Hawaiian Chicken Sheet Pan

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Juicy chunks of chicken, sweet pineapple, and vibrant bell peppers come together in this easy and colorful Hawaiian Chicken Sheet Pan dinner. It’s a flavor-packed, all-in-one meal that roasts in the oven with minimal cleanup and maximum satisfaction.

Perfect for busy weeknights or casual family dinners, this recipe delivers that sweet-savory island vibe in under 40 minutes. The caramelization from oven roasting intensifies the tropical flavors, making each bite irresistible. It’s comfort food with a vacation twist.

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What Kind of Chicken Works Best for Hawaiian Chicken Sheet Pan?

Boneless, skinless chicken breasts or thighs are ideal for this sheet pan recipe. Chicken thighs tend to be juicier and more forgiving if slightly overcooked, while breasts remain lean and tender when cooked just right. Cubing them into bite-sized pieces ensures even roasting and perfect flavor absorption.

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Ingredients for the Hawaiian Chicken Sheet Pan

Chicken: The star of the show. Boneless, skinless chicken thighs or breasts are best for their juicy texture and ability to soak up the marinade.

Pineapple Chunks: Fresh or canned, these bring natural sweetness and acidity that balance the savory notes.

Bell Peppers: Red and yellow bell peppers not only add crunch and color but also a subtle sweetness that complements the pineapple.

Onion: A sweet onion or red onion caramelizes beautifully, enhancing the depth of flavor.

Soy Sauce: For umami richness and seasoning that ties the dish together.

Garlic and Ginger: Freshly minced, these aromatic powerhouses bring warmth and zest.

Brown Sugar: Adds a caramel touch that pairs perfectly with the pineapple and helps glaze the chicken.

Olive Oil: Helps in roasting and giving everything a golden, slightly crisp finish.

Salt and Pepper: Essential seasoning to enhance all the flavors.

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How To Make the Hawaiian Chicken Sheet Pan

Step 1: Prep and Marinate the Chicken

Cut the chicken into bite-sized chunks and place them in a bowl. Add soy sauce, brown sugar, minced garlic, grated ginger, olive oil, salt, and pepper. Toss everything until the chicken is well-coated. Let it marinate for at least 15 minutes (or longer if you have time).

Step 2: Chop the Veggies

While the chicken marinates, dice the bell peppers and onion into medium-sized chunks. If you’re using fresh pineapple, cut it into similar-sized pieces. Uniform cuts help everything roast evenly.

Step 3: Preheat and Assemble

Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it. Spread the marinated chicken pieces, bell peppers, pineapple, and onion evenly on the pan. Don’t overcrowd—use two pans if necessary to allow proper browning.

Step 4: Roast to Perfection

Roast in the oven for about 25 minutes, flipping everything halfway through to get an even char. If you’d like a bit of caramelization, broil the pan for the last 2-3 minutes, watching closely.

Step 5: Garnish and Serve

Once cooked, remove from the oven and sprinkle freshly chopped parsley or green onions over the top for a burst of freshness. Serve immediately over rice, quinoa, or on its own for a low-carb option.

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How to Serve and Store Hawaiian Chicken Sheet Pan

Serve your Hawaiian Chicken Sheet Pan hot, right out of the oven. It pairs wonderfully with fluffy jasmine rice, coconut rice, or even over cauliflower rice for a lighter option. For extra flair, garnish with fresh cilantro, green onions, or a sprinkle of sesame seeds.

Leftovers keep well in an airtight container in the fridge for up to 4 days. To reheat, simply warm in the oven at 350°F or microwave until heated through. This dish also freezes beautifully—just store in freezer-safe bags and reheat when needed.

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Frequently Asked Questions

Can I use canned pineapple instead of fresh?

Absolutely. Canned pineapple chunks work great. Just make sure to drain them well to avoid excess moisture on the pan.

Is this recipe spicy?

Not inherently, but you can easily add heat by tossing in a diced jalapeño or a dash of red pepper flakes to the marinade.

Can I make this ahead of time?

Yes! Marinate the chicken and chop the veggies in advance. Store them separately in the fridge and just assemble and roast when ready.

What other vegetables can I use?

Zucchini, snap peas, or broccoli florets make delicious swaps or additions.

Can I make this dish vegetarian?

You can! Swap out the chicken for tofu or tempeh, and follow the same roasting method.

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Want More Dinner Ideas with a Tropical Twist?

If you love this Hawaiian Chicken Sheet Pan, check out these other flavorful favorites:

• Quick Huli Huli Chicken Recipe for that smoky grilled flavor in less time.
• Tasty Pineapple Chicken and Rice when you want a one-skillet wonder with hearty comfort.
• Hawaiian BBQ Chicken and Pineapple Foil Packets perfect for grilling season or easy camping meals.
• Garlic Butter Steak with Cheesy Alfredo Tortellini for a rich, indulgent spin on sheet pan dinners.
• Buffalo Chicken Bowl if you want bold flavor with a kick.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you try it with tofu or go all in with extra pineapple? Maybe you threw in some chili garlic sauce?

I love hearing how others make these dinners their own. Questions welcome too—let’s swap ideas and eat well together.

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