Amazing 35-Minute Hawaiian Chicken Sheet Pan Dinner Recipe

Oh my gosh, you have to try this Hawaiian Chicken Sheet Pan Dinner – it’s my go-to when I want something ridiculously easy but packed with flavor! I swear, the moment that sweet pineapple and savory chicken start roasting together, your kitchen will smell like a tropical vacation. As someone who grew up watching my grandma whip up magic with simple ingredients (and now studies nutrition), I love how this dish balances protein and veggies in one glorious pan. Best part? You’re just 35 minutes away from a complete meal that’ll have everyone asking for seconds. Trust me, this recipe’s a game-changer for busy weeknights!

Why You’ll Love This Hawaiian Chicken Sheet Pan Dinner

Let me count the ways this dish will become your new weeknight hero:

• One-pan wonder – Just toss everything together and let the oven do the work (hello, easy cleanup!)
• Flavor explosion – Sweet pineapple, savory chicken, and that sticky honey-soy glaze? Absolute perfection
• 35 minutes flat – From fridge to table faster than takeout
• Balanced meal magic – Protein, veggies, and tropical vibes all on one sheet pan

Seriously, this Hawaiian chicken sheet pan dinner checks all the boxes for busy cooks who still want something delicious!

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Ingredients for Hawaiian Chicken Sheet Pan Dinner

Okay, let’s gather our tropical flavor squad! Here’s everything you’ll need to make this Hawaiian chicken sheet pan dinner sing:

• 2 lbs boneless, skinless chicken thighs – Trim any excess fat (trust me, thighs stay juicier than breasts in this recipe!)
• 1 cup pineapple chunks – Fresh is amazing if you can swing it, but canned works in a pinch (just drain well!)
• 1 red bell pepper – Sliced into strips (that pop of color makes the dish!)
• 1 green bell pepper – Same deal, sliced nice and thin
• 1 small red onion – Thin slices that’ll caramelize beautifully
• 1/4 cup soy sauce – Or tamari if you’re going gluten-free
• 2 tbsp honey – Maple syrup works too if you’re out
• 1 tbsp olive oil – Just enough to help everything crisp up
• 1 tsp garlic powder – My lazy chef’s best friend
• 1 tsp ginger powder – That warm, zippy kick
• 1/2 tsp black pepper – Freshly cracked if you’re feeling fancy
• 1 tbsp sesame seeds (optional) – For that pretty finishing touch
• 2 green onions – Chopped, because everything’s better with a fresh garnish

See? Nothing too crazy – just simple ingredients that transform into something magical in the oven. Now let’s get cooking!

How to Make Hawaiian Chicken Sheet Pan Dinner

Alright, let’s turn these simple ingredients into a tropical masterpiece! I promise this Hawaiian chicken sheet pan dinner comes together so easily, you’ll be dancing around the kitchen like you’re on vacation. Just follow these simple steps – I’ve made this dozens of times, so I’ll share all my little tricks along the way!

Step 1: Prepare the Marinade

First things first – that glorious sauce! Grab a medium bowl and whisk together:

• 1/4 cup soy sauce (or tamari)
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1/2 tsp black pepper

Now here’s my secret – whisk it really well until the honey is completely dissolved. I like to taste it at this point (just a little dip with my pinky!) and adjust if needed – sometimes I’ll add an extra drizzle of honey if I’m craving more sweetness. Set this golden goodness aside while you prep everything else.

Step 2: Arrange Chicken and Vegetables

Preheat your oven to 400°F (200°C) – this gives it time to get nice and hot while you assemble. Now grab your biggest sheet pan (I use a half-sheet pan, about 18×13 inches) and let’s get everything arranged.

Place the chicken thighs first – give them some breathing room! Overcrowding is the enemy of crispy edges. Then scatter the pineapple chunks, bell pepper strips, and red onion slices all around. Here’s my pro tip: tuck some pineapple under the chicken edges – it caramelizes beautifully there!

Now pour about half the marinade over the chicken, and the rest over the veggies. Use tongs or clean hands to gently toss everything so it’s all coated evenly. Don’t stress about perfection – rustic is part of the charm!

Step 3: Bake and Garnish

Pop that beautiful pan into your preheated oven and set your timer for 25 minutes. About halfway through, I like to give everything a quick stir/flip – this helps the chicken get evenly golden and prevents the veggies from sticking.

When the timer goes off, check that the chicken reaches 165°F internally (a meat thermometer is your best friend here). If it needs another 5 minutes, no worries – every oven is different!

Finally, sprinkle with sesame seeds and chopped green onions for that perfect finishing touch. The contrast of the bright green against the golden chicken? Chef’s kiss! Let it rest for about 5 minutes before serving – I know it’s hard to wait, but this lets the juices redistribute.

And voila! Your Hawaiian chicken sheet pan dinner is ready to transport your tastebuds to the islands. Aloha, deliciousness!

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Tips for the Best Hawaiian Chicken Sheet Pan Dinner

After making this dish more times than I can count (seriously, my family requests it weekly!), I’ve picked up some game-changing tricks that’ll take your sheet pan dinner from good to “oh my gosh, what’s your secret?” levels of amazing:

Fresh pineapple is worth the extra effort – I know canned is convenient, but fresh pineapple caramelizes so much better in the oven. That perfect balance of sweet and slightly charred edges? Absolute perfection. If you must use canned, drain it REALLY well – nobody wants a soggy pan!

Don’t skimp on pan space – I learned this the hard way when I tried cramming everything onto a small pan. The veggies steamed instead of roasting. Use a proper half-sheet pan (about 18×13 inches) and give each piece some breathing room. If needed, use two pans – it makes all the difference!

Taste your marinade before pouring – Everyone’s sweetness preference is different! I always dip a spoon in and adjust – sometimes an extra teaspoon of honey or splash of soy sauce makes it just right. Remember, the flavors concentrate as they bake, so err on the less-sweet side if you’re unsure.

Parchment paper is your friend – That sticky honey glaze is delicious but can be a pain to clean. Lining your pan first means you’re not scrubbing for hours later. Bonus: it helps prevent sticking so your beautiful chicken thighs stay intact when serving!

Ingredient Substitutions

Listen, I get it – sometimes you’re staring into your pantry thinking “I don’t have THAT ingredient!” No worries, friend. This Hawaiian chicken sheet pan dinner is super flexible. Here are my tried-and-true swaps that still deliver amazing flavor:

For the soy sauce: Tamari works perfectly if you need gluten-free, or coconut aminos for a slightly sweeter, less salty option. In a real pinch? A tablespoon of Worcestershire sauce mixed with a teaspoon of water can work too (just taste as you go).

For the honey: Pure maple syrup is my go-to substitute – it gives that same glossy glaze. Brown sugar works too (about 1 1/2 tablespoons dissolved in a teaspoon of warm water). Agave nectar? Sure! Just reduce by about 1/4 since it’s sweeter.

For the chicken: Want to go meatless? Extra-firm tofu (pressed and cubed) or even chickpeas make great plant-based options. If you prefer white meat, chicken breasts work – just reduce baking time by 5 minutes so they don’t dry out.

For the veggies: No bell peppers? Try zucchini or broccoli florets. Out of red onion? A sweet yellow onion or even shallots will do. The pineapple is pretty essential for that Hawaiian vibe, but in a real emergency, mango chunks could work (just watch them closely as they cook faster).

See? Cooking should be fun, not stressful. The beauty of this recipe is how adaptable it is – make it work with what you’ve got!

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Serving Suggestions for Hawaiian Chicken Sheet Pan Dinner

Now that your kitchen smells like a tropical paradise, let’s talk about how to serve this Hawaiian chicken sheet pan dinner to make it a complete meal! I’ve tried all sorts of pairings over the years, and these are my absolute favorites:

Fluffy white rice is my go-to – it soaks up that amazing honey-soy glaze like a dream. Sometimes I’ll jazz it up with a sprinkle of toasted coconut flakes for extra island vibes. Brown rice works great too if you want more fiber.

Quinoa lovers, this one’s for you! The nutty flavor pairs beautifully with the sweet pineapple. Pro tip: cook your quinoa in coconut water instead of plain water for an extra tropical twist.

For a lighter option, serve it over a crisp green salad with a simple sesame-ginger dressing. The cool crunch balances the warm, caramelized flavors perfectly.

And if you’re feeding a crowd? Double the recipe and serve it Hawaiian-style with macaroni salad and extra pineapple spears on the side. My family goes wild when I do this for summer gatherings!

No matter how you serve it, this Hawaiian chicken sheet pan dinner always disappears fast. Just be sure to spoon all those delicious pan juices over everything – that’s where the magic is!

Storage and Reheating

Okay, let’s talk leftovers – because let’s be real, this Hawaiian chicken sheet pan dinner is so good you might want to make extra on purpose! Here’s how to keep it tasting fresh and delicious:

Fridge storage: Pack any leftovers in an airtight container (I like to separate the chicken from veggies if there’s a lot left). It’ll stay good for about 3 days. The pineapple might get a bit softer, but the flavors actually deepen – my husband swears it tastes even better the next day!

Freezer friendly: For longer storage, freeze portions in freezer-safe bags or containers for up to 1 month. Pro tip: lay the bag flat to freeze – it stacks better and thaws faster. The texture of the veggies changes slightly, but it’s still totally tasty.

Reheating like a pro: The oven is my go-to for best results – spread everything on a baking sheet at 350°F for about 10-15 minutes until heated through. If you’re in a hurry, the microwave works (about 2 minutes, stirring halfway), but the chicken won’t be as crispy. Whatever you do, don’t overheat it or that beautiful glaze can turn rubbery!

One last thing – if you froze the meal, I recommend thawing overnight in the fridge before reheating. It helps everything heat more evenly. Now you’ve got delicious tropical flavors ready whenever the craving hits!

Hawaiian Chicken Sheet Pan Dinner FAQs

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Nutritional Information

Now, I’m no dietitian (though I did study nutrition!), but here’s the scoop on what you’re getting with this Hawaiian chicken sheet pan dinner. Remember, these are just estimates – your exact numbers will depend on your specific ingredients and portion sizes. That said, this dish is packed with lean protein from the chicken, vitamins from all those colorful veggies, and just enough natural sweetness from the pineapple to feel like a treat!

The best part? It’s one of those meals where delicious and nutritious actually go hand-in-hand. You’re getting a balanced plate without even trying – protein, veggies, and complex carbs if you serve it over rice or quinoa. And that sticky-sweet glaze? Mostly from natural honey and pineapple juices rather than loads of added sugar.

As my grandma always said: “Good food should make you feel good.” And this dish delivers on that promise every time! (Nutritional values are estimates and vary based on ingredients used.)

Alright, my fellow food adventurers – it’s time to put this Hawaiian chicken sheet pan dinner to the test in your own kitchen! I can’t wait for you to experience how those sweet and savory flavors come together with such minimal effort. When you make it (because you totally should tonight!), snap a photo and tell me all about it in the comments. Did you add any fun twists? How did your family react? I live for your kitchen stories almost as much as I live for that first bite of caramelized pineapple. Happy cooking, friends – may your sheet pan be perfectly roasted and your weeknight dinners forever changed!

Amazing 35-Minute Hawaiian Chicken Sheet Pan Dinner Recipe

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A delicious and easy Hawaiian Chicken Sheet Pan Dinner with sweet and savory flavors. Perfect for a quick weeknight meal.

• Author: Sophia Collins
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Hawaiian
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

• 2 lbs boneless, skinless chicken thighs
• 1 cup pineapple chunks
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small red onion, sliced
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1/2 tsp black pepper
• 1 tbsp sesame seeds (optional)
• 2 green onions, chopped (for garnish)

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix soy sauce, honey, olive oil, garlic powder, ginger powder, and black pepper.
3. Place chicken thighs on a sheet pan and pour half the marinade over them.
4. Add pineapple, bell peppers, and red onion to the pan.
5. Drizzle remaining marinade over the vegetables.
6. Toss everything to coat evenly.
7. Bake for 25-30 minutes or until chicken is fully cooked.
8. Garnish with sesame seeds and green onions before serving.

Notes

• Use fresh pineapple for the best flavor.
• Adjust honey for sweetness preference.
• Serve over rice or quinoa for a complete meal.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 15g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 100mg

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