Hawaiian Chicken Sheet Pan is a bright and juicy meal that’s super easy to put together. This dish brings together tender chicken pieces with sweet pineapple chunks, colorful bell peppers, and a tangy, slightly sweet sauce that feels like a little tropical vacation on your plate.
I love making this recipe when I want something quick but full of flavor. Everything cooks on one pan, so cleanup is a breeze, and the pineapple adds a nice burst of freshness that balances the savory chicken perfectly. I usually let the chicken marinate for a bit to soak up all those yummy flavors before baking.
My favorite way to enjoy this is with a scoop of fluffy white rice or even some simple quinoa. It’s a great weeknight dinner because it’s healthy, cheerful, and everyone always asks for seconds. Plus, it’s a fun way to bring a bit of island vibe to the dinner table, no matter the season.
Key Ingredients & Substitutions
Chicken: I use boneless, skinless chicken breasts or thighs. Thighs are juicier, but breasts work great too. If you want less fat, try turkey breast chunks.
Pineapple: Fresh pineapple chunks add freshness, but canned pineapple drained well works fine in a pinch. The sweet tang balances the savory chicken nicely.
Bell pepper & onion: Red bell pepper and red onion bring color and mild sweetness. You can swap red for yellow or orange bell peppers if you like.
Marinade ingredients: Soy sauce provides saltiness; low sodium can help control salt levels. Honey or brown sugar add sweetness—you could replace honey with maple syrup. Fresh ginger adds zest, but ground ginger works well too.
How Do I Get the Best Flavor from the Marinade and Keep the Chicken Juicy?
Marinating the chicken is key to infusing flavor and keeping it tender. Here’s how:
- Mix all sauce ingredients except cornstarch before marinating.
- Let the chicken soak in the marinade for at least 20 minutes—longer (up to 2 hours) is better if you have time.
- Don’t skip tossing the chicken in the reserved sauce after baking for extra flavor.
- Use the optional cornstarch slurry to thicken the sauce, giving it a nice glaze on the chicken and veggies.
Also, spreading ingredients evenly on the sheet pan lets everything cook well without steaming. This helps keep chicken juicy and vegetables crisp-tender.
Equipment You’ll Need
- Sheet pan – I like a large, rimmed sheet pan to hold all the ingredients without crowding, so everything cooks evenly.
- Whisk or fork – makes mixing the marinade and sauce simple and quick.
- Small saucepan – for briefly simmering and thickening the sauce before drizzling.
- Measuring cups and spoons – to keep everything accurate, especially with the marinade ingredients.
- Knife and cutting board – for chopping chicken, vegetables, and herbs easily and safely.
Flavor Variations & Add-Ins
- Protein swaps: Try shrimp or firm tofu instead of chicken for different textures and flavors.
- Cheese option: Add a sprinkle of shredded Monterey Jack or cheddar on top just before serving for extra richness.
- Veggie twist: Include snap peas, sliced zucchini, or green beans for more color and crunch.
- Spice factor: Mix in a dash of sriracha or curry powder to add a spicy or exotic flair.
Equipment You’ll Need
- Large rimmed sheet pan – to fit all the chicken and veggies comfortably for even cooking.
- Mixing bowls – one for the marinade and one to toss the chicken.
- Whisk or fork – to mix the sauce ingredients smoothly.
- Small saucepan – to warm and thicken the reserved sauce.
- Measuring cups and spoons – to measure ingredients precisely.
- Knife and cutting board – to chop the vegetables and cut the chicken into pieces.
- Aluminum foil or parchment paper (optional) – to line the sheet pan and make cleanup easier.
Variations to Try
- Protein swaps: Use shrimp, salmon, or firm tofu instead of chicken for a different twist.
- Veggie additions: Add zucchini slices, snap peas, or sweet corn for extra color and flavor.
- Sweet and spicy: Add a little sriracha or chili garlic sauce to the marinade for some heat.
- Herbs: Try fresh basil or mint instead of cilantro for a new fresh note.
- Grain bases: Serve over brown rice, quinoa, or even cauliflower rice to keep it light and healthy.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw the chicken completely in the refrigerator before marinating and cooking to ensure even cooking and safety.
Can I Prepare This Dish Ahead of Time?
Absolutely. You can marinate the chicken and chop the veggies up to 2 hours ahead. Store separately in the fridge and assemble right before baking.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the chicken.
Can I Make This Recipe Vegetarian?
Yes! Try swapping the chicken with firm tofu or tempeh and use vegetable broth in place of any meat-based additions.