Use boneless chicken breasts for quicker cooking
Swap veggies based on what’s in season
Add coconut rice or mango salsa for extra flair
Because sometimes, the best meals aren’t complicated — they’re just full of color, flavor, and ease.

🍍 Ingredients (Serves 4–6)
Bone-in or boneless chicken thighs
1½ lbs (or substitute with drumsticks)
Fresh pineapple chunks or canned rings
2 cups (about 1 medium pineapple)
Bell peppers (any color)
2 large, sliced into strips
Red onion
1 large, sliced into wedges
Olive oil or coconut oil
2–3 tbsp
Soy sauce
2 tbsp
Honey or brown sugar
1 tbsp (for glaze)
Garlic powder
1 tsp
Ground ginger
½ tsp
Salt & pepper
To taste
Optional: Crushed red pepper flakes
For a touch of heat

✅ Tip: If you want a lighter version, use skinless chicken breasts and reduce the honey slightly.

🍰 Step-by-Step: How to Make Your Own Hawaiian Chicken Sheet Pan
Step 1: Preheat Your Oven
Set it to 400°F (200°C) — the ideal roasting temperature for golden, caramelized edges without drying out the chicken.

Line a large sheet pan or baking tray with parchment paper or foil for easy cleanup.

Step 2: Season the Chicken
Toss chicken thighs with olive oil, soy sauce, garlic powder, ginger, salt, and pepper until well coated.

Arrange on the pan — skin side down if using bone-in thighs for extra crispiness.

Step 3: Add Pineapple and Veggies
Place pineapple chunks and sliced bell peppers and onions around the chicken.

Drizzle everything lightly with oil and season with a pinch of salt and pepper.

The natural sugars in the pineapple will caramelize beautifully — adding sweetness and depth to the entire dish.

Step 4: Glaze for Extra Shine
Mix a splash of honey or brown sugar with a little water or soy sauce to create a light glaze.

Brush over the chicken and pineapple during the last 5 minutes of baking .

This step gives that classic Hawaiian grilled look and flavor — and makes everything smell like summer.

Step 5: Bake Until Golden
Roast for 25–30 minutes , or until chicken reaches an internal temperature of 165°F (74°C) .

Pineapple should be golden at the edges, and veggies soft but slightly charred — giving texture and sweetness in every bite.

🧑‍🍳 Tips for Island-Perfect Results Every Time
Don’t overcrowd the pan
Ensures crispy edges and even roasting
Use honey or brown sugar glaze
Adds that classic tropical finish
Let the chicken rest before serving
Juices stay locked in, not lost on the cutting board
Add fresh herbs after baking
A sprinkle of cilantro or parsley boosts freshness
Serve with rice or quinoa
Soaks up juices and turns it into a full meal

Also, if you're meal-prepping:

Store leftovers in an airtight container
Reheat gently for lunch the next day
Tastes great cold in wraps or salads
🍽️ Creative Serving Ideas That Take It Further
Make this dish truly shine by pairing it with:

Coconut rice
Creamy and fragrant — balances the smoky-sweet flavors
Cilantro-lime slaw
Adds crunch and brightness
Grilled corn or edamame
Summer sides that feel like the islands
Mango salsa
For a fruity, zesty topping
Teriyaki sauce
Drizzle for extra umami punch

You can even serve it straight from the pan at a casual dinner — no fancy plating needed.

🍴 Final Thoughts: One Pan, Big Flavor
There’s something deeply satisfying about a dinner that looks as good as it tastes — and this Hawaiian Chicken Sheet Pan does both.

It’s:

Sweet and salty
Juicy and bright
Effortless and healthy
And most importantly…
Ready in under 40 minutes
So next time you're stuck in the “what’s for dinner” loop…

Reach for this recipe.

Because sometimes, the easiest meals are the ones that transport you somewhere else — even if just for a few bites.

And with this one-pan wonder, you won’t just feed your family.

You’ll give them a mini vacation too.

Aloha, indeed.