Why Make This Recipe

Hawaiian Chicken Sheet Pan is not just a meal; it’s an experience filled with vibrant flavors and colorful ingredients. This dish brings the taste of the tropics right to your kitchen. It’s easy to prepare, requires minimal cleanup, and offers a delightful mix of sweet and savory that everyone will enjoy. Plus, it’s a fantastic way to incorporate more veggies and fruit into your diet!

How to Make Hawaiian Chicken Sheet Pan

Ingredients:

1 ½ lbs (700 g) 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)
Sauce (for tossing & drizzling):
- 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)

Directions:

Prep the oven & pan: Preheat oven to 400°F (200°C). 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 through, until the 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 the cornstarch slurry and cook until glossy.
Finish: Once the chicken and veggies are done, drizzle the sauce over the top (or serve on the side for dipping). Garnish with sesame seeds or sliced green onions if desired.

How to Serve Hawaiian Chicken Sheet Pan

Serve this dish hot from the oven. You can plate it up with steaming rice or quinoa, which pairs beautifully with the savory and sweet flavors. For an extra touch, sprinkle some sesame seeds or sliced green onions on top before serving. This makes for a colorful, appetizing dish that everyone will love.

How to Store Hawaiian Chicken Sheet Pan

If you have leftovers, let them cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days. You can also freeze the dish for up to 2 months. To reheat, simply warm it in the oven or microwave until heated through.

Tips to Make Hawaiian Chicken Sheet Pan

Cut the chicken into uniform pieces to ensure even cooking.
Feel free to add more veggies like zucchini or carrots, based on your preference.
For a spicier kick, increase the chili flakes or add sliced jalapeños to the mix.
Marinade the chicken in the sauce for an hour before baking for extra flavor.

Variation

You can switch up the protein by using shrimp or firm tofu for a vegetarian version. You can also try other fruits like mango or peaches for a different fruity twist.

FAQs

Can I use frozen chicken?
Yes, but it’s best to thaw it first for even cooking.

What can I use instead of soy sauce?
You can use tamari for a gluten-free option or coconut aminos as a soy sauce alternative.

Can I add other vegetables?
Absolutely! Feel free to include other favorites like snap peas, broccoli, or carrots to enhance flavor and nutrition.

Hawaiian Chicken Sheet Pan

A vibrant, tropical dish featuring chicken and colorful veggies, all roasted together on a sheet pan for an easy and delicious meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Hawaiian, Tropical

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

1.5 lbs 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
1 1 red bell pepper, chopped
1 1 yellow bell pepper, chopped
1 small 1 small red onion, cut into wedges
1.5 cups 1 ½ cups fresh pineapple chunks (or canned, drained)
2 tbsp 2 tbsp olive oil
2 cloves 2 cloves garlic, minced
0.5 tsp ½ tsp salt
0.5 tsp ½ tsp black pepper
0.5 tsp ½ tsp paprika
0.25 tsp ¼ tsp chili flakes (optional) For extra spiciness

Sauce

⅓ cup ⅓ cup low-sodium soy sauce
¼ cup ¼ cup pineapple juice (from the can or fresh)
3 tbsp 3 tbsp honey (or brown sugar)
2 tbsp 2 tbsp rice vinegar (or apple cider vinegar)
1 tbsp 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

Method

Preparation

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

Cooking

Roast for 20–25 minutes, flipping halfway through, until the chicken is fully cooked (165°F / 74°C internal temp).

Making 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 the cornstarch slurry and cook until glossy.

Finishing

Once the chicken and veggies are done, drizzle the sauce over the top or serve on the side for dipping.
Garnish with sesame seeds or sliced green onions if desired.

Notes

Cut the chicken into uniform pieces to ensure even cooking. Feel free to add more veggies like zucchini or carrots, based on your preference. For a spicier kick, increase the chili flakes or add sliced jalapeños. Marinade the chicken in the sauce for an hour before baking for extra flavor. You can switch up the protein by using shrimp or firm tofu for a vegetarian version, or try other fruits like mango or peaches for a different fruity twist.