An Easy, Flavorful Springtime Feast — All on One Pan!
Growing up, spring always meant a shift toward fresher flavors in our kitchen. After a long winter of hearty stews and heavy roasts, my Nonna would embrace lighter dishes that still filled the house with incredible aromas. While Hawaiian Chicken Sheet Pan might not have been part of her old-world Italian repertoire, I love thinking about how she would have smiled at the sweet pineapple mingling with tender chicken — all cooked simply and lovingly on a single sheet pan.
Today, I’m thrilled to share this vibrant, breezy recipe perfect for any springtime table. It’s colorful, full of juicy flavors, and best of all — it’s so easy, it feels like cheating.
Table of Contents
Why You’ll Love This Hawaiian Chicken Sheet Pan
- Spring Freshness: Loaded with spring vegetables and juicy pineapple.
- One Pan Wonder: Minimal cleanup — maximum flavor.
- Tropical Twist: Sweet and savory blend that tastes like a mini getaway.
- Quick & Easy: 15 minutes of prep, 30 minutes of baking, and dinner’s ready!
If you love one-pan meals, you should also try our BBQ Chicken and Roasted Sweet Potato Bowls — another colorful, hearty dinner that’s perfect for weeknights.
Ingredients
Here’s what you’ll need to bring a little taste of the tropics to your kitchen:
For the Chicken & Veggies:
- 4 boneless, skinless chicken thighs (or breasts if you prefer)
- 2 cups pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced into wedges
- 1 zucchini, sliced into half-moons
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika
For the Hawaiian Marinade:
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon brown sugar
Instructions
Step 1: Make the Marinade
In a small bowl, whisk together the soy sauce, honey, ketchup, apple cider vinegar, garlic powder, ginger powder, and brown sugar. Set aside.
Step 2: Prep the Chicken
Pat the chicken dry with paper towels. Place it in a large bowl or zip-top bag and pour half of the marinade over the chicken. Reserve the rest for later. Marinate for at least 15 minutes while you prep the veggies.
Step 3: Prep the Veggies
Preheat your oven to 400°F (200°C).
On a large sheet pan, toss the bell peppers, zucchini, onion, and pineapple chunks with olive oil, salt, pepper, and smoked paprika.
Step 4: Assemble
Nestle the marinated chicken thighs among the veggies on the sheet pan. Drizzle with some of the reserved marinade for extra flavor.
Step 5: Bake
Bake for 25–30 minutes, flipping the chicken halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and slightly caramelized.
Step 6: Serve
Garnish with chopped fresh cilantro or green onions if you like! Serve over jasmine rice, quinoa, or just enjoy as it is for a low-carb option.
Want more comforting chicken ideas? Don’t miss our classic Chicken and Gravy Recipe — rich, savory, and incredibly easy.
Pro Tips for the Perfect Hawaiian Chicken Sheet Pan
- Use Fresh Pineapple: It adds a brighter flavor than canned.
- Cut Evenly: Keep all veggies roughly the same size so they cook evenly.
- Double the Marinade: Use extra marinade for drizzling over rice or dipping!
If you’re in the mood for a show-stopping chicken dish, our Spatchcock Chicken Recipe is a must-try for juicy, crispy results.
Variations to Try
- Spicy Kick: Add a teaspoon of sriracha to the marinade.
- Different Proteins: Swap chicken for shrimp or even tofu for a vegetarian version.
- Tropical Boost: Add mango chunks along with the pineapple for an extra island flavor.
If you’re diving deeper into Hawaiian flavors, explore our Chicken Long Rice Recipe, a traditional island favorite featuring chicken and rice noodles in a savory broth.
Why This is the Perfect Spring Recipe
Spring is about renewal and lightness, and this dish captures that perfectly. It’s full of bright colors, refreshing flavors, and just the right touch of sweetness. Plus, it’s light enough to keep you energized for all your springtime adventures!
Nutritional Info (Per Serving)
- Calories: 410
- Protein: 28g
- Carbohydrates: 32g
- Sugars: 18g
- Fat: 18g
- Fiber: 3g
- Sodium: 690mg
Related Recipes You Might Love
- Easy Grilled Pineapple Chicken
- Sweet and Spicy Shrimp Skewers
- Spring Vegetable Sheet Pan Dinner
- Tropical Chicken Salad Wraps
Frequently Asked Questions (FAQs)
Can I make Hawaiian Chicken Sheet Pan ahead of time?
Absolutely! You can marinate the chicken and chop the vegetables up to 24 hours in advance. When you’re ready to cook, simply assemble everything on the sheet pan and pop it into the oven.
Can I use frozen pineapple instead of fresh?
Yes, you can use frozen pineapple! Just be sure to thaw and drain it thoroughly to avoid excess water on the pan, which could steam the ingredients instead of roasting them.
What can I serve with Hawaiian Chicken Sheet Pan?
It’s fantastic over steamed jasmine rice, quinoa, or even a bed of greens if you’re keeping it low-carb. For a full tropical meal, add a side of coconut rice or grilled corn.
Can I substitute chicken thighs with chicken breasts?
Definitely! Just keep in mind that chicken breasts cook faster and can dry out more easily. Check them around the 20–25 minute mark to avoid overcooking.
How can I make this dish spicier?
For a spicy Hawaiian twist, add 1 teaspoon of crushed red pepper flakes to the marinade, or drizzle with a little sriracha before serving.
Hawaiian Chicken Sheet Pan
Equipment
- Sheet Pan
- Parchment Paper
Ingredients
Main Ingredients
- 4 boneless, skinless chicken thighs
- 2 cups fresh pineapple chunks
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 red onion cut into wedges
Sauce
- 2 tbsp olive oil
- 1/2 cup barbecue sauce
- 2 tbsp soy sauce
- 1 tbsp honey
- 1/2 tsp garlic powder
- salt and pepper to taste
For Serving
- cooked rice optional
- fresh cilantro optional for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix barbecue sauce, soy sauce, honey, and garlic powder.
- Arrange chicken, pineapple, peppers, and onion on the sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Brush chicken with the sauce mixture.
- Bake for 25–30 minutes, flipping halfway and basting with more sauce until chicken is cooked through and everything is caramelized.
- Garnish with fresh cilantro and serve over rice if you like!
Notes
Conclusion
If you’re dreaming of sunny skies and the vibrant spirit of spring, this Hawaiian Chicken Sheet Pan is the ultimate answer. It brings together the sweet and savory flavors we love — juicy pineapple, tender chicken, and colorful spring vegetables — all effortlessly baked on one pan.
Whether you’re looking for a weeknight dinner that’s quick to throw together or a festive dish to share with family and friends, this recipe is pure tropical comfort made simple. Plus, the minimal cleanup leaves you with more time to soak up the fresh spring air!
So grab your sheet pan, turn up a little island music, and bring a taste of paradise right into your kitchen tonight. 🌺🍍✨
