Hawaiian Chicken Sheet Pan

Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Hawaiian
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); ⅓ cup low-sodium soy sauce; ¼ cup pineapple juice; 3 tbsp honey (or brown sugar); 2 tbsp rice vinegar (or apple cider vinegar); 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)

Jessica Baker

Update : February 4, 2026

Hawaiian Chicken Sheet Pan meal with colorful vegetables and vibrant sauce.

why make this recipe

Hawaiian Chicken Sheet Pan is a delightful dish that brings the flavors of the tropics right to your kitchen. It’s not only delicious, but it’s also easy to make and clean up! The combination of tender chicken, colorful veggies, and sweet pineapple creates a satisfying meal that everyone will love. Plus, it’s great for busy weekdays or a fun family dinner.

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 oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
Assemble ingredients: On the pan, spread chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat everything evenly.
Bake: Roast for 20–25 minutes, flipping halfway, until the chicken is fully cooked (165°F / 74°C internal temp).
Make the sauce: While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you like it 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 straight from the oven. It pairs well with steamed rice or quinoa for a complete meal. You can also add a fresh salad on the side for extra crunch.

how to store Hawaiian Chicken Sheet Pan

To store leftovers, let the chicken and veggies cool completely. Then, place them in an airtight container and store them in the refrigerator. They will stay fresh for about 3–4 days. You can also freeze them for longer storage. Just make sure to thaw and reheat properly before serving.

tips to make Hawaiian Chicken Sheet Pan

For a deeper flavor, marinate the chicken in the sauce for a few hours before baking.
Feel free to substitute other veggies like broccoli or zucchini based on your preference.
Adjust the sweetness by adding more or less honey to the sauce.

variation

You can make this dish spicy by adding some sliced jalapeños or serving it with a spicy dipping sauce. Additionally, you can use shrimp or tofu instead of chicken for a different protein option.

FAQs

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure it’s completely thawed before cooking for even cooking.

What can I substitute for soy sauce?
You can use tamari or coconut aminos if you’re looking for a soy-free option.

Can I add other fruits to the dish?
Absolutely! Mango or papaya can also add a nice tropical touch to the recipe.