Hawaiian Chicken Sheet Pan

Introduction

If you’re searching for a colorful, flavorful, and healthy dinner that requires minimal cleanup, look no further than this Hawaiian Chicken Sheet Pan recipe. With tender chunks of chicken, caramelized pineapple, roasted veggies, and a sweet-savory glaze, this dish delivers a delicious taste of the tropics straight to your dinner table. Everything cooks on one sheet pan, which means less time washing dishes and more time enjoying your meal with loved ones.

My recipe story

The inspiration for this Hawaiian Chicken Sheet Pan came from a trip to a Hawaiian-themed restaurant where I first experienced the incredible combination of chicken, pineapple, and bell peppers in a glossy sauce. I wanted to recreate those island flavors at home but in a way that was quick, easy, and mess-free. By using the sheet pan method, I was able to get all the vibrant colors and bold flavors without standing over a stove. Over the years, this dish has become a weeknight staple in my kitchen and a go-to recipe for entertaining guests because it’s simple yet impressive.

Ingredient breakdown

This recipe calls for fresh, vibrant ingredients that come together to create a delicious medley of flavors. The star of the dish is chicken breast, which provides lean protein and cooks up tender and juicy when roasted. You’ll cut the chicken into cubes so it cooks evenly alongside the vegetables.

Pineapple adds the signature Hawaiian sweetness and tang. You can use fresh pineapple for a more vibrant flavor, but canned pineapple works well and provides the perfect syrup for the glaze. Bell peppers and red onion bring color and crunch, balancing the sweetness with a savory note. The glaze, made with soy sauce, honey, garlic, and ginger, ties everything together with a glossy, flavorful finish that caramelizes beautifully in the oven.

Because the ingredients are cut into bite-sized pieces, they cook evenly on the sheet pan, ensuring every bite has a perfect mix of chicken, veggies, and pineapple. This simple combination delivers a healthy, well-rounded dinner that feels indulgent without being heavy.

Equipment you’ll need

• Large sheet pan (rimmed)
• Mixing bowls
• Sharp knife and cutting board
• Measuring cups and spoons
• Spatula or wooden spoon
• Aluminum foil or parchment paper (optional, for easy cleanup)

Step-by-step directions

1. Prepare the ingredients: Preheat your oven to 400°F (200°C). Cut the chicken into 1-inch cubes, chop the bell pepper and red onion into similar-sized pieces, and cube the pineapple if using fresh. Having uniform sizes ensures even cooking and a beautiful presentation.
2. Make the glaze: In a bowl, whisk together soy sauce, honey, garlic, ginger, and a splash of pineapple juice. This sweet and savory glaze will coat the chicken and vegetables, giving them a rich caramelized flavor as they roast.
3. Toss everything together: Place the chicken, pineapple, bell peppers, and onion into a large mixing bowl. Pour the glaze over the top and toss until everything is well coated. This step helps the flavors soak into the chicken and vegetables before baking.
4. Arrange on sheet pan: Spread the mixture evenly across a large rimmed baking sheet lined with parchment paper or foil for easy cleanup. Avoid overcrowding—give each piece space so they roast instead of steaming.
5. Bake: Roast in the preheated oven for 25–30 minutes, flipping halfway through. The chicken should be golden brown and fully cooked, and the vegetables tender with slightly crisp edges. The pineapple will caramelize beautifully during this time.
6. Serve: Remove from the oven and let cool slightly. Serve warm with steamed rice, quinoa, or a fresh green salad for a balanced and satisfying meal.

Variations & substitutions

You can easily adapt this recipe based on your preferences and pantry staples. For protein alternatives, try boneless chicken thighs for a juicier result or swap chicken for shrimp for a seafood twist. Vegetables like zucchini, snap peas, or carrots can be used for variety, adding extra nutrition and texture. If you prefer a spicier kick, add red pepper flakes or drizzle with sriracha before baking. For a lower-sugar option, reduce the honey or use a sugar-free substitute while keeping the pineapple’s natural sweetness intact. Teriyaki or hoisin sauce can also replace the glaze for a different flavor profile.

Storage, freezing & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. For freezing, cool completely and store in a freezer-safe container for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F until heated. You can also prep this dish ahead by cutting and marinating the chicken a day in advance, storing it in the fridge until ready to cook.

Serving ideas & pairings

This Hawaiian Chicken Sheet Pan is delicious on its own, but it pairs beautifully with a variety of sides. Serve it over steamed white rice, coconut rice, or quinoa for a wholesome bowl. Add a side of garlic bread or Hawaiian sweet rolls for extra indulgence. For a lighter option, pair with a fresh cucumber salad or grilled corn. A glass of chilled white wine, sparkling water with lime, or tropical iced tea complements the flavors perfectly. For dessert, try coconut macaroons or pineapple upside-down cake to keep the tropical theme going.

FAQ

Can I use canned pineapple instead of fresh?
Yes, canned pineapple works perfectly. Just make sure to drain it well, and you can use the juice in the glaze for added flavor.

Can I make this recipe with chicken thighs?
Absolutely! Boneless chicken thighs will be juicier and flavorful. Just adjust cooking time as they may take slightly longer than chicken breasts.

Is this recipe gluten-free?
Yes, simply substitute gluten-free soy sauce or tamari in the glaze to make the dish gluten-free.

How do I prevent the chicken from drying out?
Cut the chicken into even pieces and avoid overbaking. Removing the pan once the chicken reaches 165°F ensures juicy, tender results.

Can I double this recipe for a crowd?
Yes, just use two sheet pans and rotate them halfway through baking to ensure even cooking for all ingredients.

Final thoughts

This Hawaiian Chicken Sheet Pan recipe is a perfect example of how simple ingredients can come together to create a flavorful and satisfying meal. It’s colorful, easy to prepare, and guaranteed to be a hit with family and friends. Whether you’re planning a quick weeknight dinner or hosting a casual get-together, this dish delivers tropical flair without the fuss. Once you try it, it’s sure to earn a permanent spot in your recipe rotation!

Hawaiian Chicken Sheet Pan

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• Author: Sarah White
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

A vibrant and flavorful one-pan meal with tender chicken, sweet pineapple, and colorful vegetables. Perfect for busy weeknights.

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Ingredients

• 2 lbs chicken breast, cut into 1-inch cubes

• 1 bell pepper (any color), chopped into 1-inch pieces

• 1 red onion, chopped into 1-inch pieces
• 2 cups pineapple chunks (fresh or canned, drained)

• 3 tbsp olive oil

• 3 tbsp soy sauce
• 2 tbsp honey

• 2 cloves garlic, minced

• 1 tsp ground ginger
• 1/2 tsp salt

• 1/2 tsp black pepper

• 2 tbsp chopped green onions (for garnish)
• 1 tbsp sesame seeds (optional, for garnish)
  

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Instructions

1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
2. In a large bowl, whisk together olive oil, soy sauce, honey, garlic, ginger, salt, and pepper.

3. Add chicken, bell pepper, red onion, and pineapple to the bowl and toss until everything is evenly coated.

4. Spread the mixture in a single layer on the prepared sheet pan.
5. Bake for 25–30 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender.

6. Garnish with green onions and sesame seeds before serving. Serve hot with rice or quinoa.
   

Notes

 For easy cleanup, line the pan with foil. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Hawaiian