What the heck is this?
This is your one-pan tropical vacation—no passport required. Hawaiian Chicken Sheet Pan Dinner combines juicy chicken thighs with sweet pineapple, crisp bell peppers, and a sticky-sweet, tangy glaze that caramelizes like magic in the oven. It’s a little sweet, a little savory, and loaded with flavor, all roasted on a single sheet pan for maximum ease and minimum dishes. Dinner goals: unlocked.
Why You’ll Love This Recipe
You get dinner AND a flavor explosion with zero need for stovetop juggling. It’s bold, colorful, and kid-friendly, with that addictive pineapple-chicken combo that never gets old. Plus, it works great for meal prep, feeds a crowd, and can be dressed up or down with whatever rice, noodles, or grain you’ve got on hand.
The Good Stuff You’ll Need
- 6 boneless, skinless chicken thighs (or breasts, if you prefer)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into chunks
- 2 cups pineapple chunks (fresh or canned, drained if canned)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Hawaiian sauce:
- ¼ cup soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional but fabulous)
- 1 tablespoon cornstarch + 2 tablespoons water (to thicken, optional)
Let’s Do This
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Whip up the sauce: In a bowl, mix together soy sauce, honey, ketchup, vinegar, sesame oil, garlic, and ginger. Optional: if you want a thicker glaze, heat the sauce in a small pot and stir in the cornstarch slurry. Simmer until glossy and thickened.
- Prep the chicken: Place the chicken thighs on the sheet pan. Drizzle with olive oil, season with salt and pepper, and spoon about half of the sauce over the chicken.
- Add the veggies and pineapple: Scatter bell peppers, onion, and pineapple chunks around the chicken. Drizzle with a little more olive oil and toss lightly to coat.
- Roast it: Bake for 25–30 minutes, flipping the chicken once halfway through, until the chicken is cooked through (internal temp hits 165°F) and the edges of the pineapple and veggies are caramelized.
- Finish it off: Brush remaining sauce over the chicken just before serving for extra sticky goodness. Garnish with sliced green onions or sesame seeds if you’re feeling fancy.
Serving Suggestions
Serve over jasmine rice, coconut rice, quinoa, or cauliflower rice. Add a lime wedge or a dash of sriracha if you want to wake up the flavor even more. A side of roasted green beans or a crisp cucumber salad wouldn’t hurt.
Switch It Up
- Sub chicken for shrimp or tofu—just reduce the bake time accordingly.
- Use mango instead of pineapple for a tropical twist.
- Add zucchini or snap peas if you want to bulk up the veggies.
- Make it spicy: toss in some sliced jalapeño or a squirt of sriracha to the sauce.
Make-Ahead Tips
The sauce can be made up to 3 days ahead and stored in the fridge. You can also marinate the chicken in the sauce overnight for deeper flavor. The whole sheet pan can be assembled a few hours in advance, covered, and refrigerated until you’re ready to bake.
Questions People Actually Ask
Can I use canned pineapple? Yes! Just drain it well so your sheet pan doesn’t get too watery.
Is this good for meal prep? It’s great. Pack it up with rice in containers and you’ve got lunch for days.
What if I don’t have rice vinegar? Apple cider vinegar or white vinegar work just fine.
Can I grill this instead of baking? Totally—just thread everything onto skewers or use a grill basket.
Hawaiian Chicken Sheet Pan Dinner: Sweet, Savory, and Ready to Party
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
This is your one-pan tropical vacation—no passport required. Hawaiian Chicken Sheet Pan Dinner combines juicy chicken thighs with sweet pineapple, crisp bell peppers, and a sticky-sweet, tangy glaze that caramelizes like magic in the oven. It’s a little sweet, a little savory, and loaded with flavor, all roasted on a single sheet pan for maximum ease and minimum dishes. Dinner goals: unlocked.
Ingredients
6 boneless, skinless chicken thighs (or breasts, if you prefer)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, cut into chunks
2 cups pineapple chunks (fresh or canned, drained if canned)
2 tablespoons olive oil
Salt and black pepper, to taste
For the Hawaiian sauce:
¼ cup soy sauce
2 tablespoons honey or brown sugar
2 tablespoons ketchup
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger (optional but fabulous)
1 tablespoon cornstarch + 2 tablespoons water (to thicken, optional)
Instructions
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
Whip up the sauce: In a bowl, mix together soy sauce, honey, ketchup, vinegar, sesame oil, garlic, and ginger. Optional: if you want a thicker glaze, heat the sauce in a small pot and stir in the cornstarch slurry. Simmer until glossy and thickened.
Prep the chicken: Place the chicken thighs on the sheet pan. Drizzle with olive oil, season with salt and pepper, and spoon about half of the sauce over the chicken.
Add the veggies and pineapple: Scatter bell peppers, onion, and pineapple chunks around the chicken. Drizzle with a little more olive oil and toss lightly to coat.
Roast it: Bake for 25–30 minutes, flipping the chicken once halfway through, until the chicken is cooked through (internal temp hits 165°F) and the edges of the pineapple and veggies are caramelized.
Finish it off: Brush remaining sauce over the chicken just before serving for extra sticky goodness. Garnish with sliced green onions or sesame seeds if you’re feeling fancy.
Notes
Sub chicken for shrimp or tofu—just reduce the bake time accordingly.
Use mango instead of pineapple for a tropical twist.
Add zucchini or snap peas if you want to bulk up the veggies.
Make it spicy: toss in some sliced jalapeño or a squirt of sriracha to the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~460 kcal per serving
- Fat: ~18g
- Carbohydrates: ~38g
- Protein: ~35g