Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan is a colorful, sweet-and-savory dinner that brings island flavors to my table with almost no cleanup. Tender chicken is roasted with juicy pineapple, bell peppers, and onions in a tangy glaze—all on one pan. It’s bright, flavorful, and perfect for busy weeknights when I want something fresh and easy.

Why You’ll Love This Recipe

I love how this recipe delivers bold tropical flavors with minimal effort. Everything roasts together in the oven, allowing the sweet pineapple and savory chicken to mingle beautifully. It’s packed with protein, loaded with colorful veggies, and the glaze caramelizes just enough to coat everything in a sticky, irresistible finish. Plus, cleanup is a breeze.

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

• Fresh or canned pineapple chunks (drained if using canned)

• Red and yellow bell peppers, chopped

• Red onion, sliced

• Olive oil

• Salt and pepper

For the glaze:

• Soy sauce

• Pineapple juice

• Honey or brown sugar

• Garlic, minced

• Fresh ginger, grated (optional)

• Cornstarch + water (for thickening, if desired)

Directions

1. I preheat the oven to 425°F and line a large sheet pan with parchment or foil.

2. I chop the chicken into bite-sized pieces and season with salt and pepper.

3. In a bowl, I whisk together soy sauce, pineapple juice, honey, garlic, and ginger to create the glaze.

4. I toss the chicken, pineapple, bell peppers, and onion with olive oil and about half of the glaze, then spread them out on the sheet pan in a single layer.

5. I roast everything for 20–25 minutes, flipping halfway, until the chicken is cooked through and the veggies are tender with caramelized edges.

6. While it roasts, I simmer the remaining glaze in a small pan. If I want it thicker, I stir in a cornstarch slurry and cook until glossy.

7. Once the pan is out of the oven, I drizzle the extra glaze over the top and garnish with chopped green onions or sesame seeds if I have them.

Servings and timing

This recipe serves about 4 and takes roughly 10 minutes to prep and 20–25 minutes to cook, so it’s ready in under 35 minutes.

Variations

• I sometimes add snap peas, zucchini, or broccoli to the sheet pan for more veggie variety.

• For a spicier version, I stir in a little sriracha or crushed red pepper flakes to the glaze.

• I’ve used teriyaki sauce instead of the homemade glaze when I need an even faster shortcut.

• Serving it over rice, quinoa, or noodles makes it a full meal.

• For extra crunch, I sprinkle toasted cashews or chopped macadamia nuts on top before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For reheating, I use the oven at 350°F or a skillet over medium heat to keep the chicken tender and the veggies crisp. The microwave works too, though the texture softens a bit.

FAQs

Can I use frozen vegetables?

Yes, I’ve used frozen bell peppers or stir-fry mixes, but I roast them from thawed and patted dry so they don’t steam too much.

What’s the best chicken to use?

I prefer boneless thighs for extra juiciness, but breasts work just as well—they just cook a little faster, so I keep an eye on them.

Can I prep this ahead of time?

Definitely. I chop everything and make the glaze earlier in the day, then toss and roast when I’m ready.

Is this dish good for meal prep?

Yes, I portion it into containers with rice or veggies—it reheats well and stays flavorful for a few days.

Can I make this dish gluten-free?

Yes, I use tamari or coconut aminos instead of soy sauce, and double-check that all ingredients are gluten-free.

Conclusion

Hawaiian Chicken Sheet Pan is one of my favorite quick dinners. It’s vibrant, sweet, savory, and full of feel-good ingredients—all roasted on one pan with minimal fuss. Whether I’m feeding the family or prepping meals for the week, it’s a delicious way to bring a tropical twist to the dinner table.