Hawaiian Chicken Sheet Pan

The aroma of sweet and savory Hawaiian Chicken Sheet Pan fills the kitchen as it roasts, melding the flavors of tender chicken, vibrant vegetables, and juicy pineapple. In just under an hour, you can create this colorful and satisfying dish that’s loaded with flavor and incredibly easy to prepare. It works well for busy weeknights, as it requires minimal prep and cleanup due to its all-in-one cooking method.

This recipe is perfect for families looking for quick and nutritious meals, as well as anyone who loves Hawaiian flavors. It’s ideal for casual gatherings or meal prep for the week ahead. You can prepare the ingredients in advance and store them in the fridge until you’re ready to bake.

Why You’ll Love This Recipe

• Perfectly roasted vegetables add texture and color.
• The sauce ties everything together with a sweet and savory punch.
• Quick prep and minimal cleanup with a one-pan method.
• Flavorful pineapple chunks bring a tropical twist.

What You’ll Need

Gather the following ingredients for a delicious Hawaiian Chicken Sheet Pan:

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)

For the Seasoning

• 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 canned pineapple for convenience.

Substitutions & Swaps

• Substitute chicken with tofu for a vegetarian option.
• Use bell peppers of any color based on preference.
• Swap sticky honey for brown sugar in the sauce.
• Replace olive oil with coconut oil for a tropical flavor.

How to Make It

Follow these simple steps to whip up Hawaiian Chicken Sheet Pan.

Prep the oven & pan

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

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 for 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 it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.

How to Store It

Fridge: Store for up to 3 days in an airtight container.
Freezer: No, chicken may become dry when frozen.
Reheat: Microwave in 1-minute intervals until heated through.

Tips for Best Results

• Flip the chicken and vegetables halfway for even cooking.
• Ensure the chicken pieces are of uniform size for consistent roasting.
• Drizzle extra sauce on individual servings for added flavor.
• Experiment with other seasonal vegetables for variety.

Serving Suggestions

• Serve with steamed rice or quinoa for a complete meal.
• Pair with a fresh garden salad for a light and healthy dinner.
• Great for casual get-togethers with friends and family.