Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
A few years ago, during one of those never-ending busy weeks filled with work deadlines, soccer practice, and last-minute grocery runs, I found myself dreading the question that haunts every home cook: “What’s for dinner?”
I needed something fast, healthy-ish, flavorful, and—most importantly—not something that required a sink full of dishes afterward.
That’s when I stumbled into the magic of sheet pan dinners. And not just any sheet pan dinner—this Hawaiian chicken sheet pan recipe, bursting with sweet pineapple, tangy sauce, juicy chicken, and roasted vegetables, all cooked together in one pan.
The first time I made it, my kids licked their plates clean (and asked for seconds). My husband thought it tasted like takeout—in the best way. And I only had one pan to wash. From that night on, this easy, tropical-inspired chicken recipe became a regular on our dinner table.
Whether you’re looking for a fuss-free weeknight meal or something fresh and vibrant for weekend gatherings, this Hawaiian chicken sheet pan recipe delivers flavor, ease, and zero stress. Think of this Hawaiian chicken sheet pan recipe like an oven-roasted stir-fry with island-inspired flavors—easy to throw together, easy to love.
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Hawaiian Chicken Sheet Pan Recipe (2025)
Ingredients
For the Chicken Marinade:
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into chunks
- ½ cup pineapple juice (from canned pineapple chunks or bottled)
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- ½ teaspoon sesame oil
- Pinch of red pepper flakes (optional, for heat)
For the Sheet Pan:
- 2 cups pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 1 zucchini or squash, sliced (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cooked rice, for serving
- Chopped green onions and sesame seeds, for garnish (optional)
How to Make Hawaiian Chicken Sheet Pan Recipe
Step 1: Marinate the Chicken
In a medium bowl, whisk together the pineapple juice, soy sauce, honey, ketchup, vinegar, garlic, ginger, sesame oil, and red pepper flakes.
Add the chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Step 2: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or lightly grease it to prevent sticking.
Step 3: Arrange the Ingredients
Remove the chicken from the marinade (reserve the marinade) and spread it evenly across the sheet pan.
Add the pineapple chunks, bell peppers, red onion, and zucchini. Drizzle the vegetables with olive oil and season with salt and pepper. Toss everything lightly on the pan to distribute the oil and seasoning.
Step 4: Roast to Perfection
Place the pan in the preheated oven and roast for 25–30 minutes, flipping the chicken and stirring the vegetables halfway through. The chicken should be cooked through (internal temperature of 165°F), and the veggies should be tender with a slight char.
Step 5: Optional—Reduce the Marinade
While the sheet pan bakes, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and reduce until slightly thickened (about 5 minutes). This step is optional but adds an extra punch of flavor when drizzled over the finished dish.
Step 6: Serve
Spoon the Hawaiian chicken and roasted veggies over steamed rice. Drizzle with reduced marinade if using, and sprinkle with chopped green onions or sesame seeds for garnish.
How to Serve Hawaiian Chicken Sheet Pan Recipe
This Hawaiian Chicken Sheet Pan Recipe is incredibly versatile and pairs beautifully with:
- Steamed white or brown rice
- Coconut rice for a tropical twist
- Cauliflower rice for a low-carb option
- Rice noodles or lo mein-style noodles
- Topped with fresh cilantro or lime wedges
You can even turn leftovers into wraps or bowls the next day. The flavors only get better over time!
Tips for the Best Hawaiian Chicken Sheet Pan Recipe
1. Use chicken thighs for juicier results
While chicken breasts work, thighs hold up better in high heat and stay moist and tender after roasting.
2. Cut everything to similar sizes
Uniformly chopped chicken and vegetables ensure even cooking and better texture.
3. Don’t skip the marinade
Even 30 minutes makes a big difference in flavor. For best results, marinate for 2–4 hours.
4. Broil at the end for caramelization
If you like a bit of char on your pineapple or crispy edges on the chicken, broil for the last 2–3 minutes of cooking.
5. Save the marinade
Reducing it on the stove gives you a sweet, sticky glaze that takes the dish to another level.
Variations
1. Spicy Hawaiian Chicken
Add more red pepper flakes or a spoonful of sriracha to the marinade for extra heat.
2. Teriyaki Twist
Swap ketchup and vinegar for teriyaki sauce for a richer, darker glaze.
3. Pineapple BBQ Chicken Sheet Pan
Replace half of the marinade with your favorite BBQ sauce for a smoky-sweet profile.
4. Vegan Hawaiian Sheet Pan Dinner
Use tofu or tempeh instead of chicken and swap honey for maple syrup. Marinate, roast, and serve the same way.
5. Low-Carb Version
Serve with cauliflower rice and load up on low-starch vegetables like zucchini, broccoli, or mushrooms.
6. Hawaiian Chicken Skewers
Turn this Hawaiian Chicken Sheet Pan Recipe into grilled kebabs by threading chicken and veggies onto skewers and grilling instead of roasting.
FAQs
1. Can I use canned pineapple for this recipe?
Yes, canned pineapple chunks work great with the Hawaiian Chicken Sheet Pan Recipe. Just drain the juice well and use it in the marinade if unsweetened. Fresh pineapple adds a slightly firmer texture, but both are delicious.
2. What vegetables go best with Hawaiian chicken?
Bell peppers, red onion, zucchini, squash, and even snap peas or broccoli pair beautifully with the sweet-savory flavors. Use what you have on hand.
3. Can I make this recipe ahead of time?
Yes! You can marinate the chicken the night before, and even chop your veggies ahead. Roast everything just before serving for best texture.
4. Is it okay to freeze this recipe?
Yes, the cooked chicken and vegetables freeze well. Store in airtight containers for up to 2 months. Thaw in the fridge and reheat in the oven or microwave.
5. Can I double the recipe?
Absolutely. Use two sheet pans to avoid overcrowding (which can steam instead of roast). Rotate pans halfway through cooking for even results.
6. How do I know the chicken is done?
Use a meat thermometer for accuracy—165°F is the safe internal temperature for chicken. The edges should be slightly golden and juices clear.
Final Thoughts
This Hawaiian chicken sheet pan recipe has become one of those meals I turn to again and again, not just because it’s easy, but because it works. The tropical-inspired marinade, the juicy chicken, and the roasted veggies—it all comes together in a dish that’s comforting, bright, and incredibly satisfying.
The Hawaiian chicken sheet pan recipe is the kind of meal you can prep without stress, serve with confidence, and enjoy with very little cleanup. Whether you’re feeding picky kids, impressing guests, or just trying to get dinner on the table fast, this Hawaiian chicken sheet pan recipe delivers every single time.
So next time you’re staring into your fridge, wondering what to make, remember: all it takes is a sheet pan and a few ingredients to bring the sweet, savory taste of the islands right into your kitchen.