Hawaiian Chicken Sheet Pan

WANT TO SAVE THIS RECIPE ?

Hawaiian Chicken Sheet Pan – Easy Tropical Weeknight Dinner

Craving something fresh, colorful, and packed with tropical flavor? This Hawaiian Chicken Sheet Pan recipe is a lifesaver for busy weeknights. With juicy chicken, roasted pineapple, bell peppers, and onions tossed in a sticky-sweet glaze, this dish brings island vibes right to your table.

It’s a one-pan dinner, meaning minimal dishes, big flavors, and a complete meal in under 45 minutes. Perfect for families, meal prep, or anyone who loves quick healthy chicken recipes that don’t skimp on flavor.

 Why You’ll Love This Recipe

• One Pan, Easy Cleanup – No juggling pots and pans. Everything roasts together.
• Sweet + Savory Balance – Juicy pineapple with tender chicken and veggies.
• Better than Takeout – Fresh ingredients, customizable, and healthier than restaurant versions.
• Meal Prep Friendly – Leftovers reheat beautifully for lunch the next day.
• Gluten-Free Friendly – Just use tamari instead of soy sauce.

Ingredients

For the Sheet Pan:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 bell pepper (any color), cut into 1-inch pieces
• 1 red onion, cut into 1-inch wedges
• 1 cup fresh pineapple chunks
• 1 tbsp olive oil
• Salt + black pepper, to taste

For the Sauce:

• ½ cup pineapple juice
• ¼ cup soy sauce (or tamari, for gluten-free)
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp cornstarch + 2 tbsp cold water (slurry)

Garnish (Optional):

• Chopped fresh cilantro
• Toasted sesame seeds

 Equipment You’ll Need

• Large sheet pan (or two if needed)
• Mixing bowls
• Small saucepan
• Whisk
• Parchment paper (optional, for easy cleanup)

 Step-by-Step Instructions

1. Preheat & Prep – Heat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Mix the Base – In a bowl, toss chicken, bell pepper, onion, and pineapple with olive oil, salt, and pepper. Spread evenly on the sheet pan.
3. First Roast – Bake for 15 minutes.
4. Make the Sauce – In a saucepan, whisk pineapple juice, soy sauce, honey, vinegar, ginger, and garlic. Simmer. Stir in cornstarch slurry and cook until thickened.
5. Glaze & Roast Again – Drizzle half the sauce over chicken and veggies, toss, and return to oven for 10–15 minutes until chicken is fully cooked (165°F/74°C).
6. Finish & Serve – Remove from oven. Garnish with cilantro and sesame seeds. Drizzle extra sauce or serve on the side.

 Pro Tips

• Use Fresh Pineapple – For the best caramelization and flavor.
• Don’t Overcrowd the Pan – Spread ingredients in a single layer for even roasting.
• Meal Prep Hack – Cube chicken and chop veggies the night before for faster assembly.
• Make it Spicy – Add chili flakes or sriracha to the sauce for heat.

 Serving Suggestions

• Serve over steamed rice, jasmine rice, or quinoa.
• Add roasted broccoli or snap peas for extra veggies.
• Pair with a fresh green salad for a lighter meal.

 Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked chicken + sauce (without pineapple) for up to 2 months.
• Reheating: Warm in the oven at 350°F for 10 minutes or microwave until hot.

 FAQs

Q: Can I use chicken thighs instead of breasts?
Yes! Chicken thighs stay even juicier when roasted and work beautifully here.

Q: Can I make this ahead?
Yes—prep everything and refrigerate in a zip-top bag. Roast when ready.

Q: What veggies work best in this?
Bell peppers, onions, broccoli, zucchini, or even carrots.

>

Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan – Easy Tropical Weeknight Dinner

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb chicken breasts cubed
• 1 bell pepper chopped
• 1 red onion wedges
• 1 cup pineapple chunks
• 1 tbsp olive oil
• Salt + pepper

Sauce:

• ½ cup pineapple juice
• ¼ cup soy sauce or tamari
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp ginger grated
• 2 cloves garlic minced
• 1 tbsp cornstarch + 2 tbsp water
• Optional Garnish: Cilantro sesame seeds

Equipment

• Large sheet pan (or two if needed)
• mixing bowls
• Small saucepan
• whisk
• Parchment paper (optional, for easy cleanup)

Method

 

1. Preheat oven to 400°F (200°C). Line sheet pan with parchment.
2. Toss chicken, veggies, and pineapple with oil, salt, and pepper. Spread on sheet pan.
3. Bake 15 minutes.
4. Meanwhile, simmer sauce ingredients. Add cornstarch slurry until thickened.
5. Drizzle half over chicken mix. Bake another 10–15 minutes until chicken is 165°F.
6. Garnish and serve with rice or quinoa.

Notes

Toss chicken, veggies, and pineapple with oil, salt, and pepper. Spread on sheet pan.
Use Fresh Pineapple – For the best caramelization and flavor.

Don’t Overcrowd the Pan – Spread ingredients in a single layer for even roasting.

Meal Prep Hack – Cube chicken and chop veggies the night before for faster assembly.

Make it Spicy – Add chili flakes or sriracha to the sauce for heat.