Hawaiian Chicken Sheet Pan Recipe

Ever have one of those nights where you need to get dinner on the table, you want it to be delicious, but you’re also completely out of energy for complicated cleanup? Yeah, me too. That’s exactly why this Hawaiian Chicken Sheet Pan recipe is about to become your kitchen’s MVP. It’s a burst of tropical flavor that’s ridiculously simple to make. You get juicy chicken, sweet pineapple, and colorful bell peppers all roasted to perfection on a single pan. It’s the kind of meal that makes everyone at the table happy without making you slave away in the kitchen for hours. Let’s turn that hectic weeknight into a mini-vacation.

Table of Contents

Table of Contents

Why You’ll Love This Hawaiian Chicken Sheet Pan

• One Pan Wonder: Dinner and a side dish cook together on one sheet pan, meaning minimal cleanup. That’s a win in my book.
• Family-Friendly Flavors: The sweet and savory combo is a guaranteed crowd-pleaser, even for the pickiest eaters at your table.
• Quick & Easy: From fridge to table in about 40 minutes, making it perfect for busy weeknights.
• Endlessly Customizable: Swap the veggies based on what’s in your fridge or adjust the sauce to your liking.

Ingredients

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For the Chicken & Veggies:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, chopped into 1-inch pieces
• 1 green bell pepper, chopped into 1-inch pieces
• 1 red onion, chopped into 1-inch pieces
• 1 (20 oz) can pineapple chunks, drained (reserve ¼ cup juice for the sauce)

For the Hawaiian Sauce:

• ¼ cup low-sodium soy sauce (or tamari for gluten-free)
• ¼ cup reserved pineapple juice
• 3 tbsp honey
• 2 tbsp ketchup
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch

For Garnish:

• Toasted sesame seeds
• Sliced green onions

How To Make Hawaiian Chicken Sheet Pan

1. Preheat your oven to 400°F (200°C). Lightly grease a large, rimmed baking sheet with cooking spray or a little oil.
2. Make the Sauce: In a small saucepan, whisk together the soy sauce, reserved pineapple juice, honey, ketchup, rice vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat. In a small separate bowl, make a slurry by mixing the cornstarch with one tablespoon of cold water. Whisk the slurry into the simmering sauce and continue to whisk until the sauce thickens, about 1-2 minutes. Remove from heat and set aside.
3. Combine on the Pan: Place the cubed chicken, chopped bell peppers, and red onion on the prepared baking sheet. Pour about two-thirds of the prepared Hawaiian sauce over the mixture. Toss everything until it’s evenly coated in the sauce.
4. Bake: Spread the mixture into a single layer. Bake for 15 minutes.
5. Add Pineapple: Remove the pan from the oven. Add the drained pineapple chunks and gently stir everything. Return the pan to the oven and bake for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Serve: Drizzle the remaining sauce over the top of the finished dish. Garnish with toasted sesame seeds and sliced green onions. Serve immediately over a bed of fluffy rice or quinoa to soak up all that amazing sauce.

Equipment You’ll Need

• Large rimmed baking sheet (this is your best friend for this recipe!)
• Small saucepan
• Whisk
• Mixing bowls
• Measuring cups and spoons

Tips & Variations for the Best Dish

This recipe is wonderfully forgiving and easy to adapt to your tastes. Don’t be afraid to make it your own!

• Protein Swap: Chicken thighs would be fantastic here for even more juicy flavor. For a quicker option, try pre-cooked sausage slices.
• Veggie Variations: Feel free to add broccoli florets, sliced zucchini, or mushrooms. Just keep an eye on the cooking time if using quicker-cooking veggies.
• Spice it Up: If your family likes a little heat, add a pinch of red pepper flakes to the sauce or a dash of sriracha.
• Fresh Pineapple: If it’s in season, by all means, use fresh pineapple chunks! They will caramelize beautifully in the oven.
• Avoid Sogginess: The key to a great sheet pan meal is not overcrowding the pan. If your pan is too small, use two! This gives everything space to roast instead of steam.

What to Serve With Your Hawaiian Chicken

This dish is a complete meal on its own, but it’s even better with a simple side. I love serving it over a bed of fluffy white or brown rice to soak up every last drop of the incredible sweet and savory sauce. For a lighter option, quinoa works perfectly. If you’re looking to add another vegetable side, a simple green salad or some quick steamed broccoli would balance the meal nicely.

How to Store and Reheat Leftovers

Leftovers (if you have any!) will keep in an airtight container in the refrigerator for 3-4 days. To reheat, simply pop a portion in the microwave until warmed through. You can also reheat it in a skillet over medium heat, which can help the chicken and veggies retain a bit of their texture. I don’t recommend freezing this dish, as the bell peppers and pineapple can become quite mushy when thawed.

Can I make this Hawaiian Chicken ahead of time?

Absolutely! You can be a total meal prep hero with this one. Chop all the vegetables and chicken the day before and store them separately in airtight containers in the fridge. You can also whisk the sauce together ahead of time. When you’re ready to cook, just toss everything on the pan and bake. Dinner will be on the table in a flash!

I don’t have pineapple juice. What can I use?

No worries! If you forgot to reserve the juice from the can or are using fresh pineapple, orange juice is the best substitute. It will still give you that sweet, tropical flavor we’re going for.

Is this recipe gluten-free?

It can be easily made gluten-free by ensuring you use tamari instead of regular soy sauce. Always double-check that your other ingredients, like ketchup, are certified gluten-free if needed.

My family doesn’t like bell peppers. What else can I use?

Not a problem! This recipe is super flexible. You can swap the bell peppers for an equal amount of chopped broccoli, carrots, or even chunks of sweet potato. Just keep in mind that harder veggies like carrots or sweet potatoes might need a 5-10 minute head start in the oven before you add the chicken.

So there you have it—a simple, flavorful, and downright delightful dinner solution that’s light on effort and heavy on taste. This Hawaiian Chicken Sheet Pan recipe is proof that you don’t need a lot of time or a mountain of dirty dishes to put a truly satisfying meal on the table. It’s the kind of recipe you’ll come back to again and again. I’d love to hear how it turns out for you! Tag me on social media or leave a comment below. Happy cooking!