Easy Hawaiian Chicken Sheet Pan Dinner
This Hawaiian Chicken Sheet Pan Dinner is the perfect weeknight dinner. What I love about this Sheet Pan Dinner is that everything cooks together on one pan.
I make this when I want something that feels a little more fun than basic chicken and veggies, plus it makes great leftovers. It’s easy to switch up with whatever vegetables you have on hand, such as broccoli or zucchini
If you like this easy chicken sheet pan dinner, you should try my Sheet pan Beef Crispy Tacos, Sheet Pan Balsamic Chicken Thighs, or my Baked Buffalo Chicken Thighs.
Why You Will Love This Dinner
Easy cooking: Everything roasts together on one sheet pan.
Healthy ingredients: Protein-packed chicken thighs, colorful veggies, and naturally sweet pineapple.
Versatile meal: Serve over rice, in lettuce wraps, or meal prep for the week.
Ingredients
Boneless skinless chicken thighs: Stay juicy and flavorful, even when reheated.
Red onion: Adds sweetness and depth when roasted.
Bell peppers: Bring color, texture, and natural sweetness.
Pineapple chunks or rings: Caramelize in the oven and create that classic sweet-savory combo.
Soy sauce: Adds umami and saltiness.
Brown sugar: Balances the salt and enhances caramelization.
Dijon mustard: Gives subtle tang and depth to the marinade.
Substitutions and Variations
Use chicken breast: Just reduce cook time slightly to prevent drying.
Make it spicy: Add red pepper flakes or a drizzle of sriracha before serving.
Swap veggies: Zucchini, snap peas, or broccoli work great.
Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.
Turn it into bowls: Serve over jasmine rice,coconut rice, or cauliflower rice.
How to make Hawaiian Sheet Pan Chicken & Veggies
Marinate: In a bowl, combine pineapple juice (from the can), soy sauce, brown sugar, and Dijon mustard. Add diced chicken and marinate.
Prep veggies: Slice red onion and bell peppers. Pat pineapple dry.
Assemble: Spread marinated chicken on the sheet pan. Add peppers, onion, and pineapple around the chicken.
Season: Sprinkle with salt, pepper, and garlic powder.
Bake: Roast for 20–25 minutes, or until chicken reaches 165°F and vegetables are tender.
Garnish: Top with fresh cilantro and sesame seeds before serving.
Tips and Notes
Pat the pineapple dry so it caramelizes instead of steaming.
For deeper flavor, marinate overnight.
Chicken thighs are more forgiving than breasts, they stay juicy even when reheated.
Recipe FAQs
Can I make this ahead?
Yes! You can marinate the chicken up to 24 hours in advance.
Can I freeze this?
Yes. Freeze cooked chicken and veggies in airtight containers for up to 3 months.
Can I meal prep this?
Absolutely. Divide into containers with rice for easy grab-and-go lunches.
Serving Suggestions
Serve over rice, such as Coconut Cilantro Rice (Meal Prep Staple!)
Add avocado and a squeeze of lime for brightness.
Turn leftovers into tacos or wraps.
Storage and Reheating Instructions
Storage:
Store in an airtight container in the refrigerator for up to 4 days.
Reheating:
Microwave 1–2 minutes until warmed through.
Tips:
Add a splash of water before reheating to keep chicken moist.
I hope you are Over the Spoon for this recipe!
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Hawaiian Chicken Sheet Pan Dinner
Ingredients
- 8 oz can pineapple chunks reserve juice for marinade, pineapple patted dry
- ¼ cup pineapple juice reserved from can
- ¼ cup low sodium soy sauce
- ¼ cup brown sugar
- 1 tablespoon Dijon mustard
- 1½ lbs boneless skinless chicken thighs diced
- 1 red onion sliced
- 2 bell peppers orange, green, sliced
- ½ teaspoon coarse salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Fresh cilantro for garnish (optional)
- Sesame seeds for garnish (optional)
Instructions
- Make the marinade. In a bowl, whisk together reserved pineapple juice, soy sauce, brown sugar, and Dijon mustard.
- Save half of the marinade in a jar in the refrigerator for serving later. Add diced chicken to the bowl with the other half of the marinade and allow to sit for at least 30 minutes.
- Preheat oven to 400°F and line a sheet pan with parchment paper.
- Spread marinated chicken on the sheet pan.
- Add sliced onion, bell peppers, and pineapple around the chicken.
- Sprinkle with salt, pepper, and garlic powder. Spray with cooking oil.
- Bake 20–25 minutes or until chicken reaches 165°F.
- Serve with remaining sauce.
- Garnish with cilantro and sesame seeds before serving.
