Hawaiian Sheet Pan Chicken Dinner

Sheet Pan Recipes

🌺 Serves: 4–5 | Total time: 40 minutes

Aloha, friend! 🌞

This Hawaiian Sheet Pan Chicken Dinner is one of those meals you throw together when you want big flavor without a pile of dishes. It’s sweet, savory, juicy, and full of color. I’ve made this on busy weeknights and even for guests—it always gets a “Whoa, what’s in this?” kinda reaction.

Everything roasts up on one pan: tender chicken, sweet pineapple, bell peppers, and red onion with a tangy tropical glaze. You’ll love how easy this is—and how good your kitchen smells while it’s cooking.

🍍 Why I Love This Recipe

I first made this recipe when I was craving takeout but didn’t want to wait an hour. It came together so fast and hit every flavor note: salty, sweet, a little tangy, and a little smoky from the roasted veggies.

  • It’s all made on one pan—less mess!
  • Great mix of protein, fruit, and veg
  • The leftovers are even better the next day
  • It looks way fancier than it is
  • Perfect for busy nights or lazy weekends

🛒 What You’ll Need

  • 1.5 lbs boneless, skinless chicken thighs (cut into chunks)
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 small red onion (cut into wedges)
  • 2 cups fresh pineapple chunks
  • 2 tbsp olive oil
  • Salt & black pepper to taste
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 cloves garlic (minced)
  • 1 tsp fresh ginger (grated)
  • Optional toppings: sesame seeds, sliced green onions
all ingredients for Hawaiian Sheet Pan Chicken Dinner

🧠 Why This Recipe Works (Quick Science)

  • High-heat roasting caramelizes the sugars in the pineapple and honey for that golden, sticky goodness.
  • Chicken thighs stay juicy during roasting and absorb flavor better than breasts.
  • Soy sauce + vinegar balances the sweetness with salty and tangy notes, creating a well-rounded glaze.
  • Sheet pan method keeps it all in one spot for fast cooking and even browning.

🔥 Pro Tips

  1. Use fresh pineapple – canned will work, but fresh gets caramelized and juicy when roasted.
  2. Cut the chicken evenly – same-size pieces cook at the same speed.
  3. Don’t overcrowd the pan – space = crispy edges!
  4. Flip halfway – stir the veggies and chicken once so both sides get golden.
  5. Line the pan – use parchment for easy clean-up and no sticking.

🔧 Tools You’ll Need

  • Large sheet pan
  • Sharp knife + cutting board
  • Mixing bowl
  • Measuring spoons
  • Small bowl for sauce
  • Parchment paper (optional)

🔁 Substitutions & Variations

  • Swap chicken thighs for breasts (just don’t overcook!)
  • Use tofu or shrimp for a meatless version
  • Try mango or peach chunks instead of pineapple
  • Add zucchini or snap peas for extra veg

🕓 Make Ahead Tips

  • Chop veggies and pineapple up to 2 days ahead
  • Mix the sauce and store in the fridge
  • Marinate chicken in sauce overnight for deeper flavor

🧑‍🍳 How to Make It

Step 1: Preheat the oven to 425°F

a modern stainless steel double oven set to 425°F, oven light glowing

Step 2: Prep the Sauce

In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.

a small white bowl with a golden-brown glaze made of soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger being whisked together

Step 3: Toss Everything

In a large bowl, combine chicken chunks, bell peppers, red onion wedges, pineapple chunks, olive oil, salt, pepper, and half the sauce. Toss to coat.

a large mixing bowl filled with raw chicken chunks, sliced red and yellow bell peppers, red onion wedges, and pineapple chunks tossed with olive oil, salt, pepper, and half the brown glaze

Step 4: Spread on Sheet Pan

Spread everything out evenly on a lined sheet pan, making sure there’s space between pieces.

a parchment-lined sheet pan with raw chicken chunks, pineapple, bell peppers, and red onions spread out evenly with some space between pieces

Step 5: Roast

Roast in the oven at 425°F for 25–30 minutes, flipping halfway through. Brush with remaining sauce during the last 5 minutes.

sheet pan inside a modern stainless steel double oven with chicken, pineapple, and vegetables roasting

Step 6: Garnish & Serve

Sprinkle with sesame seeds and green onions if using. Serve hot!

finished Hawaiian Sheet Pan Chicken Dinner garnished with sesame seeds and sliced green onions, everything golden and slightly charred

🍱 Leftovers & Storage

  • Store in an airtight container for up to 4 days in the fridge.
  • Reheat in the oven at 350°F or in a skillet to keep the veggies from going soggy.
  • Tastes great cold over salad or tucked into a wrap!

🍽️ What to Serve With

  • Steamed jasmine or coconut rice
  • Garlic noodles
  • Cucumber salad
  • Grilled corn on the cob
  • Fried plantains

🧂 Common Mistakes

  • Overcrowding the pan – things will steam instead of roast
  • Undercooking chicken – always check that it’s 165°F inside
  • Skipping the sauce flip – brushing at the end gives that sticky glaze
  • Using canned pineapple with syrup – makes it overly sweet

🧩 Meal Plan Ideas

  • Monday: Serve leftovers in a wrap with spinach and spicy mayo
  • Wednesday: Toss extras with rice for a fried rice twist
  • Friday: Add to a poke-style bowl with cucumbers and avocado
  • Weekend: Use in lettuce cups for a light lunch

❓FAQ

Can I make this spicier?
Totally—add a squirt of sriracha or red pepper flakes to the sauce.

Can I use frozen pineapple?
Yes, just thaw and pat dry so it roasts instead of steams.

What if I only have chicken breasts?
No problem—just don’t overcook! They’ll be a bit drier than thighs but still tasty.

Can I grill this instead?
You bet! Toss everything in foil packs or a grill basket and cook over medium-high heat.

🥄 Wrap-Up

This Hawaiian Sheet Pan Chicken Dinner is one of those easy wins you’ll come back to again and again. It’s colorful, flavorful, and way more exciting than the usual “chicken and veg” combo. Try it out this week and let me know how it went in the comments—I’d love to hear what you served it with or if you made any fun twists!

Mahalo & happy cooking! 🌺🍴

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