why make this recipe

Hawaiian Chicken Sheet Pan is a delightful and colorful dish that brings a tropical twist to your dinner table. It’s easy to prepare, packed with flavor, and perfect for busy weeknights. One of the best things about this recipe is that it allows you to cook everything on one pan, making cleanup a breeze. The sweet and savory sauce pairs beautifully with the tender chicken and fresh vegetables. Plus, it’s a great way to include fruits like pineapple in your meals, offering a unique sweetness that enhances the overall flavor.

how to make Hawaiian Chicken Sheet Pan

Ingredients :

1 ½ lbs (700 g) 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)
1 ½ cups fresh pineapple chunks (or canned, drained)
2 tbsp olive oil
2 cloves garlic (minced)
½ tsp salt
½ tsp black pepper
½ tsp paprika
¼ tsp chili flakes (optional)

Sauce (for tossing & drizzling):

⅓ cup low-sodium soy sauce
¼ cup pineapple juice (from the can or fresh)
3 tbsp honey (or brown sugar)
2 tbsp rice vinegar (or apple cider vinegar)
1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

Directions :

Prep the oven & pan: Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease.
Assemble ingredients: On the pan, spread the chicken, bell peppers, onion, and pineapple. Drizzle with olive oil and sprinkle garlic, salt, pepper, paprika, and chili flakes. Toss to coat everything evenly.
PIN IT
Bake: Roast for 20–25 minutes, flipping halfway through, until the chicken is fully cooked (internal temp of 165°F / 74°C).
Make the sauce: While baking, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you like the sauce thicker, stir in the cornstarch slurry and cook until glossy.
Finish: Once the chicken and veggies are done, drizzle the sauce over the top or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.

how to serve Hawaiian Chicken Sheet Pan

You can serve Hawaiian Chicken Sheet Pan directly from the oven. Pair it with steamed rice or quinoa to soak up the delicious sauce. For added freshness, consider a side salad or some steamed broccoli. This dish is perfect for casual dinners, gatherings, or meal prep for the week.

how to store Hawaiian Chicken Sheet Pan

To store leftovers, let the dish cool completely. Transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for about 3–4 days. For longer storage, you can freeze it. Just make sure to use a freezer-safe container. It can be heated in the microwave or on the stovetop when ready to eat.

tips to make Hawaiian Chicken Sheet Pan

Cut uniform sizes: Ensure the chicken and vegetables are cut to similar sizes for even cooking.
Adjust sweetness: If you prefer a sweeter dish, add a bit more honey or pineapple juice to the sauce.
Spice it up: Add more chili flakes or some fresh jalapeños for an extra kick if you like it spicy.

variation

You can swap out chicken for shrimp or tofu for a different protein option. Additionally, feel free to use other colorful vegetables like zucchini or broccoli for variety.

FAQs

Can I use canned pineapple?
Yes, you can use canned pineapple in this recipe. Just make sure to drain it well before adding to the pan.

Can I make this dish ahead of time?
Absolutely! You can marinate the chicken and prepare the vegetables ahead of time. Store them in the fridge and bake them when ready to serve.

How do I know when the chicken is done?
You can check the internal temperature of the chicken with a meat thermometer. It should reach 165°F (74°C) for safe consumption. If you don’t have a thermometer, ensure the chicken is no longer pink in the center.

Hawaiian Chicken Sheet Pan

A delightful and colorful dish that combines tender chicken, fresh vegetables, and a sweet-savory sauce, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Hawaiian, Tropical

Calories: 400

Ingredients Method Notes

Ingredients

Main ingredients

1.5 lbs 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch pieces Cut into small uniform pieces for even cooking.
1 medium 1 red bell pepper, chopped
1 medium 1 yellow bell pepper, chopped
1 small 1 small red onion, cut into wedges
1.5 cups 1 ½ cups fresh pineapple chunks (or canned, drained) Canned pineapple should be drained before use.
2 tbsp 2 tbsp olive oil
2 cloves 2 cloves garlic, minced
0.5 tsp ½ tsp salt
0.5 tsp ½ tsp black pepper
0.5 tsp ½ tsp paprika
0.25 tsp ¼ tsp chili flakes (optional) Add for extra spiciness.

Sauce

0.333 cups ⅓ cup low-sodium soy sauce
0.25 cups ¼ cup pineapple juice Use juice from the canned pineapple or fresh.
3 tbsp 3 tbsp honey (or brown sugar)
2 tbsp 2 tbsp rice vinegar (or apple cider vinegar)
1 tbsp 1 tbsp cornstarch Combine with 2 tbsp water for slurry, optional for thickening.

Method

Preparation

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease.
On the pan, spread the chicken, bell peppers, onion, and pineapple. Drizzle with olive oil and sprinkle garlic, salt, pepper, paprika, and chili flakes. Toss to coat everything evenly.

Cooking

Roast for 20–25 minutes, flipping halfway through, until the chicken is fully cooked (internal temp of 165°F / 74°C).
While baking, whisk together soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you like the sauce thicker, stir in the cornstarch slurry and cook until glossy.

Serving

Once the chicken and veggies are done, drizzle the sauce over the top or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.

Notes

For leftovers, let the dish cool completely, transfer it to an airtight container, and store it in the refrigerator for 3–4 days. For longer storage, freeze it in a freezer-safe container. It can be reheated in the microwave or on the stovetop when ready to eat.

Yumi

Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]

Hawaiian Chicken Sheet Pan Dinner