Hawaiian Chicken Sheet Pan Dinner

Sometimes I want dinner to taste like a tropical vacation but have the cleanup commitment of a takeout container — enter this Hawaiian Chicken Sheet Pan Dinner: sweet pineapple, sticky-salty glaze, and chicken that actually gets crispy if you don’t crowd the pan (which I sometimes do because apparently I live in a tiny casserole world).

I’ll be honest: I once tried to “save time” by stacking the veggies under the chicken. Result: steamed sadness and chicken that looked like it lost a fight with a soggy towel. My husband, bless him, announced it was “rustic.” He eats anything labeled rustic. The kids staged a coup demanding rice, which I served late because I forgot to start it. Family Fail: we all pretended the late rice was part of the experience and then ate sauce with forks for dramatic effect. Would I make it again? Absolutely — but this time I buy a bigger pan and tell the kids to time themselves.

Time-Saving Hacks

– Use pre-cut pineapple and pre-sliced bell peppers if your knife skills are currently on strike.
– Buy a bag of frozen rice or microwaveable rice cubes — yes, it’s cheating and I love the convenience.
– Marinate for even 10 minutes if you’re impatient; overnight if you want to feel like a responsible adult.
– Line the pan with foil to avoid scrubbing. You’ll still have to wash one spatula. No, I won’t wash fewer dishes.
– Cook chicken on one side of the pan and veggies on the other — less juggling, more caramelization.
– If you’re running late, crank the oven for a few minutes at the end to broil the edges for that “restaurant” look.

Serving Ideas

– Serve over rice with a sprinkle of green onions. If someone asks for cilantro, hand them scissors and send them on a mission.
– Add a simple cabbage slaw for crunch and moral superiority about eating vegetables.
– Drizzle extra glaze on top because everything is better with more sauce. Fight me.
– Serve with a cold beer or a Riesling if you’re pretending this is a dinner party.
– Serve with wine if the kids drove you nuts. If they were angels: still serve wine, you earned it.

What to Serve It With

– Fluffy jasmine or brown rice — the classic choice.
– Coconut rice if you’re feeling bougie and want extra calories. Worth it.
– Roasted broccoli or snap peas for anyone trying to balance the coconut-to-sugar ratio.
– A quick mango salad for full tropical vibes — optional but Instagram-approved.

✔Tips & Mistakes

– Don’t overcrowd the pan. I learned this after turning dinner into a steam bath. Use two pans if you must.
– Watch the sugar in the glaze — it caramelizes fast and can go from holy-moly to charred in a blink. Keep an eye during the last 5 minutes.
– If your pineapple is too wet, pat it dry to avoid a soggy pan and dilute sauce.
– Use an instant-read thermometer: chicken is done at 165°F (74°C). If you guess, you’ll gamble with chewy results.
– Prefer charred edges? Broil for 2–3 minutes at the end, but don’t leave the room unless you like dramatic smoke alarms.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep sauce separate if you want to avoid soggy reheats.
– Reheat gently in the oven or a skillet to bring back some crisp without drying the meat.
– Freezes okay in an airtight container for up to 2 months — thaw in the fridge overnight.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make it spicy: add sriracha or red pepper flakes.
– Swap chicken thighs for breasts if you prefer leaner meat — adjust roasting time.
– Use pineapple rings for nostalgia or chunks for better sauce distribution.
– Add cashews or macadamia nuts on top for crunch and instant fancy points.

Frequently Asked Questions

Hawaiian Chicken Sheet Pan Dinner

This delicious dish features juicy chicken, vibrant vegetables, and a sweet and tangy glaze for a complete meal.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless, skinless chicken thighs
• ▢ 2 cups broccoli florets
• ▢ 1.5 cups sliced red bell pepper
• ▢ 1 cup carrots, cut into thin rounds
• ▢ 0.5 cup low-sodium soy sauce
• ▢ 0.25 cup honey
• ▢ 2 tbsp rice vinegar
• ▢ 1 tbsp sesame oil
• ▢ 2 cloves garlic, minced
• ▢ 1 tbsp fresh ginger, grated
• ▢ 1 tsp sesame seeds optional for garnish

Instructions

Preparation Steps

• Preheat the oven to 400°F.
• Combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a mixing bowl.
• Place chicken on a large baking sheet and pour half of the sauce over it.
• Arrange broccoli, bell pepper, and carrots around the chicken. Drizzle with remaining sauce.
• Toss vegetables gently to coat them with the sauce.
• Bake in the preheated oven for about 30 minutes or until the chicken reaches an internal temperature of 165°F.
• Remove from oven and sprinkle with sesame seeds before serving.

Notes

For more flavor, marinate the chicken overnight. Serve with cooked rice for a complete meal.