Coconut Lime Glazed Hawaiian Chicken Sheet Pan Dinner

Craving a taste of the tropics? This Coconut Lime Glazed Hawaiian Chicken Sheet Pan Dinner is your ticket to paradise! It’s a vibrant, flavorful, and incredibly easy meal that’s perfect for busy weeknights. Juicy, bone-in chicken thighs are marinated in a sweet and savory Hawaiian-inspired sauce, then roasted to perfection alongside colorful pineapple and bell peppers. The best part? Everything cooks on one sheet pan, meaning minimal cleanup! Get ready to experience a burst of sunshine with every bite. This recipe is a guaranteed crowd-pleaser, bringing the warmth of the islands straight to your table.

What You’ll Need

• 1.2 kg (2.6 lb) bone-in, skin-on chicken thighs: Using bone-in, skin-on chicken thighs ensures maximum flavor and juiciness. The bone adds depth to the taste, and the skin crisps up beautifully during roasting.
• 3 tbsp (45 ml) low-sodium soy sauce: Low-sodium soy sauce provides a savory umami base for the marinade. Opting for low-sodium allows you to control the overall saltiness of the dish.
• 2 tbsp (30 ml) coconut milk: Full-fat coconut milk adds richness and a subtle coconut flavor to the marinade and glaze. It also helps to tenderize the chicken.
• 2 tbsp (30 ml) fresh lime juice: Freshly squeezed lime juice is essential for that bright, zesty Hawaiian flavor. Bottled lime juice doesn’t compare!
• 1 tbsp (15 ml) honey: Honey contributes a natural sweetness and helps the glaze caramelize beautifully.
• 1 tbsp (15 g) brown sugar: Brown sugar adds a molasses-like depth of flavor and complements the honey and coconut.
• 2 cloves garlic, minced: Freshly minced garlic provides a pungent aroma and savory flavor.
• 1 tbsp (15 g) fresh ginger, grated: Grated fresh ginger adds a warm, spicy kick that’s characteristic of Hawaiian cuisine.
• 1 tbsp (15 ml) sesame oil: Sesame oil lends a nutty aroma and subtle flavor that enhances the overall complexity of the dish.
• 1 cup (150 g) fresh pineapple chunks: Pineapple is a quintessential Hawaiian ingredient, adding sweetness and a tropical tang.
• 1 red bell pepper, sliced: Red bell peppers contribute sweetness, color, and a satisfying crunch.
• 1 yellow bell pepper, sliced: Yellow bell peppers offer a slightly different sweetness and add visual appeal.
• 1 small red onion, cut into wedges: Red onion provides a sharp, slightly sweet flavor that balances the other ingredients.
• 2 tbsp (30 ml) coconut oil, melted (for glaze): Melted coconut oil creates a glossy, flavorful glaze that helps the chicken and vegetables caramelize.
• 1 tbsp (15 g) toasted coconut flakes, plus extra for garnish: Toasted coconut flakes add a delightful crunch and enhance the coconut flavor.
• Zest of 1 lime: Lime zest provides an intense citrus aroma and flavor.
• 2 tbsp (30 g) fresh cilantro, chopped (for garnish): Fresh cilantro adds a bright, herbaceous finish.
• Salt and freshly ground black pepper to taste: Seasoning is key! Adjust the salt and pepper to your preference.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Chicken Thighs: While bone-in, skin-on thighs are recommended, you can use boneless, skinless thighs if preferred. Reduce cooking time slightly.
• Coconut Milk: If you don’t have coconut milk, you can use full-fat coconut cream, or even a little heavy cream with a teaspoon of coconut extract.
• Fresh Ginger: In a pinch, you can use 1 teaspoon of ground ginger, but the flavor won’t be as vibrant.
• Pineapple: If fresh pineapple isn’t available, canned pineapple chunks (drained) can be used.

Step-by-Step Instructions for Coconut Lime Glazed Hawaiian Chicken

1. Prepare the Marinade: In a medium-sized bowl, whisk together the soy sauce, coconut milk, lime juice, honey, brown sugar, minced garlic, grated ginger, sesame oil, salt, and pepper. Whisk vigorously until the brown sugar and honey are fully dissolved, creating a smooth and emulsified marinade. This ensures even flavor distribution.
2. Marinate the Chicken: Add the chicken thighs to the bowl with the marinade. Use your hands or tongs to thoroughly coat each piece of chicken, ensuring the marinade gets under the skin as much as possible. This will result in incredibly flavorful and juicy chicken. Let the chicken marinate at room temperature for at least 15 minutes, or up to 30 minutes for a more intense flavor.
3. Prepare the Vegetables: While the chicken marinates, prepare the pineapple chunks, sliced red and yellow bell peppers, and red onion wedges. Ensure the vegetables are cut into roughly equal sizes to promote even cooking.
4. Arrange on Sheet Pan: Preheat your oven to 200°C (400°F) and line a large rimmed sheet pan with parchment paper. This prevents sticking and makes cleanup a breeze. Arrange the marinated chicken thighs in a single layer on the prepared sheet pan, skin side up. Distribute the pineapple chunks, bell pepper slices, and red onion wedges around the chicken, ensuring they aren’t overcrowded.
5. Roast the Chicken and Vegetables: Roast in the preheated oven for 25 minutes. The chicken should be browning nicely, and the internal temperature should reach 74°C (165°F) when measured with a meat thermometer inserted into the thickest part of the thigh.
6. Make the Coconut Lime Glaze: While the chicken roasts, prepare the glaze. In a small bowl, combine the melted coconut oil, lime zest, and 1 tablespoon of toasted coconut flakes. Stir well to combine. The lime zest adds a bright, aromatic element to the glaze.
7. Glaze and Broil: Remove the sheet pan from the oven. Brush the coconut lime glaze generously over the chicken and vegetables. Return the pan to the oven and roast for an additional 5 minutes. Then, switch the oven to broil and broil for 2-3 minutes, watching very closely to prevent burning. The glaze should caramelize and the edges should turn golden brown.
8. Rest and Serve: Transfer the sheet pan to a cutting board and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Drizzle any remaining glaze over the chicken and vegetables. Garnish with extra toasted coconut flakes and chopped cilantro. Serve immediately.

Tips for the Perfect Sheet Pan Dinner

Sheet pan dinners are all about convenience, but a few simple tips can elevate your results. Don’t overcrowd the pan! Overcrowding leads to steaming instead of roasting, resulting in soggy vegetables and less crispy chicken. Use a large enough sheet pan, or divide the ingredients between two pans if necessary. Also, ensure your oven is properly preheated for even cooking.

Why Hawaiian Flavors Work So Well with Chicken

The combination of sweet, tangy, and savory flavors in Hawaiian cuisine is a match made in heaven for chicken. The pineapple’s bromelain enzyme tenderizes the chicken as it marinates, while the coconut milk adds richness and a subtle sweetness. Lime juice provides a bright acidity that cuts through the richness, and the ginger and garlic add aromatic depth. This flavor profile is inspired by the diverse cultural influences that have shaped Hawaiian cuisine, blending Polynesian, Asian, and American traditions.

Variations and Substitutions

Feel free to customize this Coconut Lime Glazed Hawaiian Chicken Sheet Pan Dinner to your liking! You can substitute chicken breasts for thighs, although thighs remain more moist during roasting. Other vegetables like broccoli florets, snap peas, or zucchini would also work well. For a spicier kick, add a pinch of red pepper flakes to the marinade. If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger.

Storing and Reheating Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) for about 10-15 minutes, or until heated through. You can also reheat in the microwave, but the chicken may not be as crispy. To retain some crispness, consider reheating only the chicken portion in the oven.

Frequently Asked Questions

Can I use boneless, skinless chicken thighs?

Yes, you can! However, bone-in, skin-on thighs will result in a more flavorful and juicy dish. Reduce the cooking time by about 5-10 minutes if using boneless, skinless thighs.

Can I make this ahead of time?

You can marinate the chicken up to 24 hours in advance. However, it’s best to add the glaze and broil just before serving to maintain its crispness.

Is this recipe gluten-free?

Yes, this recipe is gluten-free as long as you use gluten-free soy sauce (tamari).

Enjoy this delicious and easy Coconut Lime Glazed Hawaiian Chicken Sheet Pan Dinner! Don’t forget to save this recipe to Pinterest for later!

recipe hawaiian chicken sheet pan dinner

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Brooke Ellis
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This Coconut Lime Glazed Hawaiian Chicken Sheet Pan Dinner delivers a vibrant, flavorful, and easy meal perfect for weeknights. Juicy chicken thighs roast with pineapple and bell peppers in a sweet and savory Hawaiian-inspired sauce, all on one sheet pan for easy cleanup.

---

Ingredients

Scale 1x2x3x

• 1.2 kg (2.6 lb) chicken thighs, bone-in, skin-on
• 3 tbsp (45 ml) low-sodium soy sauce
• 2 tbsp (30 ml) coconut milk
• 2 tbsp (30 ml) lime juice, fresh
• 1 tbsp (15 ml) honey
• 1 tbsp (15 g) brown sugar
• 2 cloves garlic, minced
• 1 tbsp (15 g) ginger, grated fresh
• 1 tbsp (15 ml) sesame oil
• 1 cup (150 g) pineapple chunks, fresh
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, cut into wedges
• 2 tbsp (30 ml) coconut oil, melted
• 1 tbsp (15 g) coconut flakes, toasted
• 1 lime, zest of
• 2 tbsp (30 g) cilantro, chopped fresh
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Marinade: Whisk together soy sauce, coconut milk, lime juice, honey, brown sugar, garlic, ginger, sesame oil, salt, and pepper.
2. Marinate Chicken: Coat chicken thighs in marinade; marinate for 15-30 minutes.
3. Prepare Vegetables: Chop pineapple, bell peppers, and red onion into similar sizes.
4. Arrange on Pan: Preheat oven to 200°C (400°F); arrange chicken and vegetables on a parchment-lined sheet pan.
5. Roast: Roast for 25 minutes, until chicken reaches 74°C (165°F).
6. Make Glaze: Combine melted coconut oil, lime zest, and coconut flakes.
7. Glaze & Broil: Brush glaze over chicken and vegetables; broil for 2-3 minutes.
8. Rest & Serve: Rest for 5 minutes; garnish with coconut flakes and cilantro.

Notes

For easy cleanup, line your sheet pan with parchment paper. Don’t overcrowd the pan to ensure proper roasting.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 serving
• Calories: 550 kcal
• Sugar: 30 g
• Sodium: 600 mg
• Fat: 35 g
• Saturated Fat: 15 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 150 mg