Hawaiian Chicken Sheet Pan | Easy Weeknight Meal

Juicy, sticky-sweet chicken roasted with charred pineapple and tender vegetables smells like a backyard luau in your kitchen. This Hawaiian chicken sheet pan recipe brings bright tropical flavors and an easy cleanup that busy cooks love. After refining the marinade across eight tests in my home kitchen and at a small bistro, I landed on a balance of soy, brown sugar, and pineapple that caramelizes without drying the meat. I also adapted the technique so bone-in thighs stay juicy while vegetables roast to sweet-tender perfection. Read on for exact measures, timing, and pro tips so you hit the mark on your first try.

Why This Recipe Works

The marinade is short but effective: soy and brown sugar promote browning while pineapple juice adds tenderizing enzymes and bright acidity.
Bone-in, skin-on chicken thighs resist drying during a high-heat roast and give you crisp skin plus juicy meat.
Tossing vegetables with a light oil coating and spacing them on the pan ensures even caramelization instead of steaming.
A final broil creates quick char on pineapple and edges of chicken for flavor that mimics grilling.
Simple timing keeps active work under 20 minutes — ideal for weeknight cooks.

Ingredients Breakdown

Chicken thighs (1.2 kg / 8 bone-in, skin-on thighs): Using bone-in, skin-on thighs gives the best flavor and moisture. Boneless or breasts will cook faster and can dry out if you don’t lower the oven temperature and shorten the time.
Pineapple (fresh is best) — 1 medium pineapple (about 650 g / 1.4 lb) cut into 2–3 cm (1 inch) chunks: Fresh pineapple caramelizes and holds up to roasting; canned pineapple is more watery and will not char the same way.
Marinade: low-sodium soy sauce 80 ml (1/3 cup), brown sugar 50 g (1/4 cup packed), pineapple juice 60 ml (1/4 cup), rice vinegar 15 ml (1 tbsp), garlic 3 cloves (minced), grated ginger 1 tbsp (6 g): The sugar and soy create a glossy glaze; if you prefer less salt, use tamari or reduce soy by half.
Vegetables: red bell pepper 2 (sliced into 2 cm / 3/4-inch strips), red onion 1 large (cut into wedges), baby potatoes 450 g (1 lb) halved, or use fingerlings: Potatoes take longer to cook — parboil or cut small to match chicken timing.
Oil: neutral oil like avocado or canola 30 ml (2 tbsp): Light coating prevents sticking and helps browning.
Garnish: sliced green onions, chopped cilantro, optional lime wedges: Acid brightens the finished dish.

Essential Equipment

Half-sheet pan (approx 46 x 33 cm / 18 x 13 inches): Use this size for even spacing; smaller pans crowd ingredients and steam them.
Wire rack optional: Elevates chicken for crisper skin. If you don’t have one, leave space around pieces.
Instant-read thermometer: Check 74°C (165°F) in the thickest part of the thigh.
Mixing bowls, tongs, sharp knife, cutting board: Basic prep tools.
Parboil pot (if using larger potatoes): Speeds potato cooking without over-roasting the chicken.
Broiler-safe spatula: For turning pineapple at the end if needed.

Ingredients (full)

1.2 kg (8) bone-in, skin-on chicken thighs
650 g fresh pineapple, cored and cut into 2–3 cm (1 in) chunks
450 g (1 lb) baby potatoes, halved
2 red bell peppers, cut into 2 cm (3/4 in) strips
1 large red onion, cut into wedges
80 ml (1/3 cup) low-sodium soy sauce
60 ml (1/4 cup) pineapple juice (from fresh pineapple)
50 g (1/4 cup packed) brown sugar
15 ml (1 tbsp) rice vinegar
3 garlic cloves, minced (about 9 g)
1 tbsp (6 g) fresh grated ginger
30 ml (2 tbsp) neutral oil (avocado or canola)
1 tsp (5 g) kosher salt (adjust if using fine salt)
1/2 tsp (2 g) black pepper
Optional: 1 tbsp sesame oil (15 ml) stirred in after cooking for aroma

Step-by-Step Instructions

Prep: 15 minutes · Cook: 25 minutes · Inactive: None · Total: 40 minutes · Serves: 4

Step 1: Marinate the chicken (Active: 5 minutes; Rest: 10–15 minutes)

Whisk soy sauce 80 ml (1/3 cup), pineapple juice 60 ml (1/4 cup), brown sugar 50 g (1/4 cup), rice vinegar 15 ml (1 tbsp), garlic, and ginger in a bowl. Add chicken and toss to coat. Let sit 10–15 minutes while you prep vegetables — do not marinate longer than 30 minutes or the pineapple enzymes can make the meat mushy.

Step 2: Parboil or pre-roast potatoes if using (Active: 8–10 minutes)

Bring a pot of salted water to a boil and cook halved baby potatoes for 6–8 minutes until just tender; drain and dry well. This prevents undercooked potatoes when everything roasts together. Drying the potatoes helps them brown.

Step 3: Arrange the pan (Active: 5 minutes)

Preheat oven to 220°C (425°F). Line the sheet pan with foil for easier cleanup and brush with 1 tbsp (15 ml) oil. Place potatoes, peppers, and onion in a single layer with space between pieces. Spoon 1 tbsp (15 ml) oil over vegetables and toss to coat; season lightly with salt and pepper. Nestle marinated chicken among the veggies, skin side up.

Step 4: Roast (Active: 25 minutes)

Roast at 220°C (425°F) for 20 minutes. Rotate the pan halfway through for even color. After 20 minutes, add pineapple chunks to the pan and brush chicken skin lightly with pan juices. Return to oven and roast 5–8 minutes more until chicken reaches 74°C (165°F) and skin is golden. If you like extra char, broil for 1–2 minutes — watch closely.

Step 5: Rest and finish (Active: 2–3 minutes)

Let the sheet pan rest 5 minutes before serving so juices redistribute. Scatter green onions and cilantro, and squeeze lime if using. Serve hot with rice or a crisp salad.

Expert Tips & Pro Techniques

Always pat chicken skin dry before searing or roasting. Dry skin equals crisp skin.
Common mistake: crowding the pan. If pieces touch, they steam instead of roast. Use two pans or reduce vegetables if needed.
Make-ahead: Marinate chicken up to 2 hours ahead and keep chilled; do not go longer with fresh pineapple in the marinade.
Home pro tip: Use a shallow wire rack on the sheet pan to keep thighs elevated. This gives air circulation and crisp skin without flipping.
Adjust sweetness: Swap half the brown sugar for honey for a floral note, but reduce broiling time slightly as honey browns faster.
Knife trick: Cut pineapple with a sharp chef’s knife to avoid tearing the flesh; uniform chunks brown evenly.

Storage & Reheating

Refrigerator: Store cooled leftovers in an airtight container for up to 3 days. Keep chicken and vegetables together or separate for best texture.
Freezer: Not ideal for texture because pineapple becomes soft after freezing. If you must, freeze cooked components separately in freezer-safe containers up to 2 months. Thaw overnight in the fridge.
Reheating: Reheat in a 175°C (350°F) oven for 10–12 minutes to crisp skin and warm through. Avoid the microwave for reheating whole thighs — it softens skin and can make potatoes mealy.

Variations & Substitutions

Lower-sodium version: Use 40 ml (2 tbsp + 2 tsp) low-sodium soy or tamari and increase rice vinegar by 5 ml (1 tsp) to maintain brightness. Everything else stays the same.
Gluten-free: Use tamari instead of soy sauce and confirm brown sugar is GF. No other changes.
Tropical spice: Add 1 tsp (2 g) Chinese five-spice to the marinade for warmth; reduce brown sugar to 40 g (3 tbsp + 1 tsp) if you prefer less sweetness.
Chicken breast option: Use 4 boneless, skinless chicken breasts (approx 1 kg / 2.2 lb). Roast at 200°C (400°F) for 14–18 minutes until 74°C (165°F). Watch closely to avoid drying.
Vegetarian twist: Replace chicken with 450 g (1 lb) extra-firm tofu pressed and cut into thick slabs. Marinate and roast at 200°C (400°F) for 15–20 minutes, flipping halfway.

Serving Suggestions & Pairings

Serve over steamed jasmine rice or coconut rice to soak up the glaze. Try pairing with a simple steamed green vegetable and crusty bread for a balanced plate.
For a lighter meal, pair with a crisp green salad—arugula with lime vinaigrette complements the sweet glaze. See our sheet-pan frittata for a brunch-friendly companion.
For a festive dinner, add grilled corn and a zesty slaw; the dish pairs well with a chilled riesling or pineapple-mint mocktail. If you want another sheet-pan idea for holiday entertaining, check this holiday sheet-pan dinner.
If you enjoyed the method, try swapping the flavor profile for Mediterranean notes with lemon and oregano — recipe technique matches this Greek sheet-pan chicken approach.

Nutrition Information (per serving — 4 servings)
Serving size: 1 chicken thigh plus a portion of vegetables and pineapple

Calories: 610 kcal
Total Fat: 28 g
Saturated Fat: 7 g
Cholesterol: 160 mg
Sodium: 760 mg
Total Carbohydrates: 48 g
Dietary Fiber: 4 g
Sugars: 22 g
Protein: 44 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my chicken turn out dry?
A: Most often it’s from overcooking or using boneless breasts at this temperature. Use an instant-read thermometer and remove thighs at 74°C (165°F). If using breasts, lower oven to 200°C (400°F) and reduce time.

Q: Can I make this without eggs?
A: Yes — this recipe does not use eggs. If you meant swapping eggs as a binder for something else, there’s no need here.

Q: Can I double this recipe?
A: Yes, double everything but spread across two sheet pans. Do not crowd one pan; roast pans on separate oven racks and rotate halfway for even cooking.

Q: Can I prepare this the night before?
A: You can marinate the chicken up to 2 hours ahead in the fridge. For best texture, don’t marinate overnight with fresh pineapple juice or the meat may become too soft.

Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 3 days. Reheat in a 175°C (350°F) oven for best texture.

Q: Can I use canned pineapple?
A: You can, but canned pineapple is softer and more watery. Pat pieces dry and reduce added pineapple juice in the marinade by half to avoid excess liquid.

Q: Can I make this spicier?
A: Add 1 tsp (5 g) red pepper flakes or a diced jalapeño to the marinade. Taste the raw marinade only if you’re confident in the measurements; otherwise, brush some spicy sauce on the chicken before broiling.

Conclusion

If you want variations and community-tested takes on this idea, try the Whole30 and Paleo Hawaiian Chicken Sheet Pan adaptation for a grain-free approach, or compare techniques with this Jamie Cooks It Up version of sheet pan Hawaiian pineapple chicken to see how different cooks balance sweet and savory.