Why You’ll Love This Recipe

Hawaiian Chicken Sheet Pan is a vibrant, sweet-and-savory dinner made with juicy chicken, colorful bell peppers, pineapple chunks, and a tangy Hawaiian-style glaze—all roasted together on one pan for easy prep and cleanup. This tropical-inspired dish brings bold flavors and a touch of island flair to your dinner table, perfect for busy weeknights or casual gatherings.

ingredients

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

chicken thighs or breasts (boneless, skinless)pineapple chunks (fresh or canned)red, yellow, and green bell peppersred onionolive oilsoy saucehoneygarlic (minced)ginger (fresh or ground)rice vinegarcornstarchlime juicegreen onions (for garnish)sesame seeds (optional)

directions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Cut chicken into bite-sized pieces and place in a large mixing bowl.

In a small bowl, whisk together soy sauce, honey, garlic, ginger, rice vinegar, lime juice, and cornstarch to create the glaze.

Pour half of the glaze over the chicken and toss to coat. Let marinate for 10–15 minutes while prepping veggies.

Slice bell peppers and red onion into strips. Drain pineapple chunks if using canned.

Spread chicken, bell peppers, onions, and pineapple evenly onto the prepared baking sheet.

Drizzle with olive oil and toss everything gently to combine.

Roast in the oven for 25–30 minutes, flipping halfway through, until the chicken is cooked through and veggies are tender.

Brush with remaining glaze during the last 5 minutes of roasting for extra flavor.

Garnish with chopped green onions and sesame seeds before serving.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesMarinating time: 10–15 minutesRoasting time: 25–30 minutesTotal time: 50–60 minutes

Variations

Use boneless chicken thighs for juicier results.

Swap pineapple for mango or peach slices for a twist.

Add zucchini or snap peas for more veggie variety.

Spice it up with red pepper flakes or sriracha in the glaze.

Serve over rice, quinoa, or cauliflower rice for a complete meal.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the microwave or in a skillet over medium heat until warmed through.For freezing, store cooled chicken and veggies in freezer-safe bags for up to 2 months. Thaw overnight before reheating.

FAQs

Can I make this ahead of time?

Yes, you can prep the chicken and veggies with marinade and refrigerate up to 24 hours in advance.

Is this dish gluten-free?

Use gluten-free soy sauce or tamari to make it gluten-free.

Can I use chicken with bone?

Boneless chicken is best for even roasting, but small bone-in pieces can be used with extra cook time.

Can I use frozen vegetables?

Fresh is best for roasting, but thawed frozen veggies can work in a pinch—just drain well.

What kind of honey works best?

Any liquid honey works well, but raw or local honey adds a nice depth of flavor.

Can I grill this instead?

Yes! Thread onto skewers or use a grill basket and cook over medium-high heat until done.

Conclusion

Hawaiian Chicken Sheet Pan is a fuss-free, flavor-packed meal that brings the taste of the tropics right to your dinner table. With tender chicken, juicy pineapple, and roasted veggies all coated in a sticky-sweet glaze, it’s a delicious and wholesome option for any night of the week. Give it a try and enjoy an easy one-pan island escape.