HAWAIIAN CHICKEN SHEET PAN – Sweet, Savory & So Easy! 🍍🍗

The tropical weeknight dinner you didn’t know you needed – ready in 40 minutes with minimal cleanup!

🌺 A Taste of the Islands… From Your Oven

Imagine this: golden, juicy chicken infused with soy, honey, and garlic, roasted alongside caramelized pineapple chunks and colorful peppers – all in one pan. This Hawaiian Chicken Sheet Pan dinner is perfect for busy weeknights when you want something hearty, healthy, and packed with flavor, but don’t want a sink full of dishes afterward.

With a sweet-savory glaze, vibrant colors, and tropical aroma, this dish is a crowd-pleaser that brings sunshine to your dinner table – no matter the season.

🛒 Ingredients (Serves 4)

  • 4 boneless, skinless chicken thighs
  • 1 cup pineapple chunks (fresh or canned, drained and patted dry)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, cut into thick wedges
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp garlic powder (or 1 fresh garlic clove, minced)
  • Salt and black pepper to taste
  • Optional garnish: Chopped fresh cilantro or green onions

⏱ Quick Summary

  • Prep Time: 15 minutes
  • Bake Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 4
  • Difficulty: Easy

👨‍🍳 Step-by-Step Instructions

1️⃣ Preheat and Prep

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2️⃣ Make the Marinade

In a medium bowl, whisk together:

  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp garlic powder
  • Salt and pepper to taste

This quick marinade balances sweet, salty, and umami flavors beautifully.

3️⃣ Coat Chicken and Veggies

Add the chicken thighs, bell peppers, onion wedges, and pineapple chunks to the bowl. Toss until everything is well coated in the marinade.

📝 Tip: If time allows, let everything marinate for 15–30 minutes in the fridge to deepen the flavor.

4️⃣ Bake

Spread everything evenly on the prepared sheet pan in a single layer. Avoid overcrowding to allow for caramelization.

Bake for 25 minutes, or until the chicken is golden brown and cooked through (internal temp: 165°F/74°C). The vegetables should be tender and lightly charred at the edges.

5️⃣ Garnish & Serve

Remove from the oven and let rest for a few minutes. Garnish with fresh chopped cilantro or green onions if desired.

🍚 Serving Suggestions

This dish pairs wonderfully with:

  • Steamed jasmine rice
  • Coconut rice for an extra tropical touch
  • A crisp green salad or cucumber-lime slaw for contrast
  • Warm pita or flatbread for a fusion-style meal

❌ Mistakes to Avoid

🚫 Overcrowding the pan – This causes everything to steam instead of roast. Use two pans if needed.

🚫 Skipping the marinade – Even 10 minutes of marinating makes a big difference in flavor depth.

🚫 Using undrained canned pineapple – The excess moisture prevents caramelization. Pat dry with a paper towel before using.

🔥 Pro Tips for Success

💡 Want extra flavor? Add a splash of pineapple juice or a dash of chili flakes to the marinade.
💡 Feeding a crowd? Double the ingredients and use two sheet pans – rotate halfway through baking.
💡 Low-carb option? Swap the rice for cauliflower rice or serve over a bed of greens.

🏝️ Final Thoughts

This Hawaiian Chicken Sheet Pan meal is proof that bold flavor doesn’t have to mean complicated cooking. It’s tropical comfort food at its easiest – juicy chicken, sweet pineapple, and veggies all roasted together in harmony. Plus, cleanup is a breeze!

Whether you’re meal prepping for the week or whipping up a last-minute dinner, this recipe brings a little island magic to your plate.