Bursting with vibrant colors and tropical flavors, this Hawaiian Chicken Sheet Pan Dinner is a feast for both the eyes and the taste buds. Juicy chunks of chicken breast are glazed with a sweet-savory pineapple sauce, then roasted alongside golden potatoes, red and yellow bell peppers, and chunks of caramelized pineapple. The combination of tender meat, lightly crisped vegetables, and fruity brightness creates a balanced dish that brings island flair straight to your kitchen—with hardly any cleanup.

This recipe is perfect for busy weeknights or relaxed weekend meals. Everything is baked on one sheet pan, so you save time while still delivering maximum flavor. It’s also highly customizable—you can swap out veggies, adjust the spice level, or even make it vegetarian. Plus, the aroma of roasting pineapple and seasoned chicken wafting through your kitchen? Utterly irresistible.

Why You’ll Love This Hawaiian Chicken Sheet Pan Dinner

One-pan simplicity: Less mess, fewer dishes.
Tropical twist: Pineapple adds a unique sweet-savory depth.
Great for meal prep: Stays delicious for days and reheats like a dream.
Naturally gluten-free and dairy-free: Allergy-friendly and wholesome.
Colorful and hearty: Satisfies the eyes and the stomach in one go.

Preparation Phase & Tools to Use

(Essential Tools and the Importance of Each)

Creating a Hawaiian Chicken Sheet Pan Dinner is refreshingly straightforward, but the right tools will elevate the experience and results.

Sheet Pan (Large, Rimmed): This is the hero of the dish. A large sheet pan gives your ingredients room to roast rather than steam, allowing for those delicious caramelized edges. Rimmed sides prevent juices from spilling.
Mixing Bowls: Use these to toss the chicken and veggies in the marinade. Separate bowls help prevent cross-contamination and ensure even coating.
Sharp Chef’s Knife: For chopping vegetables and chicken into uniform, bite-sized pieces—essential for even cooking.
Cutting Board: Preferably one for meat and one for vegetables to maintain cleanliness and food safety.
Tongs or Silicone Spatula: Handy for flipping ingredients midway through baking so everything gets a beautiful golden-brown edge.
Measuring Cups & Spoons: Precision matters, especially for the marinade, which balances sweet, tangy, and savory flavors.

Preparation Tips

Uniform Sizes: Cut your chicken and vegetables into similar-sized pieces. This ensures everything cooks at the same rate and prevents overcooked or underdone bits.
Marinate if You Can: While not required, marinating the chicken in the sauce for at least 30 minutes (or overnight) infuses deeper flavor.
Preheat the Oven: Start with a hot oven to encourage proper roasting from the get-go—400°F (200°C) is ideal.
Use Parchment Paper or Light Oil: Either option helps prevent sticking and makes cleanup easier.
Don’t Overcrowd: Spread out the ingredients so each piece has space. This helps them roast beautifully instead of steaming.
Layering Order: Place heartier vegetables like potatoes on the pan first, followed by bell peppers and finally the pineapple and chicken—this supports even cooking.

Ingredients for Hawaiian Chicken Sheet Pan Dinner

Here’s everything you’ll need to bring this colorful and flavorful sheet pan dinner to life. These ingredients serve about 4 people generously.

For the Chicken and Vegetables:

1.5 pounds (700g) boneless, skinless chicken breast, cut into 1.5-inch chunks
3 cups pineapple chunks (fresh preferred, canned works—drained)
3 medium potatoes, chopped into bite-sized cubes (Yukon gold or red work best)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, cut into chunks
2 tablespoons olive oil
Salt and black pepper, to taste
Fresh chopped parsley or cilantro for garnish (optional)

For the Hawaiian Marinade:

1/3 cup soy sauce (use tamari for gluten-free)
1/4 cup pineapple juice (from fresh or canned pineapple)
2 tablespoons honey (or brown sugar for a deeper flavor)
1 tablespoon rice vinegar or apple cider vinegar
1 teaspoon sesame oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/2 teaspoon chili flakes (optional, for mild heat)

Optional Add-in:

1 tablespoon cornstarch + 2 tablespoons water, to thicken remaining marinade into a glaze (if desired)

Step-by-Step Instructions for Hawaiian Chicken Sheet Pan Dinner

Step 1: Make the Marinade

In a medium bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and chili flakes (if using). Taste and adjust for sweetness or saltiness as desired.

Step 2: Prep the Chicken and Vegetables

Cut the chicken into evenly sized chunks.
Dice the potatoes, bell peppers, and red onion into bite-sized pieces.
If using canned pineapple, drain it well. If using fresh, chop into chunks.

Step 3: Toss Everything Together

In a large bowl, toss the chicken with half of the marinade and let sit for at least 15–30 minutes (or refrigerate up to overnight for stronger flavor).
In a separate bowl, toss the vegetables and pineapple with olive oil, salt, and pepper.

Step 4: Layer on a Sheet Pan

Preheat oven to 400°F (200°C).
Lightly grease a large rimmed baking sheet or line it with parchment paper.
Spread the potatoes in a single layer and roast for 10 minutes first to give them a head start.
Remove pan from oven, add the marinated chicken, pineapple chunks, and bell peppers and onions. Toss gently to combine on the sheet.

Step 5: Bake It All

Return the pan to the oven and roast for 20–25 minutes, or until the chicken is cooked through (internal temp of 165°F/74°C) and the vegetables are tender with caramelized edges.

Optional: In the last 5 minutes, switch to broil to add a little char for extra flavor and crisp edges.

Step 6: Optional Glaze Finish

While the sheet pan is baking, simmer the remaining marinade in a small saucepan. Mix cornstarch and water into a slurry and stir in, cooking for 2–3 minutes until thickened.
Drizzle glaze over finished dish for a richer coating and shine.

Step 7: Garnish and Serve

Once out of the oven, sprinkle chopped fresh parsley or cilantro over the dish. Serve hot right from the pan or plate it up family-style.

What to Serve With Hawaiian Chicken Sheet Pan Dinner?

This vibrant dish is satisfying on its own, but pairing it with complementary sides can elevate your meal into something truly memorable. Here are eight great serving ideas to round out your tropical-inspired dinner.

8 Recommendations

1. Steamed Jasmine or Basmati Rice

The light fragrance of jasmine or basmati rice soaks up the marinade and balances the sweetness of the pineapple.

2. Coconut Rice

Want to lean further into tropical vibes? Coconut rice—made with coconut milk—adds a rich, creamy contrast to the savory chicken.

3. Grilled Corn on the Cob

Brush it with lime butter and a sprinkle of chili powder for a smoky, zesty bite.

4. Simple Garden Salad

A crisp green salad with a citrus vinaigrette provides a refreshing counterpoint to the warm, roasted elements.

5. Hawaiian Sweet Rolls

Soft and slightly sweet, these rolls are great for soaking up the leftover glaze or stacking mini chicken sliders.

6. Roasted Broccoli or Green Beans

Adding more greens rounds out the sheet pan’s color palette and nutrients without complicating the meal.

7. Tropical Fruit Salad

Think mango, kiwi, banana, and more pineapple—cool and juicy to end the meal on a light note.

8. Chilled White Wine or Pineapple Mojito

A crisp Sauvignon Blanc or a minty, fruity mojito complements the island flavors beautifully.

Storage Instructions

Refrigeration:
Allow the Hawaiian Chicken Sheet Pan Dinner to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. It’s ideal for meal prepping or next-day lunches.

Reheating:

Microwave: Heat individual portions on medium heat for 1–2 minutes, stirring halfway through.
Oven: Reheat at 350°F (175°C) for 10–12 minutes until warmed through, which helps retain the roasted texture.
Stovetop: Lightly sauté in a nonstick skillet over medium heat until hot. Add a splash of water if it’s too dry.

Freezing:
Yes, you can freeze it! Let everything cool, then transfer to freezer-safe bags or containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. Note: pineapple may soften slightly after freezing, but the flavor remains delicious.

Estimated Nutrition

Per serving (based on 4 servings total):

Calories: ~410 kcal
Protein: 32g
Carbohydrates: 35g
Sugar: 14g (from pineapple and marinade)
Fat: 15g
Saturated Fat: 2.5g
Fiber: 4g
Cholesterol: 85mg
Sodium: ~780mg (adjust based on soy sauce used)

Nutrition values are approximate and can vary based on ingredient brands and substitutions.

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are juicier and more forgiving if slightly overcooked. Just ensure they are boneless and skinless for even cooking and easy serving.

2. Is this recipe gluten-free?

It can be! Just use gluten-free soy sauce or tamari in the marinade. Everything else is naturally gluten-free.

3. Can I make this dish ahead of time?

Yes. You can prep the chicken and vegetables the night before and refrigerate them separately. Bake fresh for best texture, or cook ahead and reheat within 3–4 days.

4. What if I don’t have fresh pineapple?

Canned pineapple works great—just make sure it’s packed in 100% juice, not syrup. Drain it well and pat it dry to avoid sogginess during roasting.

5. How spicy is this dish?

It’s mild by default. If you’d like to spice it up, increase the chili flakes in the marinade or add a splash of hot sauce to taste.

6. Can I cook this on the grill instead of in the oven?

Yes! You can thread the chicken and veggies onto skewers or use a grill-safe tray. Cook over medium-high heat, turning occasionally until the chicken is done and everything is slightly charred.

7. What’s the best way to thicken the leftover marinade into a glaze?

Simmer the unused marinade in a saucepan, then stir in a slurry made from 1 tbsp cornstarch + 2 tbsp water. Cook for a couple minutes until thickened and glossy.

8. Can I double the recipe?

Definitely. Use two sheet pans and rotate them halfway through baking to ensure even roasting. It’s a great dish for feeding a crowd or planning meals for the week.

Conclusion

The Hawaiian Chicken Sheet Pan Dinner is more than just a quick weekday meal—it’s a burst of tropical sunshine on your plate. With its sweet-savory balance, minimal cleanup, and customizable ingredients, it’s a go-to recipe whether you’re cooking for family or just want something colorful and wholesome. Try it once, and you’ll find yourself coming back to this vibrant dish again and again.