This Hawaiian Chicken Sheet Pan recipe is a vibrant, colorful, and flavorful dish that brings a tropical twist to dinner time. It’s an all-in-one meal where juicy chicken, sweet pineapple, and fresh vegetables roast together on a single pan, making cleanup a breeze. The tangy-sweet sauce caramelizes beautifully in the oven, giving each bite that perfect balance of savory and sweet.
Why I Love This Recipe
I love how everything comes together so effortlessly in one pan. The mix of tender chicken, caramelized pineapple, and colorful bell peppers gives me both comfort and brightness in one bite. It’s ideal for busy weeknights, meal prepping, or when I’m just craving something deliciously different. The sauce is sticky, flavorful, and totally addictive. Plus, it’s super easy to customize with whatever veggies I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 red onion, chopped
2 cups pineapple chunks (fresh or canned, drained)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
For the sauce:
½ cup pineapple juice
¼ cup low-sodium soy sauce
¼ cup honey
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon water
Directions
I preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
In a small saucepan over medium heat, I whisk together the pineapple juice, soy sauce, honey, and rice vinegar. Once it begins to simmer, I mix the cornstarch and water in a small bowl, then stir it into the sauce to thicken. I let it cook for another 2-3 minutes until it’s glossy and thickened.
On the sheet pan, I spread out the chicken pieces, bell peppers, onion, and pineapple.
I drizzle everything with olive oil, sprinkle with salt, pepper, and garlic powder, and toss to coat evenly.
I pour half of the sauce over the chicken and veggies, saving the rest for serving.
I bake for 25-30 minutes, tossing halfway through, until the chicken is cooked through and starting to brown at the edges.
Once done, I serve it hot with rice, and drizzle with the remaining sauce.
Servings and timing
This recipe serves 4 people. It takes about 10 minutes to prep and 30 minutes to cook, making it ready in just 40 minutes total.
Variations
I sometimes swap chicken for shrimp or tofu when I want a different protein.
For extra spice, I add a pinch of red pepper flakes or sliced jalapeños before roasting.
I’ve tried using mango instead of pineapple for a different kind of tropical sweetness.
Sweet potatoes or zucchini also roast well if I want to switch up the veggies.
A sprinkle of sesame seeds or chopped green onions on top adds a nice finish.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm everything in a skillet over medium heat until hot, or microwave in 30-second intervals, stirring between. If the sauce thickens too much after chilling, I add a splash of water before reheating.
FAQs
What can I serve with Hawaiian chicken sheet pan?
I usually serve it with steamed rice, coconut rice, or even cauliflower rice. It also pairs well with noodles or a simple green salad.
Can I use frozen vegetables?
Yes, I can use frozen veggies, but I make sure to thaw and pat them dry to avoid excess moisture which can make everything soggy.
Is it possible to make this dish ahead of time?
Absolutely. I often prep all the ingredients and sauce a day in advance, store them separately, and just toss everything together when I’m ready to cook.
Can I grill this instead of baking?
Yes, I’ve grilled the chicken and veggies on skewers before, then brushed them with the sauce. It adds a great smoky flavor.
Can I make this dish gluten-free?
To make it gluten-free, I use tamari or coconut aminos instead of soy sauce. The rest of the ingredients are naturally gluten-free.
Conclusion
This Hawaiian Chicken Sheet Pan is my go-to when I want a meal that’s both simple and exciting. It’s full of bold flavors, easy to prepare, and leaves me with minimal cleanup. Whether I’m feeding the family or meal prepping for the week, this recipe always hits the spot.
This Hawaiian Chicken Sheet Pan recipe is a vibrant, one-pan dinner bursting with tropical flavor. Juicy chicken, sweet pineapple, and colorful vegetables roast together in a sticky, tangy-sweet sauce. Perfect for busy weeknights, meal prep, or when you’re craving a tropical-inspired, healthy dinner with minimal cleanup.
Ingredients
1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 red onion, chopped
2 cups pineapple chunks (fresh or canned, drained)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ cup pineapple juice
¼ cup low-sodium soy sauce
¼ cup honey
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon water
Instructions
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment or foil.
In a small saucepan, whisk together pineapple juice, soy sauce, honey, and rice vinegar. Bring to a simmer.
In a separate bowl, mix cornstarch and water, then stir into the sauce. Simmer 2–3 minutes until thickened.
Spread chicken, bell peppers, onion, and pineapple on the sheet pan.
Drizzle with olive oil, then sprinkle with salt, pepper, and garlic powder. Toss to coat.
Pour half the sauce over the chicken and vegetables. Reserve the rest for serving.
Bake for 25–30 minutes, tossing halfway through, until chicken is cooked through and edges are caramelized.
Serve hot with rice and drizzle with remaining sauce.
Notes
Swap chicken with shrimp or tofu for variation.
Add red pepper flakes or jalapeños for spice.
Try mango instead of pineapple for a twist.
Sweet potatoes, zucchini, or broccoli can be added or substituted.
Garnish with sesame seeds or green onions.
Store leftovers in an airtight container for up to 4 days. Reheat in a skillet or microwave with a splash of water if needed.
