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There are nights when the thought of cooking a complicated meal feels absolutely impossible. That’s exactly what this Hawaiian Chicken Sheet Pan recipe is all about – bringing together tender chicken, sweet pineapple, and colorful veggies all on one pan for the easiest cleanup imaginable.
This easy weeknight dinner delivers tropical paradise flavors in under 30 minutes with minimal effort. Everything goes on one pan, bakes together beautifully, and delivers maximum flavor with minimal cleanup.
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Why You’ll Love This Hawaiian Chicken Sheet Pan
This sheet pan dinner combines everything you love about Hawaiian flavors in one incredibly easy package. The chicken stays juicy and tender while the vegetables caramelize perfectly, and that Hawaiian BBQ sauce creates the most amazing glaze that coats everything beautifully.
Plus, it’s completely customizable and family-friendly! This hawaiian chicken sheet pan healthy option can be served over rice for a hearty meal or cauliflower rice for a lighter choice. It’s naturally Whole30 and Paleo friendly when you use the right sauce, making it perfect for any dietary needs. This recipe has been shared countless times on hawaiian chicken sheet pan facebook groups because it’s just that good! Best of all, you can marinate ahead for even deeper flavors, just like my cheesy chicken spaghetti that’s another family favorite for busy nights.
Ingredients for Hawaiian Chicken Sheet Pan
This hawaiian chicken sheet pan recipe comes together with simple, wholesome ingredients that create restaurant-quality flavors at home. This hawaiian chicken sheet pan meal is one of those hawaiian chicken sheet pan fast recipes that proves delicious doesn’t have to be complicated.
What You’ll Need
- 2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
- 2 cups fresh pineapple chunks (or canned, drained)
- 2 bell peppers (red and yellow), cut into strips
- 1 large red onion, sliced
- 2 cups broccoli florets
- 3 tablespoons olive oil
- Salt and pepper to taste
For the Hawaiian BBQ Sauce:
- 1/3 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
For serving:
- Cooked rice or cauliflower rice
- Fresh cilantro for garnish
- Sesame seeds for topping
Why These Ingredients Matter
Chicken thighs are my preferred choice because they stay incredibly juicy during baking and won’t dry out like breasts sometimes can. Fresh pineapple chunks add natural sweetness and that signature Hawaiian flavor, while the colorful vegetables bring nutrition and beautiful presentation. The hawaiian chicken sheet pan with soy sauce and honey creates that perfect balance of savory and sweet that makes this dish so irresistible.
Instructions for Making Hawaiian Chicken Sheet Pan
This hawaiian chicken sheet pan with pineapple comes together in just minutes of prep time, then the oven does all the work.
Step-by-Step Directions
Step 1: Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
Step 2: In a small bowl, whisk together all the Hawaiian BBQ sauce ingredients until smooth and well combined.
Step 3: Place the chicken chunks in a large bowl and toss with half of the sauce. Let it marinate for at least 15 minutes, or up to 4 hours for deeper flavor.
Step 4: Add the pineapple chunks, bell peppers, red onion, and broccoli to the sheet pan. Drizzle with olive oil and season with salt and pepper.
Step 5: Add the marinated chicken to the pan, spreading everything out in a single layer. Pour the remaining sauce over everything.
Step 6: Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.
Step 7: Remove from oven and let rest for 5 minutes. Garnish with cilantro and sesame seeds before serving over rice.
Hint: For the best caramelization, make sure your vegetables aren’t overcrowded on the pan. Use two sheet pans if needed to give everything room to roast properly rather than steam.
Top Tip
Don’t skip the marinating time! Even 15 minutes makes a huge difference in how the flavors penetrate the chicken. The sweet and tangy sauce needs time to work its magic and create those beautiful caramelized edges we’re after.
Cut your vegetables into similar-sized pieces so everything cooks evenly. The pineapple will release some juice as it cooks, which helps create that amazing pan sauce that coats everything. This technique works perfectly for other one-pan meals too, like my street corn chicken rice bowl that uses similar flavor-building principles.
My Hawaiian Chicken Sheet Pan Story
Last spring, I was desperately trying to find a dinner that would satisfy both my craving for something tropical and my need for minimal cleanup when Grandma suggested we try recreating those Hawaiian flavors she remembered from her honeymoon. “Jazzy,” she said with a twinkle in her eye, “sometimes the best vacations happen right in your own kitchen.”
We spent the afternoon experimenting with different sauce combinations and vegetable ratios, laughing as we debated whether Stanley Tucci would approve of our hawaiian chicken sheet pan stanley tucci inspired creation. When we pulled that first perfectly caramelized pan from the oven, the kitchen smelled like pure paradise.
Now this sheet pan hawaiian chicken has become our go-to whenever we need a little sunshine on our dinner table. This Hawaiian Chicken Sheet Pan Dinner always reminds me of that joyful afternoon when Grandma and I brought the islands home, much like when she taught me to perfect my chicken marsala with the same patient guidance.
Substitutions for Hawaiian Chicken Sheet Pan
Chicken thighs – substitute with chicken breasts, but reduce cooking time by 5 minutes to prevent drying out
Fresh pineapple – canned pineapple chunks work great, just make sure to drain them well first
Soy sauce – use coconut aminos for a Paleo-friendly version or tamari for gluten-free
Honey – maple syrup or brown sugar work perfectly for different flavor profiles
Variations on Hawaiian Chicken Sheet Pan
Pioneer Woman style – create a hawaiian chicken sheet pan pioneer woman inspired version by adding diced bacon and using brown sugar instead of honey
Gordon Ramsay twist – make it gordon ramsay hawaiian chicken sheet pan style by adding fresh thyme and a splash of white wine to the sauce
Weight Watchers friendly – adapt this for weight watchers hawaiian chicken sheet pan recipe by using sugar-free honey substitute and extra vegetables
Meal prep version – double the recipe and portion into containers with rice for grab-and-go lunches all week
Equipment for Hawaiian Chicken Sheet Pan
Large rimmed baking sheet – essential for containing all the delicious juices and ensuring even cooking
Parchment paper – makes cleanup a breeze and prevents sticking
Large mixing bowl – needed for marinating the chicken and tossing everything together
Instant-read thermometer – ensures your chicken is perfectly cooked and food-safe
Storage Tips for Hawaiian Chicken Sheet Pan
Refrigerator – store leftovers in airtight containers for up to 4 days, perfect for meal prep
Reheating – warm in a 350°F oven for 10-15 minutes or microwave individual portions for 1-2 minutes
Freezing – this meal freezes well for up to 3 months, though the vegetables may be slightly softer when thawed
Grandma’s Secret for Hawaiian Chicken Sheet Pan
Temperature matters – Grandma always tells me, “Jazzy, let that oven get good and hot before you put the pan in. High heat is what gives you those beautiful caramelized edges”
Sauce distribution trick – she saves a little extra sauce to drizzle over everything halfway through cooking for maximum flavor
Rest time magic – “Always let it rest for 5 minutes after baking, honey. That’s when all those juices redistribute and make everything extra tender”
Look at those gorgeous caramelized edges and vibrant colors! This is exactly what your finished hawaiian chicken sheet pan dinner should look like – tropical, delicious, and absolutely irresistible.
FAQ about Hawaiian Chicken Sheet Pan
What spices enhance sheet pan chicken flavor?
Fresh ginger, garlic, and sesame oil are key for authentic Hawaiian flavors. A pinch of red pepper flakes adds nice heat, while fresh cilantro brings brightness to the finished dish.
What is Hawaiian chicken sauce made of?
Traditional Hawaiian chicken sauce combines soy sauce, honey or brown sugar, rice vinegar, garlic, and ginger. Some versions add pineapple juice or ketchup for extra sweetness and tang.
What cut of chicken is best for sheet pan cooking?
Boneless, skinless chicken thighs are ideal because they stay juicy and won’t dry out. If using breasts, cut them into smaller pieces and reduce cooking time slightly.
What spices are in Hawaiian chicken?
The signature flavors come from ginger, garlic, soy sauce, and sesame oil. Many recipes also include sweet elements like honey or brown sugar plus acidic components like rice vinegar.
Conclusion
I hope every bite of this Hawaiian Chicken makes you feel a little closer to paradise. This recipe is proof that you don’t need a plane ticket for a taste of the tropics!
If you’re looking for more sheet pan inspiration, I found this amazing Mediterranean Chicken Sheet Pan Dinner that offers a completely different flavor profile but uses the same easy cooking method.
Grandma’s Hawaiian Chicken Sheet Pan
Equipment
- 1 Large Rimmed Baking Sheet Grandma insisted on a rimmed one to catch the juices!
- 1 Parchment Paper Makes cleanup a breeze, a non-negotiable for me.
- 1 Large mixing bowl For marinating the chicken.
- 1 Small bowl For whisking together that magical sauce.
- 1 Instant-read thermometer Ensures the chicken is perfectly cooked and safe.Export to Sheets
Ingredients
- 2 pounds boneless, skinless chicken thighs Cut into 1-inch chunks. Grandma always chose thighs for juiciness.
- 2 cups fresh pineapple chunks Canned works in a pinch, just be sure to drain it well.
- 2 bell peppers (1 red, 1 yellow) Cored and cut into strips for a splash of color.
- 1 large red onion Sliced into wedges.
- 2 cups broccoli florets Adds a lovely green and soaks up the sauce beautifully.
- 3 tablespoons olive oil
- Salt and pepper To taste.
For the Hawaiian BBQ Sauce:
- 1/3 cup soy sauce Use tamari for gluten-free or coconut aminos for Paleo.
- 1/4 cup honey Maple syrup is a great substitute.
- 2 tablespoons rice vinegar
- 2 cloves garlic Minced.
- 1 tablespoon fresh ginger Grated. The aroma always reminds me of her kitchen.
- 1 teaspoon sesame oil A little goes a long way for that nutty flavor.
For Serving:
- Cooked rice or cauliflower rice
- Fresh cilantro For garnish.
- Sesame seeds For topping.
Instructions
- First things first, get that oven nice and hot! Preheat your oven to 425°F (220°C). Line your [large rimmed baking sheet] with [parchment paper]. Grandma always said a hot oven is the secret to getting those beautiful caramelized edges on the veggies.
- In your [small bowl], let's make the heart of the dish. Whisk together the [soy sauce], [honey], [rice vinegar], minced [garlic], grated [ginger], and [sesame oil] until it's smooth. I can still hear Grandma telling me, "Jasmine, a good sauce is a balanced sauce. Always taste it!"
- Place the [chicken chunks] in the [large mixing bowl]. Pour half of that beautiful sauce over the top and toss to coat every piece. Let it sit for at least 15 minutes. Grandma's note in the margin says, "Patience, dearie. This is where the flavor is born."
- Now for the fun part! Scatter the [pineapple chunks], [bell peppers], [red onion], and [broccoli florets] onto your prepared sheet pan. Drizzle with [olive oil] and season with a bit of [salt and pepper]. Add the marinated chicken to the pan, spreading everything into a single, even layer. Pour the remaining sauce all over everything. Don't leave a drop behind!
- for 20-25 minutes. The whole kitchen will smell like paradise! You'll know it's done when the chicken is cooked through (reaching 165°F on an [instant-read thermometer]) and the vegetables are tender and slightly charred at the edges.
- Let it rest for a few minutes before you dive inة Grandma swore this makes the chicken even juicier. Garnish with fresh [cilantro] and a sprinkle of [sesame seeds]. Serve warm over a bed of fluffy [rice] and enjoy a plate full of love.
Notes
- Don’t Crowd the Pan: Grandma always said, “Give your food room to breathe!” If your pan is too crowded, the vegetables will steam instead of roast. Use two sheet pans if you need to; it’s worth it for the best texture.
- Storage: Leftovers are fantastic! Store them in an airtight container in the refrigerator for up to 4 days. The flavors get even better the next day.
- Chicken Variations: While thighs are my favorite (and Grandma’s!), you can absolutely use chicken breasts. Just be sure to cut them into even chunks and check on them a few minutes early to prevent them from drying out.
