You won’t believe how much flavor can emerge from just one pan! When I first whipped up this Hawaiian Chicken Sheet Pan, I was looking for something quick yet satisfying to help me survive a hectic weeknight. With juicy chicken, sweet pineapple, and vibrant bell peppers all basking in a tangy teriyaki glaze, this recipe is not only a delicious way to enjoy those tropical flavors but also a lifesaver for the busy home chef. It’s completely customizable—ideal for those fridge odds and ends—and meal prep friendly, making it perfect for those looking to trade in fast food chaos for wholesome homemade goodness. Ready to let your kitchen whisk you away to a sunny paradise? Let’s gather our ingredients and get cooking!
Why is this Hawaiian Chicken Sheet Pan a game changer?
Simplicity at its Finest: This recipe requires minimal effort, making it ideal for busy weeknights without sacrificing flavor.
Versatile Customization: Feel free to swap the chicken for shrimp or tofu, and mix in your favorite veggies to use up what’s in the fridge!
Flavor Explosion: Juicy chicken thighs paired with sweet pineapple and a tangy teriyaki glaze create a dish that’s bursting with tropical goodness.
Meal Prep Friendly: Perfect for those on-the-go, this dish stores well for up to four days in the fridge, making dinner planning a breeze. For more delicious meal prep ideas, check out my Gnocchi Chicken Pot recipe!
Quick Cleanup: One-pan cooking means fewer dishes to wash—who doesn’t love that? Enjoy a stress-free kitchen experience with this delightful dish!
Hawaiian Chicken Sheet Pan Ingredients
Unlock the tropical flavors with this delightful recipe!
For the Chicken
- Boneless Skinless Chicken Thighs – Provides tenderness and flavor; you can substitute with chicken breasts but reduce cooking time by 5–7 minutes.
For the Sauce
- Soy Sauce or Coconut Aminos – Forms the base for the tangy teriyaki glaze; using low-sodium soy sauce reduces saltiness.
- Honey or Brown Sugar – Provides sweetness to the glaze; you can swap it with maple syrup if desired.
- Garlic – Adds depth of flavor; use fresh minced or powdered garlic if necessary.
- Ginger – Fresh grated ginger enhances the sauce’s aromatic profile.
For the Vegetables
- Fresh Pineapple Chunks or Canned Pineapple – Adds sweetness and tropical flavor; if using canned, drain well to avoid a watery sauce and save juice for glaze.
- Bell Peppers (Red and Yellow) – Contribute natural sweetness and color; mix varieties for visual appeal and cut into even strips for even cooking.
- Red Onion – Balances sweetness with a mild sharpness when caramelized.
For Roasting
- Olive Oil – Helps caramelize veggies while keeping everything juicy; can be substituted with avocado oil.
- Salt and Pepper – Basic seasoning that enhances overall flavor; adjust to taste.
- Paprika and Chili Flakes – Optional spices for extra flavor and heat; adjust based on your preference.
Step‑by‑Step Instructions for Hawaiian Chicken Sheet Pan
Step 1: Preheat and Prepare
Begin by preheating your oven to 400°F (200°C). While the oven warms, line a large sheet pan with parchment paper or aluminum foil for easy cleanup afterward. This will be the base where all the delicious flavors come together in your Hawaiian Chicken Sheet Pan, so make sure it’s ready to go!
Step 2: Make the Sauce
In a medium mixing bowl, whisk together soy sauce, pineapple juice, honey, minced garlic, and freshly grated ginger until smooth. This tangy sauce will coat the chicken and vegetables, infusing them with flavorful goodness as they roast. Set aside half of the sauce for later to brush on during baking to enhance the flavors even more.
Step 3: Marinate Chicken
Take your boneless skinless chicken thighs and pat them dry with paper towels. Place them in a shallow dish and pour half of the prepared sauce over the chicken, ensuring every piece is thoroughly coated. Allow it to marinate for at least 15 minutes; if you have time, let it marinate for up to 4 hours in the fridge for deeper flavor absorption.
Step 4: Assemble Ingredients
Once marinated, spread the chicken thighs on the prepared sheet pan, ensuring they are spaced out for even cooking. Scatter fresh pineapple chunks, sliced bell peppers, and red onion around the chicken. Drizzle everything lightly with olive oil, then toss the vegetables gently to coat. This vibrant mix will bring your Hawaiian Chicken Sheet Pan to life!
Step 5: Roast Chicken and Veggies
Slide the pan into your preheated oven and roast for 25–30 minutes. Be sure to flip the chicken halfway through cooking to achieve even caramelization. As the dish bakes, it will fill your kitchen with mouthwatering aromas. In the last 10 minutes, brush the chicken and veggies with the reserved sauce to create a beautiful glazed coating.
Step 6: Optional Caramelization
For an extra touch of flavor and a lovely golden color, turn on the broiler for the last 2–3 minutes of cooking. Keep a close eye during this step to prevent burning; you want those edges to caramelize beautifully for added texture and taste.
Step 7: Serve
Once fully cooked and golden, remove your Hawaiian Chicken Sheet Pan from the oven. Let it cool slightly before garnishing with sesame seeds, chopped cilantro, or green onions. Serve it warm over fluffy rice or in meal prep containers, and get ready to delight in this simple yet exquisite dish!
Make Ahead Options
These Hawaiian Chicken Sheet Pan ingredients are perfect for meal prep enthusiasts! You can marinate the chicken thighs up to 24 hours in advance to enhance the flavors before cooking. For the best results, simply pat the chicken dry, pour half the sauce over it, and pack it in an airtight container in the refrigerator. You can also chop the bell peppers, onions, and pineapple ahead of time; just store them in sealed containers in the fridge for up to 3 days. When you’re ready to serve, assemble everything on the sheet pan and roast for 25–30 minutes as instructed. This way, you can enjoy a delicious, stress-free dinner with minimal effort on busy weeknights!
Storage Tips for Hawaiian Chicken Sheet Pan
Fridge: Store leftovers in an airtight container for up to 4 days. Make sure it’s completely cooled before sealing to retain freshness without sogginess.
Freezer: Freeze in an airtight container or freezer bag for up to 2 months. Note that veggies may soften upon thawing, but the flavors will still be delicious!
Reheating: For best results, reheat in the oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also heat it in the microwave, covering to maintain moisture.
Thawing: When ready to enjoy, thaw overnight in the fridge before reheating for optimal texture.
Expert Tips for Hawaiian Chicken Sheet Pan
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Fresh Pineapple Matters: Use fresh pineapple for the best tropical flavor; if canned, drain it well to prevent a watery sauce.
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Don’t Skip the Marinade: Even a 15-minute marination elevates flavor; longer marinating times enhance tenderness and taste significantly.
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Monitor Broiling Closely: Broiling adds the perfect caramelization but can burn quickly; keep a close watch to achieve that golden perfection without the char.
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Thickening the Sauce: For a richer sauce, simmer the leftover sauce on the stovetop until reduced, or use a cornstarch slurry.
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Variations are Key: This Hawaiian Chicken Sheet Pan is customizable! Try shrimp or tofu, and toss in your favorite veggies to make it your own.
What to Serve with Hawaiian Chicken Sheet Pan
Transform your delicious Hawaiian Chicken Sheet Pan into a complete meal with these flavorful and complimentary sides!
- Fluffy White Rice: The classic pairing, perfectly absorbs the tangy sauce, adding a comforting base to each bite.
- Coconut Rice: For a tropical twist, this sweet, aromatic option elevates the dish to new heights of flavor and flair.
- Crisp Green Salad: A fresh, vibrant salad with crisp greens and a light vinaigrette adds a refreshing contrast to the rich chicken.
- Stir-Fried Vegetables: Quick sautéed seasonal veggies bring crunch and color, enhancing the dish’s vibrancy while adding nutrition.
- Pineapple Coleslaw: A tangy, sweet coleslaw with fresh pineapple chunks offers a delightful crunch that complements the chicken’s tropical flavor.
- Garlic Bread: Serve with warm, buttery garlic bread for a unique approach—perfect for soaking up all that delicious sauce!
- Mango Salsa: Bright and fruity, this salsa not only amps up freshness but also adds a beautiful pop of color to your meal.
- Pineapple Coconut Smoothie: Pair with a refreshing smoothie featuring pineapple and coconut for a fun, tropical drink.
- Sorbet Dessert: For a light closing note, consider a refreshing sorbet, mimicking the tropical vibes of your main dish.
- Sparkling Water or Wine: Enjoy a light, bubbly drink or a crisp white wine to enhance the tropical essence of your meal.
Hawaiian Chicken Sheet Pan Variations
Ready to make this recipe your own? Feel free to experiment and adapt to your taste buds!
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Seafood Swap: Substitute chicken with shrimp or salmon for a delightful twist on protein. The sweet glaze pairs beautifully with seafood!
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Veggie Boost: Add extra vegetables like zucchini or snap peas for a nutrient-packed punch. Each colorful addition brings its unique flavor and crunch.
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Spicy Kick: For heat lovers, toss in sriracha, red pepper flakes, or chopped jalapeños into the sauce for a spicy twist. This can really elevate your dish!
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Cauliflower Rice: Swap out traditional rice for cauliflower rice for a low-carb, lighter option. It absorbs the savory flavors beautifully!
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BBQ Mashup: Mix BBQ sauce with pineapple juice for a tangy twist on the glaze. This variation will transport you to summer barbecues any time of year!
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Noodle Night: Serve the chicken and veggies over cooked rice noodles for an enticing stir-fry experience. Don’t forget to save a bit of that glaze to drizzle on top!
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Herb Infusion: Add fresh herbs like cilantro or basil to the mix for a burst of freshness. A sprinkle of herbs can brighten the dish wonderfully.
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Meal Prep Magic: Make a larger batch and portion it into meal prep containers for quick lunches. Try it out with my Chicken Avocado Melt as a delightful complement for your meal prep week!
Hawaiian Chicken Sheet Pan Recipe FAQs
Can I use frozen chicken?
Absolutely! If you’re starting with frozen boneless skinless chicken thighs, thaw them overnight in the fridge before marinating. This helps ensure the chicken absorbs all those delightful flavors from the sauce.
How should I store leftover Hawaiian Chicken Sheet Pan?
The best way to store leftovers is in an airtight container in the refrigerator for up to 4 days. Ensure the dish has cooled down completely before sealing it, as this helps maintain its texture and flavor integrity.
Can I freeze this dish, and how do I do it?
Yes, you can freeze the Hawaiian Chicken Sheet Pan! Place the cooled leftovers in an airtight container or freezer bag, and store for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator before reheating. To reheat, pop it in the oven at 350°F (175°C) for about 15-20 minutes until heated through.
What can I do if the sauce is too watery?
If you find your sauce is a bit watery, especially when using canned pineapple, don’t worry! You can thicken the sauce by simmering it on the stovetop. Just pour the sauce into a small saucepan and let it simmer over medium heat until it reduces to your desired thickness. Alternatively, you can use a cornstarch slurry—mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the sauce until it thickens.
Is this Hawaiian Chicken Sheet Pan gluten-free?
To make this recipe gluten-free, simply swap out regular soy sauce for gluten-free soy sauce or coconut aminos. Many brands offer gluten-free alternatives that provide the same tasty flavor profile, so you won’t miss a thing!
Can I make this dish ahead of time?
Yes, you can definitely prep this dish ahead of time! Marinate the chicken in advance—up to 4 hours for the best flavor. Once marinated, keep it in the fridge until you’re ready to cook. This meal prep-friendly approach will have dinner ready in no time when life gets busy!
Hawaiian Chicken Sheet Pan for a Flavorful Stress-Free Dinner
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil.
- In a medium mixing bowl, whisk together soy sauce, pineapple juice, honey, minced garlic, and freshly grated ginger until smooth.
- Marinate chicken thighs in half of the prepared sauce for at least 15 minutes.
- Spread the marinated chicken on the sheet pan, add vegetables, drizzle with olive oil, and toss gently.
- Roast in the oven for 25-30 minutes, flipping halfway through cooking.
- In the last 10 minutes, brush the dish with the reserved sauce for glazing.
- Optionally broil for an extra 2-3 minutes for caramelization.
- Serve warm, garnished with sesame seeds, chopped cilantro, or green onions.
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