Name: 🍍 Hawaiian Chicken Sheet Pan 🍗✨
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: European
Ingredients: 1½ lbs boneless, skinless chicken breast or thighs, cut into chunks; 2 cups pineapple chunks (fresh or canned, drained); 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 small red onion, sliced; 2 tablespoons olive oil; Salt and black pepper, to taste; Hawaiian sauce; ½ cup pineapple juice; ¼ cup soy sauce; 3 tablespoons honey or brown sugar; 1 tablespoon rice vinegar or apple cider vinegar; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger (optional); 1 tablespoon cornstarch; Optional garnish; Sliced green onions; Sesame seeds

Craving something bold, sweet, and savory all without a sink full of dishes? The hawaiian chicken sheet pan is your shortcut to tropical flavor with minimal effort. One pan, juicy pineapple-glazed chicken, and pure dinner magic.

Why You’ll Love This Recipe

This dish offers a little bit of everything sweet, savory, tangy, and colorful. Here’s why it’s bound to become a weeknight favorite:

One-pan convenience: Fewer dishes, less hassle, more flavor.
Tropical flavor profile: Pineapple and soy create that signature Hawaiian-inspired taste.
Customizable veggies: Swap or add more based on what you love or have on hand.
Meal prep hero: Stores beautifully for leftovers or weekday lunches.
Kid and adult approved: It’s the kind of dish that gets devoured without complaints.
Versatile pairing: Goes great with rice, noodles, or even wrapped in lettuce.
Naturally gluten-free options: Easily adaptable with tamari or coconut aminos.

When you need a meal that feels fun and tastes like something you’d order from a restaurant, but you want it fast this hawaiian chicken sheet pan is your go-to.

Detailed Ingredients and Instructions

Ingredients

Let’s break down what makes this dish work so well:

Chicken breast: Lean, tender, and easy to cook in under 30 minutes. You can also substitute with boneless thighs for extra juiciness.
Bell peppers: Their sweetness enhances the tropical vibe and adds color.
Red onion: Roasts to a mellow sweetness that pairs perfectly with the glaze.
Pineapple: The star ingredient. Choose fresh for vibrant flavor or canned for convenience.
Soy sauce: Forms the savory backbone of the glaze. Opt for low-sodium if needed.
Honey: Brings balance to the salty soy and tangy pineapple.
Olive oil: Helps roast everything evenly and adds richness.
Seasonings: Garlic powder and paprika keep it flavorful without overwhelming the sweet-savory balance.

Instructions

Preheat and prep: Set your oven to 400°F. Line your pan so cleanup is easier. This also helps everything caramelize without sticking.
Make your marinade: Whisk together soy sauce, honey, olive oil, garlic powder, paprika, salt, and pepper. This is your quick, all-in-one glaze.
Marinate the chicken: Toss the chicken in the glaze for even coverage. Let it sit for 10 minutes while you chop your vegetables.
Assemble the sheet pan: Spread chicken, bell peppers, onion, and pineapple evenly across the tray. Pour any extra glaze over the top.
Bake and roast: Cook for 25 minutes, flipping halfway through. This ensures juicy chicken and lightly charred veggies.
Garnish and enjoy: Top with chopped scallions or sesame seeds for a little extra flair.

Tips, Variations, and Storage Options

Pro Tips for Success

To get the most out of your hawaiian chicken sheet pan, a few strategic moves make all the difference:

Cut ingredients uniformly: This ensures even cooking. Aim for similar-sized chunks for both the chicken and vegetables.
Use high heat: Roasting at 400°F allows for quick cooking and caramelization, which intensifies flavor.
Don’t overcrowd the pan: Spread everything in a single layer to avoid steaming.
Use parchment or foil: Not only does this prevent sticking, but it also helps the glaze stick to the food, not the pan.
Broil briefly at the end: A 2–3 minute broil at the very end gives a slight char to the edges of the chicken and pineapple, amplifying flavor.

Variations to Try

One of the best things about this recipe is its flexibility. Here’s how to make it your own while staying true to the spirit of the hawaiian chicken sheet pan:

Swap the chicken: Use boneless chicken thighs, tofu, or even shrimp for a quick twist.
Try a spicy version: Add chili flakes, sriracha, or a splash of hot sauce to the marinade for heat lovers.
Go smoky: Mix in smoked paprika or a touch of chipotle powder for a subtle, smoky background note.
Add extra crunch: Toss in cashews or water chestnuts during the last 5 minutes of baking.
Use different fruits: Mango or peaches can be swapped for pineapple for a different kind of tropical sweetness.

Storage and Leftovers

This dish stores beautifully and can easily be reheated without losing flavor or texture:

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Allow to cool completely before transferring to freezer-safe bags or containers. Good for up to 2 months.
Reheat: Warm in a skillet or the oven to maintain texture. Microwaving is convenient, but it may soften the veggies more than preferred.

Pro tip: If you’re meal-prepping, consider doubling the batch and using it as a protein base for rice bowls, wraps, or salads throughout the week.

Equipment Needed

No fancy appliances required here! Just these 5 basic kitchen essentials:

Large sheet pan – The backbone of this dish. A rimmed pan works best to catch all juices.
Mixing bowls – One for marinating, another if you’re mixing veggies separately.
Sharp knife and cutting board – Essential for chopping chicken and vegetables evenly.
Tongs or spatula – Makes flipping easy without breaking apart the pieces.
Parchment paper or foil – Keeps cleanup quick and helps prevent sticking.

These tools are probably already in your kitchen, making this hawaiian chicken sheet pan recipe perfect for last-minute dinners.

If you love the flavors and simplicity of this dish, here are some other meals you’ll want to try next:

Sweet and Sour Chicken Bake: A cousin to the Hawaiian version, this one uses vinegar and ketchup for a tangy punch.
Bang Bang Chicken Skewers: Juicy grilled chicken brushed with a creamy sweet‑spicy sauce, lightly charred and bursting with bold flavor. Perfect with rice, slaw, or tucked into warm flatbreads.
BBQ Pineapple Chicken Skewers: Skewer-style grilling option with a similar flavor profile. Great for outdoor summer meals.
Pineapple Chicken and Rice: Tender chicken simmered with sweet pineapple in a savory sauce, served over fluffy rice for a comforting, tropical‑inspired meal that’s both satisfying and easy to love.
Coconut Lime Chicken Thighs: A tropical twist with creamy, citrusy notes that complement pineapple-style flavors.

All these recipes echo the ease and flavor-packed style of the hawaiian chicken sheet pan, making them excellent additions to your meal rotation.

Pairing/Serving Suggestions

The beauty of the hawaiian chicken sheet pan is that it doesn’t need much to become a complete meal but pairing it thoughtfully can elevate your table.

Starches and Grains

Steamed jasmine rice: A classic base that soaks up the glaze like a sponge.
Coconut rice: Cook your rice with coconut milk for an extra tropical touch.
Quinoa: A nutty, protein-rich alternative that balances the sweetness.
Fried rice or noodle stir-fry: Use leftovers creatively by tossing them into a skillet with day-old rice.

Fresh Elements

Green salad: Choose one with a light citrus vinaigrette to contrast the sticky-sweet chicken.
Cucumber salad: Crisp and cool, it’s a nice textural contrast.
Lettuce wraps: Scoop chicken and veggies into butter lettuce cups for a fresh, handheld option.

Drinks and Desserts

Iced tea or pineapple mojito mocktails: Keep things cool and refreshing.
Coconut sorbet or mango ice cream: Light and fruity desserts make the perfect finish.

Whether you keep it simple or turn it into a full tropical spread, this hawaiian chicken sheet pan adapts beautifully to different occasions.

Frequently Asked Questions

Can I use frozen vegetables or chicken?
Yes, but with some precautions. For chicken, make sure it’s fully thawed and patted dry before marinating. For frozen vegetables, try to remove excess moisture before baking to prevent sogginess. Roast a few extra minutes if needed for caramelization.

Is it better to marinate the chicken ahead of time?
While the quick marinade works well, letting it sit for 2–4 hours or even overnight will deepen the flavor. Just store it covered in the fridge and bring to room temperature before baking.

Can I make this recipe spicy?
Absolutely! Add chopped jalapeños, red pepper flakes, or a squirt of sriracha to the glaze for a sweet-heat profile that balances beautifully with the pineapple.

How do I keep the chicken from drying out?
Avoid overcooking by cutting the pieces evenly and removing them from the oven as soon as the internal temperature hits a safe 165°F. Using boneless thighs instead of breasts can also increase juiciness.

Is it gluten-free?
The base recipe is not, but it can be easily adapted. Use tamari or coconut aminos in place of soy sauce, and double-check that any other ingredients used (like canned pineapple) are certified gluten-free.

What if I don’t have parchment paper or foil?
You can roast directly on a well-oiled pan, but expect a bit more sticking and cleanup. A silicone baking mat is another reusable, nonstick option.

Can I make this ahead for a party?
Yes! Prep everything on the pan and refrigerate until you’re ready to bake. It’s a great low-effort option for serving a crowd.

Nutrition Information

This hawaiian chicken sheet pan recipe offers a nutritious balance of protein, fiber, and natural sweetness. Here’s a basic breakdown per serving (based on 4 servings total):

Calories: Approximately 410 kcal
Protein: Around 36 grams
Fat: 14 grams (of which ~3 grams saturated)
Carbohydrates: 28 grams
Fiber: 4 grams
Sugar: 12 grams (from pineapple and honey)
Sodium: Depends on soy sauce used opt for low-sodium versions if needed

Note: These values are estimates and will vary based on the exact ingredients and portions you use. Using chicken thighs or adding nuts will slightly raise fat and calorie counts, while swapping in extra veggies may increase fiber.

Seasonal and Occasion Variations

This dish shines year-round but also adapts effortlessly to seasons and celebrations. Here’s how to tailor your hawaiian chicken sheet pan for different occasions:

Summer Cookouts

Swap the sheet pan for skewers and grill everything outside.
Use fresh pineapple, grilled for extra char and sweetness.
Serve alongside tropical fruit salad or grilled corn.

Fall Family Meals

Add diced sweet potatoes or butternut squash to the pan.
Use apple cider in place of part of the soy sauce for an autumn-inspired twist.
Serve with warm rice pilaf and roasted green beans.

Winter Comfort Dinners

Add broccoli florets, carrots, or brussels sprouts for hearty warmth.
Include a touch of ground ginger or cinnamon in the marinade for a deeper flavor.
Serve over mashed potatoes or buttered noodles for comfort.

Spring Celebrations

Brighten the dish with fresh sugar snap peas or asparagus.
Garnish with edible flowers or citrus zest.
Pair with a light couscous salad and lemony dressing.

Holiday Feasts

Turn it into a crowd-friendly buffet item double or triple the recipe across multiple trays.
Include a festive glaze variation with pomegranate molasses or orange marmalade.
Serve over herbed wild rice with a side of sparkling cranberry juice or mocktails.

No matter the time of year, this recipe can dress up or down for any gathering making it a versatile addition to your seasonal cooking rotation.

My Recipe Tips

As someone who’s made this hawaiian chicken sheet pan dish more times than I can count, here are some of my best tips to help you make it effortlessly delicious every time.

Let the chicken absorb the flavor: While this is technically a quick marinade, giving the chicken at least 10–15 minutes to rest in the glaze before cooking really improves the depth of flavor. If you’ve got time, marinating it for a few hours — or overnight — is even better.
Don’t skip the flip: About halfway through baking, flipping the chicken and veggies ensures even browning and prevents one side from drying out. It also helps everything caramelize beautifully — especially the pineapple chunks.
Customize based on texture: If you love slightly crispy vegetables, remove the chicken pieces a few minutes early and give the vegetables a few extra minutes under the broiler. On the flip side, if you want everything to stay soft, bake covered with foil for part of the time.
Add the pineapple last for juicier bites: For maximum pineapple impact, add it to the sheet pan during the last 10 minutes of baking. This keeps it juicy and prevents it from getting too browned or mushy.
Use a glaze brush: After laying everything out, use a silicone brush to drag marinade from the bottom of the bowl over each piece. This ensures a more even glaze layer — which leads to better flavor and better visual appeal.
Try different cuts of chicken: Boneless thighs are incredibly juicy and more forgiving if you overbake by a minute or two. Drumsticks can also work — just increase cooking time slightly and rotate them halfway through for even roasting.

Conclusion

At the end of the day, the hawaiian chicken sheet pan recipe is everything we love about cooking — easy prep, bold flavor, a little sweetness, and no stress. It’s the kind of dish that wins over picky eaters, saves you from a mountain of dishes, and brings tropical flair to even the most ordinary weeknight.

Whether you’re hosting friends or flying solo with leftovers for days, this meal delivers every single time. It’s endlessly adaptable, vibrant, and comforting — a true staple in your kitchen arsenal.

So next time you find yourself staring into the fridge wondering what to cook, remember this: one sheet pan, a handful of simple ingredients, and a tropical escape is just 40 minutes away.