Hawaiian Chicken Sheet Pan

The aroma of sweet and savory flavors fills the kitchen as the Hawaiian Chicken Sheet Pan bakes to perfection. This vibrant dish comes together in about 30 minutes and is an effortless way to enjoy a tropical twist on a classic meal. The combination of juicy chicken, fresh vegetables, and tangy sauce makes it a flavor-packed delight.

This recipe is perfect for busy families or anyone looking for a quick weeknight dinner. It’s an excellent choice for serving at gatherings or meal prepping for the week ahead, as leftovers store well for easy reheating.

Why You’ll Love This Recipe

• Enjoy tender chicken pieces that soak up the delicious flavors of the sauce.
• Experience the delightful sweetness of pineapple paired with crisp bell peppers.
• Appreciate the ease of one-pan cooking, reducing cleanup time significantly.
• Savor a dish that combines colorful ingredients, making it visually appealing on the table.

What You’ll Need

Gather your ingredients for the Hawaiian Chicken Sheet Pan dinner:

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 canned pineapple for convenience, if preferred.

Substitutions & Swaps

• Swap chicken for tofu for a vegetarian option.
• Use any seasonal vegetables on hand.
• Replace honey with maple syrup for a vegan version.
• Alternative vinegars can be substituted based on preference.

How to Make It

Follow these simple steps to create a delicious Hawaiian Chicken Sheet Pan:

Prep the oven & pan

Preheat the 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 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 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 4 days.
Freezer: yes, can freeze for up to 3 months.
Reheat: use the microwave for 2–3 minutes until heated through.

Tips for Best Results

• Ensure chicken pieces are cut uniformly for even cooking.
• Adjust spice levels by reducing or omitting chili flakes.
• Use fresh pineapple for a more vibrant flavor and texture.
• Flip the ingredients halfway through roasting for uniform browning.

Serving Suggestions

• Serve over steamed rice or quinoa for a complete meal.
• Pair with a light salad for a refreshing contrast.
• Enjoy as a fun dish for summer barbecues or gatherings.