Hawaiian Chicken Sheet Pan is a vibrant, tropical-inspired dish that’s as easy to make as it is flavorful. Juicy chunks of chicken are roasted with sweet pineapple, bell peppers, and onions in a tangy-sweet glaze—all cooked together on one pan for minimal cleanup. It’s a balanced, colorful meal that brings island vibes right to your kitchen table.

Why You’ll Love This Recipe

One-pan meal means easy prep and cleanup
A perfect mix of sweet, savory, and tangy flavors
Packed with colorful veggies and lean protein
Family-friendly and kid-approved
Great for weeknight dinners or casual gatherings
Customizable with your favorite add-ins
Excellent for meal prepping
Naturally dairy-free and gluten-free (with GF sauce)
No fancy ingredients—just pantry staples
Ready in under 40 minutes

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs, cut into chunks
Pineapple chunks (fresh or canned, drained if canned)
Red, yellow, or green bell peppers, sliced
Red onion, sliced
Olive oil
Salt and pepper
Garlic powder
Soy sauce (or tamari for gluten-free)
Honey or brown sugar
Rice vinegar or apple cider vinegar
Optional: sesame seeds, green onions, cooked rice for serving

directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
In a bowl, whisk together soy sauce, honey or brown sugar, vinegar, and garlic powder to make the sauce.
Add chicken chunks to the bowl and toss to coat. Marinate for at least 10 minutes (or longer for more flavor).
Spread the marinated chicken, pineapple, bell peppers, and red onion on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper.
Bake for 25–30 minutes, tossing halfway through, until the chicken is cooked through and vegetables are tender.
Optionally, broil for the last 2–3 minutes to caramelize the edges slightly.
Garnish with sesame seeds and chopped green onions. Serve over rice if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

Spicy kick: Add chili flakes or sriracha to the sauce for heat.
Low-carb version: Serve over cauliflower rice or skip the rice altogether.
Use different veggies: Try zucchini, snap peas, or broccoli for a twist.
Swap proteins: Use shrimp or tofu instead of chicken.
Tropical flair: Add mango chunks or a splash of pineapple juice to the sauce.
Grilled version: Skewer ingredients and grill instead of baking.
Make it creamy: Drizzle with a coconut milk-based sauce for richness.

storage/reheating

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

To reheat, microwave individual portions for 1–2 minutes or warm in a skillet over medium heat until heated through.

To freeze, allow the cooked mixture to cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned pineapple?

Yes, just make sure to drain it well before adding to avoid excess moisture on the sheet pan.

Do I have to marinate the chicken?

Marinating isn’t required, but even 10–15 minutes helps infuse flavor. Longer marinating (up to overnight) is even better.

What kind of chicken is best?

Boneless, skinless chicken thighs are juicier, but breasts work well too for a leaner option.

Can I make this ahead of time?

Yes! You can prep all ingredients and store them (uncooked) in the fridge, then bake when ready.

What goes well with this dish?

Steamed rice, cauliflower rice, or quinoa are great sides. A side of sautéed greens or a cucumber salad works well too.

Can I add sauce after baking?

Definitely. Save a little marinade (set aside before touching raw chicken) or make extra to drizzle after baking.

How do I know the chicken is fully cooked?

Chicken should reach an internal temperature of 165°F and no longer be pink in the center.

Is this dish gluten-free?

Yes, as long as you use gluten-free soy sauce or tamari.

Can I double the recipe?

Yes, just use two sheet pans and rotate them halfway through baking to ensure even cooking.

Can I use frozen chicken?

Thawed chicken is recommended for best texture, but if using frozen, make sure it’s fully thawed and patted dry before marinating.

Conclusion

Hawaiian Chicken Sheet Pan is the perfect weeknight dinner—quick, colorful, and packed with flavor. With sweet pineapple, tender chicken, and roasted veggies all cooked in one pan, it’s a no-fuss, satisfying meal everyone will love. Whether you’re making it fresh or using it for meal prep, this dish brings a taste of the islands to your kitchen with every bite.

Hawaiian Chicken Sheet Pan