This Hawaiian sheet pan chicken is the perfect addition to your weeknight dinner rotation, especially if you’re looking for minimal cleanup! It’s filled with savory chicken, crisp bell peppers, and sweet pineapple, all roasted together on a single pan.
Let’s all just agree that sheet pan dinners are by far the best kind of meals. They’re a little bit of prep, a whole lot of flavor, and the cleanup is an absolute breeze.
Often we enjoy an easy meal at home on busy weeknights as a family, but I love serving vibrant, colorful dishes for casual weekend gatherings with friends too. And this amazing Hawaiian sheet pan chicken is one of my new favorite additions!
Ingredients in Hawaiian Sheet Pan Chicken
This ingredient setup keeps things easy while building a sweet, savory, and flavorful meal.
How to Make Hawaiian Sheet Pan Chicken
This recipe comes together step by step with simple marinating and one-pan roasting.
1. Prepare the marinade
Start by whisking together soy sauce, brown sugar, minced garlic, ginger, olive oil, and lime juice in a small bowl. Mix until the sugar dissolves and the ingredients are well combined. This creates the flavorful base that will coat the chicken and vegetables.
2. Marinate the chicken
Place chicken thighs in a large dish or resealable bag and pour half of the marinade over them. Toss to coat evenly and let sit for at least 15 minutes, or up to 2 hours in the refrigerator. This allows the chicken to absorb the sweet and savory flavors before cooking.
3. Prep the vegetables and pineapple
While the chicken marinates, cut bell peppers into large chunks, slice red onion into wedges, and prepare pineapple into bite-sized pieces. Keep everything roughly the same size so they cook evenly on the sheet pan.
4. Arrange on the sheet pan
Line a large baking sheet with parchment paper or foil for easy cleanup. Place the marinated chicken thighs on one side of the pan, then arrange the peppers, onion, and pineapple around them in a single layer. This ensures everything roasts properly without steaming.
5. Add the remaining marinade
Drizzle the reserved marinade over the vegetables and pineapple, tossing gently to coat. Avoid pouring raw chicken marinade over items that won’t fully cook, or boil it first for safety. This adds extra flavor and helps the vegetables caramelize beautifully.
6. Roast the chicken and vegetables
Place the sheet pan in a preheated 425°F (220°C) oven and roast for 25 to 30 minutes. Flip the chicken halfway through and stir the vegetables once for even browning. The chicken should reach 165°F internally and the edges should be nicely caramelized.
7. Check for doneness
Use a meat thermometer to ensure the chicken is fully cooked through. The vegetables should be tender with slightly crisp edges, and the pineapple should be golden and bubbly. If needed, broil for 1-2 minutes at the end for extra char.
8. Rest and serve
Remove the pan from the oven and let everything rest for 5 minutes before serving. This allows the juices to redistribute in the chicken and the flavors to settle. Garnish with fresh cilantro or green onions if desired for a pop of color.
How to Serve Hawaiian Sheet Pan Chicken
This dish works best when served warm right off the sheet pan. I like placing portions on plates with a side of steamed rice to soak up the delicious glaze. It feels like a complete meal without needing anything else, though extras always welcome.
For a simple addition, serve it with a fresh green salad or coleslaw on the side. That adds a crisp, refreshing contrast to the sweet and savory roasted flavors.
It also works well for meal prep since it reheats beautifully and feeds a crowd easily. Serving it fresh keeps the chicken juicy and the vegetables perfectly tender.
Recipe Tips
- Use bone-in chicken thighs for extra juiciness and flavor during roasting.
- Do not overcrowd the sheet pan to ensure proper browning and caramelization.
- Cut vegetables into similar sizes so they cook evenly with the chicken.
- Reserve some marinade before adding to raw chicken for safe basting.
- Pat chicken dry before marinating for better browning and glaze formation.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- Let the chicken rest after roasting to keep it moist and flavorful.
- Line your pan with foil or parchment for quick and easy cleanup.
Hawaiian Sheet Pan Chicken
Course: DinnerDifficulty: Easy4
servings15
30
minutesIngredients
1½ pounds chicken thighs
2 cups pineapple chunks
2 bell peppers cut into chunks
1 red onion cut into wedges
⅓ cup soy sauce
3 tablespoons brown sugar
3 cloves garlic minced
1 teaspoon ginger grated or ground
2 tablespoons olive oil
1 tablespoon lime juice
Salt and pepper to taste
Optional: cilantro or green onions for garnish
Directions
- Prepare the marinade:
Start by whisking together soy sauce, brown sugar, minced garlic, ginger, olive oil, and lime juice in a small bowl. Mix until the sugar dissolves and the ingredients are well combined. This creates the flavorful base that will coat the chicken and vegetables. - Marinate the chicken:
Place chicken thighs in a large dish or resealable bag and pour half of the marinade over them. Toss to coat evenly and let sit for at least 15 minutes, or up to 2 hours in the refrigerator. This allows the chicken to absorb the sweet and savory flavors before cooking. - Prep the vegetables and pineapple:
While the chicken marinates, cut bell peppers into large chunks, slice red onion into wedges, and prepare pineapple into bite-sized pieces. Keep everything roughly the same size so they cook evenly on the sheet pan. - Arrange on the sheet pan:
Line a large baking sheet with parchment paper or foil for easy cleanup. Place the marinated chicken thighs on one side of the pan, then arrange the peppers, onion, and pineapple around them in a single layer. This ensures everything roasts properly without steaming. - Add the remaining marinade:
Drizzle the reserved marinade over the vegetables and pineapple, tossing gently to coat. Avoid pouring raw chicken marinade over items that won’t fully cook, or boil it first for safety. This adds extra flavor and helps the vegetables caramelize beautifully. - Roast the chicken and vegetables:
Place the sheet pan in a preheated 425°F (220°C) oven and roast for 25 to 30 minutes. Flip the chicken halfway through and stir the vegetables once for even browning. The chicken should reach 165°F internally and the edges should be nicely caramelized. - Check for doneness:
Use a meat thermometer to ensure the chicken is fully cooked through. The vegetables should be tender with slightly crisp edges, and the pineapple should be golden and bubbly. If needed, broil for 1-2 minutes at the end for extra char. - Rest and serve:
Remove the pan from the oven and let everything rest for 5 minutes before serving. This allows the juices to redistribute in the chicken and the flavors to settle. Garnish with fresh cilantro or green onions if desired for a pop of color.
