Sheet Pan Hawaiian Chicken: Sweet and Savory Flavors!
Chicken dinners can get a little repetitive, which is why I love switching things up with this Sheet-Pan Hawaiian Chicken.
It’s a fun twist that brings bold tropical flavors to the table while still being an easy and family-friendly meal.
The combination of juicy chicken, sweet pineapple, and Hawaiian BBQ sauce creates a perfect balance of savory and sweet, all coated in a rich, tangy sauce that keeps everyone coming back for more.
Unlike the usual weeknight staples, this dish feels fresh and exciting—something different without being complicated.
Why You’ll Love This Recipe
- Easy and no-fuss preparation
- Minimal cleanup with just one pan
- A sweet and savory flavor profile that satisfies
- Healthy and packed with essential nutrients
- Perfectly versatile and customizable to your tastes!
The Story Behind the Recipe
The idea for this Sheet Pan Hawaiian Chicken came to me after a family gathering where someone brought slow-cooker Hawaiian chicken.
I instantly fell in love with combination of juicy chicken, caramelized pineapple, and a tangy-sweet sauce. And I knew I had to recreate it in a way that was quicker and easier for busy weeknights.
So I made it by roasting everything together on a sheet pan. Aside from being easier, the flavors also deepen and make every bite sing with savory flavors.
Ingredients & Substitutions
- 1 ½ lbs. chicken thighs
- 1 cup fresh pineapple chunks (canned pineapple works well too)
- 1 bell peppers (any color, diced)
- 1 onion (sliced)
- ¾ cup Hawaiian barbecue sauce (you can also use regular barbecue sauce mixed with pineapple juice, ginger, and garlic)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro (or parsley)
Prep & Cook Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 minutes | 30 minutes | 40 minutes |
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the chicken: In a large bowl, combine the chicken thighs, olive oil, salt, and pepper until well coated.
- Add the vegetables: Toss in the pineapple chunks, bell peppers, and onion, mixing everything uniformly.
- Pour the barbecue sauce over the mixture, ensuring every piece is nicely coated.
- Spread on a sheet pan: Arrange the mixture in a single layer on a large baking sheet. This helps in even cooking!
- Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The smell will be irresistible!
- Garnish with fresh cilantro or parsley before serving to add a pop of color and freshness.
Expert Tips for the Best Sheet Pan Hawaiian Chicken
- Marinate the chicken for a few hours or overnight before cooking to infuse flavor.
- Mix cornstarch into the sauce if you want it a bit thicker.
- Add extra veggies. Consider zucchini or broccoli for added nutrition and color.
- Let it rest. Allow the dish to rest for 5 minutes after baking for juicier chicken.
- Squeeze lime or lemon juice over the chicken when it’s done to brighten up its flavor profile.
Nutrition Facts
| Serving Size | Calories | Protein | Carbohydrates | Fat | Sodium |
|---|---|---|---|---|---|
| 1 serving | 360 | 28g | 24g | 18g | 600mg |
FAQs About Sheet Pan Hawaiian Chicken
Can I use frozen chicken?
Absolutely! Just ensure to allow for additional cooking time to ensure it reaches safe temperatures.
What can I serve with this dish?
This chicken is fantastic with rice, quinoa, rolls, or a fresh salad.
How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat and enjoy!
Can I grill this instead of baking?
Definitely! Grill the thighs over medium heat for a delicious smoky flavor that complements the sweet pineapple.
Savor Every Bite of This Sheet Pan Hawaiian Chicken
With its sweet and savory notes, I’m sure this Sheet Pan Hawaiian Chicken will quickly become a cherished recipe in your kitchen.
Its blend of flavors and textures are sure to delight everyone, so you can serve it as a unique weeknight dinner or double the recipe to feed a crowd.
