Hawaiian Chicken Sheet Pan – Sweet, Savory, and Seriously Simple

There’s something so satisfying about throwing everything onto a pan and pulling out dinner that looks like it took hours—but didn’t. This Hawaiian Chicken Sheet Pan brings all the tropical comfort of pineapple-glazed chicken, roasted veggies, and bold, sweet-savory flavor with just 10 minutes of prep. Whether you’re cooking for picky kids or need a fast meal after a long day, this recipe delivers on ease and taste. In this article, you’ll learn how to build a crave-worthy marinade, roast like a pro, and create the best Hawaiian Chicken Sheet Pan your kitchen has ever seen.

Hawaiian Chicken Sheet Pan Memories & Flavor Inspiration

A Family-Style Island Dish

Hi, I’m Abby! And this Hawaiian Chicken Sheet Pan is exactly the kind of meal that made me fall in love with cooking—simple, colorful, and bursting with flavor. I first made a version of this dish after a trip to Barcelona where grilled skewers with sticky-sweet glazes reminded me of summer cookouts back home. I started playing with soy sauce, honey, and pineapple juice, and suddenly my kitchen smelled like a beachside dinner party.

This recipe is one of those magical dishes that bridges memories and modern life. It brings back the comfort of my grandmother’s sheet pan Sunday meals, with a twist of island flair that makes it feel fresh. The best part? There’s no need for a grill, skewers, or a sink full of dishes. Just one pan, one bowl, and a flavor payoff that tastes like vacation.

What Makes It Hawaiian?

The magic of this Hawaiian Chicken Sheet Pan lies in its sweet and savory layers. Juicy pineapple caramelizes as it roasts, mingling with soy sauce, honey, garlic, and a touch of ginger. It’s a balance that hits every note—tangy, salty, sweet, and umami.

I like to think of it as the laid-back cousin of these BBQ Pineapple Chicken Kabobs and the breezy tropical counterpart to my Caribbean Chicken and Rice. Bell peppers and red onions soak up the glaze while staying crisp, and boneless chicken thighs stay juicy even under high heat. Every bite tastes like a beach sunset.

Also Read: Keto Garlic Parmesan Chicken – A Crispy, Creamy Low-Carb Classic

Marinade Magic & Ingredient Prep

Soy Sauce, Honey & Pineapple – The Tropical Trio

A truly unforgettable Hawaiian Chicken Sheet Pan starts with a marinade that knows how to work hard. Think sweet, salty, and just enough tang to cut through the richness of the roasted chicken. That classic island balance comes from just a few pantry ingredients—plus one tropical twist.

Here’s the basic marinade formula I use, and it never fails to bring the flavor:

You can use canned pineapple in juice (not syrup) for a shortcut, or fresh if you’re feeling extra. For busy nights, I’ve also used a splash of teriyaki sauce mixed with pineapple juice—it’s not cheating, it’s just smart flavor management. And if you love saucy sheet pan dinners like my Garlic Butter Chicken Bites with Creamy Pasta, this one will feel right at home in your rotation.

Chicken Cuts & Best Vegetables

Let’s talk chicken: while breasts are popular, I swear by boneless skinless chicken thighs for this recipe. They stay moist, soak up that marinade beautifully, and develop that irresistible caramelized edge when roasted. Plus, they’re a little more forgiving if you forget to set a timer (not that I’ve ever done that…).

Cut your chicken into even, bite-sized chunks so everything cooks at the same rate. No one wants half-raw, half-dry bites.

As for vegetables, you’ve got options. I always include:

• Red and yellow bell peppers for color and sweetness
• Red onions for bite and depth

But you can totally get creative. Zucchini, snap peas, carrots, or even broccoli work beautifully. The key is using veggies that can handle high heat without turning soggy.

This veggie-forward strategy reminds me of my go-to Weeknight Chicken Sheet Pan Recipes, where balancing moisture and texture is everything. Trust me—skip the watery mushrooms and delicate greens. They’re better saved for a salad.

When prepping your pan, make sure everything is in a single layer. Overlapping leads to steaming, not roasting. Line your sheet with parchment for easy cleanup and better browning. And don’t skip tossing the chicken and veggies halfway through the bake—that’s how you get those golden edges everyone fights over.

How to Roast Like a Pro

Bake, Broil, and Flip – Roasting Technique

Once your ingredients are chopped and marinated, the oven does all the heavy lifting. But technique matters here. For the best Hawaiian Chicken Sheet Pan, bake it at 400°F for that sweet spot where everything caramelizes, not dries out.

Here’s a handy roasting guide based on the cut of chicken:

To take it from good to amazing, turn on the broiler for the last 2–3 minutes. This caramelizes the honey, crisps the pineapple, and brings out the smoky-sweet depth that reminds me of dishes like Sweet Chili Chicken Sheet Pan. Keep a close eye here—those sugars brown fast.

I always recommend tossing the contents halfway through roasting. This ensures the glaze coats everything evenly and nothing burns on the pan’s hot spots. Don’t skip this step—it makes all the difference.

Avoiding Common Mistakes

Here are the top three mistakes I see home cooks make with sheet pan dinners—and how to avoid them for the ultimate Hawaiian Chicken Sheet Pan:

1. Overcrowding the Pan
If your ingredients are too close, they’ll steam instead of roast. Use two pans if needed, or split the batch. You want golden edges, not soggy stir-fry vibes.

2. Skipping the Broil
Broiling adds that magical char to the pineapple and deepens the glaze. Just like with my Chimichurri Chicken Thighs, this last-minute step turns good into unforgettable.

3. Not Lining the Sheet Pan
Always line your sheet with parchment. It prevents sticking, makes cleanup easier, and helps the marinade stay close to the food for better caramelization.

Lastly, if you’re meal prepping, chop and marinate everything ahead of time. Store it in a zip-top bag for up to 24 hours in the fridge. When ready to bake, dump it on the tray and go. I do this often when prepping easy meals like Chicken Caesar Wraps, and it saves time without sacrificing flavor.

Serving, Storing & Creative Twists

Perfect Pairings: Rice, Salads & More

You’ve just pulled your Hawaiian Chicken Sheet Pan out of the oven—it’s golden, caramelized, and packed with tropical aroma. Now what? Serving it with the right sides takes this from weeknight-good to dinner-party-worthy.

I always plate mine over fluffy jasmine rice. It soaks up all the sweet-savory juices and makes the meal feel complete. If you want something extra special, coconut rice is another great option—the creamy, nutty undertone pairs beautifully with the pineapple glaze.

For a light, fresh side, try something crisp and colorful like Sunshine Salad or even chilled cucumber ribbons with lime. These brighten up the plate and contrast the richness of the chicken. And if you want to lean into comfort food, my Mashed Potato Cheese Puffs add a fun, cozy twist your guests won’t see coming.

Hosting a casual gathering? Serve this dish right from the tray, family-style. Add a garnish of sliced green onions and sesame seeds, and maybe a splash of sriracha or pineapple hot sauce on the side for those who like a kick.

Make-Ahead, Freeze & Reheat Tips

One of the best things about this Hawaiian Chicken Sheet Pan is how well it stores and reheats. Here’s how to stretch it out across the week:

Fridge Storage:
Once cooled, store leftovers in airtight containers for up to 4 days. Reheat in the oven at 350°F for 8–10 minutes until hot and slightly crisp again. Microwaving works too, but the texture will be softer.

Freezer-Friendly:
Want to make this ahead? Combine the raw chicken, marinade, and chopped veggies in a freezer bag. Squeeze out the air, seal it flat, and freeze for up to 3 months. When you’re ready to cook, thaw it overnight in the fridge, then roast as usual.

This approach is a lifesaver on busy nights—just like how I prep for Chicken Ramen Stir Fry. It’s all about cutting down decision fatigue and still getting a home-cooked meal on the table fast.

Cold Lunch Twist:
I’ve even tossed the leftovers into a wrap with fresh greens and extra pineapple chunks. It’s bright, filling, and super refreshing—especially in warmer months. Think of it as a tropical spin on a chicken burrito bowl.

Looking to stretch the flavor further? A drizzle of sesame dressing or even a spoonful of leftover marinade (boiled down to a thick sauce) adds a whole new layer to the next-day version.

FAQs About Hawaiian Chicken Sheet Pan

Conclusion

Hawaiian Chicken Sheet Pan is more than just a one-pan dinner—it’s your ticket to easy tropical comfort. With minimal prep and vibrant ingredients, this dish transforms everyday chicken into something colorful, juicy, and truly memorable. Whether you’re craving a sunny pick-me-up midweek or feeding a hungry crowd, this recipe delivers warmth and flavor in every forkful. So next time you’re short on time but still want big taste, you know what to make—just one pan away from a meal that tastes like a mini vacation.

Please let me know how it turned out for you! Leave a comment below and tag @foodiecreator on Instagram and hashtag it #foodiecreator. I’d love to see how you make it your own.

Hawaiian Chicken Sheet Pan – Sweet, Savory, and Seriously Simple

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• Author: Judy Newton
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Hawaiian Chicken Sheet Pan brings tropical comfort to your kitchen with caramelized pineapple, savory soy-honey glaze, and colorful roasted veggies—all in under 45 minutes. It’s the perfect weeknight dinner that’s bold, juicy, and irresistibly easy.

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Ingredients

Scale 1x2x3x

1.5 lbs boneless skinless chicken thighs, cut into chunks

1 cup pineapple chunks (fresh or canned in juice)

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

2 tbsp soy sauce

2 tbsp honey

1 tbsp rice vinegar

1 tsp sesame oil

2 garlic cloves, minced

1 tsp fresh grated ginger

Salt and black pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.

2. In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.

3. Add chicken and pineapple chunks to the marinade. Toss well to coat and let sit for 15 minutes.

4. Spread marinated chicken, pineapple, and sliced vegetables in a single layer on the sheet pan.

5. Bake for 25–30 minutes, tossing once halfway through to ensure even cooking.

6. Optional: Broil for 2–3 minutes to caramelize the edges.

7. Remove from oven, garnish with green onions or sesame seeds if desired, and serve over rice.

Notes

Use pineapple in juice (not syrup) for a balanced glaze.

Substitute vegetables like zucchini, snap peas, or broccoli.

For deeper flavor, marinate overnight in the fridge.

This recipe can be frozen raw for future baking.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Sheet Pan
• Cuisine: Hawaiian-Inspired

Nutrition

• Serving Size: 1 portion (1/4 recipe)
• Calories: 390
• Sugar: 18g
• Sodium: 720mg
• Fat: 14g
• Saturated Fat: 3.5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 125mg