Best Hawaiian Chicken Sheet Pan Recipe for Busy Weeknights

I’ll never forget the chaotic Tuesday evening that birthed this lifesaver recipe. After back-to-back recipe testing sessions, my kitchen looked like a tornado hit it, and my family’s hungry eyes followed me like tiny hawks. That’s when I threw chicken thighs, pineapple chunks, and rainbow veggies onto a single sheet pan with a tropical marinade. Thirty minutes later? We were transported to a Hawaiian luau! This Hawaiian chicken sheet pan recipe became our weekly salvation – proof that busy weeknights deserve vibrant flavors without the cleanup nightmare.

What Exactly is Hawaiian Chicken Sheet Pan Recipe? A Brief History

While not authentically ancient Hawaiian cuisine (traditional cooking uses imu underground ovens), this dish captures the spirit of Hawaii’s iconic sweet-savory flavor profile. It’s inspired by Hawaiian plate lunches – the comforting fusion meals that emerged from Hawaii’s plantation era blending Asian, Polynesian, and Western influences. The “sheet pan dinner” adaptation is a modern solution for contemporary cooks, combining juicy chicken with tropical pineapple, colorful bell peppers, and sticky-sweet teriyaki glaze. This baked Hawaiian chicken dinner delivers island vibes through accessible ingredients while honoring Hawaii’s culinary tradition of balancing tangy, sweet, and umami flavors.

For more on Hawaii’s food culture Local food spots to try:, explore Hawaii’s official culinary guide.

The Ingredients You’ll Need

• Chicken: 1.5 lbs boneless skinless chicken thighs (preferred for juiciness) or breasts, cut into 1-inch cubes
• Tropical Marinade: ⅓ cup low-sodium soy sauce, ¼ cup pineapple juice, 3 tbsp honey, 2 tbsp rice vinegar, 1 tbsp fresh grated ginger, 3 minced garlic cloves, 1 tsp sesame oil
• Veggies: 2 cups fresh pineapple chunks, 1 red bell pepper (sliced), 1 green bell pepper (sliced), 1 red onion (cut into wedges)
• Coating: 1 tbsp cornstarch (for crispy edges!)
• Garnish: Sesame seeds, sliced green onions

Essential Kitchen Equipment

• Rimmed Baking Sheet (13×18″): Prevents juices from spilling and ensures even cooking
• Parchment Paper: For effortless cleanup and preventing sticking
• Medium Mixing Bowl: For marinating the chicken
• Tongs: Gentle flipping without piercing the chicken

Step-by-Step Cooking Instructions for Perfect Hawaiian Chicken Sheet Pan Recipe

1. Whisk all marinade ingredients in a bowl. Add chicken cubes and toss to coat. Marinate 15 minutes at room temperature (or up to 4 hours refrigerated).
2. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
3. Drain chicken (reserve marinade), toss chicken with cornstarch until evenly coated.
4. Spread chicken, pineapple, bell peppers, and onion on sheet pan in single layer.
5. Pour reserved marinade into small saucepan. Simmer 5 minutes until slightly thickened.
6. Brush half the cooked marinade over sheet pan ingredients.
7. Bake 15 minutes. Remove from oven, flip chicken and veggies, brush with remaining glaze.
8. Bake 10-15 more minutes until chicken reaches 165°F internally and veggies are caramelized.
9. Garnish with sesame seeds and green onions. Serve immediately.

Chef Nora’s Insider Techniques

Flight to Flavor Island: For deeper flavor penetration, score chicken thighs lightly before marinating. The nooks trap more tropical goodness!
Crisp Factor: Pat chicken very dry before cornstarch coating. Moisture is the enemy of caramelization!
Veggie Victory: Cut harder veggies (like carrots) smaller than softer ones (like zucchini) for even cooking. Add delicate veggies (snow peas) during last 5 minutes.

Troubleshooting Common Hawaiian Chicken Sheet Pan Recipe Issues

Soggy Veggies? Overcrowding steams instead of roasts. Use two pans if needed!
Dry Chicken? Chicken breasts overcook faster than thighs. Check temp at 15 minutes total.
Too Sweet? Balance with extra splash of rice vinegar or squeeze of lime before serving.

Creative Variations to Try

Spicy Aloha: Add 1 tbsp sriracha to marinade + garnish with red pepper flakes
Island Bowls: Serve over coconut rice with extra pineapple salsa
Tofu Luau: Swap chicken for extra-firm tofu (press first!) using same method

The Perfect Pairings: What to Serve with Hawaiian Chicken Sheet Pan Recipe

Beverages	Sides	Sauces
Pineapple iced tea	Jasmine rice	Extra teriyaki glaze
Light lager	Quinoa salad	Chili mayo
Sparkling water with lime	Grilled bok choy	Avocado crema

Storage, Freezing, and Reheating Instructions

Fridge: Store in airtight container up to 3 days.
Freezer: Freeze before baking (minus fresh pineapple) up to 2 months. Thaw overnight before cooking.
Reheating: Warm in 350°F oven for 10-15 minutes to revive crispiness. Microwave causes sogginess!

Frequently Asked Questions about Hawaiian Chicken Sheet Pan Recipe

Can I use canned pineapple? Yes, but drain VERY well and pat dry. Fresh yields better texture.
Is this healthy Hawaiian chicken recipe gluten-free? Use tamari instead of soy sauce and verify cornstarch is GF.
Can I make this with frozen chicken? Thaw completely first! Frozen chicken releases too much water.
How to convert this to one pan Hawaiian chicken and rice? Add 1 cup rinsed jasmine rice + 1.5 cups water to pan first. Bake 15 minutes before adding other ingredients.

Conclusion: Your Culinary Adventure Awaits

This isn’t just another easy Hawaiian chicken recipe – it’s your passport to stress-free dinners bursting with sunshine flavors. With minimal prep, one pan, and maximum reward, you’ll understand why this sheet pan Hawaiian chicken and veggies is my most requested weeknight warrior.

👩‍🍳 Let’s keep cooking together!
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