Easy Hawaiian Chicken Sheet Pan Recipe | 30-Minute Family Dinner

The Best Hawaiian Chicken Sheet Pan Recipe (My Kids’ Favorite Tropical Dinner!)

Around here, weeknight dinners became an exciting adventure when this Hawaiian chicken entered our rotation. Of course, when your kids start calling it their “vacation dinner” and John comes home early on Hawaiian chicken nights, you know you’ve discovered something special!

Why This Recipe Works

In reality, creating a sheet pan dinner that’s both easy and exciting can feel impossible. But this Hawaiian chicken has become our family’s most requested meal. The best moments are when Jack helps arrange the pineapple while Aliana carefully places the bell peppers in rainbow patterns – their special touches that make every batch perfect!

Key Components Breakdown

Essential Ingredients

  • Chicken thighs – Georgia taught me the perfect cut to use
  • Fresh pineapple – Emily’s cutting technique changed everything
  • Bell peppers – Catrine’s roasting method makes them extra sweet
  • Special sauce – The secret to that tropical flavor
  • Rice for serving – For soaking up all the delicious sauce

Equipment Needed

Must-haves:

  • Large sheet pan
  • Mixing bowls
  • Sharp knife
  • Parchment paper

Nice-to-haves:

  • Pineapple corer
  • Silicone brush
  • Instant thermometer
  • Rice cooker

The Technique Section

Critical Steps

  1. Proper marinade time
  2. Even vegetable cutting
  3. Pan arrangement
  4. Temperature control
  5. Basting technique

The most common mistake? Overcrowding the pan! After one particularly steamy batch, I learned that giving ingredients space makes them perfectly caramelized.

Temperature and Timing

  • Marinating: 30 minutes to 4 hours
  • Oven temperature: 425°F
  • Cooking time: 25-30 minutes
  • Resting time: 5-10 minutes

Troubleshooting Guide

Common Issues

Soggy vegetables? Georgia’s solution: Spread them out well. When Jack helped me test this method last week, we got perfectly roasted results!

Sauce too thin? Emily taught me to reduce it separately for extra thickness.

Variations and Adaptations

Seasonal Options

  • Spring: Add sugar snap peas
  • Summer: Extra bell peppers
  • Fall: Sweet potato chunks
  • Winter: Heartier vegetables

Dietary Modifications

  • Lower carb: Cauliflower rice
  • Extra protein: Add shrimp
  • More vegetables: Double the peppers

Storage and Make-Ahead

  • Refrigerator: 3-4 days
  • Freezer: Not recommended
  • Prep ahead: Cut ingredients early
  • Reheat: In oven for crispiness

FAQ

Q: Fresh or canned pineapple? A: Fresh tastes best but canned works.

Q: Best chicken cut? A: Thighs stay juicier than breasts.

Q: Can I prep ahead? A: Yes, marinate overnight!

Closing Thoughts

You know what makes this Hawaiian chicken truly special? It’s not just the perfect blend of sweet and savory or the rainbow of colors – it’s watching Jack’s face light up when he gets to arrange his “pineapple sunshine,” or seeing Aliana’s proud smile as she creates her pepper patterns. Even John, who usually prefers traditional meals, says this makes him feel like he’s on vacation!

Since sharing this recipe on my Pinterest, I’ve heard from so many families who’ve made it their new favorite dinner. Some have even started “tropical dinner nights” where they play Hawaiian music and wear flower leis!

Remember, your first attempt might not be perfect (like my infamous “too much ginger” incident that had us all reaching for water!), but keep experimenting. For more family-friendly dinner ideas and sheet pan recipes, follow me on Pinterest @mealmia – where I share all our kitchen adventures, successful or otherwise!

Print
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Hawaiian Chicken Sheet Pan

Hawaiian Sheet Pan Chicken


Description

A tropical vacation on your dinner plate!

Prep Time: 20 minutes | Marinate: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour 20 minutes | Servings: 6


Ingredients

Scale

For the Chicken:

  • 2 pounds chicken thighs
  • 1 fresh pineapple, chunked
  • 3 bell peppers, chunked
  • 1 red onion, chunked
  • 2 tablespoons olive oil
  • Salt and pepper

For the Sauce:

  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons ginger, minced
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • Optional: red pepper flakes

For Serving:

  • Cooked rice
  • Green onions
  • Sesame seeds
  • Extra sauce

Instructions

  1. Mix sauce ingredients. (Jack loves measuring the honey!)
  2. Marinate chicken for 30 minutes.
  3. Prep vegetables and pineapple. (Aliana’s rainbow arranging time!)
  4. Arrange on sheet pan with space between.
  5. Bake until chicken is cooked through.
  6. Broil for extra caramelization.
  7. Serve over rice with garnishes.

Notes:

  • Don’t overcrowd the pan
  • Pat chicken dry before marinating
  • Georgia’s tip: line pan with parchment
  • Catrine’s secret: brush with sauce twice

Storage Tips:

  • Store in airtight container
  • Keep sauce separate
  • Reheat in oven
  • Best eaten within 3 days

Nutritional Information (per serving):

  • Calories: 385
  • Protein: 32g
  • Fat: 18g
  • Carbs: 28g
  • Fiber: 3g
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