Hawaiian Chicken Sheet Pan

There’s something irresistibly inviting about the sweet aroma of pineapple mingling with savory chicken wafting through the kitchen. This Hawaiian Chicken Sheet Pan is a vibrant, flavorful dish that can be prepared in just 30 minutes. It’s a quick and easy way to bring a taste of the tropics to your dinner table, perfect for those busy weeknights when you want something delicious and satisfying without the fuss.

This recipe is perfect for families, casual dinner parties, or even just a cozy night in. You can make it ahead of time by marinating the chicken in the sauce for a couple of hours. Leftovers can be stored for a convenient meal later in the week.

Why You’ll Love This Recipe

• The juicy chicken pieces soak up the sweet and tangy sauce, delivering a burst of flavor in every bite.
• Fresh vegetables and pineapple create a delightful mix of textures.
• Cooking everything on one sheet pan means easy prep and cleanup.
• It’s a vibrant dish that visually impresses and tastes fantastic.

What You’ll Need

Gather these ingredients for a delicious 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 low-sodium soy sauce for a healthier option.

Substitutions & Swaps

• Chicken breasts can be replaced with thighs.
• Fresh pineapple may be substituted with canned.
• Honey can be swapped with maple syrup.
• Rice vinegar can be replaced with white vinegar.

How to Make It

This dish is straightforward and quick to prepare.

Prep the oven & pan

Preheat the 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 the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

Make the sauce

While baking, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you like it thicker, stir in the cornstarch slurry and cook until glossy.

Finish

Once the chicken and veggies are done, drizzle the sauce over the 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 in an airtight container for up to 4 days.
Freezer: Yes, for up to 2 months for easy meals later.
Reheat: Microwave on medium power for 2–3 minutes until heated through.

Tips for Best Results

• Ensure the chicken is cut into uniform pieces for even cooking.
• Don’t overcrowd the pan; this helps achieve the perfect roast.
• For extra flavor, let the chicken marinate in the sauce for 30 minutes before baking.
• Adjust the spice level by modifying the chili flakes to your preference.

Serving Suggestions

• Serve with fluffy rice or quinoa to soak up the sauce.
• Pair with a simple side salad for a well-rounded meal.
• Great for casual gatherings or weeknight dinners with family and friends.