Hawaiian Chicken Sheet Pan Recipe

There's nothing quite like the sweet and savory aroma of Hawaiian Chicken Sheet Pan Bake filling your kitchen on a busy evening. With caramelized pineapple, tender chicken, and vibrant bell peppers, this easy recipe is bound to transport you straight to a tropical paradise – all without leaving home.

I stumbled upon this dish during a desperate search for something flavorful and easy enough to make on a single pan. Since then, it's become a go-to for those nights when we crave something special but don’t have time for a complicated meal.

Get ready to fall in love with a recipe that checks all the boxes: easy, colorful, and bursting with flavor.

Why You’ll Love This Hawaiian Chicken Sheet Pan Recipe

This one-pan wonder is perfect for busy weeknights and casual gatherings alike. Here’s why it deserves a spot on your dinner rotation:

First off, it’s incredibly simple to make. With minimal prep work and only a single pan needed, clean-up is a breeze. Just toss everything together, spread it on your sheet pan, and let the oven do all the work.

Flavor is king in this recipe. The combination of sweet pineapple, savory chicken, and crisp veggies creates a mouthwatering blend that’s hard to resist. A quick marinade of soy sauce, garlic, and brown sugar ensures that every bite is packed with island-inspired deliciousness.

Perfect for meal prep – the leftovers taste just as amazing the next day. You can double the recipe if you want to have lunch ready for the week or share with family and friends. This dish stays fresh and vibrant, making it a reliable choice for your meal plan.

Versatility is another strong suit. You can swap in your favorite vegetables, adjust the sweetness to your liking, or even make it a vegetarian dish by replacing the chicken with tofu or extra veggies.

This recipe isn’t just a meal; it’s a celebration of tropical flavors, all done effortlessly on a single pan.

Ingredients Notes

The magic of this Hawaiian Chicken Sheet Pan Recipe lies in the balance of sweet, tangy, and savory flavors, brought to life by simple, fresh ingredients.

Chicken Thighs: I recommend using boneless, skinless chicken thighs for maximum juiciness and flavor. They hold up beautifully in the oven and soak in the marinade well. You can use chicken breasts if you prefer a leaner option, but keep in mind they may cook faster.

Pineapple: Fresh pineapple chunks are the star of the show. Their natural sugars caramelize as they roast, adding a delightful sweetness that pairs perfectly with the savory elements. If you’re in a pinch, canned pineapple chunks work too – just be sure to drain them well.

Bell Peppers: Brightly colored bell peppers (red, yellow, or orange) add a burst of color and crunch to the dish. They’re perfect for soaking up the juices and adding a slight sweetness. Feel free to experiment with other veggies like zucchini or snap peas if you’d like!

Soy Sauce and Brown Sugar Marinade: The base of our marinade is a simple blend of soy sauce, brown sugar, and garlic. The soy sauce adds umami, while the brown sugar brings a rich, caramel-like sweetness. You can adjust the amount of sugar to taste or substitute with honey for a different depth of flavor.

Red Onion: Sliced red onion not only adds a punch of flavor but also turns beautifully sweet when roasted. You can use yellow onions or omit them if you prefer a milder taste.

You’ll also need a large sheet pan (or two if you’re doubling the recipe) and some parchment paper for easy clean-up. Trust me, it makes a world of difference!

How to Make This Hawaiian Chicken Sheet Pan Recipe

Creating this tropical-inspired meal is easier than you think! Let’s walk through the steps together.

Step 1: Prepare the Marinade. In a large bowl, whisk together ⅓ cup soy sauce, 2 tablespoons brown sugar, 2 minced garlic cloves, and a splash of pineapple juice (if using fresh pineapple). Add a dash of black pepper for extra kick. Set aside a small amount of marinade if you’d like to drizzle it over the cooked dish later.

Step 2: Marinate the Chicken. Add the boneless, skinless chicken thighs to the bowl, tossing to coat them thoroughly in the marinade. Let them sit for at least 15 minutes, or up to an hour in the fridge if you have more time. This step infuses the chicken with rich, savory flavor.

Step 3: Assemble on the Sheet Pan. Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper for easy clean-up. Spread the marinated chicken thighs in a single layer on the pan, ensuring they have a little space between them. Scatter the pineapple chunks, sliced bell peppers, and red onion around the chicken.

Step 4: Roast. Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender. For an extra caramelized finish, you can broil the dish for an additional 2-3 minutes, watching carefully so it doesn’t burn.

Step 5: Serve and Enjoy. Once out of the oven, let the chicken rest for a few minutes before serving. Drizzle with the reserved marinade (if desired) and garnish with chopped green onions or a sprinkle of sesame seeds for added crunch.

Total time? Under 40 minutes, and you’re rewarded with a colorful, flavorful feast that’s as easy on the eyes as it is on the taste buds!

Storage Options

Got leftovers? This dish is perfect for meal prep or storing for later. Here’s how to keep it fresh:

Refrigerator: Store the Hawaiian chicken and veggies in an airtight container for up to 4 days. The flavors actually deepen over time, making for delicious lunches and dinners throughout the week.

Freezer: You can freeze cooked chicken and veggies for up to 2 months. To prevent freezer burn, wrap them tightly in a layer of plastic wrap before placing in a freezer-safe bag or container. Thaw overnight in the fridge before reheating.

Reheating: To reheat, simply place the chicken and veggies on a baking sheet and warm in a 350°F (175°C) oven for 10-12 minutes, or until heated through. You can also reheat in the microwave, but the texture of the veggies will be softer.

Variations and Substitutions

This Hawaiian Chicken Sheet Pan recipe is endlessly adaptable. Here are some ways to make it your own:

Make it Vegetarian: Swap out the chicken for tofu, tempeh, or extra vegetables like mushrooms, zucchini, or broccoli. Marinate the tofu as you would the chicken to infuse it with the same tropical flavors.

Spicy Kick: If you like heat, add a sliced jalapeño or a sprinkle of red pepper flakes to the sheet pan before roasting. The spicy-sweet combo is irresistible!

Low-Sugar Version: Use a natural sweetener like honey or maple syrup in place of brown sugar, or reduce the amount for a lower-sugar meal. Pineapple’s natural sweetness still shines through.

Alternative Proteins: Try swapping chicken for shrimp, salmon, or pork tenderloin. Keep in mind that shrimp and fish cook much faster, so adjust the roasting time accordingly.

Additional Veggies: Get creative with your vegetables! Snap peas, cherry tomatoes, or thinly sliced carrots make great additions. Just make sure to cut everything to a similar size for even cooking.

Cooking is all about experimenting, so don’t be afraid to make this recipe your own. Enjoy your culinary escape to the tropics!

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