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Hawaiian Chicken Sheet Pan Recipe: A Tropical Twist on Easy Weeknight Dinners
Looking for a dinner that’s easy to make, full of flavor, and bright enough to whisk you away to the tropics—even if just for a moment? Say aloha to the Hawaiian Chicken Sheet Pan recipe! This colorful and wholesome dish is packed with sweet and savory goodness, combining juicy chicken, vibrant bell peppers, tender pineapple, and a tangy island-inspired glaze—all roasted to perfection on a single pan.
Whether you’re short on time, trying to clean out your fridge, or just craving a tropical vibe, this recipe is your new go-to for a no-fuss, feel-good meal.
Why You’ll Love It
- One pan = easy cleanup
- Sweet & savory flavor combo
- Perfect for meal prep or family dinner
- Naturally gluten-free and customizable
Ingredients (Serves 4)
For the Sheet Pan:
- 4 boneless, skinless chicken thighs (or breasts), cut into chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 ½ cups pineapple chunks (fresh or canned, drained)
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: chopped green onions or sesame seeds for garnish
For the Hawaiian Marinade/Glaze:
- ⅓ cup soy sauce (use tamari for gluten-free)
- ¼ cup pineapple juice (from the can or fresh)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger (or ½ tsp ground ginger)
- 1 tbsp cornstarch + 2 tbsp water (to thicken)
Instructions
1. Prep the Marinade
In a small saucepan, combine soy sauce, pineapple juice, honey, vinegar, garlic, and ginger. Bring to a simmer over medium heat. In a separate bowl, mix the cornstarch with water to make a slurry. Stir it into the sauce and let it simmer until thickened (about 2–3 minutes). Set aside to cool slightly.
2. Marinate the Chicken
Toss the chicken chunks in half of the prepared glaze
