Kitchies! If you’re craving a meal that brings the sunny flavors of Hawaii right to your kitchen, this Hawaiian Chicken Sheet Pan is the dish you need. It’s vibrant, it’s sweet, it’s savory – and the best part? It’s all cooked in one pan, making cleanup a breeze! Picture tender, juicy chicken baked alongside sweet pineapple, bell peppers, and onions, all tossed in a tangy, sweet-and-savory glaze. The aroma alone will have you counting down the minutes until dinner is ready.

What I love about this dish is how effortlessly it comes together. You can toss the ingredients on a sheet pan, pop it in the oven, and let the magic happen. The chicken stays juicy while the vegetables caramelize and soak up all those incredible flavors from the glaze. Whether you’re making it for a weeknight dinner or serving it to guests, this dish is sure to impress.

The best part is that it’s totally customizable! Want to add some extra spice or switch up the veggies? Go for it. This Hawaiian Chicken Sheet Pan is all about bringing the flavors you love together in a simple, flavorful way that will have everyone coming back for seconds.

Resume of the Recipe in Todd Wilbur’s Writing Style:

This Hawaiian Chicken Sheet Pan is the ultimate weeknight dinner, combining the tangy sweetness of pineapple with savory chicken and veggies. Everything cooks on a single sheet pan, making cleanup a snap! The simple glaze of soy sauce, brown sugar, and pineapple juice coats the chicken and vegetables, creating a caramelized, sticky coating that’s full of flavor.

Not only is this recipe easy, but it’s also versatile. Feel free to swap in your favorite vegetables or add a bit of heat with some red pepper flakes. The result is a colorful, tropical-inspired meal that will leave your taste buds dancing.

Exciting Story:

Every time I make this dish, I’m transported to the islands. The first time I made this Hawaiian Chicken Sheet Pan, my family was skeptical – I had never really made anything with pineapple in a savory dish before. But as soon as they took their first bite, they were hooked. The sweet pineapple paired perfectly with the savory chicken, and the whole meal felt like a little tropical getaway.

Now, it’s a regular on our dinner table. My kids especially love the juicy chicken and the sweet, caramelized pineapple. It’s the kind of dish that brings a smile to everyone’s face, and I love how easy it is to throw together. We’ve even made it for family get-togethers, and it’s always a hit. This dish is a reminder that sometimes, the simplest meals can be the most memorable.

Why This Hawaiian Chicken Sheet Pan Is So Amazing

Selling Points:

One-Pan Wonder: This recipe uses just one sheet pan, making cleanup as easy as the cooking itself.
Tropical Flavors: The sweet pineapple combined with savory chicken and vegetables gives this dish a delightful tropical twist.
Simple, Delicious Glaze: A sweet-and-savory glaze made with soy sauce, brown sugar, and pineapple juice gives the dish incredible flavor without much effort.
Versatile & Customizable: You can easily swap in your favorite vegetables or adjust the glaze to your liking, making this dish perfect for everyone.

Cuisine: Hawaiian / American

Tips:

Chicken Options: You can use chicken breasts if you prefer, but thighs tend to stay juicier and more flavorful.
For Extra Crispiness: If you like crispy skin on your chicken, you can leave the skin on and bake it for the last 10 minutes without foil to crisp it up.
Adjust the Sweetness: If you like your dish sweeter, add a little more brown sugar or pineapple juice to the glaze.

Substitutions and Variations:

Vegetable Swaps: Feel free to swap the bell peppers for zucchini, carrots, or even snap peas for a different flavor profile.
Add Heat: Add a pinch of red pepper flakes or a drizzle of sriracha to the glaze if you like a little spice.
Use Canned Pineapple: If fresh pineapple isn’t available, canned pineapple chunks will work just as well – just make sure to drain them.
Chicken Alternatives: You can use boneless chicken breasts or even chicken drumsticks in place of thighs.

Make a Healthier Version:

Lower Sugar: Use a sugar substitute like Stevia or monk fruit in place of the brown sugar to reduce the sweetness.
Low-Carb Version: Serve the chicken with cauliflower rice or a side of steamed broccoli instead of rice to keep it low-carb.
Dairy-Free Version: This recipe is naturally dairy-free, but you can make sure to double-check your soy sauce for any hidden dairy additives.

Closing in Todd Wilbur Style:

And there you have it! This Hawaiian Chicken Sheet Pan brings the tropical flavors you crave right to your kitchen with minimal effort and maximum taste. Perfect for a busy weeknight dinner or a fun family meal, it’s sure to become a favorite. Don’t forget to let us know how your dish turns out, and check out some of our other exciting recipes!

Relevant Categories:

Dinner
One-Pan Meals
Chicken Dishes
Easy Meals

Frequently Asked Questions:

Can I use boneless chicken breasts? Yes! Boneless chicken breasts can be used, but they may cook faster, so adjust the baking time accordingly.
What if I don’t have fresh pineapple? Canned pineapple works just as well – just make sure to drain it before using.
Can I make this dish ahead of time? You can prep the chicken and vegetables in advance and store them in the fridge until you’re ready to bake.
Can I add more vegetables? Definitely! Feel free to add your favorite vegetables, like zucchini or carrots, to make the dish even heartier.
How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I make this dish in a slow cooker? Yes, you can cook the chicken and vegetables in a slow cooker on low for 4-6 hours, though the texture will be different.
Can I make this dish spicier? Yes, add red pepper flakes or a bit of chili sauce to the glaze for a spicy kick.
Can I use other proteins like pork or shrimp? Absolutely! Pork tenderloin or shrimp would be a great swap for chicken.
How do I make this dish gluten-free? Use a gluten-free soy sauce to make this recipe gluten-free.
What can I serve with this dish? Serve it with rice, quinoa, or cauliflower rice for a complete meal.

Hawaiian Chicken Sheet Pan

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Author: Victoria

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Description

If you’re craving a meal that brings the sunny flavors of Hawaii right to your kitchen, this Hawaiian Chicken Sheet Pan is the dish you need. It’s vibrant, it’s sweet, it’s savory – and the best part? It’s all cooked in one pan, making cleanup a breeze!

Ingredients

Scale

4 bone-in, skinless chicken thighs (or chicken breasts)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, sliced
1 cup fresh pineapple chunks (or canned pineapple)
3 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons pineapple juice
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon ground ginger
Salt and pepper to taste
Fresh cilantro for garnish (optional)

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Instructions

Preheat your oven to 400°F (200°C). While the oven heats up, arrange the chicken thighs on a large sheet pan, making sure they’re spaced out evenly. In a small bowl, whisk together the soy sauce, brown sugar, pineapple juice, olive oil, garlic powder, ginger, salt, and pepper until the sugar has dissolved.

Pour the glaze over the chicken thighs, making sure they’re coated evenly. Next, add the sliced bell peppers, onion, and pineapple chunks around the chicken on the sheet pan. Toss the vegetables and pineapple in any leftover glaze to ensure they’re coated as well.

Place the sheet pan in the oven and bake for 35-40 minutes, or until the chicken is fully cooked and the vegetables are tender. If you want a little extra caramelization, broil the dish for an additional 2-3 minutes. Garnish with fresh cilantro and serve immediately.