This vibrant Hawaiian chicken sheet pan dinner brings the tropical flavors of the islands to your weeknight table with minimal effort and maximum flavor. Juicy chicken thighs marinated in a sweet and tangy pineapple glaze roast alongside colorful bell peppers, red onions, and chunks of fresh pineapple, creating a complete meal that’s both healthy and satisfying. The magic happens as everything cooks together on one pan, allowing the chicken juices to mingle with the caramelizing pineapple and vegetables, creating layers of sweet, savory, and slightly smoky flavors that transport you straight to a Hawaiian luau. Each bite delivers tender, flavorful chicken with perfectly roasted vegetables and bursts of juicy pineapple that have been transformed by the oven’s heat into golden, caramelized gems. Whether you’re craving something exotic on a busy Tuesday night or want to bring some sunshine to your dinner routine, this sheet pan meal proves that you can have restaurant-quality flavors with incredibly easy cleanup.
Serves: 4-6 people
Ingredients You’ll Need
For the chicken and marinade:
- 6-8 bone-in, skin-on chicken thighs (about 3 pounds)
- 1/2 cup pineapple juice
- 1/4 cup soy sauce (low sodium preferred)
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
For the vegetables and fruit:
- 1 fresh pineapple, cored and cut into 1-inch chunks
- 1 large red bell pepper, cut into strips
- 1 large yellow bell pepper, cut into strips
- 1 large red onion, cut into thick wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For garnish and serving:
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 lime, cut into wedges
- Cooked jasmine rice or coconut rice
Creating the Tropical Marinade
In a large bowl, whisk together the pineapple juice, soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, sesame oil, and red pepper flakes if using. The marinade should be well combined and smell wonderfully aromatic with sweet and savory notes. This mixture will not only flavor the chicken but also create a beautiful glaze as it cooks.
Marinating the Chicken
Pat the chicken thighs dry with paper towels and place them in a large zip-top bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, but ideally 4-6 hours or even overnight. The longer marinating time allows the flavors to penetrate the meat and ensures incredibly flavorful chicken.
Preparing Your Sheet Pan
About 30 minutes before cooking, remove the chicken from the refrigerator to come to room temperature. Preheat your oven to 425 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper or foil for easy cleanup. Make sure your sheet pan is large enough to hold everything in a single layer without overcrowding – you may need to use two pans if you have a smaller one.
Preparing the Tropical Vegetables
While the oven preheats, prepare your vegetables and pineapple. Cut the bell peppers into thick strips that won’t shrivel too much during roasting. Cut the red onion into thick wedges, keeping some of the root end intact so the pieces hold together. For the pineapple, remove the core and skin, then cut into chunky 1-inch pieces that will caramelize beautifully in the oven.
Arranging Everything on the Pan
Remove the chicken from the marinade, reserving the liquid for later. Place the chicken thighs skin-side up on one side of your prepared sheet pan, leaving space for the vegetables. In a large bowl, toss the bell pepper strips, onion wedges, and pineapple chunks with olive oil, salt, and pepper until everything is evenly coated.
Arrange the seasoned vegetables and pineapple around the chicken on the sheet pan, spreading everything out in a single layer. The vegetables should have room to roast properly rather than steam, so don’t pack them too tightly together.
The First Roasting Phase
Place the sheet pan in the preheated oven and roast for 25 minutes. During this time, the chicken skin will start to brown and crisp up, while the vegetables begin to soften and develop some caramelization. The pineapple pieces will start to release their juices, which will mix with the chicken drippings to create wonderful flavors.
Adding the Glaze Magic
While the chicken and vegetables are roasting, pour the reserved marinade into a small saucepan and bring it to a boil over medium-high heat. Reduce the heat and simmer for 8-10 minutes until the marinade reduces and thickens into a glossy glaze that coats the back of a spoon. This concentrated glaze will add incredible flavor and shine to the finished dish.
The Final Glazing
After the initial 25 minutes of roasting, remove the sheet pan from the oven and brush the reduced glaze over the chicken pieces. The skin should be golden and starting to crisp. Return the pan to the oven and continue roasting for another 10-15 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender and caramelized.
Checking for Doneness
The chicken is perfectly done when the skin is golden brown and crispy, the meat pulls away easily from the bone, and a meat thermometer inserted into the thickest part reads 165 degrees. The vegetables should be tender with slightly caramelized edges, and the pineapple should be golden and jammy in spots.
The Beautiful Finish
Remove the sheet pan from the oven and let everything rest for 5 minutes. This resting time allows the juices to redistribute in the chicken and makes it easier to handle. The aromas should be absolutely incredible – sweet, savory, and tropical all at once.
Serving Your Island Feast
Transfer the chicken, vegetables, and pineapple to a large serving platter, or serve directly from the sheet pan for a more casual, family-style presentation. Drizzle any pan juices over everything for extra flavor and moisture. Sprinkle the fresh cilantro and sliced green onions over the top for color and freshness, and arrange lime wedges around the platter for squeezing over individual portions.
Perfect Pairings
Serve this tropical feast over fluffy jasmine rice or coconut rice to soak up all the delicious pan juices. The rice provides a neutral base that lets the bold Hawaiian flavors shine. You could also serve it with simple steamed vegetables like broccoli or snow peas if you want to add more greens to the meal.
Storage and Meal Prep Magic
Leftovers keep beautifully in the refrigerator for up to 4 days and actually taste even better the next day as the flavors continue to develop. This dish also makes excellent meal prep – portion everything into containers with rice for grab-and-go lunches. The chicken and vegetables reheat well in the microwave or oven, maintaining most of their original texture and flavor.
