Easy Hawaiian Chicken Sheet Pan Dinner
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This Hawaiian Chicken Sheet Pan dinner is an easy weeknight meal with sweet pineapple, tender vegetables, and juicy chicken thighs, all roasted on one pan. It's simple, colorful, and full of that sweet-and-savory flavor that makes sheet pan dinners so dependable on busy nights.
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Recipe Overview
- Cuisine inspiration: Hawaiian-inspired sheet pan dinner
- Primary ingredients: Chicken thighs, pineapple, red onion, and red bell pepper
- Why I love it: Sweet-savory flavor, simple prep, and easy cleanup
- Best for: Busy weeknights and family dinners
- Serve with: Rice, coconut rice, or your favorite grain
What I Love About This Recipe
If you're looking for a quick weeknight dinner, you can't go wrong with this Sheet Pan Hawaiian Chicken recipe. Nourishing and delicious, it's a sheet pan dinner the family often requests. One of the things I love most about this recipe is how little effort it takes to bring big flavor to the table. And with just one pan, cleanup is wonderfully easy.
If you're craving something bright and a little tropical, this recipe is a delicious place to start. Pineapple, red onion, and bell pepper roast alongside the chicken, creating a dinner that feels both easy and fresh. Serve it with rice, coconut rice, or enjoy it just as it is.
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Ingredients
This easy Hawaiian Chicken Sheet Pan dinner keeps things simple with chicken thighs, sweet pineapple, red onion, and bell pepper roasted together on one pan. A quick Hawaiian-style sauce made with pineapple juice, soy sauce, brown sugar, ketchup, garlic, ginger, and a little sriracha adds that sweet-and-savory flavor that makes this recipe so good for weeknights.
What You'll Need
- Chicken thighs: Skin-on thighs roast beautifully and stay juicy.
- Red bell pepper
- Red onion
- Pineapple chunks: Canned pineapple makes this recipe especially easy. Be sure to reserve the juice for the sauce.
- Hawaiian sauce and marinade: Pineapple juice, soy sauce, brown sugar, ketchup, garlic, fresh ginger, and optional sriracha or hot sauce.
How to Make Hawaiian Chicken Sheet Pan
Step 1: Make the sauce
Whisk together the sauce ingredients in a small bowl. If marinating the chicken, reserve ½ cup of the sauce and refrigerate it. Pour the remaining sauce over the chicken and marinate for 4 hours or up to overnight, if desired.
Step 2: Start the chicken
Preheat the oven to 400°F with a rimmed baking sheet inside. Place the chicken skin-side down on the hot sheet pan and roast for 20 minutes. If you did not marinate the chicken, lightly coat the pan with nonstick spray first.
Step 3: Add the vegetables and pineapple
Flip the chicken skin-side up. Brush with the reserved sauce, then add the pineapple, red onion, and bell pepper to the pan. Drizzle the vegetables with the remaining sauce.
Step 4: Finish roasting
Return the pan to the oven and bake for about 15 minutes more, or until the chicken is cooked through and crispy and the vegetables are tender. Serve warm, with rice or your favorite grain if you like, and garnish with fresh parsley or cilantro.
Hawaiian Chicken FAQs
While marinating 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.
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!
As an alternative, you could 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.
Readers who have made this recipe tell me that thick-cut pork chops work great u002du002d, and while I've not tried it, I think this would be fantastically made vegan with a block of firm smoked tofu. Let me know if you try it!
Easy Sheet Pan Hawaiian Chicken Recipe
Equipment
Ingredients
- 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 ½ cup
- ⅓ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated (or ½ teaspoon ground)
- 1 teaspoon sriracha or hot sauce optional
Instructions
Hawaiian sauce and marinade:
- Whisk together the sauce ingredients in a small bowl and set aside. If marinating chicken, reserve ½ cup of the liquid and refrigerate. Pour the remaining sauce into a ziplock bag, add the uncooked chicken, and marinate in the refrigerator for 4 hours to overnight.
- Meanwhile, preheat to 400°F. Place a rimmed baking sheet in the oven while the oven is heating.
Hawaiian Chicken
- Discard the marinade 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).
- 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 until the chicken is crispy and the veggies are soft, about 15 minutes more. Serve immediately with or without rice or your favorite grain and garnish with fresh herbs like fresh parsley or cilantro.
Notes
- Marinating: Marinating the chicken adds extra flavor, but this recipe is still delicious if you skip that step for a quicker dinner.
- Chicken: Boneless or skinless chicken can work too, but begin checking early and cook until the chicken reaches 165°F in the thickest part. For the crispiest skin, preheat the sheet pan in the oven before adding the chicken.
- Pineapple: Canned pineapple makes this recipe especially easy, and the reserved juice adds great flavor to the sauce, but you can also use fresh pineapple if desired.
- Serving: Serve with rice, coconut rice, or your favorite grain for an easy meal.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Easy Dinner Recipe Ideas
If you love tropical flavors, you might also enjoy my Crockpot Hawaiian Pineapple Pork, Meatball Hawaiian Roll Sliders, and Coconut Pineapple Smoothie. And for another easy weeknight dinner, try my Muffaletta Chicken Sheet Pan Dinner.
- Sheet Pan Greek Chicken Thighs Recipe with Feta
- Basic Sheet Pan Baked Fish with Summer Vegetables
- Easy Sheet Pan Pork Chops with Vegetables (Bone In)
- Sheet Pan German Bratwurst Meal with Potatoes and Vegetables
- Easy Sheet Pan Shrimp Boil with Potatoes and Corn
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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.
Hi Leslie! I'm SO glad you enjoyed it-- the pork chops were a brilliant choice!
How ling do you cook chicken if using boneless, skinless breasts (Weight Watcher friendlier)?
Thanks!
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.