Can I use chicken thighs instead of breasts?

Definitely! Chicken thighs bring more juiciness and rich flavor to the table. They take a few extra minutes to cook through, but they soak up the marinade like a sponge and turn out irresistibly tender. Just trim off any extra fat and roast until the internal temp hits 165°F.

Is fresh pineapple better than canned?

Both do the job, but in different ways. Fresh pineapple gives you that bright, tangy bite and holds its shape beautifully in the oven. Canned pineapple, especially the kind packed in juice (not syrup), caramelizes faster and adds a sweeter finish. Choose what suits your vibe!

What other veggies can I add in?

This Hawaiian chicken sheet pan recipe loves variety. Try tossing in zucchini, cherry tomatoes, snap peas, carrots, broccoli, or extra bell peppers. Just make sure everything is cut into similar sizes for even roasting—no veggie left behind!

Can I prep Hawaiian chicken sheet pan in advance?

Absolutely! Marinate the chicken the night before or assemble the entire tray and pop it in the fridge up to 24 hours ahead. After cooking, leftovers store well for 3–4 days, making lunch the next day a breeze.

How do I boost the flavor even more?

Let the chicken marinate for 2–4 hours if time allows. Add fresh garlic and ginger to the mix for an aromatic kick, and finish under the broiler for that irresistible golden char. A drizzle of soy-honey glaze post-bake? Chef’s kiss.

What goes well with Hawaiian chicken sheet pan recipe?

Serve it over coconut rice or garlic butter noodles for a hearty base. Quinoa or a crisp green salad also pair nicely. Feeling fancy? Spoon on some pineapple salsa or whip up a spicy mayo drizzle for extra flair.

Hawaiian Chicken Sheet Pan Recipe – 1 Pan, 100% Delicious

Description

This Hawaiian Chicken Sheet Pan Recipe is a tropical, one-pan dinner bursting with sweet pineapple, juicy chicken, and colorful vegetables—all roasted to perfection. It’s easy, vibrant, and perfect for a quick weeknight meal or casual gathering.

Ingredients

1.5 lbs boneless chicken breasts or thighs
2 cups pineapple chunks (fresh or canned in juice)
2 bell peppers, sliced (red and yellow)
1 red onion, cut into wedges
1/4 cup soy sauce
2 tablespoons honey or brown sugar
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon grated ginger
1 tablespoon pineapple juice
1/2 teaspoon chili flakes (optional)
Salt and pepper to taste
Fresh cilantro, green onions, or sesame seeds for garnish

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Instructions

Prepare the Marinade: In a bowl, whisk together soy sauce, honey, garlic, ginger, pineapple juice, olive oil, and chili flakes. Reserve 1 tablespoon for later.
Marinate the Chicken: Add chicken to a zip-top bag or dish, pour in the marinade, and refrigerate for at least 30 minutes (up to 4 hours).
Preheat Oven: Set oven to 400°F (200°C) and line a baking sheet with parchment or foil.
Assemble Sheet Pan: Arrange marinated chicken, pineapple, bell peppers, and onions evenly on the sheet pan. Drizzle with reserved marinade.
Roast: Bake for 25–30 minutes, flipping chicken halfway through. For a caramelized finish, broil for 2–3 minutes at the end.
Garnish and Serve: Top with cilantro, green onions, or sesame seeds. Serve hot with coconut rice or a fresh salad.

Notes

Pat pineapple chunks dry to prevent excess moisture. For more heat, increase chili flakes or serve with spicy mayo. This Hawaiian chicken sheet pan recipe is meal-prep friendly and pairs well with quinoa or cauliflower rice.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Oven
Cuisine: Hawaiian-Inspired