Hawaiian Chicken Sheet Pan Recipe

If you’re looking to escape to the tropics without leaving your kitchen, this Hawaiian Chicken Sheet Pan has your name written all over it! Imagine golden, caramelized chicken pieces tucked amongst juicy pineapple, vivid bell peppers, and a sweet-and-savory glaze that fills the whole house with delight. This family-friendly meal comes together on a single pan with little effort but maximum flavor payoff—you don’t even need to travel farther than your oven for that big island flair. One taste and you’ll see why the Hawaiian Chicken Sheet Pan is destined to become a new go-to favorite on your menu!

this Recipe

Ingredients You’ll Need

Don’t you love it when a handful of simple ingredients come together to create true magic? Every item in this recipe plays a starring role—each brings something special to the plate, whether it’s juicy sweetness, bright crunch, or a pop of color that makes you want to grab your camera and dig in at the same time.

• Chicken Thighs or Breasts: Boneless, skinless chicken pieces bring juicy, tender bites that soak up all of the tropical flavors; thighs are extra succulent but breasts work beautifully too.
• Pineapple Chunks: Nothing says “aloha!” like bursts of sweetness from fresh or canned pineapple; drain well if using canned.
• Red and Yellow Bell Peppers: These add vibrant color and a subtle sweetness that pairs perfectly with the pineapple and chicken.
• Red Onion: Provides sharpness and a pretty hint of purple for even more visual appeal.
• Hawaiian BBQ Sauce: Store-bought or homemade, this sauce infuses each bite with a punchy balance of tang, sweetness, and just a little smoke.
• Soy Sauce: A key ingredient that deepens the overall savory flavor of the glaze.
• Garlic & Ginger: Grated fresh if possible, these aromatics create the base for that signature island depth.
• Olive Oil: Helps everything roast evenly and get those beautiful caramelized edges.
• Salt and Pepper: For seasoning and to bring all the flavors into perfect harmony.
• Optional: Green Onions & Sesame Seeds: For garnishing and adding a little crunch!

How to Make Hawaiian Chicken Sheet Pan

Step 1: Prep Your Pan and Ingredients

Start by heating your oven to 425°F (220°C) and lining your largest rimmed sheet pan with parchment paper or foil for easy cleanup. Cut your chicken into bite-sized pieces and chop the bell peppers, red onion, and pineapple into chunks about the same size—all about even cooking and the perfect forkful every time!

Step 2: Whisk Up the Tropical Marinade

In a bowl, combine the Hawaiian BBQ sauce, soy sauce, grated garlic, grated ginger, olive oil, and a pinch each of salt and pepper. Whisk until smooth and temptation-worthy. Scoop out a couple of tablespoons to set aside for drizzling at the end—it gives the final dish a blissful glaze.

Step 3: Toss & Assemble

Add the chicken, pineapple, bell peppers, and onion to a large bowl. Pour in most of the marinade, then toss and turn everything until evenly coated—don’t be shy! Spread the mixture over your prepared sheet pan in a single layer for the ultimate caramelization.

Step 4: Roast to Golden Perfection

Slide the sheet pan into the oven and roast for 22–28 minutes, stirring once halfway through. Everything’s ready when the chicken is cooked through, juicy, and picking up bronzed edges while the peppers and onions are tender and a little charred.

Step 5: Finishing Touches & Serving

Once out of the oven, drizzle the reserved marinade over the top and give the Hawaiian Chicken Sheet Pan a gentle toss for a final flavor boost. Sprinkle with optional green onions and sesame seeds, then serve while it’s hot, fragrant, and oh-so-inviting.

How to Serve Hawaiian Chicken Sheet Pan

Garnishes

Brighten things up with a shower of thinly sliced green onions and a scattering of toasted sesame seeds—they add a hint of crispness and flavor that makes every bite pop. For an extra-zesty touch, squeeze fresh lime over the top just before serving!

Side Dishes

This Hawaiian Chicken Sheet Pan practically begs to be spooned over a fluffy mountain of steamed jasmine rice or coconut rice, soaking up all that incredible sauce. Or, go lighter with cauliflower rice or a crunchy cabbage slaw for a breezy, beachy vibe.

Creative Ways to Present

Try serving your Hawaiian Chicken Sheet Pan family-style right from the pan for a festive, share-and-enjoy feeling. You can also scoop the chicken and veggies into lettuce cups or warm tortillas for handheld tropical tacos! For gatherings, layer leftovers onto salads for a vibrant lunch the next day.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Hawaiian Chicken Sheet Pan into an airtight container and refrigerate—it keeps beautifully for up to 3 days. The flavors deepen overnight, making it arguably even tastier on day two!

Freezing

Want to keep those tropical flavors on standby? Allow everything to cool, then pack portions into freezer-safe containers or bags. Freeze for up to 2 months, and thaw overnight in the fridge when you’re ready for another taste of island sunshine.

Reheating

To restore that just-roasted taste, reheat your Hawaiian Chicken Sheet Pan gently on a lined sheet pan in a 350°F (175°C) oven until warmed through—or in a skillet for crispy bits. A quick zap in the microwave works for speed, but the oven gives those edges a second life!

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Both boneless, skinless chicken breasts and thighs work well in this Hawaiian Chicken Sheet Pan recipe. Thighs tend to be a bit juicier, but breasts are leaner and still soak up all those fantastic flavors.

What’s the best way to cut the veggies for even roasting?

Chop your bell peppers, onion, and pineapple into chunks that are about the same size as your chicken pieces—aim for about 1 to 1.5 inches. This ensures even cooking and makes sure every bite has a bit of everything.

What kind of Hawaiian BBQ sauce should I use?

You can use any favorite store-bought Hawaiian BBQ sauce, or make your own if you’re feeling adventurous! Look for something sweet with notes of pineapple, brown sugar, and a touch of soy.

How can I make it spicier?

If you love a hint of heat, add a squirt of sriracha or toss in a diced jalapeño when you put everything on the sheet pan. The spice will contrast beautifully with the pineapple sweetness.

Can I prepare it the night before for busy weeknights?

Definitely! Toss the chicken and vegetables in the marinade and let them hang out in the fridge overnight. When you get home the next evening, just spread it all out on your sheet pan and roast—dinner, done in no time!

Final Thoughts

There’s nothing quite like a dinner that’s beautiful, cheerful, and incredibly delicious all at once—the Hawaiian Chicken Sheet Pan truly delivers! Whether you’re cooking for family or surprising friends, this recipe brings the vacation vibes home. Try it out, share it, and let yourself be transported with every single sunny, saucy bite.

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