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Easy Sheet Pan Hawaiian Chicken

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This Sheet Pan Hawaiian Chicken is a delicious and easy weeknight dinner with super-easy cleanup! If you’re craving some sunshine and tropical fruit… this healthy sheet pan dinner of chicken thighs, pineapple and summer vegetables is for you! Serve it with rice, or by itself!

Sheet pan of chicken thighs and vegetables with a black plastic spatula ready for serving.

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If you’re looking for a quick weeknight dinner, you can’t go wrong with this Sheet Pan Hawaiian Chicken recipe. Healthy and incredibly delicious, this is a recipe the family keeps requesting. Like your favorite takeout, only better because it’s made at home. And with one simple pan, the cleanup is a breeze!

The chicken thighs are crispy, and there is a method to getting them that way (see below), the veggies are sweet and tender with all the flavors you love with Hawaiian food. To make this extra easy, I’ve used canned pineapple chunks, but a fresh pineapple would be amazing too.

Frequently Asked Questions

I’m looking for a quick dinner, do I have to marinate the chicken?

While marinading meat is always, always the most delicious, you don’t have to in this recipe – you’ll still have a tasty sheet pan meal ready and on the table in record time.

I’d like to make this recipe a little lighter, can I use skinless chicken thighs?

Yes — though I’d miss that beautiful crispy skin! Don’t worry about turning them skin side down, just roast them the regular way and continue with the recipe. Do use bone-in thighs though for super juicy and flavorful chicken!

You could as an alternative go for skinless boneless chicken breasts — you want the chicken breasts to reach 165 degrees F at a minimum. Depending on your oven, this should take around 20 minutes at 400 degrees F. You could bump up the oven to 425 degrees and shave off a couple of minutes.

Oh, and if you’re going down the lighter route, cauliflower rice would be delicious on the side.

Can I use a different protein to the chicken thighs?

Readers who have made this recipe tell me that thick cut pork chops work great — and while I’ve not tried it I think this would be fantastic made vegan with a block of firm smoked tofu. Let me know if you try it!

Sheet pan of chicken thighs with crispy skins with roasted onion, peppers and pineapple.

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Sheet pan of chicken thighs and vegetables with a black plastic spatula ready for serving.

Easy Sheet Pan Hawaiian Chicken

If you're craving some sunshine and tropical fruit... this Easy Sheet Pan Hawaiian Chicken is for you!
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6 servings
Author: Stephanie Wilson


  • sheet pan


  • 6-8 chicken thighs skin on (my preference)
  • 1 red bell pepper large dice
  • 1 red onion large dice
  • 20 oz can pineapple chunks drained (reserve juice for sauce)

Hawaiian Sauce and Marinade

  • drained juice from canned pineapple chunks about 1/2 cup
  • 1/3 cup soy sauce
  • 1/2 cup brown sugar
  • 1/3 cup ketchup
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated (or 1/2 teaspoon ground)
  • 1 teaspoon sriracha or hot sauce optional


  • Hawaiian sauce and marinade: Whisk together the ingredients for the sauce in a small bowl and set aside. If marinading chicken, reserve 1/2 cup of the liquid and refrigerate. Pour the remaining sauce into a ziplock bag, add the uncooked chicken, and marinate in the refrigerator 4 hours to overnight.
  • Heat the oven and baking sheet: Preheat to 400°F. Place a rimmed baking sheet in the oven while the oven is heating.
  • Begin with the chicken: Discard the marinading liquid and place the chicken skin-side down in the middle of a hot baking sheet. Immediately return the sheet to the oven, and roast for 20 minutes. Meanwhile, chop the veggies. (If you did not marinate the chicken, spray the baking sheet with nonstick spray and place them skin side down and roast for 20 minutes).
  • Add the veggies: Flip the chicken skin side up. Brush the chicken with the reserved Hawaiian sauce, add the pineapple, and chopped veggies to the hot pan. Drizzle remaining sauce over the veggies as well.
  • Bake: Bake until the chicken is crispy, and the veggies are soft, about 15 minutes more.
  • Serve: Serve immediately over rice, garnished with fresh cilantro.


Feel free to use fresh pineapple if you prefer.


Calories: 410kcal | Carbohydrates: 41g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 936mg | Potassium: 515mg | Fiber: 2g | Sugar: 36g | Vitamin A: 825IU | Vitamin C: 37mg | Calcium: 52mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Dinner
Cuisine: American
Keyword: chicken, chicken dinner, chicken recipe, chicken thighs, Hawaiian chicken, sheet pan, sheet pan meal


  1. 5 stars
    The word of the day is delicious.
    I made this today with thick-cut pork chops. I used my air fryer with good results. I added asparagus to the vegetables.
    I can’t wait to make this with chicken thighs.

    1. Hi Cindy! Yes — boneless, skinless breasts are delicious and more Weight Watcher friendly. You want the chicken breasts to reach 165 degrees F at a minimum. Depending on your oven, this should take around 20 minutes at 400 degrees F. You could bump up the oven to 425 degrees and shave off a couple of minutes.

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