No more soggy sheet pan dinners!
It was my night to cook and I couldn’t get my craving for our Hawaiian Chicken Kabobs to go away.
Not being a big grill gal (I normally leave the grilling in the Texas summer heat to my poor husband lol), I decided to adapt the recipe into a Sheet Pan Hawaiian Chicken dinner instead… all the same sticky-sweet flavors but on one pan and from the comfort of my climate-controlled kitchen.
After adjusting the marinade ingredient amounts (since we’d be baking in the oven and not basting constantly on the grill), I landed on a ratio that gives us just the right amount of flavor and the crispiest, caramelized edges on the chicken.
I also stuck with chicken thighs and fresh pineapple for this one. The thighs stay juicy on a hot sheet pan where breasts can dry out, and fresh pineapple caramelizes beautifully instead of going watery when you add them halfway through and pop it all under the broiler at the end.
How we serve it up!
We love it piled over my 2-ingredient Coconut Milk Rice to soak up all those sticky pan juices. And if you’re on a sheet pan kick like me, here are a few of my other favorite sheet pan dinners.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken thighs: I’m team chicken thighs all the way. They stay juicy and forgiving on a hot sheet pan where breasts tend to dry out. If you’d rather use chicken breasts, cut them into 1-inch pieces and start checking the temperature a few minutes early.
- Pineapple: Fresh is my pick when it’s in season, since it’s usually more affordable, has way more flavor, and caramelizes beautifully under the broiler. (Need a refresher? Here’s how to cut a pineapple.) Canned or thawed frozen will work too, just drain and pat it very dry first so it doesn’t water down the pan.
- Marinade: If you cook a lot of Asian-inspired meals, you probably already have most of this. It’s ketchup and pineapple juice for a sweet-tangy base, plus soy sauce or tamari, rice vinegar, toasted sesame oil, garlic, and fresh ginger.
- Cornstarch. This is absolutely KEY for making sure you get a glossy, sticky glaze and not a watery mess.
- Brown sugar: That molasses-y sweetness is what helps the chicken caramelize at the edges. Pack it firmly so you get the full amount.
- Bell peppers and red onion: I love red and green bell peppers with red onion here, but feel free to get creative. Zucchini, yellow squash, or mushrooms would all roast up great too.
- Fresh lime and cilantro: A squeeze of fresh lime at the end brightens the whole pan, and a little chopped cilantro on top is optional but nice. Fresh lime really is best, since the bottled stuff can taste a bit bitter.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Make the marinade
In a large bowl, whisk together the ketchup, pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and your first round of salt and pepper. Whisk in the cornstarch until it’s smooth (that’s the trick that turns it into a sticky glaze later).
Coat the chicken
Add the chicken thighs and toss until every piece is covered, then spread them on one side of a parchment-lined sheet pan. Hang onto the leftover marinade in the bowl, you’ll brush it on partway through.
The Sheet Pan I L❤️VE!
Your veggies will end up steaming instead of roasting if you overcrowd the pan. So my tip… use the largest sheet pan you have and spread everything out!
Add the veggies
Scatter the bell peppers and onion around the chicken, drizzle with olive oil, and season with the rest of the salt and pepper. Toss it right on the pan and spread everything into a single layer.
Keep everything in a single layer. If the pan’s crowded, the chicken and veggies steam instead of roast and you lose those browned edges. Give them room on a large sheet pan, or split between two if you need to.
Roast, then add the pineapple
Bake for 15 minutes, then pull the pan out, scatter the pineapple over the top, and brush the chicken with that reserved marinade. Back in it goes for 15 more minutes, until the chicken hits 165°F on a meat thermometer.
Add the pineapple late. Piling it on for just the last 15 minutes lets it caramelize instead of weeping liquid all over the pan. Pat it really dry first, especially if you’re using canned or frozen.
Broil and finish
Switch to broil for 2 to 3 minutes to get those caramelized edges, watching closely so nothing burns. Let it rest 5 minutes, squeeze fresh lime over the top, and pile it over rice with the pan juices spooned on.
Don’t skip the broil. Those last 2 to 3 minutes under the broiler are what give you the charred, caramelized edges. Just keep an eye on it, since the sugars go from golden to too-far fast.
FAQs
Yes! Cut it into 1-inch pieces so it cooks evenly, and start checking the temperature a few minutes early. Thighs are more forgiving, but breast works great if that’s what you’ve got.
Fresh is my pick for the best caramelization, but canned or thawed frozen works too. Just drain it and pat it really dry first so it doesn’t water down the pan.
Keep them in an airtight container in the fridge for up to 4 days, and reheat in a 350°F oven or a skillet until warmed through. I’d skip freezing, since the pineapple and peppers go soft after thawing.
A squeeze of lime and a little cilantro are my go-tos. Green onions, sesame seeds, or a drizzle of sriracha are all great if you want to dress it up.
If you love this flavor but want to skip the oven, my Instant Pot Hawaiian Chicken gets you there with almost no effort.
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Sheet Pan Hawaiian Chicken Recipe
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Ingredients
Marinade
- ¼ cup ketchup
- 2 tablespoons pineapple juice
- 2 tablespoons soy sauce or tamari
- 3 tablespoons firmly packed brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 3 garlic cloves minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper divided
Chicken and Vegetables
- 1 ½ pounds boneless, skinless chicken thighs cut into 1-inch cubes*
- 2 bell peppers seeded and cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 cups fresh pineapple chunks patted dry*
- 1 lime cut into wedges, for serving
- Fresh cilantro finely chopped, optional
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the ketchup, pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk in the cornstarch until well combined.2 tablespoons pineapple juice, 2 tablespoons soy sauce or tamari, 3 tablespoons firmly packed brown sugar, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 3 garlic cloves, 1 teaspoon grated fresh ginger, 1 tablespoon cornstarch, 1 ½ teaspoons salt, 1 teaspoon black pepper
- Add the chicken to the marinade and toss until evenly coated. Using tongs, transfer the chicken to one side of the prepared baking sheet, spreading it in a single layer. Reserve the remaining marinade in the bowl for basting.1 ½ pounds boneless, skinless chicken thighs
- Add the bell peppers and onion to the baking sheet around the chicken. Drizzle the vegetables with the olive oil and sprinkle with the remaining ½ teaspoon salt and ½ teaspoon black pepper, then toss to coat and spread in a single layer. Bake for 15 minutes.2 bell peppers, 1 red onion, 2 tablespoons olive oil, 1 ½ teaspoons salt, 1 teaspoon black pepper
- Remove from the oven, scatter the pineapple chunks over the top, and brush the chicken with the reserved marinade. Return to the oven and bake for 10-15 minutes more, or until the chicken reaches an internal temperature of 165°F.2 cups fresh pineapple chunks, 1 ½ pounds boneless, skinless chicken thighs
- Switch the oven to broil. Broil for 2-3 minutes, or until the chicken and pineapple are caramelized at the edges, watching closely so they don’t burn.
- Let rest for 5 minutes, then finish with a squeeze of fresh lime. Garnish with cilantro and serve over rice, spooning the pan juices over the top; they're the best part!1 lime, Fresh cilantro
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Sheet Pan Hawaiian Chicken
This is a rice-first kind of dinner for us. My Coconut Milk Rice is the one I reach for, since it’s just two ingredients and soaks up all those sticky pan juices (don’t waste them!).
If you want something fresh alongside, a crisp green salad balances all that sweet-savory flavor. There are a bunch of easy options in my summer salads roundup.
And if this pineapple-y, sweet-and-savory thing is your love language, you’ll want my Easy Pineapple Chicken and the grilled Hawaiian Chicken Kabobs in your back pocket too.
More Sheet Pan Recipes
If a whole dinner on one sheet pan is your kind of night, these are the ones to try next.
