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A golden brown Hawaiian Chicken Sheet Pan dinner with juicy chicken, pineapple chunks, and colorful bell peppers roasted on a single baking sheet.
Lady Maria

Easy Hawaiian Chicken Sheet Pan

This foolproof sheet pan dinner delivers a taste of the tropics with juicy chicken, caramelized vegetables, and sweet pineapple. The secret is a strategic two-stage roast and a glossy, reduced glaze made from the marinade. It's a vibrant, complete meal with minimal cleanup.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American, Hawaiian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 to 2 lbs boneless, skinless chicken thighs
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 small fresh pineapple, peeled and cubed
  • 2 bell peppers any color
  • 1 large red onion, sliced
  • 2 tablespoons cooking oil like avocado or vegetable
  • Salt and black pepper to taste
  • Fresh cilantro or green onions for garnish optional

Equipment

  • Large rimmed baking sheet
  • Large mixing bowl
  • Small mixing bowl
  • whisk
  • measuring cups and spoons
  • Box grater or microplane
  • Small saucepan
  • tongs
  • Chef’s knife
  • Cutting board

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Make the marinade: In a large bowl, whisk together soy sauce, brown sugar, grated ginger, minced garlic, and rice vinegar. Reserve 1/3 cup of this mixture in a small bowl for the finishing glaze.
  3. Marinate the chicken: Add chicken thighs to the large bowl with the remaining marinade, ensuring they are fully coated. Let marinate for at least 20 minutes at room temperature (or up to 4 hours covered in the refrigerator).
  4. Prepare the vegetables: On a large rimmed baking sheet, toss the sliced bell peppers and red onion with oil, salt, and pepper. Spread them out in an even layer.
  5. Arrange the chicken: Remove chicken from the marinade, letting excess drip off. Discard the used marinade. Nestle the chicken thighs among the vegetables on the baking sheet.
  6. Initial roast: Place the baking sheet in the preheated oven and roast for 15 minutes.
  7. Add pineapple: Carefully remove the pan from the oven. Scatter the fresh pineapple chunks evenly around the pan.
  8. Finish roasting: Return the pan to the oven and roast for another 12-15 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables and pineapple have caramelized spots.
  9. Make the glaze: While the pan finishes roasting, pour the reserved 1/3 cup of marinade into a small saucepan. Whisk in the cornstarch until smooth. Heat over medium heat, whisking constantly, until the mixture comes to a simmer and thickens into a glossy glaze, about 3-4 minutes. Remove from heat.
  10. Serve: Drizzle the thickened glaze over the entire sheet pan. Garnish with chopped cilantro or green onions if desired. Serve immediately.

Notes

For best results, do not add all ingredients at once; staggering ensures proper texture. Use a large sheet pan to avoid crowding and steaming. The glaze reduction is key for a professional, sticky finish. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. Variations: Add sriracha to the marinade for spice, use honey instead of brown sugar, or substitute vegetables like broccoli or sweet potato (add sturdy veggies with the first roast). Serve over rice, cauliflower rice, or with a side salad.