Hawaiian Chicken Sheet Pan Recipe: Sweet, Savory, and Perfect for Weeknights

Looking for a quick, colorful, and flavor-packed weeknight dinner? Our Hawaiian Chicken Sheet Pan recipe is exactly that. Sweet pineapple, juicy chicken thighs, and vibrant bell peppers all roast together in one pan, creating a simple yet show-stopping meal that your family will love. Whether you’re cooking for busy weeknights or meal prepping for the week, this dish is perfect for easy one-pan dinners with minimal cleanup.

This recipe combines the sweetness of pineapple with the savory notes of chicken, garlic, and soy sauce. The result? A perfectly balanced, juicy, tender chicken infused with tropical flavors. And the best part? It all comes together on a single sheet pan, making it incredibly easy for home cooks of any skill level.

Why You’ll Love This Hawaiian Chicken Sheet Pan Recipe

1. One-Pan Wonder: Toss everything on a sheet pan and bake. Minimal dishes, maximum flavor.
2. Sweet and Savory Flavor: Juicy chicken meets sweet pineapple and a touch of honey for that irresistible glaze.
3. Vibrant & Healthy: Bell peppers and pineapple bring color, vitamin C, and fiber to your meal.
4. Family-Friendly: Kids and adults alike love the juicy, sweet, savory combo.
5. Customizable: Add zucchini, carrots, or your favorite veggies if you want more variety.

Ingredients You’ll Need

• Chicken thighs: Boneless, skin-on for maximum juiciness.
• Pineapple chunks: Fresh or canned, adds sweetness and caramelization.
• Bell peppers: Red, yellow, and green for color and flavor.
• Olive oil & soy sauce: Forms the base for the marinade.
• Honey: Gives a sweet glaze that pairs beautifully with chicken.
• Garlic, salt, pepper: Simple seasonings to enhance the natural flavors.

These ingredients come together to create a meal that’s easy, healthy, and visually stunning — perfect for sharing on Instagram or Pinterest.

Step-by-Step Instructions

Step 1 – Prep the Oven and Sheet Pan
Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease it to prevent sticking.

Step 2 – Make the Marinade
In a medium mixing bowl, whisk together olive oil, soy sauce, honey, minced garlic, salt, and pepper. This sweet-savory mixture will coat the chicken and vegetables, infusing them with flavor.

Step 3 – Coat the Chicken
Add the chicken thighs to the marinade and toss until fully coated. Make sure each piece is evenly covered for maximum flavor.

Step 4 – Arrange Chicken and Veggies
Place chicken thighs on the sheet pan. Scatter pineapple chunks and sliced bell peppers around the chicken. Try to spread everything out evenly for even cooking.

Step 5 – Roast to Perfection
Bake in the preheated oven for 20–25 minutes, or until chicken is fully cooked (internal temperature 165°F / 74°C) and vegetables are tender.

Step 6 – Serve and Garnish
Remove from the oven and drizzle with any leftover marinade. Serve hot with rice, quinoa, or your favorite side.

Tips for the Best Hawaiian Chicken Sheet Pan

• Marinate ahead: Let chicken sit in the marinade for 30 minutes to an hour for extra flavor.
• Even cooking: Make sure chicken pieces are similar in size so they cook evenly.
• Veggie alternatives: Swap bell peppers for zucchini, carrots, or snap peas for variety.
• Caramelized edges: Broil for the last 2 minutes if you want slightly charred, caramelized edges on the pineapple and chicken.

Hawaiian Chicken Sheet Pan

Sweet, savory, and colorful Hawaiian Chicken Sheet Pan dinner 🍍🍗 — juicy chicken with pineapple and bell peppers roasted to perfection on a single pan. Perfect for weeknight dinners!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Dish

Cuisine: American, Hawaiian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 4 chicken thighs boneless, skin-on
• 1 cup pineapple chunks fresh or canned
• 2 tbsp olive oil
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 cloves garlic minced
• 1/2 tsp ground black pepper
• 1/4 tsp salt

Equipment

• Sheet pan
• Mixing bowls
• Whisk or spoon
• Measuring cups and spoons

Method

 

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
2. In a mixing bowl, whisk together olive oil, soy sauce, honey, garlic, salt, and pepper.
3. Add chicken thighs and toss to coat evenly with the marinade.
4. Place chicken on sheet pan and scatter pineapple chunks and sliced bell peppers around.
5. Roast in oven for 20–25 minutes, until chicken is cooked through and vegetables are tender.
6. Remove from oven, drizzle with any remaining marinade, and serve hot.

Notes

For extra flavor, marinate chicken for 30 minutes before baking. Serve with rice or quinoa for a complete meal.

Nutrition Benefits

This sheet pan meal is not just delicious — it’s also packed with nutrients. The bell peppers provide vitamin C, pineapple adds natural sweetness and antioxidants, and chicken is a lean protein source. You’re getting a balanced meal without a ton of extra calories or fat.

Approximate nutrition per serving:

• Calories: 320
• Protein: 28g
• Carbs: 15g
• Fat: 14g
• Fiber: 3g
• Sugar: 12g
• Vitamin C: 80% DV

Meal Prep and Storage

• Make-ahead: Marinate chicken and prep veggies a day before for faster cooking.
• Storage: Leftovers can be stored in an airtight container in the fridge for 2–3 days.
• Reheating: Reheat in the oven at 350°F for 10–15 minutes to maintain crispiness of chicken.

Why FoodieMoms Loves It

This recipe is the definition of easy weeknight cooking. Minimal prep, one pan, and maximum flavor — that’s exactly what busy families need. Plus, it’s colorful, healthy, and versatile enough for picky eaters. Whether you’re making it for a quick family dinner or a meal prep plan, Hawaiian Chicken Sheet Pan will become a go-to recipe in your rotation.