Description

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.

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Ingredients

Scale

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)

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Instructions

Step 1: Marinate the Chicken

In a bowl, whisk together soy sauce, pineapple juice, olive oil, honey, garlic, ginger, and black pepper.
Add chicken chunks and toss to coat.
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

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

Step 3: Add Chicken & Roast

Remove chicken from marinade and place it evenly among the veggies on the pan.
Discard any leftover marinade.
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

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

Step 5: Finish & Serve

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

Notes

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.

Prep Time: 15 minutes
Cook Time: 25 minutes
Cuisine: American (Hawaiian-inspired)