Q1: What is Hawaiian Chicken Sheet Pan Pioneer Woman style?

The Pioneer Woman’s version of Hawaiian Chicken Sheet Pan usually features BBQ sauce and canned pineapple in syrup for quick flavor. Our take is a fresher twist—soy sauce, honey, and pineapple juice form a lighter, more balanced glaze, and it roasts beautifully without overwhelming the ingredients.

Q2: Can I use soy sauce and honey for Hawaiian chicken sheet pan?

Absolutely. Soy sauce and honey are the heart of this recipe. Soy delivers the umami depth while honey caramelizes in the oven, creating that irresistible sticky finish. Together, they balance the sweetness of the pineapple perfectly.

Q3: What makes this the best Hawaiian Chicken Sheet Pan recipe?

It’s all about flavor and function. This version uses clean ingredients, comes together in under 45 minutes, and balances sweet, salty, and savory in every bite. With smart roasting tips, storage hacks, and serving pairings, it’s built to be your go-to sheet pan dinner.

Q4: Did Stanley Tucci really make this recipe?

There’s no confirmed version by Stanley Tucci, but if he did, we bet it would be bold, beautifully balanced, and full of character—just like this one. Our recipe embraces that same spirit: simple ingredients, elevated flavor, and a touch of travel-inspired magic.

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

Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hawaiian-Inspired
Ingredients: 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

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.

Ingredients

Scale

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