Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan is a vibrant, sweet-and-savory dinner that’s quick to prepare and packed with tropical flavor. Juicy chicken pieces are roasted alongside colorful bell peppers, onions, and pineapple chunks, all coated in a sticky Hawaiian-style glaze. It’s a one-pan wonder that makes cleanup just as easy as prep.

Why You’ll Love This Recipe

I love how easy and flavorful this recipe is. Everything cooks together on a single sheet pan, making it perfect for busy weeknights when I want something hearty but low-maintenance. The sweetness of the pineapple balances the savory chicken and tangy glaze beautifully. Plus, it looks as good as it tastes—bright, colorful, and crowd-pleasing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken thighs or breasts, cut into chunks
pineapple chunks (fresh or canned, drained)
red bell pepper, sliced
yellow bell pepper, sliced
red onion, sliced
olive oil
salt
black pepper

For the Hawaiian glaze:
soy sauce
honey or brown sugar
pineapple juice
rice vinegar
garlic, minced
ginger, grated
cornstarch + water (to thicken, optional)

Directions

1. I preheat the oven to 400°F and line a large baking sheet with parchment paper.

2. I toss the chicken, bell peppers, onion, and pineapple in olive oil, then season with salt and pepper.

3. I spread everything out evenly on the baking sheet.

4. In a small saucepan, I combine soy sauce, honey, pineapple juice, rice vinegar, garlic, and ginger. I simmer it for a few minutes, then add cornstarch mixed with water to thicken the glaze if needed.

5. I pour half the glaze over the sheet pan ingredients, reserving the rest for serving.

6. I bake for 25–30 minutes, stirring halfway through, until the chicken is cooked through and the veggies are tender.

7. I drizzle the remaining glaze over everything before serving and garnish with green onions or sesame seeds if I want extra flair.

Servings and timing

This recipe serves 4. It takes about 10–15 minutes to prep and 25–30 minutes to cook, so it’s ready in under 45 minutes total.

Variations

I sometimes swap the chicken for shrimp or tofu when I want a lighter or vegetarian version. Adding zucchini or snap peas gives extra crunch. For a spicy twist, I add a little chili paste or red pepper flakes to the glaze. I’ve also served it over rice or tossed it with cooked noodles to make it more of a stir-fry-style meal.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or a skillet over medium heat until warmed through. If the glaze thickens too much in the fridge, I add a splash of water or pineapple juice when reheating.

FAQs

Can I use canned pineapple?

Yes, I use canned pineapple all the time. Just make sure to drain it well to avoid extra moisture on the pan.

Can I prep this meal ahead of time?

Absolutely. I chop everything and store it in the fridge, then just toss and bake when I’m ready. The glaze can also be made a day ahead.

Is chicken breast or thigh better?

I’ve used both. Thighs are juicier and more forgiving, but breasts work great if I don’t overcook them.

Can I grill this instead of baking?

Yes, I’ve threaded everything onto skewers and grilled it. The glaze caramelizes beautifully over the flame.

What should I serve this with?

I usually serve it with steamed jasmine rice, but coconut rice or cauliflower rice also pair perfectly.

Conclusion

Hawaiian Chicken Sheet Pan is one of those dinners I turn to when I want bold flavor and minimal mess. It’s colorful, quick, and packed with that sweet-and-savory island vibe. Whether I’m feeding the family or meal prepping for the week, this dish never lets me down.