Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan is a colorful, flavorful, and super easy all-in-one meal that brings tropical vibes to the dinner table. Juicy chicken pieces are roasted with sweet pineapple chunks, bell peppers, and onions, all tossed in a sticky-sweet and tangy Hawaiian-inspired sauce. It’s the kind of meal I turn to when I want something vibrant, healthy, and fast with almost no cleanup.

Why You’ll Love This Recipe

I love how this sheet pan dinner brings together sweet and savory flavors in one quick, balanced meal. The pineapple caramelizes in the oven, the veggies stay crisp-tender, and the chicken soaks up all that delicious marinade. It’s easy to prep, even easier to clean up, and feels like a mini island vacation in a meal. Plus, I can serve it over rice or just enjoy it straight from the pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cut into chunks

• Pineapple chunks (fresh or canned, drained)

• Bell peppers (red, yellow, or green), sliced

• Red onion, sliced

• Olive oil

• Soy sauce

• Pineapple juice

• Honey or brown sugar

• Garlic, minced

• Fresh ginger, grated

• Rice vinegar

• Cornstarch (optional, for thickening the sauce)

• Green onions and sesame seeds (for garnish)

• Cooked rice (optional, for serving)

Directions

1. I preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.

2. I whisk together the sauce by combining soy sauce, pineapple juice, honey, garlic, ginger, and rice vinegar in a bowl.

3. I place the chicken chunks, pineapple, bell peppers, and red onion on the sheet pan, then drizzle with olive oil and toss to coat evenly.

4. I pour the sauce over everything and toss again to make sure every piece is coated.

5. I roast for about 25–30 minutes, flipping the chicken halfway through, until everything is golden and cooked through.

6. If I want the sauce thicker, I remove the cooked chicken and veggies, transfer the pan juices to a small saucepan, and stir in a cornstarch slurry to simmer and thicken.

7. I drizzle the thickened sauce over the pan before serving and garnish with green onions and sesame seeds.

Servings and timing

This recipe serves about 4 people. It takes around 10–15 minutes to prep and 25–30 minutes to cook, so I can have dinner on the table in under 45 minutes.

Variations

Sometimes I add broccoli florets or snap peas to the pan for extra greens. If I want a spicier version, I stir sriracha or crushed red pepper into the sauce. I’ve also swapped the chicken for shrimp or tofu with great results. When I’m feeling indulgent, I top it with chopped macadamia nuts for crunch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or microwave until warmed through. If I have extra sauce, I pour it over before reheating to keep everything juicy. It’s also great for meal prep—just pack into containers with rice.

FAQs

Can I use canned pineapple?

Yes, I often use canned pineapple chunks—just make sure they’re drained well. I prefer ones packed in juice, not syrup.

Do I need to marinate the chicken?

No marinating is required, but if I have time, I sometimes let the chicken sit in the sauce for 30 minutes before baking for deeper flavor.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs stay juicier and add more flavor, which I personally love for this recipe.

What’s the best way to prevent soggy vegetables?

I make sure not to overcrowd the pan and use high heat. I also pat the veggies dry before roasting to help them caramelize better.

Is this recipe gluten-free?

It can be. I use gluten-free soy sauce or tamari to make the entire dish gluten-free.

Conclusion

Hawaiian Chicken Sheet Pan is my go-to recipe when I want a quick, colorful dinner that’s full of flavor and easy to clean up. With sweet pineapple, tender chicken, and roasted veggies all glazed in a tropical-inspired sauce, it’s a fun and fuss-free way to bring bold taste to the table.