Hawaiian Chicken Sheet Pan Recipe: A Tropical One-Pan Dinner That Actually Works.

There’s something magical about the combination of sweet pineapple and savory chicken that transports you straight to a beachside café, even when you’re standing in your own kitchen on a Tuesday night. This Hawaiian chicken sheet pan recipe came into my life during one of those weeks when I was craving something fresh and different but didn’t have the energy for a complicated cooking project. What started as a simple experiment with leftover pineapple chunks has become one of my most requested dinner recipes.

The beauty of this dish lies in its simplicity and the way all the flavors meld together on one pan. The pineapple caramelizes beautifully in the oven, creating natural sweetness that balances the savory soy sauce and ginger marinade. Meanwhile, the chicken stays incredibly juicy, and the vegetables develop those perfect roasted edges that make sheet pan dinners so satisfying. It’s the kind of meal that looks impressive but requires minimal effort – exactly what busy weeknights call for.

What makes this Hawaiian chicken sheet pan particularly special is how it manages to feel both exotic and familiar. The tropical flavors are bold enough to feel like an adventure, but the cooking method is straightforward enough that even novice cooks can nail it on their first try. Plus, cleanup is a breeze with everything cooking on one pan, leaving you more time to enjoy the results.

Ingredients

For the Chicken and Marinade:

2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
3 tablespoons soy sauce (low-sodium preferred)
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon rice vinegar
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon black pepper
1/2 teaspoon salt

For the Vegetables and Fruit:

1 large red bell pepper, cut into 1-inch strips
1 large yellow bell pepper, cut into 1-inch strips
1 medium red onion, cut into wedges
2 cups fresh pineapple chunks (or 20 oz can, drained)
1 medium zucchini, sliced into half-moons
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For Garnish:

3 green onions, thinly sliced
2 tablespoons fresh cilantro, chopped
1 tablespoon sesame seeds
Lime wedges for serving

Instructions

Start by preheating your oven to 425°F and lining a large sheet pan with parchment paper. This temperature gives you the perfect balance of caramelization without burning the more delicate ingredients.

In a medium bowl, whisk together the soy sauce, olive oil, honey, rice vinegar, minced garlic, grated ginger, red pepper flakes, black pepper, and salt until well combined. The marinade should smell fragrant and balanced – if it seems too salty, add a bit more honey to round it out.

Cut your chicken thighs into uniform pieces, roughly 1-2 inches each. Chicken thighs work better than breasts here because they stay moist during the longer cooking time and have more flavor. Add the chicken pieces to the marinade and toss until every piece is well coated. Let this sit for at least 15 minutes, though 30 minutes gives even better flavor penetration.

While the chicken marinates, prepare your vegetables. Cut the bell peppers into strips that are substantial enough to hold their shape during roasting. The red onion should be cut into wedges with the root end intact so the layers stay together. If you’re using fresh pineapple, core it and cut into chunks about the same size as your chicken pieces. Canned pineapple works fine too – just make sure to drain it well to avoid excess moisture on the pan.

Place the marinated chicken on one side of your prepared sheet pan, reserving any leftover marinade. In a separate bowl, toss the bell peppers, red onion, and zucchini with 2 tablespoons of olive oil, salt, and pepper. Arrange these vegetables on the remaining space of the sheet pan, keeping them in a single layer as much as possible.

Slide the pan into your preheated oven and roast for 15 minutes. After this initial cooking time, remove the pan and add the pineapple chunks, distributing them evenly among the chicken and vegetables. Drizzle any reserved marinade over everything. The pineapple goes in later because it cooks faster than the other ingredients and can become mushy if exposed to heat too long.

Return the pan to the oven for another 12-15 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with nicely caramelized edges. The pineapple should be golden and slightly caramelized but still holding its shape.

Remove from the oven and let everything rest for 5 minutes before serving. This brief resting period allows the juices to redistribute and makes the dish easier to serve. Sprinkle with sliced green onions, fresh cilantro, and sesame seeds just before bringing to the table.

Flavor & Texture Notes

This Hawaiian chicken sheet pan delivers a beautiful harmony of sweet, savory, and slightly tangy flavors that dance together without overwhelming each other. The chicken emerges incredibly tender and juicy, infused with the ginger-soy marinade that creates a subtle umami depth. Each bite offers a satisfying contrast between the caramelized exterior and the moist, flavorful interior.

The roasted vegetables develop a wonderful sweetness as their natural sugars concentrate during cooking. The bell peppers become tender but retain a slight bite, while the red onion transforms into mellow, golden crescents. The zucchini adds a fresh, light element that prevents the dish from feeling too heavy.

The star ingredient, pineapple, undergoes a magical transformation in the oven. Its natural sugars caramelize beautifully, creating golden edges while maintaining a juicy center. This roasted pineapple tastes completely different from fresh – more concentrated and complex, with a subtle smoky sweetness that pairs perfectly with the savory elements.

The overall texture combination is particularly satisfying. You get tender chicken, vegetables with just the right amount of bite, and those irresistible caramelized bits that develop on the bottom of the pan. The sesame seeds add a delicate crunch, while the fresh herbs provide a bright, aromatic finish that ties everything together.

Tips & Variations

For the best results, don’t overcrowd your sheet pan. If you’re doubling the recipe, use two pans rather than cramming everything onto one. Overcrowding creates steam instead of the roasting effect you want, and you’ll end up with soggy vegetables instead of beautifully caramelized ones.

If you prefer white meat, chicken breasts work too, but cut them slightly larger since they cook faster than thighs. Check the internal temperature at the 20-minute mark to avoid overcooking. For a more budget-friendly option, chicken drumsticks or wings work wonderfully – just increase the cooking time by 10-15 minutes.

The vegetable selection is highly flexible based on what’s in season or what you have available. Snap peas, broccoli florets, or cherry tomatoes make excellent additions. Root vegetables like sweet potato or butternut squash work well too, but add them at the beginning since they take longer to cook.

For a spicier version, increase the red pepper flakes or add a diced jalapeño to the vegetable mix. Those who love heat can drizzle sriracha over the finished dish. Conversely, if you’re cooking for sensitive palates, simply omit the red pepper flakes entirely – the dish still has plenty of flavor complexity.

Dietary modifications are straightforward with this recipe. For gluten-free diets, substitute tamari or coconut aminos for the soy sauce. Paleo followers can replace the honey with maple syrup. The recipe naturally works for dairy-free diets, and it’s easy to make it Whole30 compliant by swapping compliant ingredients.

Fresh pineapple definitely provides the best flavor, but frozen pineapple chunks work in a pinch – just thaw and drain them thoroughly first. Canned pineapple is convenient, but choose chunks packed in juice rather than syrup to control the sweetness level.

Storage & Make-Ahead

This Hawaiian chicken sheet pan stores beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve after a day, making it perfect for meal prep. When reheating, use the oven rather than the microwave to maintain the texture of the vegetables. Spread leftovers on a baking sheet and warm at 350°F for 10-12 minutes.

For make-ahead convenience, you can marinate the chicken up to 24 hours in advance. The vegetables can be prepped and stored separately in the refrigerator for up to 2 days. However, don’t combine everything on the pan until you’re ready to cook, as the vegetables will release moisture and make the chicken soggy.

The cooked dish freezes reasonably well for up to 2 months, though the texture of the vegetables changes slightly upon thawing. If freezing, let the dish cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Individual portions work great for grab-and-go lunches. Pack them in glass containers with a small portion of rice or quinoa for a complete meal that reheats well in the office microwave.

Serving Suggestions

This Hawaiian chicken sheet pan is delicious on its own, but it pairs beautifully with several sides that complement the tropical flavors. Serve it over steamed jasmine rice or coconut rice to soak up all those wonderful pan juices. Brown rice works well too and adds a nutty flavor that enhances the overall dish.

For a lighter option, try it over cauliflower rice or quinoa. The grain adds protein and fiber while keeping the focus on the vibrant flavors of the chicken and vegetables. A simple green salad with a lime vinaigrette makes an excellent side that adds freshness and crunch.

The dish also works wonderfully as a filling for rice bowls or lettuce wraps. Warm flour tortillas turn it into easy Hawaiian chicken tacos – just add some shredded cabbage and a squeeze of lime. For entertaining, serve it family-style directly from the sheet pan with small bowls of rice and let everyone build their own plates.

Consider offering lime wedges, extra cilantro, and sliced avocado as optional toppings. A drizzle of sriracha or sweet chili sauce appeals to those who want extra heat or sweetness. Pickled jalapeños add a nice acidic contrast that cuts through the richness.

FAQ

Can I use chicken breasts instead of thighs? Yes, but monitor the cooking time carefully since breasts cook faster and can dry out. Cut them into larger pieces and check the internal temperature at 20 minutes. Chicken thighs stay more moist and forgiving, which is why they’re preferred for this recipe.

What if I can’t find fresh pineapple? Canned pineapple chunks work fine – just drain them thoroughly and pat dry with paper towels. Avoid pineapple packed in heavy syrup as it will be too sweet and create excess moisture. Frozen pineapple chunks work too if completely thawed and drained.

How do I prevent the vegetables from getting mushy? Cut vegetables into uniform, substantial pieces and don’t overcrowd the pan. Make sure your oven is fully preheated before adding the pan. If your vegetables seem to be cooking too quickly, you can cover the pan with foil for the last 10 minutes of cooking.

Can I prep this ahead of time? You can marinate the chicken and prep the vegetables up to 24 hours ahead, storing them separately in the refrigerator. Don’t assemble everything on the pan until you’re ready to cook, as the vegetables will release moisture and affect the cooking process.

What’s the best way to reheat leftovers? Use the oven rather than the microwave to maintain texture. Spread leftovers on a baking sheet and reheat at 350°F for 10-12 minutes until warmed through. This method helps restore some of the original texture and prevents the dish from becoming soggy.

This Hawaiian chicken sheet pan recipe brings a taste of the tropics to your dinner table without requiring a passport or complicated cooking techniques. The combination of sweet pineapple, savory chicken, and perfectly roasted vegetables creates a meal that’s both satisfying and exciting. Whether you’re looking to break out of a dinner rut or impress guests with minimal effort, this one-pan wonder delivers every time. Give it a try – your taste buds and your schedule will thank you.