There's nothing quite like the sweet and savory aroma of Hawaiian Chicken filling your kitchen. This colorful and vibrant sheet pan dinner is perfect for busy weeknights, offering a delightful blend of juicy chicken, caramelized pineapples, and tender veggies, all glazed in a sticky-sweet sauce. [IMAGE]

I first tried this recipe when I needed a quick, crowd-pleasing meal that felt like a tropical vacation on a plate. Not only did it wow my family, but it also became a go-to for entertaining guests, thanks to its ease and the irresistible flavors everyone loves.
Ready to add a little island flair to your dinner rotation? Let's dive into why this recipe will become your new favorite.
Why You'll Love This Hawaiian Chicken Sheet Pan Recipe
Get ready to fall in love with this ultimate no-fuss dinner. This Hawaiian Chicken Sheet Pan Recipe is packed with flavor and designed to make your life easier.
First off, everything cooks together on one sheet pan, saving you loads of time on both prep and cleanup. If you’re like me, you’ll appreciate fewer dishes and the ease of tossing everything onto a single tray.
The combination of juicy pineapple chunks and savory marinated chicken is truly unforgettable. The natural sweetness of the pineapple caramelizes beautifully in the oven, perfectly complementing the savory, umami-rich chicken. It’s a perfect example of how sweet and savory flavors can harmonize.
Plus, this recipe is incredibly family-friendly. Picky eaters will love the hint of sweetness in every bite, while adventurous eaters will appreciate the bold, tropical flavors. You can even customize the veggies to suit your family's preferences.
Lastly, this dish is versatile enough for any occasion. Whether you're hosting a casual dinner party or whipping up a quick meal after work, this recipe delivers maximum flavor with minimal effort.
Ingredients Notes

The beauty of this Hawaiian Chicken Sheet Pan Recipe lies in its simple, yet impactful ingredients. Each component is chosen to create a perfect blend of flavors and textures.
- Chicken Thighs or Breasts: For optimal flavor, I recommend using boneless, skinless chicken thighs. They stay juicy and tender even after roasting, and their slightly higher fat content adds to the dish’s richness. If you prefer, you can also use chicken breasts, but keep an eye on the cooking time to avoid dryness.
- Pineapple Chunks: Fresh or canned pineapple works beautifully here. The natural sugars in the pineapple caramelize in the oven, adding a delightful sweetness. If using canned, make sure to drain the excess juice, so your veggies don’t get soggy.
- Bell Peppers: The colorful bell peppers not only make this dish visually stunning but also add a sweet, slightly smoky flavor. Red, yellow, and orange varieties work best for a tropical vibe, but feel free to use whatever you have on hand.
- Red Onion: Thinly sliced red onion adds a touch of sharpness that balances the sweetness of the pineapple and peppers. The edges get nicely caramelized during roasting, giving the dish an extra burst of flavor.
- Homemade Sauce: The sauce is a mouthwatering blend of soy sauce, honey, garlic, and ginger. A splash of rice vinegar brightens up the flavors, while a dash of sriracha adds just the right amount of heat. Adjust the sweetness and spice to your preference.
Lastly, you’ll need a large sheet pan to ensure everything cooks evenly and gets that perfect caramelization. If you have a silicone baking mat or parchment paper, use it to make cleanup even easier!
How To Make This Hawaiian Chicken Sheet Pan Recipe

Creating this delicious sheet pan meal is incredibly simple. Follow these easy steps to bring the tropics to your dinner table.
Step 1: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper. This will prevent sticking and make cleanup a breeze. While the oven heats up, prepare your ingredients.
Step 2: In a large bowl, whisk together the sauce ingredients: ¼ cup soy sauce, 3 tablespoons honey, 3 minced garlic cloves, 1 tablespoon grated ginger, and 1 tablespoon rice vinegar. If you like a bit of heat, add 1 teaspoon sriracha. Toss the chicken pieces in the marinade and let them sit for at least 10 minutes to absorb all that flavor.
Step 3: Arrange the marinated chicken on the sheet pan, leaving space between each piece. Scatter the pineapple chunks, sliced bell peppers, and red onion around the chicken. Drizzle any remaining marinade over the top to coat everything evenly.
Step 4: Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. For extra caramelization, broil for 2-3 minutes at the end of the cooking time, keeping a close eye to prevent burning.
Once everything is perfectly roasted, remove the pan from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, making the chicken even more succulent. Expect a dish that's bursting with tropical flavor and colorful, caramelized goodness.
Storage Options
Got leftovers? This Hawaiian Chicken Sheet Pan Recipe is just as delicious the next day, making it perfect for meal prep or quick lunches.
- Refrigerate: Store any leftovers in an airtight container for up to 3 days. The flavors actually deepen overnight, making it taste even better the next day.
- Freeze: You can also freeze this meal for up to 3 months. Portion out the chicken and veggies into freezer-safe bags or containers. When you're ready to eat, thaw overnight in the fridge and reheat.
- Reheat: Warm leftovers in a 350°F (175°C) oven until heated through, or use the microwave for a quicker option. Add a splash of water or extra sauce to keep everything moist.
Variations and Substitutions
One of the best things about this recipe is how easily you can customize it to your liking. Here are some fun ways to switch things up.
- Protein Options: Not a fan of chicken? Swap it out for shrimp, pork tenderloin slices, or even tofu for a vegetarian twist. Just be mindful of cooking times, as shrimp and tofu will cook faster than chicken.
- Different Veggies: Feel free to mix and match your favorite vegetables. Zucchini, snap peas, or carrots would make excellent additions. Just make sure to cut them into even pieces so everything cooks evenly.
- Gluten-Free Version: To make this dish gluten-free, use tamari instead of soy sauce. Double-check all other ingredients to ensure they’re certified gluten-free.
- Lower-Sugar Option: If you’re watching your sugar intake, reduce the honey or use a sugar-free alternative. The pineapple still provides natural sweetness, so you won’t miss out on flavor.
- Add a Crunch: Sprinkle toasted sesame seeds or crushed peanuts over the finished dish for a delightful crunch and extra flavor.
Don't be afraid to experiment with different combinations! This recipe is forgiving and open to creativity, so make it your own.
Enjoy this tropical-inspired, one-pan wonder that’s sure to become a regular in your dinner rotation. Happy cooking!
PrintHawaiian Chicken Sheet Pan Recipe
This Hawaiian Chicken Sheet Pan Recipe is a delightful, tropical meal featuring juicy chicken breast, fresh pineapple, and vibrant bell peppers. Perfect for a quick and healthy weeknight dinner, this sheet pan meal is loaded with flavor and easy cleanup. Experience the taste of the islands in your own kitchen!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sheet Pan
- Cuisine: Hawaiian
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts, cubed
- 2 cups fresh pineapple, cubed
- 2 red bell peppers, diced
- 1 large red onion, sliced
- ¼ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Chopped green onions and sesame seeds for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a large bowl, combine soy sauce, honey, rice vinegar, olive oil, minced garlic, salt, and pepper. Add cubed chicken and mix to coat. Marinate for 15-20 minutes.
- Spread marinated chicken, pineapple, bell peppers, and red onion evenly on the prepared sheet pan.
- Bake for 20-25 minutes or until the chicken is cooked through and the veggies are tender.
- Garnish with chopped green onions and sesame seeds before serving. Enjoy warm!
Notes
- You can add your favorite vegetables like zucchini or broccoli for extra nutrition.
- For a low-carb option, serve over cauliflower rice instead of regular rice.
- Adjust the level of sweetness by adding or reducing honey.
Nutrition
- Serving Size: ¼ of the recipe
- Calories: 350
- Sugar: 15g
- Sodium: 780mg
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