Updated June 2025: This recipe has been entirely rewritten and retested by Chef Cory. Real kitchen photography is being added as part of a complete site refresh.
Deliciously Easy Hawaiian Sheet Pan Chicken Recipe
Sweet pineapple, savory chicken, and fresh veggies roasted on a single pan—weeknight dinners just got a tropical upgrade!
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Easy Sheet Pan Hawaiian Chicken: A Healthy One Pan Dinner Idea
Imagine coming home after a long day to a meal bursting with vibrant colors and island-inspired flavors.
That’s exactly what my Sheet Pan Hawaiian Chicken delivers.
Fresh pineapple caramelizing in the oven, juicy chicken thighs soaking up a tangy-sweet marinade—this recipe isn’t just dinner; it’s a mini-vacation right in your kitchen.
Table of Contents
Why You’ll Love This Pineapple Chicken Sheet Pan
Sheet pan recipes are the hero of busy weeknights. They minimize cleanup (thank goodness!), maximize flavor, and keep cooking stress-free.
This Hawaiian Sheet Pan Chicken takes the concept up a notch, pairing sweet pineapple chunks with savory chicken thighs and fresh vegetables, all roasted to golden perfection.
Trust me, your taste buds (and family!) will thank you.
🥦 Key Ingredients That Make This Dish a Winner:
- Fresh Pineapple Chunks – Juicy, naturally sweet, and loaded with vitamin C, they caramelize beautifully in the oven.
- Chicken Thighs – Tender and flavorful, thighs absorb marinades better than breasts, ensuring juicy, succulent bites.
- Fresh Ginger and Garlic – Skip processed powders; freshly grated ginger and minced garlic pack this dish with bold, aromatic flavor and anti-inflammatory benefits.
🔄 Quick Ingredient Substitutions
- Dairy-free swap: No dairy involved here—enjoy without worry!
- Gluten-free swap: Replace soy sauce with tamari or coconut aminos.
- Kid-friendly variation: Swap chicken thighs for chicken breast chunks or tenders.
- Pantry-friendly: Canned pineapple in natural juice (if fresh isn’t available), thoroughly drained.
- Veggie variation: Substitute chicken with tofu or cauliflower florets for a delicious vegetarian twist.
🌟 Why This Hawaiian Chicken Sheet Pan Recipe is Better:
- One Pan Wonder: Fewer dishes mean more relaxing.
- Freshness Factor: Fresh ingredients like pineapple, garlic, and ginger elevate flavor dramatically.
- Perfectly Balanced Flavors: Sweet, savory, tangy, and just a bit spicy—perfect harmony!
- Family-Friendly: Loved by adults and kids alike, making dinner stress-free.
- Meal Prep Friendly: Make-ahead options make busy weeks manageable.
🍽️ Equipment You’ll Need
Having the right tools makes this recipe an absolute breeze. Here’s what you need:
- Large mixing bowl
- Whisk
- Chef’s knife & cutting board
- Large rimmed baking sheet
- Parchment paper
- Tongs or spatula
- Meat thermometer (essential for perfect chicken!)
📖 Sheet Pan Hawaiian Chicken Recipe
Ready for the easiest tropical sheet pan dinner ever? Let’s jump into this delicious recipe.
Juicy chicken thighs, fresh pineapple, bell peppers, red onion, and garlic roasted on one pan with a sweet soy-honey marinade.
Simply marinate, roast, garnish, and enjoy!
Sheet Pan Hawaiian Chicken
4
servings15
minutes45
minutes390
kcalThis Sheet Pan Hawaiian Chicken is bursting with tropical flavor! Juicy chicken thighs are marinated in fresh pineapple juice, garlic, ginger, and honey, then roasted to perfection with sweet bell peppers, red onion, and caramelized pineapple. It’s a sweet, savory, slightly tangy dish that’s as easy as it is unforgettable
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Ingredients
- For the chicken marinade:
2 boneless skinless chicken thighs (juiciest choice)
½ fresh pineapple juice (from ripe pineapple)
¼ low-sodium soy sauce
2 avocado oil (or olive oil)
2 honey (local if possible)
1 rice vinegar (or apple cider vinegar)
3 garlic cloves, minced
1 1-inch piece fresh ginger, grated
½ red pepper flakes (optional kick)
- Sheet pan mix-ins:
2 fresh pineapple chunks (not canned!)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced into wedges
1 medium zucchini, halved and sliced
1 avocado oil
Salt & freshly cracked black pepper
2 chopped fresh cilantro (for garnish)
2 scallions, thinly sliced (for topping)
Fresh lime wedges (for serving)
Directions
- Marinate the Chicken (Let the flavor sink in)
In a large bowl, whisk together pineapple juice, soy sauce, honey, oil, vinegar, garlic, ginger, and red pepper flakes. Add chicken thighs and toss to coat. Cover and marinate in the fridge for at least 30 minutes, or up to 4 hours. - Preheat & Prep
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
Remove chicken from marinade (shake off excess) and place on the sheet pan. Scatter the pineapple, bell peppers, onion, and zucchini around the chicken. Drizzle veggies with 1 tbsp oil and season with salt and pepper. Toss gently to coat. - Roast Until Golden and Caramelized
Roast for 30–35 minutes, flipping the chicken once halfway through, until everything is golden, caramelized, and the chicken reaches an internal temp of 165°F.
If you want a little char, broil for 2–3 minutes at the end. Trust me… it’s magic. - Garnish Like You Mean It
Sprinkle chopped cilantro and scallions all over. Serve with lime wedges for a bright finish. - If you tried this recipe and loved it, I’d appreciate it if you could give it a 5-star rating ⭐⭐⭐⭐⭐ and leave a comment below! It really helps more people find the recipe, and I’d love to hear how it turned out for you!
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💡 Pro Tips:
- Fresh pineapple is non-negotiable here — it caramelizes beautifully and adds a natural sweetness canned just can’t match.
- Chicken thighs > chicken breasts. Trust me. They stay moist and soak up every drop of flavor.
- Want it extra saucy? Double the marinade and reserve half to simmer and drizzle over before serving (boil for 3–5 mins to make it food-safe).
🥗 Serving Suggestions
Serve this vibrant dish over a bed of fluffy jasmine or coconut rice, or with a fresh side like my Best Ever Cucumber Salad.
It’s ideal for a laid-back dinner, summer cookouts, or anytime you’re craving sunshine on a plate.
Bonus Tip: Sprinkle some toasted coconut flakes or macadamia nuts over the top for an extra tropical crunch!
🙌 Wrap Up & Stay Connected!
I hope you absolutely love this Sheet Pan Hawaiian Chicken as much as my family does!
Don’t forget to snap a pic and tag me @Dealiciousness on Instagram, Facebook, Pinterest, and YouTube!
If you enjoyed this recipe, please leave a 5-star rating—it truly helps me keep bringing you more dealicious meals.
💾 Love this Recipe? Save it for later!
Just click the “Pin Recipe” button right on the recipe card, or use the Pinterest share button down in the bottom right corner of your screen.
One quick click, and it’s on your board for next time—easy, right?
Before You Go! More Recipes to Love:
The Best Sourdough Discard Waffles
Cooks in 70 minutesDifficulty: EasyView RecipeThese golden sourdough waffles are crisp on the outside, fluffy on the inside, and lightly tangy from real sourdough discard or starter. Made with fresh eggs, whole milk, melted butter, and a touch of vanilla and honey, they deliver classic waffle flavor with a subtle sourdough twist that makes them unforgettable.
Sourdough Discard Brownies
Cooks in 70 minutesDifficulty: EasyView RecipeThese Sourdough Discard Brownies are rich, fudgy, and irresistibly chocolatey, made with real butter, dark cocoa, and a swirl of sourdough discard for a subtle tang that deepens the flavor. Packed with chunks of melty chocolate, they’re the perfect balance of crispy edges and gooey centers.
❓ FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts are leaner and cook a little faster, so be sure to keep an eye on them to avoid drying out.
They’re a great option if you prefer a lighter cut of meat but still want all the tropical flavor!
What if I don’t have fresh ginger?
No worries—ground ginger will work in a pinch. Use about ½ teaspoon of ground ginger if you don’t have fresh.
However, fresh ginger adds an extra zing and aroma that really makes this Hawaiian Sheet Pan Chicken sing.
Can I freeze or reheat leftovers?
Definitely! Let the cooked chicken and veggies cool completely, then store in airtight containers.
Freeze for up to 3 months. Reheat gently in the oven at 350°F or in the microwave until warmed through.
Is fresh pineapple really necessary?
Fresh pineapple is ideal because it caramelizes beautifully and has a bright, natural sweetness.
Canned pineapple packed in natural juice can work too—just make sure to drain it well so you don’t end up with a watery sheet pan.
Can I prep this meal ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance and chop all your veggies ahead of time.
When you’re ready to cook, simply assemble everything on the sheet pan and pop it in the oven.
What other veggies can I add?
Feel free to add broccoli florets, snap peas, or even thinly sliced carrots for extra color and crunch.
This recipe is super flexible and perfect for using up whatever fresh produce you have on hand.
Now, go forth and make this delicious Sheet Pan Hawaiian Chicken. Dinner paradise awaits!
