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Baked Hawaiian chicken thighs with pineapple, red bell pepper, grape tomatoes, and onion on a sheet pan

Hawaiian Chicken Sheet Pan – Sweet, Savory, and One-Pan Easy!

Samantha
Hawaiian Chicken Sheet Pan is your go-to weeknight dinner that brings tropical flavor to the table with minimal effort. Juicy chicken, sweet pineapple, and vibrant bell peppers roast together on one tray, creating a savory-sweet meal that's balanced, wholesome, and ready in 30 minutes. Perfect for busy nights or meal prep with island-inspired flair!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Meal Prep
Cuisine American, Hawaiian-Inspired
Servings 4 servings
Calories 410 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 2 cups fresh or canned pineapple chunks drained
  • 2 bell peppers sliced
  • 1 red onion sliced
  • 3 tbsp soy sauce or coconut aminos
  • 1 tbsp olive oil
  • 1 tbsp brown sugar or honey
  • 2 cloves garlic minced
  • 1 tsp fresh grated ginger
  • ½ tsp smoked paprika
  • Salt and pepper to taste

Instructions
 

  • Prep Your Ingredients: Preheat oven to 425°F. Line a large sheet pan with parchment.
  • Make the Marinade: In a bowl, mix soy sauce, olive oil, garlic, ginger, brown sugar, paprika, salt, and pepper.
  • Toss Everything Together: Add chicken, pineapple, and veggies to the bowl and toss until well coated.
  • Spread on Sheet Pan: Arrange in a single layer for even roasting.
  • Roast: Bake for 25–30 minutes or until chicken is cooked through and caramelized.
  • Serve: Spoon over rice, cauliflower rice, or eat as-is. Garnish with green onions or sesame seeds if desired.

Notes

Secret Tips for the Best Hawaiian Chicken Sheet Pan Dinner

1. Marinate for Maximum Flavor: Don’t skip the marinade—let your chicken soak in a pineapple juice, soy sauce, and garlic combo for at least 30 minutes before baking. This locks in that signature sweet and savory Hawaiian flavor while tenderizing the meat for a juicy finish.
2. Cut Everything Evenly: Uniform pieces = even cooking. Slice your bell peppers, red onions, and pineapple chunks roughly the same size as the chicken for balanced roasting and that perfect sheet pan char on all ingredients.
3. Use Fresh Pineapple: Canned pineapple works in a pinch, but fresh adds better texture and a natural sweetness that makes this pineapple chicken sheet pan recipe stand out. Plus, it caramelizes beautifully in the oven.
4. Line the Pan for Easy Cleanup: Line your sheet pan with parchment paper or foil to make cleanup effortless. The sugars from the pineapple juice and teriyaki sauce can stick—save yourself the scrubbing and enjoy more of your one-pan Hawaiian chicken dinner.
5. Broil at the End for Char: Pop the tray under the broiler for 2–3 minutes after baking to crisp the edges of the chicken and veggies. This step adds that irresistible grilled flavor without firing up the barbecue.
6. Double It for Meal Prep: This dish stores like a dream. Double the batch and portion it into containers with brown rice or cauliflower rice for a healthy sheet pan Hawaiian chicken meal prep option you’ll look forward to all week.
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