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Hawaiian Chicken Sheet Pan

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A tropical twist on a classic sheet pan chicken dinner, this Hawaiian Chicken Sheet Pan is packed with sweet pineapple, savory chicken, and roasted vegetables—all tossed in a flavorful honey-soy sauce for an easy, one-pan meal.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Hawaiian
  • Diet: Low Fat

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 cups fresh pineapple chunks
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • Salt and pepper, to taste
  • 2 green onions, chopped (optional, for garnish)
  • 1 tablespoon sesame seeds (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
  2. In a medium bowl, mix olive oil, soy sauce, honey, garlic, and ginger to create the sauce.
  3. Place the chicken, pineapple, bell peppers, and red onion on the prepared sheet pan.
  4. Pour the sauce over the ingredients and toss gently to coat everything evenly.
  5. Spread the mixture into a single layer on the pan for even roasting.
  6. Bake for 25–30 minutes, until the chicken is cooked through and vegetables are slightly charred at the edges.
  7. Garnish with chopped green onions and sesame seeds before serving, if desired.

Notes

  • Swap chicken for shrimp for a seafood version.
  • Add sriracha or red pepper flakes for heat.
  • Use teriyaki sauce instead of the honey-soy mix for a different flavor.
  • Use canned pineapple if fresh isn’t available—just drain well.
  • Great for meal prep—store and reheat throughout the week.

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