Hawaiian Chicken Sheet Pan

I create a vibrant, one-pan Hawaiian-inspired dish packed with juicy chicken, caramelized pineapple, and colorful veggies—all roasted together for a fuss-free, flavor-packed meal.

Why You’ll Love This Recipe

I love how this sheet-pan meal practically cooks itself, letting me relax or focus on other things while the oven does all the work. The sweet-savory balance of pineapple and soy-based marinade always hits the spot, and clean-up is a breeze—just one pan needed.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cut into cubes

• Red and green bell peppers, chopped

• Red onion, cut into chunks

• Pineapple chunks (fresh or drained canned)

• Soy sauce

• Honey or brown sugar

• Pineapple juice

• Garlic (minced or powder)

• Ginger (fresh or ground)

• Optional: ketchup, rice vinegar or Worcestershire sauce, cornstarch or arrowroot, red pepper flakes

directions

1. I preheat the oven to 400 °F (200 °C) and line a large baking sheet with parchment or foil.

2. I combine the chicken, bell peppers, and onion in a large bowl.

3. I whisk together soy sauce, honey, pineapple juice, garlic, ginger, and any optional ingredients until smooth.

4. I toss the chicken and veggies with the marinade, setting aside a little extra sauce if I want to drizzle some on after baking.

5. I spread everything evenly on the sheet pan and bake for 20–25 minutes.

6. I remove the pan, add the pineapple chunks, gently toss, and bake for another 10–15 minutes until the chicken is cooked through.

7. For added caramelization, I broil the sheet pan for 2–4 minutes at the end.

8. I serve it hot, topped with any garnishes I like such as green onions or sesame seeds.

Servings and timing

This recipe serves about 4 to 6 people. It takes around 10 minutes to prep and 30 to 35 minutes to cook, so total time is approximately 40 to 45 minutes.

Variations

• Protein swap: I sometimes use chicken thighs for extra juiciness.

• Low‑carb option: I skip the rice and enjoy it as-is or with cauliflower rice.

• Add heat: I toss in red pepper flakes or a splash of sriracha for a spicy version.

• Extra tang: I stir in a little ketchup or rice vinegar for added depth.

• Thicker sauce: I add cornstarch or arrowroot to the marinade to give it a glossy finish.

storage/reheating

I let leftovers cool before storing them in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave for about 2 minutes or warm them in a skillet. It also freezes well for up to 2 months—I thaw it overnight in the fridge before reheating.

FAQs

What if I don't have fresh pineapple?

I use canned pineapple chunks when fresh isn’t available—just make sure to drain them well.

Can I prepare this ahead of time?

Yes, I often marinate the chicken and veggies the night before and keep them in the fridge. Then I just bake everything when I’m ready.

How do I make the sauce thicker?

I whisk in a little cornstarch or arrowroot powder into the marinade to help it thicken as it bakes.

Is this dish gluten-free?

It can be—if I use gluten-free soy sauce or tamari, it works perfectly for a gluten-free version.

What toppings go well with it?

I like to garnish it with fresh cilantro, sesame seeds, chopped green onions, or even a few lime wedges for brightness.

Conclusion

This Hawaiian Chicken Sheet Pan recipe is one I keep coming back to. It’s flavorful, colorful, and so simple to put together. I love how it brings tropical flair to my dinner table without the mess or stress of complicated cooking.

Print

Hawaiian Chicken Sheet Pan

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• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Total Time: 40–45 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Hawaiian
• Diet: Gluten Free

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Description

A vibrant, one-pan Hawaiian-inspired dish packed with juicy chicken, caramelized pineapple, and colorful veggies—all roasted together for a fuss-free, flavor-packed meal.

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Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into cubes
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 red onion, cut into chunks
• 1.5 cups pineapple chunks (fresh or drained canned)
• ¼ cup soy sauce
• 2 tbsp honey or brown sugar
• ¼ cup pineapple juice
• 2 cloves garlic, minced or 1 tsp garlic powder
• 1 tsp fresh grated ginger or ½ tsp ground ginger
• Optional: 1 tablespoon ketchup
• Optional: 1 tablespoon rice vinegar or Worcestershire sauce
• Optional: 1 teaspoon cornstarch or arrowroot powder
• Optional: ½ teaspoon red pepper flakes

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Instructions

1. Preheat oven to 400 °F (200 °C) and line a large baking sheet with parchment or foil.
2. Combine chicken, bell peppers, and onion in a large bowl.
3. Whisk together soy sauce, honey, pineapple juice, garlic, ginger, and any optional ingredients until smooth.
4. Toss chicken and veggies with the marinade, reserving some sauce if desired for serving.
5. Spread mixture evenly on the sheet pan and bake for 20–25 minutes.
6. Remove from oven, add pineapple chunks, gently toss, and bake for another 10–15 minutes until chicken is cooked through.
7. For extra caramelization, broil for 2–4 minutes at the end.
8. Serve hot, garnished with green onions or sesame seeds if desired.

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Notes

• Use canned pineapple if fresh is not available—just drain well.
• Marinate ingredients overnight for easier prep.
• To thicken sauce, add cornstarch or arrowroot to marinade.
• Use gluten-free soy sauce or tamari for a gluten-free version.
• Top with cilantro, sesame seeds, or lime wedges for extra flavor.

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Nutrition

• Serving Size: ⅙ of recipe
• Calories: 280
• Sugar: 14g
• Sodium: 620mg
• Fat: 7g
• Saturated Fat: 1.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 75mg