Hawaiian Chicken Sheet Pan

Bring the tropical vibes to your dinner table with this colorful and flavorful Hawaiian Chicken Sheet Pan! Juicy chicken pieces, sweet pineapple, and a medley of bell peppers and onions are roasted together in a tangy, sweet glaze for a one-pan meal that’s as easy as it is delicious. This dish delivers bold island-inspired flavors with minimal prep and even fewer dishes.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
One-Pan Wonder – Minimal cleanup and packed with flavor.
Sweet Meets Savory – Pineapple and a soy-honey glaze make every bite irresistible.
Family-Friendly – A dish kids and adults will both love.
Great for Meal Prep – Make a big batch and enjoy all week.
Naturally Colorful – Bright veggies make it as pretty as it is tasty.

Ingredients You’ll Need

For the Chicken Marinade:

• 1½ lbs boneless skinless chicken thighs or breasts, cut into chunks
• 2 tbsp soy sauce
• 2 tbsp pineapple juice (from canned or fresh)
• 1 tbsp olive oil
• 1 tbsp honey
• 1 clove garlic, minced
• 1 tsp grated fresh ginger or ½ tsp ground ginger
• ½ tsp black pepper

For the Sheet Pan:

• 2 cups pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• ½ tsp smoked paprika (optional for depth)

For the Sweet Glaze:

• ¼ cup pineapple juice
• 2 tbsp ketchup
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp cornstarch mixed with 1 tbsp water (for thickening)

For Garnish & Serving:

• Steamed jasmine or coconut rice
• 2 tbsp chopped green onions
• 1 tbsp sesame seeds
• Lime wedges (optional)

Tools You’ll Need

• Large mixing bowl
• Baking sheet
• Parchment paper or foil
• Whisk
• Small saucepan
• Tongs or spatula

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a bowl, whisk together soy sauce, pineapple juice, olive oil, honey, garlic, ginger, and black pepper.
2. Add chicken chunks and toss to coat.
3. Cover and marinate in the refrigerator for at least 20 minutes (or up to 4 hours for deeper flavor).

Step 2: Prepare the Sheet Pan

1. Preheat oven to 425°F (220°C).
2. Line a large baking sheet with parchment paper or foil for easy cleanup.
3. Spread the bell peppers, red onion, and pineapple chunks across the sheet pan.
4. Drizzle with olive oil, season with salt, pepper, and smoked paprika, then toss to coat.

Step 3: Add Chicken & Roast

1. Remove chicken from marinade and place it evenly among the veggies on the pan.
2. Discard any leftover marinade.
3. Roast in the preheated oven for 25–28 minutes, stirring halfway through, until the chicken is cooked through and veggies are tender and caramelized.

Step 4: Make the Glaze

1. While the sheet pan bakes, combine pineapple juice, ketchup, honey, and soy sauce in a small saucepan.
2. Bring to a simmer over medium heat.
3. Stir in the cornstarch slurry and cook for 1–2 minutes until thickened.
4. Remove from heat and set aside.

Step 5: Finish & Serve

1. When the chicken and vegetables are done, drizzle the sweet glaze over everything.
2. Toss lightly to coat.
3. Garnish with chopped green onions and sesame seeds.
4. Serve hot over a bed of jasmine or coconut rice, with lime wedges on the side if desired.

Tips for the Best Hawaiian Chicken Sheet Pan
Use Thighs for Juiciness – Chicken thighs stay tender and flavorful.
Don’t Skip the Glaze – It adds that signature sweet-tangy Hawaiian flavor.
Color Variety – Using multiple colors of bell peppers makes the dish vibrant and inviting.
Double the Recipe – It’s perfect for leftovers or meal prep.
Char = Flavor – Let the veggies caramelize a bit on the edges for smoky goodness.

Serving Suggestions
Tropical Rice Bowls – Serve over rice with chopped cilantro and a squeeze of lime.
Pineapple Salsa – Add a scoop on top for extra brightness.
Crunchy Slaw – A side of cabbage slaw adds crunch and freshness.
Grilled Flatbreads – Spoon onto flatbreads and serve as tropical-style pizza.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Let cool completely, then freeze in portions for up to 2 months.

Reheating:
Microwave: Heat in 60-second bursts, stirring in between.
Oven: Warm in a 350°F (175°C) oven for 10 minutes.
Skillet: Sauté on the stove with a splash of water for moisture.

Frequently Asked Questions

1. Can I use canned pineapple?
Yes! Just drain it well to avoid extra moisture.

2. Is this recipe spicy?
No, it’s mild. You can add chili flakes or hot sauce for a kick.

3. What can I substitute for soy sauce?
Use tamari or coconut aminos for a gluten-free option.

4. Can I make this vegetarian?
Absolutely—swap the chicken for firm tofu or chickpeas and adjust cook time.

5. Can I prep this ahead of time?
Yes! Marinate the chicken and chop veggies up to a day ahead for quick assembly.

Final Thoughts
This Hawaiian Chicken Sheet Pan is your ticket to a no-fuss, flavor-packed dinner with island flair. With its sweet-savory glaze, juicy chicken, and vibrant roasted vegetables, it’s an easy win for any night of the week. Plus, the minimal cleanup makes it even more satisfying.

Try it out, and let the tropics come to you—one sheet pan at a time. Don’t forget to share your dish and leave a review. I’d love to see how you made it your own!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine: American (Hawaiian-inspired)

Nutritional Information (Per Serving):
Calories: 385 | Protein: 31g | Carbohydrates: 26g | Fat: 18g | Fiber: 3g | Sodium: 540mg

Print