Name: Sheet Pan Hawaiian Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 1 ½ lbs chicken breasts, cut into 1½ inch cubes; 1 red bell pepper, cut into strips (about 1½ inches long by ¾ inch wide); 1 orange or yellow bell pepper, cut into strips (about 1½ inches long by ¾ inch wide); ½ large red onion, cut into strips; 1 cup diced pineapple (fresh or canned); ⅓ cup low-sodium soy sauce; ¼ cup brown sugar, packed; 2 Tablespoons Worcestershire sauce; 2 Tablespoons pineapple juice (from the can if using canned or freshly squeezed if using fresh pineapple); 1 Tablespoon cornstarch; 1 Tablespoon olive oil; 1 teaspoon fresh ginger (minced or ginger paste); 1 teaspoon minced garlic (about 2 cloves); ¼ teaspoon crushed red pepper

I absolutely love making this Sheet Pan Hawaiian Chicken Recipe whenever I want an easy, flavorful meal that bursts with tropical goodness. The combination of juicy chicken, sweet pineapple, and vibrant bell peppers roasted together on one pan makes cleanup a breeze and the whole house smells incredible. It’s simply one of those dishes that feels like a mini vacation on a plate, perfect for a weeknight dinner or entertaining guests. I know once you try it, it’ll become a favorite in your rotation too!

Why You'll Love This Sheet Pan Hawaiian Chicken Recipe

What really makes this recipe special in my kitchen is the amazing balance of flavors. The tangy sweetness from the pineapple and brown sugar plays beautifully against the savory soy and Worcestershire sauces, while the fresh ginger and garlic add a lively kick. When all those flavors caramelize on the chicken and veggies as they roast, it makes every bite wonderfully juicy and satisfying. I love how the bell peppers bring a pop of color and a slightly crisp texture that keeps things interesting.

Ease of preparation is another huge reason this recipe has become one of my go-tos. You just toss everything on one big sheet pan, bake, and you’re done. No need for multiple pots, complicated steps, or last-minute panicking. Plus, the sauce is super simple to mix and even doubles as a marinade if you have the time to prep ahead. That kind of simplicity saves me time and stress without sacrificing flavor, which I can’t recommend enough.

I think this Sheet Pan Hawaiian Chicken Recipe is perfect for so many occasions. Whether it’s a casual family dinner to brighten up a regular weeknight, or a festive addition to a summer gathering or holiday feast, it fits right in. It also stands out because it’s not only tasty but beautiful on the plate. The colorful veggies, golden chicken, and glossy sauce make it feel special without any extra fuss. I’m always excited to share this dish because it impresses every time!

Ingredients You'll Need

A clear glass bowl sits on a white marbled surface, filled with a mix of raw chicken pieces that are light beige and slightly shiny from a marinade. Among the chicken are chunks of bright orange bell peppers and thick slices of red bell peppers. There are also purple-red onion segments with light inner layers visible. A metal spoon rests inside the bowl on the right side. The bowl's round shape and the mix of colorful ingredients create a fresh and vibrant look. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are simple yet essential for delivering the perfect harmony of sweet, savory, and tangy flavors and for creating that inviting tropical vibe. Each one contributes not only flavor but also appealing color and texture, making the dish vibrant and appetizing.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Chicken breasts: Cubed for quick, even cooking and tender bites in every mouthful.
Red and orange (or yellow) bell peppers: They add a beautiful pop of color and a sweet crunch that contrasts with the chicken.
Red onion: Slightly sharp and sweet once roasted, it deepens the flavor layers brilliantly.
Pineapple: Fresh or canned, it gives that iconic tropical sweetness essential to this recipe.
Soy sauce: Low sodium is best to control saltiness, adding umami depth to the marinade and sauce.
Brown sugar: Packed to balance salty and savory notes with caramelized richness.
Worcestershire sauce: Adds a subtle complexity and tanginess that rounds out the marinade.
Pineapple juice: Whether from fresh or the can, it boosts the pineapple flavor and lightens the sauce.
Cornstarch: Helps thicken the sauce for that perfect glossy finish when drizzled on top.
Olive oil: For roasting and keeping everything moist and flavorful.
Fresh ginger and garlic: Minced for a fragrant, zesty kick that wakes up the palate.
Crushed red pepper: Adds a touch of heat to keep things exciting without overwhelming the sweetness.

Directions

Step 1: Preheat your oven to 400 degrees Fahrenheit and line a large sheet pan with foil to make cleanup a snap.

Step 2: In a large bowl, combine the cubed chicken, sliced red and orange bell peppers, and red onion strips, mixing gently to distribute everything evenly.

Step 3: In a small bowl, whisk together all the sauce ingredients: soy sauce, brown sugar, Worcestershire sauce, pineapple juice, cornstarch, olive oil, fresh ginger, garlic, and crushed red pepper. Reserve about half of this mixture in a microwave-safe bowl for later, then pour the remaining sauce over the chicken and veggies. Stir well until everything is coated. You can marinate this in the fridge for up to 24 hours if you want extra flavor depth.

Step 4: Spread the chicken and vegetable mixture evenly across the lined sheet pan, seasoning lightly with salt and pepper. Bake for 20 minutes, then take it out and scatter the diced pineapple over top. Return the pan to the oven for another 5 to 10 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Step 5: While the chicken finishes cooking, warm the reserved sauce in the microwave for about 45 to 60 seconds until it thickens nicely. When the chicken is done, drizzle the thickened sauce over everything and garnish with fresh cilantro or parsley if you like. Serve plain, or over a bed of steamed rice for a complete meal.

Servings and Timing

This Sheet Pan Hawaiian Chicken Recipe makes about 4 hearty servings, perfect for a family dinner or meal prepping for the week. Prep time is roughly 10 minutes if you’re chopping fresh veggies and mixing the sauce from scratch. The total bake time takes about 25 to 30 minutes. Altogether, you’re looking at around 40 minutes from start to finish, which I find perfect for a satisfying but fast weeknight meal. If you choose to marinate in advance, plan accordingly to maximize flavor.

How to Serve This Sheet Pan Hawaiian Chicken Recipe

A white plate holds a base layer of fluffy white rice, topped with a mix of glossy, cubed pieces of orange chicken, bright yellow pineapple chunks, and vibrant red and orange bell pepper pieces. There are also small bits of purple onion and green parsley sprinkled on top and around the colorful mix, adding a fresh contrast. The food has a shiny glaze that makes it look hot and tasty. The plate sits on a white marbled surface with a blurred dark blue cloth in the background. photo taken with an iphone --ar 4:5 --v 7

I love serving this dish hot and fresh straight from the oven, but it’s equally good served warm or at room temperature if you want to prepare ahead. One of my favorite ways to enjoy it is spooned over freshly steamed jasmine rice or fluffy coconut rice, which soaks up all that fantastic sauce. You could also go for cauliflower rice or quinoa for a lighter alternative.

When it comes to garnishes, adding a sprinkle of chopped fresh cilantro or parsley really brightens the flavors and presentation. I sometimes add toasted sesame seeds for a little crunch and visual appeal. For drinks, a crisp white wine like a Sauvignon Blanc pairs beautifully, or if you prefer something non-alcoholic, a chilled pineapple or ginger lemonade amplifies the tropical vibes perfectly.

This recipe shines at family dinners, casual get-togethers, or even for holiday meals when you want to offer something a bit different yet crowd-pleasing. Portion sizes are easy to control because the chicken pieces and veggies are all bite-sized—just scoop a balanced amount onto each plate and let everyone add sauce to taste. It’s such a welcoming, colorful dish that always puts smiles on faces.

Variations

I often experiment with variations of this Sheet Pan Hawaiian Chicken Recipe to switch things up depending on what I have on hand or dietary needs. For example, swapping chicken breasts with chicken thighs adds more juiciness and a slightly richer flavor. If you’re vegan or vegetarian, try using firm tofu or tempeh cubes instead—marinate and roast them the same way for a delicious plant-based take.

If you want to adjust the flavor profile, I sometimes add a splash of fresh lime juice at the end for a bright citrus twist or a dash of smoked paprika for a subtle smoky undertone. For those who like a bit more heat, increasing the crushed red pepper or adding some chopped fresh chili peppers really livens things up.

While the sheet pan roasting method is convenient and ensures a great caramelized texture, you can also cook the chicken and veggies on a grill or even in a stir-fry if you’re short on time. Just keep a close eye to prevent burning and adjust cooking times as needed. The versatility of this recipe makes it perfect to customize however you like.

Storage and Reheating

Storing Leftovers

After enjoying your meal, you can store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. I recommend cooling everything to room temperature before storing to maintain the best texture and flavor. Glass containers work great because they don’t absorb smells and make reheating easier.

Freezing

This Sheet Pan Hawaiian Chicken Recipe freezes well, which is super handy for meal prep. Just portion leftovers into freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible. Stored properly, it will keep for up to 2 months. When you’re ready to eat, thaw overnight in the refrigerator for best results.

Reheating

For reheating, I find the oven or a toaster oven works best to keep the chicken from drying out and helps the veggies stay crisp-tender. Heat at 350 degrees Fahrenheit for about 10-15 minutes until warmed through. You can also reheat in the microwave, stirring halfway through, but avoid overheating to prevent rubbery chicken. Drizzle any reserved sauce over after reheating to restore that fresh-from-the-oven glaze.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and more forgiving if you’re worried about drying out. Just cut them into similar-sized pieces so everything cooks evenly, and follow the same cooking times.

Can this recipe be made gluten-free?

Yes, you can make it gluten-free easily by using tamari or coconut aminos instead of soy sauce. Just make sure your Worcestershire sauce is gluten-free as well, since some brands contain wheat.

What is the best way to get the sauce nice and thick?

Heating the reserved sauce after mixing helps the cornstarch activate and thicken it perfectly. Microwave in 15-second increments or warm on the stovetop, stirring constantly until it reaches a glossy, syrupy consistency.

Can I prepare this dish ahead of time?

Definitely! Marinating the chicken and veggies for up to 24 hours enhances the flavor beautifully. You can also have everything prepped and assembled on the sheet pan, then keep it covered in the fridge until you’re ready to bake.

What sides go well with this Sheet Pan Hawaiian Chicken Recipe?

I highly recommend serving it with steamed rice, coconut rice, or even quinoa. A crisp green salad or simple sautéed greens also balance the sweetness nicely. For a tropical twist, try grilled corn or mango salsa on the side.

Conclusion

I really hope you give this Sheet Pan Hawaiian Chicken Recipe a try because it’s one of those dishes that makes cooking feel joyful and effortless. The blend of sweet, savory, and spicy flavors coupled with easy prep and cleanup makes it a winner in my kitchen time and time again. Once you taste it, I bet you’ll want to make it your own staple way to brighten up any meal. Enjoy every delicious bite!