This Hawaiian Chicken Sheet Pan is an easy, one-pan meal with sweet pineapple, bright bell pepper, and juicy chicken thighs. It bakes up with a sticky, savory glaze and gives you a warm mix of sweet and savory flavors, plus a nice caramelized edge on the fruit and veggies.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 280 kcal
- Protein: 20 g
- Carbohydrates: 13 g
- Fat: 10 g
- Fiber: 1.5 g
- Sugar: 7 g
- Sodium: 530 mg
Notes: Nutrition is an estimate based on 4 boneless skinless chicken thighs, 1 cup pineapple, 2 tbsp olive oil, 2 tbsp soy sauce, and 1 tbsp brown sugar. Actual values vary with ingredient brands and whether chicken is skin-on or bone-in.
Why Make This Hawaiian Chicken Sheet Pan
This dish is fast and forgiving. You get sweet pineapple and savory soy in one pan. It smells like a bright, tropical dinner while it bakes. The chicken stays juicy and the peppers soften but keep a little crunch. Cleanup is quick because everything cooks together. It’s a great weeknight dinner when you want flavor with little fuss.
How to Make Hawaiian Chicken Sheet Pan
You will mix a simple glaze, coat the chicken, arrange fruit and vegetables on a sheet pan, then roast until the chicken is cooked and the edges caramelize. The oven does the work while you relax or make a quick side.
Ingredients:
- 4 chicken thighs
- 1 cup pineapple chunks
- 1 bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Directions:
Step 1: Preparation
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. Arrange a large sheet pan lined with foil or parchment for easy cleanup.
Step 2: Mixing
In a bowl, whisk together soy sauce, olive oil, brown sugar, garlic powder, salt, and pepper until the sugar mostly dissolves. Taste and adjust the seasoning if needed.
Step 3: Baking
Place the chicken thighs on the sheet pan. Pour or brush the sauce mixture over the chicken so each piece gets coated. Scatter pineapple chunks, sliced bell pepper, and sliced red onion around the chicken in a single layer. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the pineapple and edges are caramelized.
Step 4: Finishing
Remove from the oven and let the pan rest 5 minutes. Spoon any pan juices over the chicken. Serve warm and enjoy!
How to Serve Hawaiian Chicken Sheet Pan
- Serve over steamed white rice or brown rice to soak up the glaze.
- For a lower-carb option, serve over cauliflower rice or a bed of mixed greens.
- Garnish with chopped cilantro or green onions and a squeeze of lime for brightness.
- Add toasted sesame seeds for extra texture and a nutty note.
- This dish works well for casual family dinners, potlucks, or meal prep lunches.
How to Store Hawaiian Chicken Sheet Pan
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until heated through, or microwave in 1-minute bursts. To revive some crispness, place under the broiler for 1–2 minutes at the end.
Expert Tips for Perfect Hawaiian Chicken Sheet Pan
- Dry the chicken before glazing. This helps the sauce stick and encourages browning.
- Don’t overcrowd the pan. Give pieces room so they roast instead of steam.
- Use ripe pineapple for the best sweet flavor and caramelization.
- If using bone-in thighs, add 5–10 minutes to the bake time and check temperature at the thickest part.
- For extra caramelization, broil for 1–2 minutes at the end, watching closely so nothing burns.
- Taste the sauce before you pour it on. Adjust sugar or soy for sweeter or saltier results.
- Line the pan with foil or parchment for easy cleanup and to prevent sticking.
Delicious Variations
- Teriyaki Twist: Swap soy sauce and brown sugar for 1/3 cup bottled teriyaki sauce.
- Spicy Pineapple: Add 1 sliced jalapeño or 1/2 teaspoon crushed red pepper to the sauce.
- Citrus Kick: Add 1 tablespoon fresh lime juice and 1 teaspoon grated ginger to brighten flavors.
- Veggie Boost: Add broccoli florets or snap peas for more color and nutrition. Add these in the last 10–12 minutes so they don’t overcook.
- Chicken Breast Option: Use boneless skinless chicken breasts. Slice them thinner or pound to even thickness and reduce bake time to 18–22 minutes.
Frequently Asked Questions
Q: Can I use frozen pineapple?
A: Yes. Thaw and drain excess juice before adding to the pan to avoid extra liquid. Pat with a paper towel if needed.
Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless breasts, but adjust cooking time. Bake 18–22 minutes depending on thickness and check for 165°F (75°C) internal temp.
Q: How do I make the sauce less salty?
A: Use low-sodium soy sauce or reduce to 1 tablespoon and add a touch of water. Taste before you add extra salt.
Q: What if my chicken isn’t browning?
A: Finish under the broiler for 1–2 minutes to promote browning. Make sure the oven was fully preheated and the chicken was patted dry before saucing.
Q: Can I make this ahead for meal prep?
A: Yes. Roast everything, cool completely, and portion into containers. Store in the fridge up to 4 days. Reheat in the oven to keep textures better than the microwave.
Q: How do I tell when the chicken is done?
A: Use an instant-read thermometer. Insert into the thickest part of the thigh. It should read 165°F (75°C). The juices should run clear.
Q: Can I use a marinade longer than just coating before baking?
A: Yes. Marinate up to 2 hours in the fridge for deeper flavor. Avoid marinating much longer with soy and sugar, as the texture can change.
Conclusion
This Hawaiian Chicken Sheet Pan is a simple, tasty weeknight winner that fills your kitchen with tropical aroma and delivers a great mix of sweet and savory on your plate. It’s fast to make, easy to scale, and forgiving for swaps like chicken breast or teriyaki sauce. For another take on a sheet-pan Hawaiian chicken, check this reliable recipe for inspiration: Sheet Pan Hawaiian Chicken recipe. Give it a try — it’s a bright, comforting meal that comes together with very little fuss.
Print
Hawaiian Chicken Sheet Pan
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
An easy, one-pan meal featuring sweet pineapple, bright bell pepper, and juicy chicken thighs with a sticky, savory glaze.
Ingredients
- 4 chicken thighs
- 1 cup pineapple chunks
- 1 bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. Arrange a large sheet pan lined with foil or parchment for easy cleanup.
- In a bowl, whisk together soy sauce, olive oil, brown sugar, garlic powder, salt, and pepper until the sugar mostly dissolves. Taste and adjust the seasoning if needed.
- Place the chicken thighs on the sheet pan. Pour or brush the sauce mixture over the chicken so each piece gets coated. Scatter pineapple chunks, sliced bell pepper, and sliced red onion around the chicken in a single layer.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the pineapple and edges are caramelized.
- Remove from the oven and let the pan rest for 5 minutes. Spoon any pan juices over the chicken. Serve warm and enjoy!
Notes
Refrigerate leftovers in an airtight container for 3–4 days. For freezer storage, seal in a container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 530mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.5g
- Protein: 20g
- Cholesterol: 90mg
