Hawaiian Chicken Sheet Pan

Save this recipe on:

This Hawaiian Chicken Sheet Pan recipe is a weeknight game-changer that I swear by when I need something delicious, fast, and family-approved. There’s just something about juicy, golden chicken pieces tossed with sweet pineapple, crisp bell peppers, and a sticky, caramelized sauce that hits all the right notes. The flavors balance beautifully between sweet, savory, and tangy, and the best part? It’s all made on one pan—easy cleanup, big flavor.

I love how vibrant this dish looks and tastes. The pineapple adds a pop of tropical sweetness, while the roasted veggies bring crunch and depth. It’s also incredibly versatile: you can serve it over rice, in lettuce wraps, or even as a fun taco filling. The texture of roasted chicken caramelized in its marinade, paired with the burst of pineapple juice and charred edges of peppers and onions, is downright addictive.

Why You’ll Love This Hawaiian Chicken Sheet Pan

• It’s a one-pan meal that saves time and reduces cleanup.
• Packed with bold, tropical flavors that everyone loves.
• Great for meal prep and leftovers heat up perfectly.
• Customizable with different veggies or protein swaps.
• Pairs well with rice, quinoa, or even noodles for a full meal.

---

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts or thighs work best for this recipe. I prefer chicken thighs because they stay juicier and more flavorful during roasting, but breasts work great if you want a leaner option. Make sure to cut them into bite-sized chunks for even cooking and better caramelization.

---

Options for Substitutions

• Protein: Swap chicken for shrimp, tofu, or even sliced pork tenderloin.
• Vegetables: Use what you have on hand—zucchini, broccoli, or snap peas are great choices.
• Fruit: Fresh pineapple is best, but canned (in juice, not syrup) works in a pinch.
• Marinade: You can use teriyaki sauce or a simple mix of soy sauce, honey, and garlic if you don’t have the full list of marinade ingredients.
• Low-carb: Serve with cauliflower rice instead of jasmine or basmati.

---

Ingredients for This Hawaiian Chicken Sheet Pan

• Chicken thighs or breasts: Cut into chunks, these provide a juicy, protein-rich base that holds up well under high heat.
• Pineapple chunks: Sweet, tangy, and slightly caramelized when roasted, they bring that signature tropical flair.
• Red bell pepper: Adds a pop of color and crunch, balancing out the sweetness.
• Green bell pepper: Earthy and slightly bitter, great for contrast.
• Red onion: Roasts into a sweet, slightly charred note that melds beautifully with the sauce.
• Garlic: Minced garlic adds depth and enhances the marinade.
• Soy sauce: Brings in the essential salty umami foundation.
• Honey: Adds sweetness and helps with caramelization.
• Rice vinegar or apple cider vinegar: Gives a tangy kick to round out the marinade.
• Sesame oil: Just a little adds a smoky, nutty undertone.
• Fresh ginger: Grated ginger brings brightness and a bit of warmth.
• Cornstarch (optional): Helps thicken the sauce if you want a glaze.

---

Step 1: Prep the Marinade

In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside half of this mixture for later to drizzle after cooking (optional for extra flavor).

---

Step 2: Marinate the Chicken

Place the chopped chicken in a large bowl or zip-top bag. Pour in half of the marinade and let it sit for at least 20 minutes, or up to 8 hours in the fridge for deeper flavor.

---

Step 3: Preheat Oven and Prep Pan

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup. Lightly oil or spray the surface to prevent sticking.

---

Step 4: Add Veggies and Pineapple

Spread the bell peppers, onions, and pineapple chunks evenly over the sheet pan. Nestle the marinated chicken among the vegetables. If you like crispier edges, make sure everything is in a single layer.

---

Step 5: Roast

Place the sheet pan in the oven and roast for 25-30 minutes, flipping halfway through. You want the chicken fully cooked and starting to caramelize, with some nice browning on the veggies and pineapple.

---

Step 6: Optional Glaze Finish

While the pan roasts, take the reserved marinade and simmer in a small pot until slightly thickened (you can whisk in a teaspoon of cornstarch mixed with water to speed it up). Drizzle over the cooked dish before serving.

---

Step 7: Serve

Garnish with chopped fresh cilantro or green onions and serve hot over steamed rice, cauliflower rice, or your favorite grain. Enjoy immediately!

---

How Long to Prepare the Hawaiian Chicken Sheet Pan

Prep Time: About 15–20 minutes, depending on how fast you chop. Marinating the chicken takes at least 20 minutes, but the longer you let it sit (up to 8 hours), the more flavorful it gets. This makes it great to prep in the morning for a quick dinner.

Cook Time: Roasting takes around 25–30 minutes in a 425°F oven. You’ll want to flip everything halfway through to ensure even caramelization and browning. The result is juicy chicken with slightly crisp edges and perfectly tender vegetables.

---

Tips for Perfect Hawaiian Chicken Sheet Pan

• Cut everything evenly: This ensures all ingredients cook at the same rate.
• Use fresh pineapple: For the best flavor and texture, fresh beats canned every time.
• Don’t overcrowd the pan: Spread everything in a single layer to get caramelized edges and avoid steaming.
• Line your pan: Use parchment paper or foil for easier cleanup and to prevent sticking.
• Marinate longer if possible: It really deepens the flavor.

---

Watch Out for These Mistakes While Cooking

• Using too much marinade: Only use enough to coat. Excess liquid leads to steaming instead of roasting.
• Skipping the flip: Turning everything midway through roasting ensures even browning.
• Overcooking the chicken: Chicken cooks fast in chunks—check at 25 minutes.
• Crowding the sheet: Always use a large enough pan or split between two pans.
• Not drying veggies: Wet vegetables can prevent browning. Pat dry after washing.

---

What to Serve With Hawaiian Chicken Sheet Pan?

1. Steamed Jasmine or Basmati Rice

Perfect to soak up the sweet and savory sauce.

2. Coconut Rice

Adds a touch of creaminess and tropical flavor.

3. Cauliflower Rice

A great low-carb and gluten-free alternative.

4. Asian Slaw

Crunchy and refreshing to balance the warm, rich chicken.

5. Garlic Noodles

Savory, buttery noodles that pair beautifully with the pineapple glaze.

---

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.

Freezer: You can freeze this dish (minus the rice) for up to 2 months. Let it cool completely, then transfer to a freezer-safe container. Thaw in the fridge overnight before reheating.

Meal Prep Tip: Portion into individual containers with rice for ready-to-go lunches all week.

---

Estimated Nutrition (per serving)

• Calories: ~390 kcal
• Protein: 30g
• Carbohydrates: 28g
• Sugars: 12g
• Fat: 18g
• Saturated Fat: 4g
• Fiber: 3g
• Sodium: 780mg

---

Frequently Asked Questions

Can I use canned pineapple?

Yes, but make sure it’s packed in juice, not syrup. Drain well to avoid excess moisture.

Can I grill this instead of baking?

Definitely! Use skewers or a grill tray and cook over medium-high heat for about 10-12 minutes.

Is this dish spicy?

No, it’s sweet and savory. Add chili flakes or sriracha to the marinade if you like heat.

How do I thicken the sauce?

Simmer the reserved marinade and add a cornstarch slurry (1 tsp cornstarch + 1 tsp water) until thickened.

Can I make this vegetarian?

Yes, swap the chicken with extra-firm tofu or tempeh and adjust cooking time to avoid drying them out.

---

Conclusion

Hawaiian Chicken Sheet Pan is the kind of recipe that brings the sunshine to your table no matter the season. It’s colorful, flavorful, and easy enough to whip up even on the busiest nights. With its juicy chicken, roasted pineapple, and crisp-tender veggies all coated in a sticky-sweet glaze, it’s a dinner you’ll want to make on repeat. Whether you’re serving a crowd or meal prepping for the week, this one-pan wonder is a tropical treat with minimal mess and maximum flavor.

---

Print

Save this recipe on: