Hawaiian Chicken Sheet Pan

A simple one-pan dinner with sweet and savory flavors.

This Hawaiian Chicken Sheet Pan is easy and fast. It cooks on one tray and makes a colorful meal. If you want a similar simple recipe, see an easy Hawaiian sheet-pan recipe for another take on this dish.

Why This Recipe Works

This recipe uses sweet pineapple glaze with salty chicken. Roasting the peppers and onions on the same pan adds flavor. The oven cooks everything evenly and saves time. Using thighs keeps the meat juicy.

Why you should try this recipe

You will spend less time cooking and more time eating. It is a good weeknight meal. The dish feeds a family and stores well for lunch. If you like simple one-pan dinners, try this baja bowl recipe for another easy weeknight idea.

How to make Hawaiian Chicken Sheet Pan

This section shows what to do in simple steps. Marinate the chicken, arrange the vegetables, then bake. Serve on white rice for a full meal.

Ingredients :

• chicken thighs
• pineapple glaze
• bell peppers
• onions
• white rice
• salt
• pepper
• olive oil

Equipments Needed

• sheet pan
• mixing bowl
• knife
• cutting board
• measuring spoons
• oven
• pot or rice cooker

Step-by-Step Instructions :

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix the pineapple glaze with salt and pepper.
3. Marinate the chicken thighs in the glaze for at least 30 minutes.
4. On a sheet pan, arrange the marinated chicken, chopped bell peppers, and onions.
5. Drizzle with olive oil and toss to coat everything evenly.
6. Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through.
7. Serve over fluffy white rice.

How to serve Hawaiian Chicken Sheet Pan

Serve the cooked chicken, peppers, and onions over white rice. Spoon extra glaze over the top. Add a side salad or steamed greens if you like. You can also add chopped green onions for color.

How to store Hawaiian Chicken Sheet Pan

Cool the food to room temperature. Put in airtight containers. Store in the fridge for up to 3 days. Reheat in the oven or microwave until hot.

Tips & Tricks

• Pat the chicken dry before marinating so the glaze sticks better.
• Cut peppers and onions to similar sizes so they cook evenly.
• Use bone-in thighs for more flavor or boneless for faster cooking.
• If you want another easy one-pan idea, try one-pan chicken buttered noodles for a different style of meal.

Variations & Substitutions

• Use chicken breasts instead of thighs, but watch baking time.
• Swap pineapple glaze for teriyaki or BBQ sauce.
• Add pineapple chunks on the pan for more fruit flavor.
• Serve over cauliflower rice for a low-carb option.

FAQs

Q: Can I use frozen chicken?
A: Thaw it fully before marinating and baking.

Q: How do I know the chicken is done?
A: The internal temperature should reach 165°F (74°C) or juices run clear.

Q: Can I make this spicy?
A: Yes. Add a little chili sauce or red pepper flakes to the glaze.

Q: Can I prep this ahead?
A: Yes. Marinate the chicken in the fridge for up to 24 hours and bake when ready.

Conclusion

This Hawaiian Chicken Sheet Pan is an easy, tasty meal you can make any night. For another version with similar flavors and a full write-up, see Sheet Pan Hawaiian Chicken | The Girl Who Ate Everything. If you want a Whole30 or Paleo-friendly take, check Hawaiian Chicken Sheet Pan Meal (Whole30 and Paleo).

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