Flavorful Hawaiian Chicken Sheet Pan Dinner Recipe

The sweet and savory aroma of pineapple and soy sauce mingling with the tender, juicy chicken and colorful vegetables is irresistible. This Flavorful Hawaiian Chicken Sheet Pan Dinner has become my go-to recipe for busy weeknights when I want to whip up something quick, healthy, and utterly delicious. It’s one of those meals that feels indulgent yet is surprisingly light and packed with wholesome ingredients. Trust me, you’ll want this recipe in your regular rotation!

I first stumbled upon this idea while experimenting with my love for tropical flavors. Pineapple is one of my favorite fruits to cook with—it’s sweet, tangy, and adds a lovely caramelization when roasted. Pair it with marinated chicken and vibrant veggies, and you have a dish that’s as colorful as a Hawaiian sunset and just as delightful.

Whether you’re cooking for your family or hosting friends, this Hawaiian Chicken Sheet Pan Dinner is perfect for feeding a crowd without spending hours in the kitchen. It’s easy to prepare, bursting with flavor, and leaves you with minimal cleanup. What’s not to love?

Why You’ll Love This Recipe

• Quick & Easy: This sheet pan dinner comes together in about 45 minutes, including prep and cook time. Perfect for busy weeknights or when you’re short on time!
• Simple Ingredients: You don’t need anything fancy—most of these ingredients are likely already in your pantry or fridge.
• Healthy & Balanced: Packed with lean protein, vibrant veggies, and fresh fruit, this recipe is as nutritious as it is tasty.
• One Pan Wonder: No need to wash multiple pots and pans. Just one sheet pan does the job, making cleanup a breeze!
• Kid-Friendly: The sweet and savory flavors of the pineapple sauce make this dish a hit with kids and adults alike.
• Versatile: You can easily adapt this recipe to suit your taste preferences, dietary needs, or seasonal ingredients.

What sets this Hawaiian Chicken Sheet Pan Dinner apart is the irresistible combination of flavors. The tangy pineapple sauce caramelizes as it bakes, infusing the chicken and vegetables with bold, tropical notes. Plus, everything cooks together on one pan, so the flavors mingle beautifully without extra effort. It’s comfort food with a sunny twist, and it’s sure to become a household favorite.

What Ingredients You Will Need

This recipe uses simple, fresh ingredients that come together to create a flavorful, satisfying meal.

For the marinade:

• 1/3 cup soy sauce (low-sodium recommended)
• 1/4 cup honey (for natural sweetness)
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced

For the sheet pan dinner:

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup fresh pineapple chunks (or canned, drained)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup snap peas, trimmed
• 1 medium red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: sesame seeds and chopped green onions for garnish

If you don’t have fresh pineapple on hand, canned pineapple works well too—just make sure to drain it thoroughly. For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha to the marinade.

Equipment Needed

• Sheet Pan: A large, sturdy sheet pan is essential to ensure even cooking.
• Mixing Bowls: One for the marinade and another for tossing the veggies.
• Whisk: To mix the marinade ingredients thoroughly.
• Sharp Knife: For cutting the chicken and slicing the vegetables.
• Cutting Board: A large one to keep your workspace organized.

Don’t worry if you don’t have a whisk—a fork works just fine! If you don’t have a sheet pan, you can use a large baking dish, but make sure it’s big enough to hold all your ingredients in a single layer.

Preparation Method

1. Make the marinade: In a medium-sized mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until well combined. Set aside.
2. Prepare the chicken: Cut the chicken thighs into bite-sized pieces and place them in a bowl or resealable plastic bag. Pour half of the marinade over the chicken, tossing to coat. Let it marinate for at least 20 minutes, or up to 8 hours in the refrigerator.
3. Preheat the oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
4. Prepare the vegetables: Toss the bell peppers, snap peas, pineapple chunks, and red onion with olive oil, salt, and pepper in a bowl. Arrange them on the sheet pan in an even layer.
5. Add the chicken: Remove the chicken from the marinade and place it on the sheet pan alongside the vegetables. Discard any remaining marinade from the chicken.
6. Drizzle the remaining marinade: Pour the reserved half of the marinade over the chicken and vegetables on the sheet pan.
7. Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender.
8. Broil for extra caramelization: For crispy edges and extra flavor, turn on the broiler and cook for an additional 2-3 minutes. Keep a close eye to prevent burning.
9. Garnish and serve: Remove the sheet pan from the oven, sprinkle with sesame seeds and chopped green onions if desired, and serve hot.

Cooking Tips & Techniques

• Don’t skip the marinade: Marinating the chicken adds depth and ensures it’s flavorful and tender.
• Use fresh pineapple: While canned works in a pinch, fresh pineapple caramelizes better and has a brighter flavor.
• Keep ingredients uniform: Cut the chicken and vegetables into similar-sized pieces for even cooking.
• Don’t overcrowd the pan: Spread everything out in a single layer to ensure proper roasting.
• Watch the broiler: Broiling adds a nice char, but it works quickly—don’t walk away or you might end up with burnt pieces.

Variations & Adaptations

• Low-Carb Option: Swap the honey with a low-carb sweetener like erythritol or monk fruit sweetener, and use low-carb vegetables such as zucchini.
• Vegetarian Alternative: Replace the chicken with extra firm tofu or tempeh, and adjust the cooking time as needed.
• Seasonal Twist: Use fruits and vegetables that are in season—mango chunks in summer or roasted sweet potatoes in winter.

I often make a spicy variation by adding chili flakes to the marinade and using jalapeños instead of bell peppers. It gives the dish a fiery kick that pairs beautifully with the sweet pineapple!

Serving & Storage Suggestions

Serve this Hawaiian Chicken Sheet Pan Dinner hot, straight from the oven. Pair it with steamed rice, quinoa, or cauliflower rice to soak up all the delicious sauce. A side of garlic bread or a simple green salad also complements the dish beautifully.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave or warm it in a skillet over medium heat. If you’re making it ahead, you can freeze the cooked chicken and veggies for up to 2 months—just thaw and reheat when ready to serve.

Nutritional Information & Benefits

Each serving of this Hawaiian Chicken Sheet Pan Dinner is packed with lean protein, vitamins, and minerals. The chicken provides high-quality protein, while the vegetables offer fiber and nutrients like vitamin C and potassium. Pineapple adds a dose of antioxidants and natural sweetness without overwhelming the dish.

This recipe is naturally gluten-free and can be adapted to suit low-carb diets with simple swaps. It’s also a great way to sneak more veggies into your meals while enjoying bold, tropical flavors.

Conclusion

This Flavorful Hawaiian Chicken Sheet Pan Dinner recipe is proof that you don’t need to spend hours in the kitchen to create a meal that’s both delicious and nutritious. With minimal effort and maximum flavor, it’s become one of my favorite weeknight staples.

Flavorful Hawaiian Chicken Sheet Pan Dinner Recipe

Print Recipe

A sweet and savory sheet pan dinner featuring pineapple, soy sauce, tender chicken, and colorful vegetables. Perfect for busy weeknights with minimal cleanup.

• Author: paula
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

• 1/3 cup soy sauce (low-sodium recommended)
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup fresh pineapple chunks (or canned, drained)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup snap peas, trimmed
• 1 medium red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: sesame seeds and chopped green onions for garnish

Instructions

1. Make the marinade: In a medium-sized mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until well combined. Set aside.
2. Prepare the chicken: Cut the chicken thighs into bite-sized pieces and place them in a bowl or resealable plastic bag. Pour half of the marinade over the chicken, tossing to coat. Let it marinate for at least 20 minutes, or up to 8 hours in the refrigerator.
3. Preheat the oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
4. Prepare the vegetables: Toss the bell peppers, snap peas, pineapple chunks, and red onion with olive oil, salt, and pepper in a bowl. Arrange them on the sheet pan in an even layer.
5. Add the chicken: Remove the chicken from the marinade and place it on the sheet pan alongside the vegetables. Discard any remaining marinade from the chicken.
6. Drizzle the remaining marinade: Pour the reserved half of the marinade over the chicken and vegetables on the sheet pan.
7. Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender.
8. Broil for extra caramelization: For crispy edges and extra flavor, turn on the broiler and cook for an additional 2-3 minutes. Keep a close eye to prevent burning.
9. Garnish and serve: Remove the sheet pan from the oven, sprinkle with sesame seeds and chopped green onions if desired, and serve hot.

Notes

[‘Marinating the chicken adds depth and ensures it’s flavorful and tender.’, ‘Use fresh pineapple for better caramelization and brighter flavor.’, ‘Cut chicken and vegetables into similar-sized pieces for even cooking.’, ‘Spread ingredients in a single layer on the sheet pan to ensure proper roasting.’, ‘Keep a close eye on the broiler to prevent burning.’]

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 18
• Sodium: 800
• Fat: 12
• Saturated Fat: 2
• Carbohydrates: 25
• Fiber: 4
• Protein: 30

Keywords: Hawaiian chicken, sheet pan dinner, pineapple chicken, easy dinner, healthy recipe