Hawaiian Chicken Sheet Pan

The sweet aroma of caramelized pineapple mingled with roasted chicken wafts through the kitchen, making it almost impossible to resist. This Hawaiian Chicken Sheet Pan recipe takes just 30 minutes from prep to plate, merging convenience with an irresistible symphony of flavors. It works beautifully because the combination of roasting and a punchy sauce caramelizes everything to perfection.

This dish is ideal for busy weeknights or casual family gatherings. It’s perfect for those who love quick and delicious meals with tropical flair. Leftovers can be stored in the fridge for up to three days, making it a fantastic make-ahead option.

Why You’ll Love This Recipe

• Juicy chicken pieces paired with vibrant veggies create a colorful plate.
• One-pan cooking means easy cleanup and minimal fuss.
• A delightful balance of sweet and savory keeps you wanting more.
• Quick cooking time makes it perfect for last-minute dinners.

What You’ll Need

Here’s what you’ll need to make this delicious Hawaiian chicken dish.

For the Chicken and Vegetables

• 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 better flavor.

Substitutions & Swaps

• Chicken: Use thighs for more moisture.
• Soy Sauce: Tamari for gluten-free option.
• Honey: Maple syrup for a vegan choice.
• Pineapple Juice: Orange juice for a different flavor.

How to Make It

Follow these simple steps to create your Hawaiian Chicken dish.

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 optional 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 for 3–4 minutes. If you like it thicker, stir in cornstarch slurry and cook until glossy.

Finish

Once the 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 in an airtight container for up to 3 days.
Freezer: Yes, but best consumed fresh.
Reheat: Microwave for 2–3 minutes or until heated through.

Tips for Best Results

• Cut chicken and veggies into uniform sizes for even cooking.
• Use fresh garlic for a more potent flavor.
• Check the internal temperature of the chicken to avoid overcooking.
• Adjust the sweetness of the sauce according to your preference.

Serving Suggestions

• Serve over steamed rice for a satisfying meal.
• Pair with a light salad for a refreshing contrast.
• Perfect for summer barbecues or potlucks.