Hawaiian Chicken Sheet Pan

Sweet, Savory, and Perfectly Easy

Hawaiian Chicken Sheet Pan is the ultimate one-pan dinner—juicy chicken, colorful roasted vegetables, and sweet pineapple, all baked together in a sticky, flavorful glaze. It’s vibrant, comforting, and incredibly simple, making it perfect for busy weeknights or meal prep without sacrificing taste.

Everything cooks on one pan, which means less mess, less stress, and more time to enjoy a delicious homemade meal.

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Why You’ll Love This Recipe

• 🍍 Sweet and savory Hawaiian-inspired flavors
• 🍗 Juicy, tender chicken with caramelized edges
• 🥦 Colorful veggies roasted to perfection
• 🧼 One pan = easy cleanup
• ⏱️ Great for weeknights or meal prep

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Ingredients

For the Sheet Pan

• 1½ lbs boneless, skinless chicken thighs
• 2 cups pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 cup broccoli florets

For the Sauce

• ¼ cup soy sauce
• 2 tablespoons pineapple juice
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 teaspoons minced garlic
• Salt and black pepper, to taste

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Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.

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Step 2: Make the Sauce

In a small bowl, whisk together:

• Soy sauce
• Pineapple juice
• Olive oil
• Honey
• Minced garlic

Set aside.

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Step 3: Assemble the Sheet Pan

Place the chicken thighs on the baking sheet.
Add pineapple chunks, bell pepper, red onion, and broccoli around the chicken.

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Step 4: Add the Sauce

Pour the sauce evenly over everything. Toss gently to coat, making sure the chicken and vegetables are well covered.

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Step 5: Bake

Bake uncovered for 30–35 minutes, flipping the chicken halfway through, until:

• Chicken is cooked through (internal temp 165°F / 74°C)
• Veggies are tender
• Sauce is bubbly and slightly caramelized

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Step 6: Optional Broil

For extra color, broil for 2–3 minutes at the end—watch closely to avoid burning.

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Step 7: Serve

Remove from the oven, let rest for a few minutes, and serve hot.
Delicious on its own or over rice, quinoa, or noodles.

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Helpful Tips

• Chicken thighs stay juicier, but chicken breasts also work
• Cut veggies evenly so they cook at the same rate
• Add chili flakes if you like a little heat
• Garnish with chopped green onions or sesame seeds for extra flair

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Frequently Asked Questions (FAQ)

Can I use chicken breasts instead of thighs?

Yes! Just watch closely, as chicken breasts can dry out faster.

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Can I use canned pineapple?

Absolutely. Just make sure it’s well drained.

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How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days.

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Can I meal prep this?

Yes! This recipe reheats beautifully and is perfect for lunches.

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Can I freeze it?

Yes. Freeze cooked portions for up to 2 months. Thaw overnight before reheating.

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Final Thoughts

Hawaiian Chicken Sheet Pan is proof that simple ingredients can create bold, irresistible flavor. With juicy chicken, roasted veggies, and sweet pineapple baked together in one pan, it’s a meal that looks impressive but takes minimal effort.

Whether you’re cooking for family, prepping meals for the week, or just craving something sweet and savory, this recipe delivers every time 🍍🍗

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