Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Hawaiian-Inspired
Ingredients: 1.5 lbs chicken breasts or thighs, boneless and skinless; 2 cups pineapple chunks (fresh or canned); 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 3 tablespoons soy sauce; 2 tablespoons honey or brown sugar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon cornstarch (optional, for thickening); 2 teaspoons water (optional, for thickening)

Get ready to bring a tropical twist to your dinner routine with this vibrant Hawaiian Chicken Sheet Pan. Juicy chicken pieces are roasted to perfection alongside chunks of sweet pineapple, colorful bell peppers, and a rich, tangy sauce that brings everything together. The flavors dance between savory and sweet, offering a comforting, family-friendly meal that looks as beautiful as it tastes.

This is a weeknight favorite for good reason—minimal prep, one pan, and a whole lot of flavor. Whether you’re looking to spice up your meal prep or impress guests with little effort, this recipe offers the perfect blend of ease and deliciousness. The tropical-inspired combination will have you dreaming of island breezes with every bite.

Preparation Phase & Tools to Use

To create a successful Hawaiian Chicken Sheet Pan meal, your kitchen needs just a few key tools:

Large sheet pan: This is the heart of the recipe. It allows everything to cook evenly and develop that delicious caramelized exterior.
Mixing bowls: For marinating the chicken and tossing the vegetables.
Sharp knife and cutting board: You’ll be slicing chicken, pineapple, and bell peppers, so good tools will make prep easier and safer.

Tongs or spatula: For tossing the ingredients together before baking and flipping them midway through roasting.
Aluminum foil or parchment paper (optional): Helps reduce cleanup and prevents sticking.

Using these tools not only streamlines your prep but also ensures each ingredient cooks just the way it should—juicy chicken, roasted pineapples, and lightly charred peppers. Keep everything bite-sized to encourage quick, even roasting.

Ingredients for the Hawaiian Chicken Sheet Pan

Each ingredient in this dish plays a distinct role in creating a sweet-savory masterpiece:

Chicken breasts or thighs: Boneless, skinless pieces work best for quick cooking. They soak up the marinade beautifully and stay juicy.
Pineapple chunks: Fresh or canned, pineapple adds a bold sweetness and slight acidity that brightens every bite.

Red and yellow bell peppers: These vibrant veggies bring color, crunch, and subtle sweetness.
Soy sauce: Adds depth and umami, balancing the pineapple’s sugar.
Honey or brown sugar: Brings out that classic Hawaiian sweetness.

Garlic and ginger: Freshly minced for a punch of aromatic flavor.
Olive oil: Helps with roasting and adds a hint of richness.
Salt and pepper: Simple, essential seasoning.

Cornstarch + water (optional): For thickening the sauce after roasting, if a glaze-like finish is desired.

How To Make the Hawaiian Chicken Sheet Pan

Step 1: Prep the Chicken

Trim and cut chicken into bite-sized cubes. Pat them dry to help with browning. In a bowl, toss with olive oil, soy sauce, honey, garlic, ginger, salt, and pepper. Let it marinate for at least 15 minutes (or up to a few hours if planning ahead).

Step 2: Chop the Produce

While the chicken marinates, chop your bell peppers into chunks and slice the pineapple (if using fresh). Try to keep everything roughly the same size for even roasting.

Step 3: Arrange on the Sheet Pan

Preheat your oven to 425°F (220°C). Spread the marinated chicken evenly over the pan. Add pineapple chunks and bell peppers, spacing them out for proper roasting.

Step 4: Roast to Perfection

Place the pan in the oven and roast for 20-25 minutes, flipping everything halfway through. The chicken should be golden and cooked through, and the peppers slightly charred.

Step 5: (Optional) Thicken the Sauce

If you’d like a glossy finish, pour any juices from the pan into a small saucepan. Add a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) and simmer until thickened. Drizzle over the finished dish.

Serving and Storing Hawaiian Chicken Sheet Pan

This Hawaiian Chicken Sheet Pan is best enjoyed hot, straight from the oven. Serve it over a bed of steamed jasmine rice or fluffy coconut rice to soak up the sweet-savory juices. It also pairs well with quinoa or a fresh green salad for a lighter option.

To store, allow leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 4 days. For reheating, a quick toss in a skillet or 5 minutes in a 375°F oven will bring back its vibrant texture and flavor. This dish also freezes well—just separate into portions and freeze for up to 2 months.

Frequently Asked Questions

How can I make this recipe spicier?

You can add a pinch of red pepper flakes or a drizzle of sriracha to the marinade for a little kick.

Can I use frozen vegetables or pineapple?

Yes, just be sure to thaw and pat them dry before roasting to avoid excess moisture.

What other vegetables work well with this recipe?

Zucchini, red onion, or snap peas are great additions or substitutions depending on what you have on hand.

Can I make this ahead of time?

Absolutely. Marinate the chicken and prep your produce the night before. Store separately in the fridge and assemble just before roasting.

Is this recipe gluten-free?

To make it gluten-free, use tamari or a certified gluten-free soy sauce.

What if I don’t have cornstarch?

You can use arrowroot powder or simply skip the thickening step—the juices alone are flavorful enough to serve as-is.

Want More Chicken Dinner Ideas?

If you loved this Hawaiian Chicken Sheet Pan, here are a few more easy, flavorful chicken dishes you’ll want to try next:

Longhorn Parmesan Chicken for a cheesy, restaurant-style meal at home.
Sweet Garlic Chicken in the Crockpot for a set-it-and-forget-it dinner with bold flavor.
Chicken Cordon Bleu Casserole when you’re craving something creamy and comforting.

Texas Roadhouse Butter Chicken Skillet for a buttery twist with big Southern flavor.
Creamy Garlic Butter Chicken Rotini when you want pasta night with a creamy chicken upgrade.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you serve it with rice or go low-carb? Did you try it with mango or add a little heat?

I love seeing how you put your own spin on my recipes. And if you’re hungry for more tropical flavors or one-pan wonders, check out what I’m sharing daily on Pinterest @scherer29.

Hawaiian Chicken Sheet Pan

Author: Olivia McKenney

Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

Juicy bites of chicken, caramelized pineapple, and vibrant bell peppers roast together on one sheet pan in a savory-sweet sauce. This tropical-inspired dinner is quick to prepare, easy to clean up, and full of bold, comforting flavors.

Instructions

1. Cut the chicken into bite-sized pieces and pat dry.

2. In a large bowl, combine chicken with olive oil, soy sauce, honey (or brown sugar), garlic, ginger, salt, and pepper. Let it marinate for at least 15 minutes.

3. Preheat the oven to 425°F (220°C).

4. While the chicken marinates, chop the pineapple and bell peppers into evenly sized chunks.

5. Spread the chicken, pineapple, and bell peppers evenly on a large sheet pan.

6. Roast for 20–25 minutes, flipping halfway through, until the chicken is cooked and slightly caramelized.

7. (Optional) To thicken the sauce, transfer pan juices to a small saucepan, stir in a cornstarch slurry (1 tsp cornstarch + 2 tsp water), and simmer until thickened. Drizzle over the cooked dish.

8. Serve warm with rice or quinoa.