Easy Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan is the kind of dinner that brings bold flavor and effortless cooking together on one pan. Juicy chunks of chicken roast alongside sweet pineapple, tender bell peppers, and red onion, all finished with a glossy, tangy teriyaki-style glaze. It’s colorful, vibrant, and packed with that irresistible sweet-and-savory balance that makes Hawaiian-inspired dishes so comforting and crave-worthy.

If you’re looking for a weeknight meal that feels special without requiring complicated techniques or piles of dishes, this recipe delivers. With just 15 minutes of prep and a single sheet pan, you’ll have a wholesome, satisfying dinner ready in about 40 minutes total. Whether you’re feeding a busy family, meal-prepping for the week, or hosting a casual gathering, this Hawaiian Chicken Sheet Pan fits the occasion perfectly.

What makes this recipe stand out is its simplicity combined with bold, layered flavor. The natural sweetness of pineapple caramelizes slightly in the oven, the vegetables become tender with lightly charred edges, and the chicken stays juicy thanks to the balanced seasoning and finishing sauce. It’s a practical yet impressive recipe you’ll come back to again and again.

Why You’ll Love This Hawaiian Chicken Sheet Pan Recipe

• True one-pan convenience – Everything roasts together for minimal cleanup.
• Balanced sweet and savory flavor – Pineapple, soy sauce, and honey create a perfectly tangy glaze.
• Family-friendly – Mild spice level with optional chili flakes for heat control.
• Meal-prep friendly – Stores and reheats beautifully.
• Naturally dairy-free – No butter or cream required.
• Customizable – Easy to adapt with different vegetables or sweetness levels.

Ingredients Breakdown

Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes

Main 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 tablespoon olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon chili flakes (optional)

Sauce for Tossing & Drizzling

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

Every ingredient plays a key role. The soy sauce brings umami depth, pineapple juice enhances sweetness and brightness, vinegar balances richness, and honey (or brown sugar) rounds everything out with caramel notes.

Tools & Equipment Needed

To ensure smooth preparation, gather the following:

• Large sheet pan
• Parchment paper or cooking spray
• Sharp chef’s knife
• Cutting board
• Mixing spoon or spatula
• Small saucepan
• Whisk
• Measuring cups and spoons
• Meat thermometer (to confirm 165°F / 74°C internal temperature)

A reliable meat thermometer is especially important to ensure perfectly cooked, juicy chicken.

Step-by-Step Instructions

1. Prep the Oven & Pan

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

Preheating ensures even roasting and proper caramelization from the start.

2. Assemble Ingredients

On the prepared pan, spread:

• Chicken pieces
• Bell peppers
• Red onion wedges
• Pineapple chunks

Drizzle with:

• Olive oil
• Minced garlic
• Salt
• Black pepper
• Paprika
• Chili flakes (if using)

Toss everything directly on the pan until evenly coated.

Make sure the ingredients are spread in a single layer. Overcrowding can cause steaming instead of roasting.

3. Bake

Roast for 20–25 minutes, flipping halfway through.

Cook until the chicken reaches an internal temperature of 165°F (74°C).

Flipping halfway ensures even browning and prevents sticking. The vegetables should be tender, and the pineapple lightly caramelized.

4. Make the Sauce

While the chicken bakes:

In a saucepan, whisk together:

• Soy sauce
• Pineapple juice
• Honey (or brown sugar)
• Vinegar

Simmer for 3–4 minutes over medium heat.

If you prefer a thicker glaze, stir in the cornstarch slurry and cook until glossy and slightly thickened.

The sauce should lightly coat the back of a spoon if thickened.

5. Finish

Once the chicken and vegetables 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.

Serve immediately.

Tips & Variations

Vegetarian Option

Replace chicken with firm tofu cubes (pressed and drained). Roast following the same temperature and timing, ensuring tofu is evenly spaced for crisp edges.

Vegan Option

Use brown sugar instead of honey.

Gluten-Free Option

Substitute soy sauce with gluten-free tamari.

Dairy-Free

The recipe is naturally dairy-free.

Adjusting Spice

• Omit chili flakes for mild flavor.
• Increase to ½ teaspoon for more heat.

Seasonal Substitutions

• Swap bell peppers with zucchini in summer.
• Add snap peas in spring.
• Use canned pineapple during winter months.

Flavor Profile & Perfect Pairings

This dish delivers:

• Sweetness from pineapple and honey
• Savory depth from soy sauce
• Gentle acidity from vinegar
• Mild smokiness from paprika
• Optional heat from chili flakes

The texture is equally appealing: tender chicken, juicy pineapple bursts, and slightly crisp vegetables.

Best side dishes include:

• Steamed jasmine rice
• Brown rice
• Coconut rice
• Quinoa
• Cauliflower rice for low-carb option

Nutritional Overview (Estimated Per Serving)

Approximate values per serving (1/6 of recipe):

• Calories: 310–350 kcal
• Protein: 32 g
• Carbohydrates: 22 g
• Fat: 11 g
• Fiber: 2 g

Nutritional values may vary slightly depending on honey or sugar choice and whether sauce is thickened.

This recipe is high in protein and moderate in carbohydrates, making it a balanced dinner option.

Make-Ahead & Meal Prep Tips

Prep Ahead

• Chop vegetables up to 24 hours in advance.
• Cube chicken and store refrigerated.
• Prepare sauce mixture ahead and refrigerate (without cornstarch slurry).

Storage

Store leftovers in airtight containers for up to 4 days in the refrigerator.

Reheating

Reheat in microwave for 1–2 minutes or warm in a skillet over medium heat until heated through.

FAQs

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs work well and may be even juicier. Ensure they reach 165°F (74°C).

Can I use frozen pineapple?

Yes, thaw and drain excess liquid before roasting.

Is the cornstarch required?

No. It is optional and only used if you prefer a thicker sauce.

How do I prevent dry chicken?

Avoid overbaking and use a thermometer to confirm doneness.

Can I cook this at a higher temperature?

400°F (200°C) is ideal for even roasting without drying the chicken.

Cooking Timeline (At a Glance)

Step	Time
Prep	15 minutes
Cook	25 minutes
Sauce	5 minutes
Total	40–45 minutes

Serving Suggestions

Serve directly from the sheet pan for a rustic family-style presentation, or transfer to a large platter for a more polished look. Spoon extra sauce over the top and sprinkle sesame seeds or sliced green onions for added visual appeal.

Pair with a simple green salad or rice bowl base for a complete meal.

Recipe Variations

1. Spicy Hawaiian Chicken

Increase chili flakes and add a drizzle of sriracha to the sauce.

2. Hawaiian Chicken Rice Bowls

Serve over rice with avocado slices and shredded cabbage.

3. Pineapple Chicken Skewers

Thread ingredients onto skewers and bake at same temperature.

4. Extra Veggie Version

Add broccoli florets or snap peas before roasting.

Ingredient Spotlight

Pineapple

Fresh pineapple offers vibrant sweetness and slight acidity that enhances savory dishes. Look for fruit with a sweet aroma and slight give when pressed. Store fresh pineapple in the refrigerator once cut.

Canned pineapple is convenient and works equally well—just drain thoroughly.

Soy Sauce

Low-sodium soy sauce provides umami without overpowering saltiness. Store in a cool, dark place and refrigerate after opening for optimal freshness.

Pro Cooking Tips

• Spread ingredients evenly to avoid steaming.
• Flip halfway for even browning.
• Simmer sauce gently to prevent burning sugars.
• Let chicken rest 3–5 minutes before serving for maximum juiciness.

Storage & Freezing Guide

Refrigerator

Store fully cooked dish in airtight container up to 4 days.

Freezing

Freeze cooked chicken and vegetables (without sauce thickened) for up to 2 months.

Thaw overnight in refrigerator before reheating.

Avoid freezing thickened sauce separately as texture may change.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	330 kcal
Protein	32 g
Carbohydrates	22 g
Fat	11 g
Fiber	2 g

Dietary Notes:
Dairy-free, nut-free, adaptable to gluten-free, high-protein.

Expanded Conclusion

Hawaiian Chicken Sheet Pan is proof that easy dinners do not have to sacrifice flavor. With juicy roasted chicken, caramelized pineapple, vibrant peppers, and a glossy sweet-savory glaze, this recipe delivers bold island-inspired comfort in under an hour.

It’s colorful, nourishing, and perfect for busy weeknights or relaxed weekend dinners. The minimal cleanup makes it even more appealing, while the balanced flavors make it a consistent crowd-pleaser.

If you try this Hawaiian Chicken Sheet Pan, share it with family and friends and add it to your regular dinner rotation. Simple, satisfying meals like this are the foundation of stress-free home cooking.

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