Hawaiian Chicken Sheet Pan

A tantalizing aroma fills the kitchen as the Hawaiian Chicken Sheet Pan sizzles away, combining sweetness and savory notes in a colorful medley. This delightful dish comes together in just about 30 minutes and brings the taste of the tropics right to your table. It’s a perfect one-pan meal that allows the flavors to meld beautifully while keeping cleanup to a minimum.

This recipe is ideal for busy weeknights or when entertaining guests who will surely be impressed by the vibrant flavors. Plus, you can make the sauce ahead of time or store any leftovers for the next day’s lunch.

Why You’ll Love This Recipe

• A quick and easy dinner that requires minimal prep time.
• Juicy, tender chicken with perfectly roasted veggies and sweet pineapple.
• The sauce adds a delicious tropical flavor with a hint of sweetness.
• It’s a crowd-pleaser, perfect for family dinners or gatherings.

What You’ll Need

Gather the following ingredients to create Hawaiian Chicken Sheet Pan:

For the Chicken and Veggies

• 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, cut into wedges
• 1 ½ cups fresh pineapple chunks (or canned, drained)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ¼ tsp chili flakes (optional)

For the Sauce

• ⅓ cup low-sodium soy sauce
• ¼ cup pineapple juice (from the can or fresh)
• 3 tbsp honey (or brown sugar)
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

Use fresh pineapple for the best flavor.

Substitutions & Swaps

• Chicken breasts can be swapped for thighs.
• Use tamari for a gluten-free option.
• Honey can be replaced with maple syrup.
• Rice vinegar works well, but you can use white vinegar too.

How to Make It

Create this vibrant dish in just a few steps:

Prep the oven & pan

Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease.

Assemble ingredients

On the pan, spread chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.

Bake

Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp).

Make the sauce

While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer 3–4 minutes. If you like it thicker, stir in cornstarch slurry and cook until glossy.

Finish

Once chicken and veggies are done, drizzle sauce over top (or serve on the side for dipping). Garnish with sesame seeds or sliced green onions if desired.

How to Store It

Fridge: store up to 3 days in an airtight container.
Freezer: yes, for up to 3 months.
Reheat: microwave on medium for 2-3 minutes until warmed through.

Tips for Best Results

• Cut chicken evenly for uniform cooking.
• Flip veggies halfway for even roasting.
• Use high-quality soy sauce for better flavor.
• Allow sauce to simmer adequately for depth of flavor.

Serving Suggestions

• Serve over a bed of rice or quinoa for a complete meal.
• Pair with a side of steamed broccoli or green beans.
• Perfect for casual gatherings or a family-friendly dinner.