Sheet Pan Hawaiian Chicken With Mango Coconut Glaze

Dreaming of a tropical getaway? Bring the flavors of Hawaii to your kitchen with this incredibly easy and delicious Sheet Pan Hawaiian Chicken! This recipe combines juicy, tender chicken thighs with sweet pineapple, all glazed in a vibrant mango and coconut sauce. It’s a complete meal cooked on a single sheet pan, meaning minimal cleanup and maximum flavor. Perfect for a weeknight dinner or a casual weekend gathering, this Hawaiian chicken is guaranteed to be a crowd-pleaser. Get ready for a taste of paradise!

Ingredients

• 1.2 kg (2.6 lb) boneless skinless chicken thighs (about 8 pieces): We’re using chicken thighs because they stay incredibly moist and flavorful during baking. Boneless and skinless makes for easy eating and quicker cooking.
• 200 g (7 oz) fresh pineapple chunks: Fresh pineapple is key for that authentic Hawaiian flavor! The sweetness of the pineapple complements the savory chicken beautifully. Make sure the chunks are roughly the same size for even cooking.
• 2 Tbsp (30 ml) low-sodium soy sauce: Soy sauce provides a savory umami base to the glaze. Using low-sodium allows you to control the saltiness and highlight the other flavors.
• 2 Tbsp (30 ml) honey: Honey adds sweetness and helps create a beautiful, sticky glaze. You can use a mild-flavored honey like clover or wildflower.
• 1 Tbsp (15 ml) rice vinegar: Rice vinegar provides a subtle tanginess that balances the sweetness of the honey and mango.
• 1 tsp (5 ml) sesame oil: Sesame oil adds a nutty aroma and depth of flavor. A little goes a long way!
• 2 cloves garlic, minced: Freshly minced garlic is essential for a robust flavor.
• 1 tsp (5 g) grated fresh ginger: Fresh ginger adds a warm, spicy note that complements the tropical flavors.
• 1 tsp (2 g) smoked paprika: Smoked paprika adds a subtle smoky flavor that enhances the overall complexity of the dish.
• ½ tsp (2.5 g) chili flakes (optional): For a touch of heat, add chili flakes. Adjust the amount to your preference.
• 1 ripe mango, peeled and diced (≈200 g / 7 oz): A ripe mango is crucial for the mango-coconut glaze. It should be slightly soft to the touch and fragrant.
• 60 ml (¼ cup) coconut milk: Full-fat coconut milk provides richness and creaminess to the glaze.
• 1 Tbsp (15 ml) lime juice: Freshly squeezed lime juice adds brightness and acidity to balance the sweetness.
• 1 tsp (5 g) brown sugar: Brown sugar adds a molasses-like sweetness and helps with caramelization.
• 1 Tbsp (15 ml) olive oil, for the pan: Olive oil prevents the chicken from sticking to the sheet pan and adds a subtle flavor.
• 2 Tbsp (15 g) toasted coconut flakes, for garnish: Toasted coconut flakes add a delightful crunch and enhance the tropical flavor.
• 1 Tbsp (5 g) chopped fresh cilantro, for garnish: Fresh cilantro adds a bright, herbaceous note.
• Optional pinch of lime zest, for garnish: Lime zest adds an extra burst of citrus aroma and flavor.

Substitutions

Chicken: While chicken thighs are recommended for their juiciness, you can use boneless, skinless chicken breasts. Be mindful that they cook faster and can dry out more easily, so reduce the baking time accordingly.

Pineapple: If fresh pineapple isn’t available, you can use canned pineapple chunks in juice (drained well). However, fresh pineapple will always provide the best flavor.

Mango: If mangoes are out of season, you can substitute with 1/2 cup of peach puree or apricot puree, though the flavor profile will be slightly different.

Step-by-Step Instructions for Perfect Sheet Pan Hawaiian Chicken

1. Preheat and Prepare the Sheet Pan: Begin by preheating your oven to 200°C (400°F). This ensures even cooking. Line a large sheet pan with aluminum foil. This makes cleanup a breeze! Drizzle the foil with olive oil and spread it around to prevent sticking.
2. Make the Base Glaze: In a medium-sized bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, smoked paprika, and chili flakes (if using). Whisk vigorously until all ingredients are well combined and the honey is fully dissolved. This glaze forms the foundation of the Hawaiian flavor profile.
3. Marinate Chicken and Pineapple: Add the chicken thighs and pineapple chunks to the bowl with the base glaze. Toss thoroughly to ensure each piece is evenly coated. This allows the flavors to penetrate the chicken and pineapple. Spread the marinated chicken and pineapple in a single layer on the prepared sheet pan, ensuring the pineapple pieces are nestled between the chicken thighs. This prevents the pineapple from burning and allows it to caramelize beautifully.
4. Initial Bake: Place the sheet pan in the preheated oven and bake for 20 minutes. The chicken should be mostly cooked through, and the pineapple will begin to caramelize around the edges. Check the internal temperature of the chicken with a meat thermometer; it should reach 74°C (165°F).
5. Prepare the Mango-Coconut Glaze: While the chicken is baking, prepare the mango-coconut glaze. Combine the diced mango, coconut milk, lime juice, and brown sugar in a blender. Blend on high speed until completely smooth and creamy. This glaze adds a tropical sweetness and richness to the dish.
6. Glaze and Broil: Remove the sheet pan from the oven. Generously brush each piece of chicken and pineapple with the mango-coconut glaze. Return the pan to the oven and switch the oven to broil (high). Broil for 3-5 minutes, watching very closely to prevent burning. The glaze should bubble and develop a glossy, caramelized sheen.
7. Garnish and Serve: Transfer the Hawaiian chicken to a serving platter. Drizzle any remaining glaze from the pan over the top. Sprinkle with toasted coconut flakes and chopped fresh cilantro. For an extra burst of flavor, add a pinch of lime zest. Serve immediately.

Tips for the Most Flavorful Hawaiian Chicken

The key to truly exceptional Hawaiian chicken lies in the quality of your ingredients and a little bit of patience. Using fresh pineapple and ripe mangoes will make a significant difference in the overall flavor. Don’t skimp on the marinating time – allowing the chicken to sit in the base glaze for at least 30 minutes (or even overnight in the refrigerator) will result in a more tender and flavorful dish. When broiling, keep a close eye on the chicken to prevent the glaze from burning. The goal is a beautiful, caramelized sheen, not a charred surface.

Choosing the Right Chicken Thighs

Boneless, skinless chicken thighs are ideal for this recipe because they remain incredibly moist and tender during baking and broiling. Unlike chicken breasts, thighs have more fat, which helps to keep them juicy. If you prefer, you can use bone-in, skin-on thighs, but you may need to adjust the cooking time. Ensure the chicken is fully thawed before marinating for even flavor distribution.

The Science Behind the Glaze

The combination of honey, soy sauce, and rice vinegar in the base glaze creates a beautiful balance of sweet, savory, and tangy flavors. Honey acts as a natural tenderizer and helps the glaze caramelize beautifully. Soy sauce provides umami and saltiness, while rice vinegar adds a subtle acidity that cuts through the richness. The mango-coconut glaze builds on this foundation, adding a tropical sweetness and creaminess that is characteristic of Hawaiian cuisine. The brown sugar in the mango glaze also aids in caramelization.

Serving Suggestions for Your Hawaiian Feast

Sheet Pan Hawaiian Chicken with Mango Coconut Glaze is incredibly versatile. It pairs perfectly with fluffy white rice to soak up all the delicious glaze. For a complete meal, serve it with a side of steamed broccoli, roasted sweet potatoes, or a fresh tropical fruit salad. A sprinkle of sesame seeds adds a nice textural contrast. Consider a side of mac salad for a truly authentic Hawaiian experience!

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

While you can use chicken breasts, they tend to dry out more easily. If using breasts, reduce the baking time and be extra careful not to overcook them.

Can I make this recipe ahead of time?

Yes! You can marinate the chicken and pineapple up to 24 hours in advance. Store it in an airtight container in the refrigerator. Prepare the mango-coconut glaze just before baking for the best flavor.

Is the chili flake optional?

Yes, the chili flake is entirely optional. If you prefer a milder flavor, simply omit it.

Enjoy this vibrant and flavorful Sheet Pan Hawaiian Chicken with Mango Coconut Glaze! It’s a guaranteed crowd-pleaser. Don’t forget to save this recipe to Pinterest for later!

hawaiian chicken sheet pan

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• Author: Grace Miller
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This Sheet Pan Hawaiian Chicken delivers a tropical escape with juicy chicken thighs and sweet pineapple glazed in a vibrant mango and coconut sauce. It’s an easy, flavorful meal perfect for any night of the week.

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Ingredients

Scale 1x2x3x

• 1.2 kg (2.6 lb) boneless skinless chicken thighs
• 200 g (7 oz) fresh pineapple chunks
• 2 Tbsp (30 ml) low-sodium soy sauce
• 2 Tbsp (30 ml) honey
• 1 Tbsp (15 ml) rice vinegar
• 1 tsp (5 ml) sesame oil
• 2 cloves garlic, minced
• 1 tsp (5 g) grated fresh ginger
• 1 tsp (2 g) smoked paprika
• 0.5 tsp (2.5 g) chili flakes (optional)
• 200 g (7 oz) ripe mango, diced
• 60 ml (¼ cup) coconut milk
• 1 Tbsp (15 ml) lime juice
• 1 tsp (5 g) brown sugar
• 1 Tbsp (15 ml) olive oil
• 2 Tbsp (15 g) toasted coconut flakes
• 1 Tbsp (5 g) chopped fresh cilantro
• Optional pinch of lime zest

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Instructions

1. Preheat and Prep Pan: Preheat oven to 200°C (400°F) and line a sheet pan with oiled foil.
2. Make Base Glaze: Whisk together soy sauce, honey, vinegar, oil, garlic, ginger, paprika, and chili flakes.
3. Marinate Chicken: Toss chicken and pineapple with glaze; spread on pan.
4. Initial Bake: Bake for 20 minutes, until chicken is mostly cooked.
5. Make Mango Glaze: Blend mango, coconut milk, lime juice, and sugar until smooth.
6. Glaze and Broil: Brush with mango glaze and broil for 3-5 minutes.
7. Garnish and Serve: Garnish with coconut, cilantro, and zest; serve immediately.

Notes

Marinating the chicken for at least 30 minutes (or overnight) enhances flavor and tenderness. Watch closely while broiling to prevent burning.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking, Broiling
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 serving
• Calories: 450 kcal
• Sugar: 30 g
• Sodium: 400 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 100 mg