Hawaiian Chicken Sheet Pan 1 Easy Flavor Bomb Recipe

Hawaiian Chicken Sheet Pan is the sweet, savory, one-pan wonder that makes dinner both simple and sensational.

Hi, I’m Jack welcome to my kitchen! As the recipe developer and food enthusiast behind Cooks Foody, I know how hectic life can be. That’s exactly why I created this Hawaiian Chicken Sheet Pan a complete, flavorful meal that comes together on one tray, with minimal mess and maximum flavor.

This blog post covers everything you need: why this dish works, how to choose the right chicken cuts, expert tips for prep and cooking, flavor variations, and FAQs. Let’s get into it!

Why This Meat Recipe Works Hawaiian Chicken Sheet Pan

• 🛒 Uses affordable, easy-to-find cuts of chicken
• ⏱️ Marinate in 15 minutes for maximum tenderness
• 🌴 Perfect balance of tropical sweetness and savory depth
• 🍗 Perfect for weeknights or weekend meal-prep
• 🧽 Only one sheet pan to clean up yes, really!

Choosing the Right Meat Hawaiian Chicken Sheet Pan

Best Cuts for This Recipe

• Boneless skinless chicken thighs extra juicy and full of flavor.
• Chicken breasts leaner, great for slicing.
• Chicken drumsticks kid-friendly and fun to eat.

Buying Tips

• Choose organic or free-range chicken for best flavor.
• Look for pink, firm meat and avoid slimy texture or odor.
• Ask the butcher for evenly sized cuts to ensure uniform cooking.

Substitutions

• Turkey breast strips if you want a leaner alternative.
• Cauliflower florets for a plant-based version (with same marinade).

Ingredients & Prep Hawaiian Chicken Sheet Pan

Meat Prep Essentials

• Trim excess fat and pat chicken dry.
• Lightly score thick pieces for faster marination.
• Let meat sit at room temperature for 15 minutes before baking.

Marinades/Rubs

Beams Marinade Blend:

• 1/3 cup pineapple juice
• 2 tbsp soy sauce (low sodium)
• 1 tbsp sesame oil
• 1 tsp garlic powder
• 1 tsp ground ginger
• 1 tbsp honey
  ⏱️ Marinate chicken for 15–30 minutes for deep flavor

Pantry Staples

• Bell peppers
• Red onion
• Pineapple chunks
• Olive oil
• Sea salt, black pepper

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Step-by-Step Cooking Instructions Hawaiian Chicken Sheet Pan

Pre-Cooking Prep Hawaiian Chicken Sheet Pan

1. Preheat oven to 425°F (220°C).
2. Line sheet pan with parchment or foil.
3. Arrange marinated chicken on one side, veggies and pineapple on the other.

Cooking Method Hawaiian Chicken Sheet Pan

1. Bake for 25–30 minutes until chicken reaches 165°F.
2. Optionally broil for 3–5 minutes for charred edges.
3. Toss veggies halfway through for even caramelization.

Doneness Check Hawaiian Chicken Sheet Pan

• Internal temperature of chicken: 165°F (74°C)
• Juices should run clear when sliced.

Resting Hawaiian Chicken Sheet Pan

Let the chicken rest for 5 minutes before serving to lock in moisture.

Pro Tips for Perfect Meat Hawaiian Chicken Sheet Pan

Avoiding Tough/Dry Meat Hawaiian Chicken Sheet Pan

• Use thighs for better moisture retention.
• Don’t overbake check internal temp early.
• Add pineapple toward the end to avoid mushiness.

Tool Recommendations Hawaiian Chicken Sheet Pan

• Sheet pan with rimmed edges
• Silicone brush for even marinade coating
• Digital meat thermometer

Storage & Reheating Hawaiian Chicken Sheet Pan

• Store leftovers up to 4 days in the fridge.
• Reheat in a skillet with a splash of broth.
• Freeze in portions for up to 2 months.

Flavor Variations Hawaiian Chicken Sheet Pan

Serving Suggestions Hawaiian Chicken Sheet Pan

• Serve over steamed jasmine rice or coconut rice
• Pair with grilled corn on the cob or a fresh mango salad
• Drink pairing: sparkling lime water or iced tropical hibiscus tea

FAQs Hawaiian Chicken Sheet Pan

Can I use frozen chicken?
Yes, just be sure to thaw completely and pat dry before marinating.

How do I fix overcooked chicken?
Slice thinly and toss into a warm sauce or salad to retain moisture.

Is this recipe safe for pregnant women?
Absolutely just make sure chicken is cooked to 165°F internally.

Conclusion

Fire up your oven and try this Hawaiian Chicken Sheet Pan tonight! It’s the perfect mix of tropical flavor and weeknight convenience.

Hawaiian Chicken Sheet Pan 1 Easy Flavor Bomb Recipe

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• Author: Jack
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Hawaiian Chicken Sheet Pan is a one-pan dinner packed with juicy marinated chicken, roasted vegetables, and sweet pineapple.

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Ingredients

Scale 1x2x3x

1.5 lbs boneless skinless chicken thighs

1/3 cup pineapple juice

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp honey

1 tsp garlic powder

1 tsp ground ginger

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1/2 red onion, chopped

1 cup pineapple chunks

2 tbsp olive oil

Salt & pepper to taste

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Instructions

1. Mix pineapple juice, soy sauce, sesame oil, honey, garlic powder, and ginger in a bowl.

2. Marinate chicken in the mixture for 15–30 minutes.

3. Preheat oven to 425°F and line a sheet pan with parchment.

4. Place chicken on one side and veggies + pineapple on the other.

5. Drizzle veggies with olive oil, salt, and pepper.

6. Bake for 25–30 minutes or until chicken reaches 165°F.

7. Optional: Broil for 3–5 minutes for caramelized edges.

8. Let chicken rest for 5 minutes before serving.

Notes

Use chicken breasts if preferred, but reduce bake time slightly.

Add red pepper flakes to marinade for a spicier kick.

Great for meal prep—lasts 4 days in the fridge.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Sheet Pan
• Cuisine: Hawaiian-Inspired

Nutrition

• Serving Size: 1 portion
• Calories: 420
• Sugar: 10g
• Sodium: 550mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 90mg

Keywords: Hawaiian Chicken Sheet Pan, one pan dinner, pineapple chicken