Hawaiian Chicken Sheet Pan

There’s something magical about a meal that brings a little sunshine to the table, especially on those evenings when you crave something effortless yet bursting with flavor. That’s exactly how I felt the first time I made this Hawaiian Chicken Sheet Pan—a dish that tastes like a tropical getaway without ever leaving your kitchen. Picture juicy chicken, caramelized pineapple, and vibrant bell peppers all mingling together on a single pan, glazed with a sweet and tangy sauce. It’s the kind of meal that makes weeknights feel special, and cleanup? A breeze.

Ingredients You’ll Need

Gathering these ingredients feels like assembling a little happiness:

• Boneless, skinless chicken thighs (about 1.5 lbs) – Thighs stay succulent, but breasts work too if you prefer.
• Fresh pineapple chunks – The star of the show! Canned works in a pinch, but fresh pineapple caramelizes beautifully.
• Red and yellow bell peppers – For color and sweetness. Green peppers can be swapped in, but they’re a tad more bitter.
• Red onion – Thinly sliced for a mild, savory bite.
• Soy sauce – The base of our glaze. Use low-sodium if you’re watching salt.
• Honey – For that irresistible sticky-sweet balance.
• Garlic and ginger – Freshly minced, because they add the best depth.
• Sesame oil – Just a drizzle for nutty richness.
• Crushed red pepper flakes (optional) – A pinch if you like a subtle kick.

Let’s Make It Together

Preheat your oven to 400°F (200°C) and grab your favorite sheet pan—no parchment needed, but a light spray of oil helps.

1. Whisk the glaze: In a small bowl, combine ¼ cup soy sauce, 3 tablespoons honey, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1 teaspoon sesame oil. Taste and adjust sweetness or saltiness as needed.
2. Toss the chicken: Place the chicken thighs in a large bowl and pour half the glaze over them, turning to coat. Let them marinate while you prep the veggies (10 minutes is plenty!).
3. Arrange the pan: Spread the chicken in the center of the sheet pan. Scatter pineapple, bell peppers, and onion around it—no need to be perfect; rustic is charming here.
4. Roast and glaze: Bake for 20 minutes, then brush the chicken with the remaining glaze. Return to the oven for another 10–15 minutes until the chicken is cooked through (165°F internal temp) and the pineapple is golden at the edges.

Tip: For extra crispiness, broil for the last 2–3 minutes—just keep an eye on it to avoid burning the glaze!

There’s something magical about the sweet and tangy flavors of Hawaiian chicken—it instantly transports you to a tropical paradise, even on the busiest weeknight. This sheet pan version is not only effortless but also packed with juicy chicken, caramelized pineapple, and colorful bell peppers. Let’s dive into some pro tips and variations to make this dish your own!

Pro Tips, Variations, and Substitutions

• Marinate for extra flavor: If you have time, let the chicken marinate in the sauce for 30 minutes to an hour before cooking. It deepens the flavor beautifully.
• Switch up the protein: Not a fan of chicken? Try shrimp, pork chops, or even tofu for a vegetarian twist.
• Spice it up: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for a little kick.
• Fresh or canned pineapple: Both work! Fresh pineapple gives a brighter taste, while canned is more convenient and still delicious.

What to Serve With Hawaiian Chicken

This dish is a complete meal on its own, but if you want to round it out, here are some tasty pairings:

• Steamed white or brown rice to soak up the delicious sauce
• Coconut rice for an extra tropical vibe
• A simple green salad with a citrus dressing
• Grilled or roasted vegetables like zucchini or asparagus

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep them tasting fresh:

• Storage: Store in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in the microwave or in a skillet over medium heat until heated through. If using the oven, cover with foil to prevent drying out.
• Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use frozen pineapple?

Absolutely! Just thaw and pat it dry before adding it to the sheet pan to avoid excess moisture.

What if I don’t have soy sauce?

You can substitute coconut aminos or tamari for a gluten-free option, or even Worcestershire sauce in a pinch.

Can I make this ahead of time?

Yes! Prep the chicken and veggies the night before, then simply assemble and bake when ready.

How do I prevent the chicken from drying out?

Don’t overcook it—check for an internal temperature of 165°F (74°C) and remove from the oven promptly.

There you have it—a simple, flavorful, and fuss-free meal that brings a taste of the islands to your table. Whether you’re cooking for a crowd or just need a quick weeknight dinner, this Hawaiian chicken sheet pan recipe is sure to become a favorite. Happy cooking, and may every bite remind you of sunny skies and ocean breezes!

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