Best Hawaiian Chicken Sheet Pan

This Hawaiian Chicken Sheet Pan recipe is a tropical twist on a classic chicken dinner, bursting with sweet and savory flavors. Tender chunks of chicken are roasted alongside juicy pineapple, bell peppers, and red onions in a mouthwatering sauce that brings the islands straight to my kitchen—all with just one pan to clean up.

Why You’ll Love This Recipe

I love how easy this recipe is to throw together, especially on a busy weeknight. With minimal prep and cleanup, I can have a vibrant, flavorful dinner without spending hours in the kitchen. The combination of pineapple and savory chicken gives the perfect sweet-salty balance, and the roasted veggies make it a complete, satisfying meal. It’s great for meal prep too—I just portion everything out and reheat for a quick lunch.

ingredients

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

• Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• Fresh pineapple chunks

• Red bell pepper, sliced

• Yellow bell pepper, sliced

• Red onion, sliced

• Olive oil

• Soy sauce

• Honey

• Garlic, minced

• Fresh ginger, grated

• Salt and pepper

• Green onions (optional, for garnish)

• Sesame seeds (optional, for garnish)

directions

1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.

2. In a medium bowl, I mix together olive oil, soy sauce, honey, minced garlic, and grated ginger to create the sauce.

3. I place the chopped chicken, pineapple chunks, sliced bell peppers, and red onion onto the sheet pan.

4. I pour the sauce over everything and toss gently to coat all the ingredients evenly.

5. I spread everything out into a single layer to ensure even roasting.

6. I bake for 25–30 minutes, or until the chicken is cooked through and the vegetables are slightly charred at the edges.

7. For a touch of color and extra flavor, I sprinkle with chopped green onions and sesame seeds before serving.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes

Variations

• I sometimes swap out the chicken for shrimp to make it a seafood version.

• To make it spicy, I add a drizzle of sriracha or a pinch of red pepper flakes to the sauce.

• For a low-carb option, I skip the pineapple or use a sugar-free marinade.

• I’ve also tried using teriyaki sauce instead of the honey-soy mixture for a different flavor profile.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place a portion in the microwave for about 2 minutes, or warm it in a skillet over medium heat until hot. If I want to keep the vegetables crisp, I prefer reheating in the oven at 350°F (175°C) for 10–15 minutes.

FAQs

How do I know when the chicken is fully cooked?

I check that the internal temperature of the chicken reaches 165°F (75°C) using a meat thermometer. The pieces should be white throughout with no pink.

Can I use canned pineapple instead of fresh?

Yes, I’ve used canned pineapple in a pinch. I just make sure to drain it well so it doesn’t make the pan too watery.

Can I prepare this ahead of time?

Absolutely. I like to chop all the ingredients and mix the sauce the night before. Then I just toss it all together and bake when I’m ready.

What can I serve with this dish?

I often serve it with steamed rice, quinoa, or cauliflower rice. It’s also great over noodles or as a filling in lettuce wraps.

Can I freeze Hawaiian Chicken Sheet Pan?

Yes, I freeze the cooked dish in a freezer-safe container for up to 2 months. I thaw it overnight in the fridge before reheating.

Conclusion

This Hawaiian Chicken Sheet Pan is one of my go-to dinners when I want something fast, colorful, and packed with flavor. It satisfies both sweet and savory cravings and keeps my cleanup to a minimum. Whether I’m serving it for a casual weeknight or meal prepping for the week, it never disappoints.