Can I use chicken breasts instead of thighs in my Hawaiian Chicken Sheet Pan?

Yes! Chicken breasts work well, but since they're leaner than thighs, reduce the cooking time to about 20–25 minutes or until they reach 165°F internally. You might also want to cut larger breasts into similar-sized pieces for even cooking.

Is fresh pineapple necessary for an authentic Hawaiian Chicken Sheet Pan?

While fresh pineapple provides the best flavor and caramelization, canned pineapple chunks (well-drained) make a perfectly acceptable substitute. Just avoid crushed pineapple, which contains too much liquid.

Can I prep this Hawaiian Chicken Sheet Pan dinner ahead of time?

Absolutely! You can marinate the chicken up to 24 hours in advance. You can also chop all vegetables and store them separately in the refrigerator. When ready to cook, simply arrange everything on the sheet pan and bake.

How can I make my Hawaiian Chicken Sheet Pan dinner spicier?

For heat lovers, double the red pepper flakes in the marinade or add 1–2 finely chopped jalapeños to the vegetable mix. A drizzle of sriracha just before serving also works wonderfully.

Can this Hawaiian Chicken Sheet Pan recipe be made in an air fryer?

Yes, though you'll need to work in batches. Cook at 380°F for about 15–18 minutes, shaking the basket halfway through. The results won't be identical to oven-roasting, but you'll still get delicious caramelization in less time.

Hawaiian Chicken Sheet Pan Recipes That Make Dinner Easy and Delicious 2025

Name: Hawaiian Chicken Sheet Pan Recipes That Make Dinner Easy and Delicious
Prep time: 15 min
Cook time: PT-488140H42M19S
Total time: 1 h 15 min
Cuisine: Hawaiian
Ingredients: 1½ pounds boneless, skinless chicken thighs; 1 red bell pepper, chopped into 1-inch pieces; 1 green bell pepper, chopped into 1-inch pieces; 1 medium red onion, cut into wedges; 2 cups fresh pineapple chunks (or canned, drained); 3 tablespoons olive oil; ¼ cup low-sodium soy sauce; 3 tablespoons honey; 2 tablespoons rice vinegar; 1 tablespoon grated fresh ginger; 3 garlic cloves, minced; 1 teaspoon sesame oil; ½ teaspoon red pepper flakes (optional); Salt and pepper to taste; Sliced green onions and sesame seeds for garnish; Cooked rice for serving

Hawaiian Chicken Sheet Pan Recipes That Make Dinner Easy and Delicious

Print Recipe

This Hawaiian Chicken Sheet Pan recipe brings tropical flavors to your dinner table with caramelized pineapple, savory chicken, and colorful veggies – all in one easy pan.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Sheet Pan
Cuisine: Hawaiian

Ingredients

Scale

1½ pounds boneless, skinless chicken thighs
1 red bell pepper, chopped into 1-inch pieces
1 green bell pepper, chopped into 1-inch pieces
1 medium red onion, cut into wedges
2 cups fresh pineapple chunks (or canned, drained)
3 tablespoons olive oil
¼ cup low-sodium soy sauce
3 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
3 garlic cloves, minced
1 teaspoon sesame oil
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste
Sliced green onions and sesame seeds for garnish
Cooked rice for serving

Instructions

In a large bowl, whisk together soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes to create the marinade.
Add chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes or overnight.
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
Place marinated chicken on the sheet pan. In a separate bowl, toss bell peppers, onion, and pineapple with olive oil, salt, and pepper. Arrange around the chicken in a single layer.
Bake for 25–30 minutes or until chicken is cooked through (165°F) and vegetables are caramelized. Broil for an extra 2–3 minutes if desired.
Rest for 5 minutes before serving. Garnish with green onions and sesame seeds. Serve over rice.

Notes

For a lower-carb version, serve with cauliflower rice. Use tamari for gluten-free. Don’t overcrowd the pan – use two if necessary to avoid steaming.

Nutrition

Serving Size: ¼ of recipe (not including rice)
Calories: 385
Sugar: 19g
Sodium: 780mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 29g
Cholesterol: 125mg

Keywords: Hawaiian chicken, sheet pan dinner, pineapple chicken, tropical recipe

Find it online: https://harmonymeal.com/hawaiian-chicken-sheet-pan-2/