained)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 1 zucchini, sliced
- 1 tablespoon soy sauce (or coconut aminos for a gluten-free option)
- 2 tablespoons honey
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- Lime wedges for serving
Instructions
- Prepare the oven and sheet pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease with olive oil.
- Season the chicken: Rub the chicken breasts with olive oil and season with garlic powder, onion powder, ground ginger, paprika, salt, and black pepper.
- Prepare the vegetables and pineapple: On the same sheet pan, arrange the sliced red and yellow bell peppers, red onion, and zucchini around the chicken. Add the diced pineapple on top of the chicken.
- Make the glaze: In a small bowl, whisk together the soy sauce and honey. Drizzle this mixture evenly over the chicken and vegetables.
- Roast the chicken: Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Garnish and serve: Once cooked, remove from the oven and let the chicken rest for a few minutes. Garnish with chopped cilantro and serve with lime wedges on the side.
Notes
- For extra flavor, marinate the chicken in the soy sauce and honey glaze for 30 minutes to an hour before cooking.
- Feel free to swap in other veggies like asparagus or carrots depending on what you have on hand.
- This dish pairs beautifully with steamed rice or quinoa for a more filling meal.
- You can use frozen pineapple chunks if fresh pineapple is unavailable.
Nutrition
- Serving Size: 1 serving (1 chicken breast with vegetables and pineapple)
- Calories: ~350 kcal
- Sugar: 17g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg
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