If you love sweet and savory flavors, this Hawaiian Chicken Sheet Pan dinner is going to be a new favorite! Juicy chicken, caramelized pineapple, colorful bell peppers, and a sticky-sweet Hawaiian glaze all roast together in one pan for an easy, delicious meal.
It’s perfect for busy weeknights since everything cooks together on a single sheet pan—less cleanup, more flavor! Serve it over rice, in lettuce wraps, or with a side of roasted veggies for a tropical-inspired dinner.
Why You’ll Love This Recipe
✔ One-Pan Wonder – Minimal dishes, maximum flavor!
✔ Sweet & Savory Hawaiian Flavor – The perfect balance of tangy pineapple and savory chicken.
✔ Quick & Easy – Ready in about 30 minutes!
✔ Versatile & Customizable – Works with chicken breasts, thighs, or even shrimp.
Ingredients You’ll Need
For the Hawaiian Chicken:
- 4 boneless, skinless chicken breasts (or 6 boneless chicken thighs)
- 1 ½ cups fresh pineapple chunks (or canned, drained)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 small red onion (sliced)
- 1 tablespoon olive oil
- Salt & black pepper to taste
For the Hawaiian Glaze:
- ½ cup pineapple juice
- ¼ cup soy sauce (low sodium recommended)
- ¼ cup honey (or brown sugar)
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- ½ teaspoon ground ginger
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
For Garnish:
- 2 green onions (chopped)
- 1 tablespoon sesame seeds
How to Make Hawaiian Chicken Sheet Pan
Step 1: Preheat & Prep
- Preheat your oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or foil for easy cleanup.
Step 2: Season & Arrange the Ingredients
- Cut the chicken into bite-sized pieces and place them on the sheet pan.
- Add the pineapple chunks, bell peppers, and red onion.
- Drizzle everything with olive oil, then season with salt and pepper.
Step 3: Make the Hawaiian Glaze
- In a small saucepan over medium heat, whisk together pineapple juice, soy sauce, honey, ketchup, vinegar, sesame oil, garlic, and ginger.
- Bring to a simmer, then stir in the cornstarch mixture to thicken. Cook for 1-2 minutes, stirring until the sauce is thick and glossy.
- Pour half of the sauce over the chicken and veggies, tossing to coat. Reserve the rest for serving.
Step 4: Bake!
- Roast for 20-25 minutes, flipping halfway, until the chicken is fully cooked (165°F/75°C internal temp).
- For extra caramelization, broil for 2-3 minutes at the end.
Step 5: Garnish & Serve
- Drizzle the remaining Hawaiian glaze over the chicken.
- Sprinkle with green onions and sesame seeds.
- Serve over steamed rice, cauliflower rice, or in lettuce wraps.
Tips for the Best Hawaiian Chicken Sheet Pan
✔ Cut ingredients evenly – This ensures everything cooks at the same rate.
✔ Don’t overcrowd the pan – Use two sheet pans if needed so everything roasts properly.
✔ Want extra crispy chicken? – Broil for the last 2-3 minutes.
✔ Use fresh pineapple if possible – It caramelizes beautifully in the oven!
Variations & Add-Ins
Make It Spicy 🌶
- Add ½ teaspoon crushed red pepper flakes to the glaze.
- Drizzle with Sriracha before serving!
Swap the Protein 🍗
- Works great with shrimp, salmon, or tofu instead of chicken.
Vegetarian Option 🥦
- Replace chicken with extra-firm tofu or chickpeas.
How to Store & Reheat
Storing Leftovers
- Keep in an airtight container in the fridge for up to 3 days.
Reheating
- Oven: Reheat at 350°F for 10 minutes.
- Microwave: Heat in 30-second intervals, stirring between each.
Freezing
- Freeze cooked Hawaiian chicken and veggies in a sealed container for up to 2 months.
- Thaw overnight in the fridge before reheating.
FAQs About Hawaiian Chicken Sheet Pan
Q: Can I use frozen chicken?
A: Yes, but let it fully thaw first so it cooks evenly.
Q: What sides go well with this dish?
A: Coconut rice, steamed broccoli, or roasted sweet potatoes pair perfectly!
Q: Can I use canned pineapple?
A: Yes! Just drain it well before using to prevent excess liquid.
Q: How do I make the glaze thicker?
A: Use a little extra cornstarch mixed with water and simmer until thickened.
Q: Can I make this ahead of time?
A: Yes! Marinate the chicken in the sauce overnight for even more flavor.
Final Thoughts
This Hawaiian Chicken Sheet Pan is a sweet, savory, and easy dinner idea that’s packed with flavor. It’s quick, family-friendly, and perfect for meal prep.
Try it out, and let me know what you think! What’s your favorite way to enjoy Hawaiian-style chicken? Let’s chat in the comments! 🍍✨
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Hawaiian Chicken Sheet Pan – Sweet, Savory & Easy One-Pan Meal
Description
This Hawaiian Chicken Sheet Pan meal is a vibrant, tropical-flavored dinner that comes together with ease. With juicy chicken, sweet pineapple, bell peppers, and savory spices, it’s an effortless, one-pan dinner that brings the flavors of the islands right to your table!
Ingredients
For the Chicken and Veggies:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground ginger (optional, for an extra hint of flavor)
- 1 tbsp soy sauce
- 1 tbsp honey (or more for sweetness)
For the Hawaiian Glaze:
- 1/4 cup pineapple juice (from the pineapple chunks)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
Instructions
1. Preheat the Oven & Prepare the Sheet Pan:
- Preheat the oven to 400°F (200°C).
- Line a sheet pan with parchment paper or lightly grease it with cooking spray.
2. Season the Chicken:
- Pat the chicken breasts dry with a paper towel and rub them with olive oil, salt, pepper, garlic powder, and onion powder.
- Place the seasoned chicken on the prepared sheet pan.
3. Prepare the Vegetables & Pineapple:
- Scatter the sliced bell peppers, red onion, and pineapple chunks around the chicken on the sheet pan.
- Drizzle soy sauce, honey, and ground ginger (if using) over the chicken and veggies.
4. Bake:
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
5. Make the Hawaiian Glaze:
- While the chicken is baking, in a small saucepan, combine pineapple juice, soy sauce, honey, and rice vinegar.
- Bring to a simmer over medium heat and cook for 2-3 minutes.
- Stir in the cornstarch mixture and continue simmering for another 2-3 minutes, until the sauce thickens.
6. Finish the Dish:
- Once the chicken is done, drizzle the Hawaiian glaze over the chicken and vegetables.
- Return the sheet pan to the oven for an additional 5-10 minutes, allowing the glaze to soak into the chicken and veggies.
7. Serve & Enjoy:
- Serve the Hawaiian Chicken with rice or a side of your choice, and enjoy the sweet, savory flavors in every bite!
Notes
This Hawaiian Chicken Sheet Pan meal is an easy and flavorful dinner that brings the perfect balance of sweet pineapple, savory chicken, and tender vegetables—all cooked on one pan for minimal cleanup.
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