There’s something magical about sheet pan dinners—they make busy weeknights feel effortless and delicious all at once. One of my all-time favorites to make when I’m craving something tropical yet satisfying is this Hawaiian Chicken Sheet Pan Dinner. It’s colorful, full of sweet and savory flavors, and incredibly easy to clean up afterward (a huge win in my book). With just one pan and a handful of ingredients, this recipe brings the aloha spirit right into your kitchen.
I love how the sweet pineapple balances the savory soy sauce and the slight char from roasting. Plus, everything cooks together on one pan, letting the juices mingle and intensify. Whether you’re feeding a family, meal prepping for the week, or just want a vacation vibe on your plate, this is one recipe you’ll come back to again and again.
What You Need To Make This Recipe
Boneless, skinless chicken thighs: I use chicken thighs because they stay juicy and flavorful when roasted. They also absorb the marinade beautifully, giving you tender bites every time. If you prefer chicken breasts, just be sure not to overcook them.
Fresh pineapple chunks: These add a burst of natural sweetness and caramelize beautifully in the oven. Canned pineapple works in a pinch, but fresh really makes a difference in flavor and texture.
Red bell pepper: Adds vibrant color and a mild, sweet crunch. It also roasts well and pairs perfectly with the tropical flavors in the dish.
Red onion: When roasted, red onion becomes sweet and tender, adding depth to the dish. It also brings a nice pop of purple to the color palette.
Soy sauce: This is the base of our savory marinade. It gives that umami kick and blends well with the pineapple to balance sweet and salty notes.
Honey: A touch of honey enhances the natural sweetness of the pineapple and helps the chicken caramelize in the oven.
Garlic: Fresh minced garlic brings a rich, aromatic base to the marinade that ties all the flavors together.
Olive oil: Helps everything roast evenly and adds a subtle richness. You could also use avocado oil if preferred.
Salt and pepper: Just a touch to enhance all the flavors without overpowering the sweet-savory profile.
Optional garnishes (green onions, sesame seeds): These aren’t required but add a nice finish and a bit of crunch and color for presentation.
Ingredients List
- 1.5 lbs boneless, skinless chicken thighs, cut into chunks
- 2 cups fresh pineapple chunks
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: sliced green onions and sesame seeds for garnish
How to Make Hawaiian Chicken Sheet Pan Dinner
Step 1: Preheat and Prep the Oven
Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easier cleanup later.
Step 2: Make the Marinade
In a large mixing bowl, whisk together the soy sauce, honey, garlic, olive oil, salt, and pepper. This marinade will coat all the ingredients and infuse them with flavor as they roast.
Step 3: Toss the Ingredients
Add the chicken pieces, pineapple chunks, red bell pepper, and red onion to the bowl with the marinade. Toss everything until it’s well coated. Let it sit for 10–15 minutes if you have the time—it helps deepen the flavor.
Step 4: Spread on the Sheet Pan
Transfer everything to your prepared sheet pan, spreading it out into a single layer. Make sure the chicken pieces are evenly spaced so they roast rather than steam.
Step 5: Roast to Perfection
Place the pan in the oven and roast for 25–30 minutes, flipping the ingredients halfway through. The chicken should be cooked through and slightly caramelized, and the veggies and pineapple should have some lovely golden edges.
Step 6: Garnish and Serve
Once everything is done, remove from the oven and sprinkle with sliced green onions and sesame seeds if you like. Serve as-is or over rice or quinoa for a complete meal.
Tips for Making this Recipe
- Cut ingredients evenly so everything cooks at the same rate.
- Don’t overcrowd the pan—use two pans if needed to ensure a good roast instead of steaming.
- Marinate longer if you have the time. Even 30 minutes in the fridge will deepen the flavor.
- Add some spice by tossing in a chopped jalapeño or a dash of chili flakes.
- Switch it up with chicken breast, tofu, or even shrimp for a twist.
- Serve with a starch like coconut rice or cauliflower rice to soak up the tasty juices.
FAQs
Can I use canned pineapple instead of fresh?
Yes! Just make sure to drain it well. Fresh will give better caramelization, but canned is convenient and still tasty.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a skillet until warmed through.
Can I make this ahead of time?
Absolutely. You can prep all the ingredients and marinate them in the fridge for up to 24 hours before roasting.
Can I freeze it?
Yes, you can freeze the uncooked chicken and marinade in a freezer bag. Just thaw in the fridge overnight, add fresh veggies and pineapple, and roast as directed.
Is this dish gluten-free?
To make it gluten-free, just use tamari or a certified gluten-free soy sauce.