Why You’ll Love This Hawaiian Chicken Sheet Pan
Simplicity is the ultimate joy when it comes to weeknight dinners, and that’s exactly what this Hawaiian Chicken Sheet Pan delivers.
I’ve lost count of how many times this tropical-inspired dish has saved me from ordering takeout.
You’ll adore how everything cooks on one pan (hello, minimal cleanup), while the sweet-savory combination of pineapple and soy sauce transforms ordinary chicken into something truly craveable.
The vibrant colors alone are enough to brighten any dinner table.
Did I mention it’s customizable? Add more spice, swap vegetables, or double the sauce—make it yours.
Trust me, this 30-minute meal will quickly become your new go-to.
What Ingredients are in Hawaiian Chicken Sheet Pan?
This Hawaiian chicken sheet pan brings together the perfect balance of protein, vegetables, and tropical flavors that transport you straight to the islands. The combination of juicy chicken, colorful bell peppers, and sweet pineapple creates a meal that’s as visually appealing as it’s delicious. And the best part? Everything gets tossed in a mouthwatering sauce that caramelizes beautifully in the oven.
- 1½ pounds 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
- 1½ cups fresh pineapple chunks (or canned, drained)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon chili flakes (optional)
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice (from the can or fresh)
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch + 2 tablespoons water (optional slurry for thickening)
When shopping for these ingredients, try to get the freshest produce possible for the best flavor. If fresh pineapple isn’t available, canned works perfectly fine—just make sure to save some of the juice for the sauce. And speaking of the sauce, don’t skip the cornstarch slurry if you prefer a thicker, more glaze-like consistency that clings beautifully to the chicken and vegetables. For a spicier version, feel free to increase the chili flakes or even add a dash of sriracha to the sauce mixture.
How to Make This Hawaiian Chicken Sheet Pan
Making this tropical sheet pan dinner couldn’t be simpler, and the rewards are absolutely delicious. Start by preheating your oven to 400°F (200°C) and lining a large sheet pan with parchment paper—trust me, your future self will thank you for this cleanup shortcut.
Once your pan is ready, spread 1½ pounds of boneless skinless chicken breast pieces across the sheet pan along with your chopped red and yellow bell peppers, red onion wedges, and 1½ cups of pineapple chunks. Drizzle everything with 2 tablespoons of olive oil and sprinkle with 2 minced garlic cloves, ½ teaspoon each of salt, black pepper, and paprika, plus ¼ teaspoon of chili flakes if you’re feeling adventurous.
Toss everything together right on the pan until all pieces are evenly coated with the seasonings. This is where the magic begins—those spices will bloom in the oven and create the most amazing aroma in your kitchen.
While your colorful creation roasts in the oven for 20-25 minutes, whisk together the sauce ingredients: ⅓ cup low-sodium soy sauce, ¼ cup pineapple juice, 3 tablespoons honey (or brown sugar if that’s what you have), and 2 tablespoons of rice vinegar. Want a thicker, more glazed finish? Mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry and add it to your sauce mixture.
Remember to flip everything halfway through the cooking time to guarantee even browning, and you’ll know it’s done when the chicken is fully cooked through with no pink remaining. The slight caramelization on the pineapple and that gorgeous golden hue on the chicken? That’s the signal that dinner is served.
Hawaiian Chicken Sheet Pan Substitutions and Variations
While this Hawaiian chicken sheet pan recipe is wonderful as-is, I’ve found that cooking is all about making a dish your own.
Try swapping chicken thighs for breasts—they’re more forgiving and juicier. Not a pineapple fan? Mango works beautifully here.
Vegetarian? Firm tofu or tempeh absorbs the marinade just as well. For different flavor profiles, add teriyaki sauce instead of soy, or give it a spicy kick with sriracha.
Toss in some broccoli or zucchini for extra veggies. Can’t find fresh bell peppers? Frozen work in a pinch, though they’ll release more water.
What to Serve with Hawaiian Chicken Sheet Pan
When serving Hawaiian chicken sheet pan for dinner, I’ve found that pairing it with the right sides can transform an already delicious meal into something truly spectacular.
Rice is my go-to base—coconut rice if I’m feeling fancy or plain jasmine rice for simplicity.
Steamed broccoli or green beans provide that perfect color contrast and nutritional balance. Trust me, those veggies soak up the sauce beautifully.
For a more tropical vibe, try a simple cabbage slaw with mango or a cucumber salad with sesame dressing.
Sometimes I’ll whip up some quick dinner rolls to scoop up every last bit of that tangy-sweet sauce.
Final Thoughts
After preparing this Hawaiian chicken sheet pan countless times, I’m convinced it’s the perfect weeknight solution for busy families. The combination of juicy chicken, sweet pineapple, and colorful bell peppers creates a meal that’s both nutritious and crowd-pleasing.
What I love most is the versatility. Running low on bell peppers? Toss in some broccoli instead. Need more protein? Add a few extra chicken pieces. The sweet-savory sauce ties everything together beautifully.
My kids, once suspicious of anything with fruit in a main dish, now request this regularly—proof that tropical flavors can win over even the pickiest eaters.
Hawaiian Chicken Sheet Pan
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Spread chicken pieces, chopped bell peppers, red onion wedges, and pineapple chunks across the sheet pan.
- Drizzle everything with olive oil and sprinkle with minced garlic, salt, black pepper, paprika, and chili flakes (if using).
- Toss everything together on the pan until all pieces are evenly coated with the seasonings.
- Place in the oven and roast for 20-25 minutes, flipping everything halfway through the cooking time.
- While the chicken and vegetables are roasting, whisk together soy sauce, pineapple juice, honey (or brown sugar), and rice vinegar for the sauce.
- If you want a thicker sauce, mix cornstarch with water to create a slurry and add it to your sauce mixture.
- The dish is ready when the chicken is fully cooked through with no pink remaining and slightly caramelized.
