Pin it
This sheet pan Hawaiian chicken has become my family's go-to meal when we want to bring tropical flavors to our dinner table without booking a flight. The combination of juicy chicken, sweet pineapple, and colorful bell peppers creates a delicious escape from the ordinary weeknight meal rotation.
I first made this recipe during a particularly cold January when we were all dreaming of warmer weather. My kids now request our "vacation dinner" whenever they need a mood boost, and I'm happy to oblige since it's so simple to prepare.
Ingredients
- Chicken thighs: Provide more flavor and stay juicier than breast meat even with high heat roasting
- Fresh pineapple: Offers natural sweetness that caramelizes beautifully choose one that smells fragrant at the stem
- Bell peppers: In different colors add visual appeal and natural sweetness pick firm peppers with glossy skin
- Red onion: Adds a slightly sharper flavor that mellows when roasted look for firm onions with tight skin
- Soy sauce: Creates the savory base of our marinade low sodium works well if you prefer less salt
- Honey: Adds natural sweetness and helps create caramelization choose local raw honey for best flavor
- Fresh ginger: Brings warming spice and authentic island flavor select pieces that are firm and fragrant
- Garlic cloves: Add depth and aromatic quality to the sauce choose heads that feel heavy for their size
- Sesame oil: Provides a distinctive nutty flavor that rounds out the Asian influence use toasted for more impact
Step-by-Step Instructions
- Make the sauce:
- Combine soy sauce, honey, minced ginger, minced garlic, and sesame oil in a bowl and whisk until completely incorporated. This aromatic mixture serves as both marinade and finishing sauce, so set aside about 1/3 cup for serving later.
- Marinate the chicken:
- Place chicken thighs in a large zip top bag or container and pour most of the sauce over them, reserving some for later. Ensure each piece is coated evenly and let sit for at least 30 minutes at room temperature or up to 4 hours in the refrigerator for deeper flavor penetration.
- Prep the produce:
- While the chicken marinates, cut pineapple, bell peppers, and red onion into roughly 1-inch chunks. Keep pieces similar in size to ensure even cooking across all ingredients. Pat vegetables dry to encourage better caramelization.
- Arrange the sheet pan:
- Preheat oven to 425°F and line a large sheet pan with parchment paper. Place marinated chicken pieces on the pan with space between each one, then distribute pineapple and vegetables around the chicken without overcrowding.
- Roast to perfection:
- Place pan in the preheated oven and roast for about 25-30 minutes, or until chicken reaches 165°F internal temperature and vegetables are tender with caramelized edges. Rotate the pan halfway through for even browning.
- Finish with a broil:
- For extra color and flavor, switch oven to broil setting for the final 2-3 minutes, watching carefully to prevent burning. This step creates those delicious caramelized bits that make the dish special.
Pin it
The pineapple in this recipe does double duty as both a flavor enhancer and natural meat tenderizer. My daughter Aliana loves arranging the colorful peppers and pineapple in rainbow patterns on the sheet pan before cooking, turning meal prep into a fun activity that gets her excited about vegetables.
Meal Prep Magic
This Hawaiian chicken recipe works beautifully for meal prep. After cooking, portion the chicken, vegetables, pineapple, and rice into individual containers for quick lunches or dinners throughout the week. The flavors actually improve after a day in the refrigerator as everything continues to meld together.
Customization Corner
While this recipe specifies chicken thighs, you can easily substitute chicken breasts if you prefer white meat just watch them closely as they cook faster and can dry out more easily. For a vegetarian option, extra firm tofu works wonderfully after being pressed and marinated for at least an hour. Shrimp also makes an excellent protein choice with a reduced cooking time of only 8-10 minutes.
Serving Suggestions
Serve this bright and flavorful dish over steamed jasmine rice to soak up all the delicious sauce. For a lower carb option, cauliflower rice works wonderfully. I like to set out small bowls of additional toppings like sliced green onions, toasted sesame seeds, and extra sauce so everyone can customize their plate. For a complete meal with minimal effort, a simple cucumber salad with rice vinegar dressing makes the perfect cooling side dish.
Storage Instructions
Keep leftovers in airtight containers in the refrigerator for up to three days. I recommend storing the chicken and vegetables separate from any rice to maintain the best texture. For reheating, the oven at 350°F for about 10 minutes provides better results than microwaving, which can make the chicken rubbery. If you do use the microwave, cover with a damp paper towel and heat on 70% power.
Pin it
Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but keep an eye on them as they may cook faster and dry out. Adjust cook time as needed.
- → How do I keep the vegetables from getting soggy?
Make sure not to overcrowd the pan. Leave space between ingredients for even roasting and caramelization.
- → Can I make this dish spicy?
Absolutely! Add red pepper flakes to the marinade or sprinkle them on before baking for a spicy kick.
- → What can I use as a substitute for pineapple?
If you don’t have fresh pineapple, you can use canned pineapple chunks (drained) or even mango slices for a tropical alternative.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator. Keep the sauce separate and reheat in the oven for best results within 3 days.
- → Can I prepare this dish ahead of time?
Yes, you can marinate the chicken and prep the vegetables up to 24 hours in advance. Store them separately in the refrigerator until ready to cook.