Gluten-Free Sheet Pan Huli Huli Chicken (One-Pan Dinner!)

Bring a little Hawaiian magic home with this Gluten-Free Sheet Pan Huli Huli Chicken, perfectly marinated chicken thighs with delicious seasoned vegetables!

Gluten-Free Sheet Pan Huli Huli Chicken has it all, including bold flavor, minimal cleanup, and ingredients that you’ll have on hand, plus it’s all on one sheet pan! Even your picky eaters will be asking for more. This recipe is paired perfectly with Pressure Cooker Rice.

What is Huli Huli Chicken?

If you haven’t tried Huli Huli chicken before, it’s a sweet, savory, and tangy grilled chicken classic from Hawaii. “Huli” means “turn” in Hawaiian because traditionally, the chicken is rotated over a grill to caramelize the sauce. Today, we’re keeping it simple and stress-free by making this juicy chicken on one convenient sheet pan. It can also be made as Slow Cooker Huli Huli Chicken or Pellet Grill Huli Huli Chicken!

What ingredients do you need for Sheet Pan Huli Huli Chicken:

• Boneless Skinless Chicken Thighs
• Pineapple Juice
• Pineapple Chunks
• Gluten-Free Soy Sauce
• Ketchup
• Brown Sugar
• Salt
• Minced Garlic
• Ground Ginger
• Garlic Powder
• Garlic Salt
• Red Bell Pepper, Yellow Bell Pepper, Orange Bell Pepper, or Green Bell Peppers
• Sweet Onion
• Olive Oil Spray

The only swap needed to make this recipe gluten-free is to use gluten-free soy sauce or coconut aminos. If you do not need this recipe to be made gluten-free, use traditional soy sauce.

How do you make this Sheet Pan Meal?

Using a small bowl, the marinade ingredients will be combined. The best thing to do is use a can of pineapple chunks, use the juice for the marinade and reserve the chunks for the sheet pan dinner.

Once all the ingredients are combined, add the chicken thighs to a ziploc bag and then pour the marinade over the chicken thighs. The bag can be sealed and placed inside a shallow pan, make sure the chicken is fully coated, and refrigerate for at least 2 hours if not overnight. The longer the chicken marinates, the better the flavor it will have.

When ready to bake, line a sheet pan with aluminum foil and coat with nonstick baking spray or olive oil spray. Carefully add the diced vegetables and pineapple chunks to one side of the sheet pan and place the chicken thighs on the opposite side of the sheet pan.

This will be baked for 25-30 minutes at 400 degrees F. The internal temperature of the chicken should reach at least 165 degrees F and can be checked with a meat thermometer.

Once done, the meal can be served with white rice or cauliflower rice. It taste best served fresh, but can also be stored and reheated later if needed. It can also be served with sesame seeds or sliced green onions too.

Tips for Making Sheet Pan Huli Huli Chicken:

• Meal Prep Friendly – This meal can be prepped ahead of time and kept in the fridge overnight to marinate, and then simply pour it onto the baking sheet before cooking.
• Swap Veggies – If you prefer, you can easily swap vegetables such as red onion instead of sweet onion, carrots, broccoli, or zucchini.
• Extra Sauce – If you want to make extra sauce, use the marinade recipe but heat it on the stovetop at medium-high heat until thickened, and use the sauce as extra to pour over the chicken, rice, and vegetables.

How do you store leftovers?

Once the chicken has fully cooled, store the leftovers in an airtight container in the refrigerator. This can be stored for up to 4 days. When ready to reheat, heat in the air fryer at 320 degrees F for 8 minutes or in the microwave for 1-2 minutes until fully heated through.

Gluten Free Sheet Pan Huli Huli Chicken is ready in less than 30 minute and will give you a quick-win at dinner time because the whole family will love this twist on a Hawaiian favorite!

More Sheet Pan Recipes:

• Sheet Pan Mini Meatloaf and Vegetables Recipe

• Flavorful Gluten Free Sheet Pan Fajitas

• Sheet Pan Baked Italian Sausage

• Sheet Pan Sausage & Vegetables