Hawaiian Chicken Sheet Pan is a simple, colorful, and tasty meal that brings a little tropical sunshine to your dinner table. Juicy chicken thighs bake alongside sweet pineapple chunks, vibrant bell peppers, and a touch of tangy sauce that makes every bite pop with flavor. It’s all cooked together in one pan, which means cleanup is a breeze and the flavors get to mingle in the best way.
I love making this dish when I want something fun and easy that still feels special. The combination of savory chicken and sweet pineapple is always a crowd-pleaser in my house, and it’s a great way to get in some veggies without any fuss. If you’re like me, you’ll appreciate how the pineapple caramelizes just a bit in the oven, adding a beautiful golden touch that makes every bite even yummier.
For serving, I usually spoon it over a bed of fluffy rice or even quinoa to soak up all the delicious juices from the pan. Sometimes, I like to add a sprinkle of chopped green onions or a little extra drizzle of soy sauce for an extra zing. This sheet pan meal has become one of my go-to weeknight dinners because it feels like a mini vacation on a plate—without leaving your kitchen!
Key Ingredients & Substitutions
- Chicken Thighs
- I love using boneless, skinless thighs because they stay juicy and tender. You can use chicken breasts if you prefer, but watch cooking time to avoid drying out.
- Pineapple
- Fresh pineapple adds juicy sweetness, but canned drained pineapple works well too. Just avoid pineapple packed in syrup to keep it from being too sweet.
- Bell Peppers & Onion
- These give color and crunch. Use any bell pepper colors you like, or even add zucchini or snap peas for a fresh twist.
- Rice
- This recipe calls for long-grain white or brown rice. Brown rice takes longer to cook, so adjust baking time or soak it first. You can also try quinoa for a protein boost.
- Sauce Ingredients
- Soy sauce, honey, and rice vinegar provide a perfect balance of salty, sweet, and tangy flavors. For gluten-free, use tamari or coconut aminos instead of soy sauce.
How Can I Make Sure the Chicken and Rice Cook Perfectly Together?
The trick here is balancing cooking times so the rice cooks fully without drying out the chicken. Here’s how I do it:
- Spread uncooked rice evenly on the pan and pour the right amount of broth over it to cook during baking.
- Place the chicken directly on top, so its juices drip down and flavor the rice.
- Scattering veggies and pineapple around ensures everything roasts evenly.
- Keep the oven at 400°F for a nice roast and tender rice within about 25-30 minutes.
- For extra glaze, brush reserved sauce on the chicken right after baking for a shiny finish.
Remember to check the rice and chicken for doneness; if needed, cover loosely with foil and bake a bit longer. This method keeps the meal moist and flavorful with minimal fuss!
Equipment You’ll Need
- Large rimmed sheet pan – perfect for roasting chicken, veggies, and rice all in one place without spills.
- Mixing bowl – to whisk together the sweet and tangy sauce easily.
- Measuring cups and spoons – to keep your ingredient portions just right.
- Sharp knife and cutting board – for chopping peppers, onion, and pineapple safely.
- Basting brush – handy for glazing the chicken with reserved sauce at the end for extra flavor.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless pork chops or shrimp for a different protein that also cooks quickly.
- Add diced mango or peach alongside pineapple to boost the tropical sweetness.
- Include snap peas or broccoli florets for extra crunch and green veggies.
- Stir in a pinch of red pepper flakes or a splash of sriracha in the sauce for a spicy kick.
How to Make Hawaiian Chicken Sheet Pan?
Ingredients You’ll Need:
For The Chicken and Veggies:
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, chopped
- 1 orange or yellow bell pepper, chopped
- 1/2 red onion, chopped
For The Rice:
- 1 cup uncooked rice (white or brown)
- 1 1/4 cups water or chicken broth
For The Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 teaspoons minced garlic (about 2 cloves)
- 1 teaspoon grated fresh ginger (optional)
- 1 tablespoon cornstarch
- 1 tablespoon water (to mix with cornstarch)
- 2 tablespoons vegetable oil or olive oil
For Seasoning and Garnish:
- Salt and pepper to taste
- 2-3 green onions, thinly sliced for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25-30 minutes to bake. In total, plan for 35-40 minutes from start to finish—quick and great for an easy weeknight dinner!
Step-by-Step Instructions:
1. Prep the Oven and Sauce:
Preheat your oven to 400°F (200°C). Lightly grease or line a large sheet pan with parchment paper or aluminum foil for easy cleanup. In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and fresh ginger if you’re using it. Set aside about 1/4 cup of this sauce for later use.
2. Prepare the Sauce Mixture:
To the remaining sauce in the bowl, stir in cornstarch mixed with water. This will thicken the sauce during baking and coat the chicken and veggies nicely.
3. Layer the Rice and Liquids:
Spread the uncooked rice evenly across the bottom of the sheet pan. Pour the water or chicken broth evenly over the rice, making sure it’s all moistened.
4. Add Chicken and Veggies:
Place the chicken thighs over the rice, seasoning them lightly with salt and pepper. Scatter the chopped bell peppers, red onions, and pineapple chunks evenly around and between the chicken.
5. Add Sauce and Oil:
Drizzle the cornstarch-thickened sauce evenly over the chicken and vegetables. Then, drizzle the oil over everything to help the chicken crisp up while baking.
6. Bake the Sheet Pan Meal:
Put the pan in the oven and bake for 25-30 minutes, or until the chicken is cooked through, golden brown, and the rice is tender.
7. Finish and Serve:
Once out of the oven, brush the reserved 1/4 cup sauce over the chicken for extra glaze and flavor. Garnish with thinly sliced green onions. Serve warm, spooning the tasty rice and roasted veggies alongside the glazed chicken.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken thighs in the refrigerator overnight before cooking. Pat them dry to remove excess moisture for better browning.
Can I Substitute the Rice with Another Grain?
Absolutely! Quinoa or couscous work well as alternatives. Keep in mind quinoa cooks faster, so you might want to cook it separately or adjust the baking time accordingly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to keep the chicken juicy and the veggies crisp.
Can I Make This Dish Ahead of Time?
Yes! Prepare the sauce and chop the veggies in advance, then assemble the sheet pan right before baking. You can also fully assemble and refrigerate for a few hours, but bake just before serving for best results.