Hawaiian Chicken Sheet Pan Recipe

I’m always searching for dinner ideas that feel special but take less than 10 minutes of active work.

This hawaiian chicken sheet pan recipe delivers exactly that, transforming humble ingredients into a vibrant meal with glossy, caramelized edges. The aroma alone—a mix of sweet mango and tangy ginger—is enough to make a busy evening feel like a tropical escape. This easy hawaiian chicken sheet pan recipe is designed specifically for busy families, prioritizing maximum flavor development with minimal cleanup on a single pan. The homemade spicy mango-ginger glaze sets this hawaiian chicken sheet pan recipe apart from standard weeknight versions, delivering restaurant-quality taste that’s still quick enough for a Tuesday night. The high-heat roasting caramelizes the pineapple and vegetables while keeping the chicken juicy, creating a perfectly balanced bite in every serving. This healthy hawaiian chicken sheet pan recipe is a satisfying option that tastes like a vacation without a stack of dishes afterward.

Ingredients

• Chicken Thighs: Use 600 g (1.3 lbs) boneless, skinless chicken thighs, cut into 2.5 cm (1-inch) pieces. Thighs are superior for high-heat roasting; they retain moisture better than breasts. For a uniform cook, ensure all pieces are roughly the same size to cook evenly with the vegetables and pineapple.
• Fresh Pineapple: You’ll need 350 g (12 oz) fresh pineapple, peeled, cored, and cut into 2.5 cm (1-inch) chunks. Fresh pineapple caramelizes much better than canned, which can get soggy. Choose a pineapple that smells sweet at the bottom for maximum flavor. (If you must use canned, drain thoroughly and pat dry first.)
• Bell Peppers and Onion: Use 1 large red bell pepper, 1 large yellow bell pepper, and 1 medium red onion, all cut into 2.5 cm (1-inch) pieces/wedges. The colorful peppers add visual appeal and a sweet contrast to the glaze. Cutting all vegetables and chicken to a uniform size (1 inch) ensures they roast evenly.
• Glaze Ingredients: 120 mL (1/2 cup) fresh mango puree, 60 mL (1/4 cup) soy sauce, 45 mL (3 tbsp) light brown sugar, 30 mL (2 tbsp) rice vinegar, 15 mL (1 tbsp) freshly grated ginger, 10 mL (2 tsp) minced garlic, and 5-10 mL (1-2 tsp) sriracha. Fresh ginger provides a zesty punch that powdered ginger can’t replicate; use a microplane for fine grating. Adjust sriracha to control the heat level.
• Thickening Slurry: 5 mL (1 tsp) cornstarch and 15 mL (1 tbsp) cold water. This creates the glossy, rich coating that adheres to the chicken. Always mix cornstarch with cold water before adding it to a hot liquid to prevent clumping.
• Pantry Staples: 30 mL (2 tbsp) olive oil, 2.5 mL (1/2 tsp) fine sea salt, and 1.25 mL (1/4 tsp) freshly ground black pepper. The olive oil helps caramelize the edges of the chicken and vegetables.
• Garnish: 30 mL (2 tbsp) fresh cilantro, roughly chopped. The cilantro adds a bright finish. (If cilantro tastes soapy to you, try substituting with fresh parsley or green onions instead.) This family-friendly hawaiian chicken sheet pan recipe relies on fresh ingredients for maximum impact.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prep the Oven and Pan: Preheat your oven to 200°C (400°F). Line a large, sturdy sheet pan (approx. 18×13 inches) with parchment paper. Parchment paper ensures easy cleanup and prevents sticking from the glaze.
2. Prepare the Spicy Mango-Ginger Glaze: In a small saucepan over medium heat, whisk together the mango puree, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and sriracha. Bring the mixture to a gentle simmer, whisking occasionally. While simmering, mix the cornstarch and cold water in a small bowl to form a smooth slurry. Pour the slurry into the saucepan and continue whisking constantly for 1-2 minutes until the glaze thickens and becomes glossy.
3. Reserve Glaze and Prep Ingredients: Remove the saucepan from heat and set aside 30 mL (2 tbsp) of the thickened glaze for serving later. In a large mixing bowl, combine the chicken pieces, pineapple chunks, red and yellow bell peppers, and red onion wedges. Drizzle with olive oil, sprinkle with salt and black pepper, then pour the remaining glaze over the mixture.
4. Toss and Spread: Toss everything thoroughly in the bowl until all components are evenly coated with the glaze. Spread the mixture in a single, even layer on the prepared sheet pan. If the pan looks overcrowded, split the ingredients onto two pans; crowding prevents caramelization and leads to soggy results. This hawaiian chicken sheet pan recipe needs space to breathe for maximum flavor.
5. Roast First Pass: Roast in the preheated oven for 20 minutes. The high heat will start to caramelize the edges of the vegetables and pineapple.
6. Roast Second Pass to Finish: Remove the sheet pan from the oven and use a spatula to flip the ingredients to encourage even cooking and browning. Return to the oven for another 15-20 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and the edges are nicely caramelized and tender-crisp. This final roasting step finishes the hawaiian chicken sheet pan recipe to perfection.
7. Rest and Garnish: Let the sheet pan rest for 5 minutes after removing it from the oven to allow the juices to settle back into the chicken. Serve by drizzling generously with the reserved Spicy Mango-Ginger Glaze and scattering the fresh chopped cilantro over the top.

Tips for Preventing Soggy Results

The biggest challenge with sheet pan cooking is avoiding a watery mess. Here are a few key tips to achieve perfect caramelization with this healthy hawaiian chicken sheet pan recipe.

• Use a large sheet pan: The biggest factor in achieving crispy results is space. Ensure your pan allows for a single layer of food with some space around each piece for air circulation. If necessary, use two separate sheet pans.
• Cut vegetables evenly and not too small: The goal is to cook the vegetables to tender-crisp, not mushy. Cutting them into roughly 1-inch chunks ensures they stand up to the high heat.
• Avoid using canned pineapple: Canned pineapple, especially varieties in heavy syrup, has a much higher water content and will release too much moisture during cooking, making the entire dish watery.
• Pat ingredients dry before glazing: For maximum caramelization, ensure the chicken and any fresh-cut vegetables are patted dry with paper towels before tossing them in the glaze.

Serving Suggestions and Variations

This versatile hawaiian chicken sheet pan recipe pairs well with many side dishes for a complete, family-friendly meal. The rich glaze makes it perfect for serving over fluffy rice or noodles.

• Serve with rice or noodles: This recipe pairs perfectly with fluffy jasmine rice or sticky rice to absorb the extra glaze and juices. For a healthier option, serve it over brown rice or quinoa.
• Meal prep bowls: Divide the finished sheet pan mixture into individual containers with a side of rice for easy lunches throughout the week. This is a great high-protein option for quick weekday meals.
• Tacos or lettuce wraps: Shred the chicken and chop the vegetables to use as a filling for quick street tacos, topped with a dollop of sour cream or crema. For a lighter meal, use large lettuce cups instead of tortillas.

FAQs

Can I make the mango-ginger glaze ahead of time?

Yes, the glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop before tossing with the chicken and vegetables. This shortcut makes this quick meal even easier for busy weeknights.

Is this hawaiian chicken sheet pan recipe very spicy?

The recipe specifies 5-10 mL (1-2 tsp) of sriracha; a single teaspoon adds a subtle warmth, while two teaspoons offer a noticeable kick. You can completely omit the sriracha if you prefer no heat at all.

Can I use chicken breast instead of thighs?

Yes, but chicken breasts tend to dry out more easily. Cut them into 1-inch pieces and roast for 15-20 minutes total, checking the internal temperature early to avoid overcooking. Thighs are generally better for high-heat roasting.

What if I don’t have fresh mango for the puree?

You can substitute with thawed frozen mango chunks pureed until smooth, or use high-quality mango preserves or jam as a quick workaround for the glaze base. I’ve found a good mango preserve actually works really well if you can’t find fresh mango at the store.

Why does my sheet pan get watery during cooking?

This usually happens because the pan is overcrowded. Ensure the chicken and vegetables are spread in a single layer to let moisture evaporate quickly rather than steam the ingredients. If you crowd the pan, the steam creates moisture and prevents the delicious caramelization of the pineapple and peppers.

How do I make this hawaiian chicken sheet pan recipe gluten-free?

To make this recipe gluten-free, substitute the soy sauce with tamari in a 1:1 ratio. Ensure all other ingredients, like the sriracha, are certified gluten-free if you are strictly avoiding gluten.

Conclusion

This easy hawaiian chicken sheet pan recipe truly delivers on flavor and convenience, bringing the vibrant taste of the islands to your weeknight table with minimal fuss. The sweet, spicy, and tangy glaze combined with tender chicken and caramelized pineapple makes this a high-protein, family-friendly favorite; try it tonight for a fast, flavorful, and cleanup-friendly meal that everyone will love. Pin this recipe to save it for your next busy evening.

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