Hawaiian Chicken Sheet Pan Recipe

Island-Style Hawaiian Chicken Sheet Pan Recipe for Busy Nights

Crispy, golden hawaiian chicken sheet pan dinners bring tropical flavors directly to your kitchen with minimal cleanup.

Succulent marinated pieces promise a delightful meal bursting with sweet and tangy notes.

Pineapple chunks scattered across tender meat create an irresistible combination that screams summer comfort.

Each bite transports you to beachy landscapes without complex cooking techniques.

Juicy chicken thighs absorb marinade ingredients like delectable sponges, ensuring maximum flavor intensity.

Quick preparation means you can spend less time cooking and more time enjoying delicious results.

Savor this simple yet spectacular dish that guarantees smiles around the dinner table.

Tropical Hawaiian Chicken Sheet Pan Dinner

  • Boost Family Meal Time: Create a colorful, nutritious dinner that brings everyone together with minimal kitchen cleanup and maximum flavor excitement.
  • Customize with Ease: Swap ingredients based on preferences or what's in your fridge, making this recipe super flexible for different tastes and dietary needs.
  • Quick Tropical Escape: Transform your regular dinner routine into a Hawaiian-inspired culinary adventure without complicated cooking techniques or exotic ingredients.
  • Nutrition Packed Meal: Combine lean protein from chicken, fiber-rich vegetables, and sweet pineapple for a balanced one-pan dinner that supports healthy eating goals.

Ingredients for Hawaiian Chicken Sheet Pan

For the Protein:
  • Chicken Breasts: A lean and tender meat that absorbs the sweet and tangy marinade perfectly.
For the Marinade and Flavor Enhancers:
  • Teriyaki Sauce: Provides a classic Hawaiian-style sweet and savory base for the dish.
  • Honey: Adds natural sweetness and helps create a caramelized glaze on the chicken.
  • Soy Sauce: Brings a rich, umami depth to the marinade.
  • Rice Vinegar: Adds a subtle tangy brightness to balance the sweetness.
  • Red Pepper Flakes: Offers a gentle heat and subtle spiciness to the dish.
For the Vegetables and Fruit:
  • Pineapple Chunks: Brings a tropical sweetness and juicy texture to the sheet pan meal.
  • Broccoli: Provides a nutritious green vegetable with a crisp texture.
  • Red Bell Pepper: Adds vibrant color and a sweet, mild pepper flavor.
For the Additional Component:
  • Rice: Serves as a hearty base that soaks up the delicious marinade and juices.

How to Cook Hawaiian Chicken Sheet Pan Dinner

Step 1: Fire Up The Oven

Get your oven roaring hot at 400F (200C). Make sure the rack is positioned in the center for even cooking.

Step 2: Create Flavor Magic

Whip up a spectacular marinade mixing these ingredients:
  • Teriyaki sauce
  • Honey
  • Soy sauce
  • Rice vinegar
  • Red pepper flakes

Toss the chicken into this flavor bath and let it soak up goodness for at least 15 minutes.

Step 3: Build Your Hawaiian Feast

Spread out a large sheet pan and artfully arrange these colorful ingredients:
  • Marinated chicken
  • Juicy pineapple chunks
  • Fluffy rice
  • Fresh broccoli florets
  • Vibrant red bell peppers

Distribute everything evenly so each bite gets maximum deliciousness.

Step 4: Transform In The Oven

Slide the sheet pan into the preheated oven and let the magic happen. Bake for 20-25 minutes until the chicken is perfectly cooked through and the veggies are tender and slightly caramelized.

Step 5: Serve And Enjoy

Pull out your gorgeous Hawaiian chicken sheet pan creation and serve immediately. Watch as everyone dives in with excitement!

Pro Tips for Hawaiian Chicken Sheet Pan

  • Marinate chicken for at least 30 minutes to enhance flavor absorption and tenderness.
  • Pat chicken dry before marinating to help sauce stick better and create a crispy exterior.
  • Slice vegetables uniformly to ensure even cooking and prevent burning.
  • Arrange ingredients in a single layer on the sheet pan for maximum caramelization and browning.
  • Use fresh pineapple for brighter flavor and better texture compared to canned alternatives.

Variations on Hawaiian Chicken Sheet Pan Dinner

  • Gluten-Free Hawaiian Chicken: Replace teriyaki sauce with gluten-free tamari and use certified gluten-free soy sauce to accommodate celiac needs.
  • Vegetarian Tropical Tofu Bake: Swap chicken with firm tofu cubes, marinate in same sauce, and add extra vegetables like zucchini and cauliflower for protein-rich alternative.
  • Low-Carb Cauliflower Rice Option: Substitute white rice with cauliflower rice to reduce carbohydrates and add more nutritional value while maintaining similar texture and flavor profile.
  • Spicy Coconut Hawaiian Remix: Add coconut milk to marinade, increase red pepper flakes, and sprinkle with unsweetened shredded coconut for a more intense tropical heat experience.

Pairing Ideas for Hawaiian Chicken Dinner

  • Elevate Tropical Flavor Fusion: Pair this Hawaiian Chicken Sheet Pan with a crisp, citrusy sauvignon blanc that complements the sweet and tangy marinade.
  • Refresh with Island-Inspired Beverage: Serve a cold glass of passion fruit iced tea to echo the tropical pineapple notes and balance the rich chicken flavors.
  • Enhance Dining Experience: Sprinkle toasted macadamia nuts over the dish for added crunch and authentic Hawaiian-inspired texture that brings nutty depth to every bite.
  • Complement with Bright Side: Add a quick mango salsa on the side to introduce fresh, zesty elements that highlight the dish's sweet and savory profile.

Storage Tips for Hawaiian Chicken Sheet Pan

Store leftovers in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.

Transfer cooled chicken and vegetables to freezer-safe containers, sealing tightly and storing for up to 2 months for later enjoyment.

Place portions on a microwave-safe plate, sprinkle a few drops of water to prevent drying, and heat in 30-second intervals until warmed through, stirring midway.

Spread leftovers on a baking sheet, cover with foil to retain moisture, and warm at 350F for 10-15 minutes until heated completely.

FAQs

  • What makes the marinade special?

The combination of teriyaki sauce, honey, soy sauce, and rice vinegar creates a sweet and tangy flavor that perfectly coats the chicken, infusing it with delicious Hawaiian-inspired taste.

  • Can I use different vegetables?

Absolutely! While broccoli and bell peppers work great, you can swap them with zucchini, carrots, or green beans to match your preferences or use what’s available in your kitchen.

  • Do I need to cut the chicken into specific sizes?

Cut chicken into uniform, bite-sized pieces around 1-inch chunks to ensure even cooking and that each piece gets thoroughly marinated and cooked through.

  • Is this recipe spicy?

The red pepper flakes are optional, so you can easily control the heat level. Without them, the dish remains mild and family-friendly, suitable for those who prefer less spice.

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Hawaiian Chicken Sheet Pan Recipe

Hawaiian Chicken Sheet Pan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 18 reviews

  • Total Time: 45 minutes
  • Yield: 2 1x
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Description

Hawaiian chicken sheet pan recipe brings tropical flavors right to your dinner table with minimal cleanup. Juicy marinated chicken, caramelized pineapple, and colorful bell peppers create a quick, delicious meal you’ll crave again and again.

Ingredients

Scale

Proteins:

  • 1 pound (454 grams) boneless, skinless chicken breasts, thinly sliced

Fruits and Vegetables:

  • 1/2 cup (75 grams) pineapple chunks, drained
  • 1/2 cup (75 grams) chopped broccoli
  • 1/2 cup (75 grams) chopped red bell pepper
  • 1 cup (185 grams) cooked rice

Sauces and Seasonings:

  • 1/4 cup (60 milliliters) teriyaki sauce
  • 1/4 cup (60 milliliters) honey
  • 1/4 cup (60 milliliters) soy sauce
  • 1 tablespoon (15 milliliters) rice vinegar
  • 1/2 teaspoon (2.5 grams) red pepper flakes (optional)

Instructions

  1. Arrange oven rack in the middle position and heat to 400°F (200°C), allowing proper temperature stabilization.
  2. Pour teriyaki sauce, honey, soy sauce, rice vinegar, and red pepper flakes into a mixing vessel, creating a vibrant marinade.
  3. Submerge chicken pieces completely in the marinade, ensuring thorough coating and let rest for minimum 15 minutes to absorb flavors.
  4. Spread parchment paper across a large sheet pan to prevent sticking and facilitate easy cleanup.
  5. Distribute marinated chicken across the pan, leaving space between pieces for even heat circulation.
  6. Scatter pineapple chunks, broccoli florets, and red bell pepper slices around the chicken, creating a colorful and balanced arrangement.
  7. Transfer sheet pan to preheated oven and roast for 20-25 minutes, rotating pan halfway through cooking to ensure uniform browning.
  8. Verify chicken’s doneness by checking internal temperature reaches 165°F (74°C) and vegetables appear caramelized and tender.
  9. Remove from oven and let pan rest for 3-5 minutes to allow juices to redistribute, enhancing overall flavor and moisture.
  10. Serve immediately, garnishing with optional fresh herbs or additional red pepper flakes for extra zest.

Notes

  • Customize the heat level by adjusting red pepper flakes for mild or spicy preferences.
  • Choose boneless, skinless chicken thighs for extra juiciness and more flavor compared to chicken breasts.
  • Prevent soggy vegetables by cutting them into similar-sized pieces and placing them around the chicken, not underneath.
  • Line the baking sheet with parchment paper for easy cleanup and to prevent sticking, making post-meal washing a breeze.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Lunch, Dinner
  • Method: Baking
  • Cuisine: Hawaiian

Nutrition

  • Serving Size: 2
  • Calories: 417 kcal
  • Sugar: 25 g
  • Sodium: 1140 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 58 g
  • Fiber: 3 g
  • Protein: 36 g
  • Cholesterol: 85 mg

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Michael Thompson

Michael Thompson

Founder & Recipe Developer

Expertise

  • Creating single-serving recipes tailored for individuals, small households, or meal preppers
  • Culinary arts with a focus on clean plating and natural styling for food photography
  • Working with fermented ingredients and dairy-based cooking techniques
  • Designing seasonal menus that use fresh, locally sourced produce

Education

Cascade Culinary Institute – Bend, OR

  • Program: Culinary Arts Certificate
  • Focus: Gained hands-on experience in professional kitchens, learning advanced recipe development, seasonal ingredient sourcing, and simple, beautiful food presentation.

ServSafe Food Handler Certification – Portland, OR

  • Program: Food Safety Certification
    Focus: Certified in core food safety and hygiene principles for both home and professional kitchens, with emphasis on ingredient handling, kitchen cleanliness, and safe preparation methods.

Mike’s kitchen journey began with a single goal: to make everyday meals feel like something worth celebrating.
After earning his Certificate in Culinary Arts from Cascade Culinary Institute, he spent years working with local farmers and small kitchens across Oregon, learning the beauty of seasonal, small-batch cooking.
Mike’s approach is simple, cook with what’s fresh, keep it approachable, and always leave room for a little creativity. When he’s not testing yogurt marinades or designing single-serving meals, you’ll find him hiking trails or hunting down the best berries at local markets.

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