Hawaiian Chicken Sheet Pan

When you take a bite of Hawaiian Chicken Sheet Pan, you can almost feel the sun warming your skin and hear the ocean waves crashing nearby. This vibrant dish combines juicy chicken, colorful bell peppers, and sweet pineapple, all roasted together on a single sheet pan in just 30 minutes. The simplicity of this recipe makes it perfect for busy weeknights, and the bold flavors will transport your taste buds straight to the islands.

This recipe is ideal for families looking for a quick dinner solution or anyone craving a taste of the tropics. It’s great for meal prep and can be stored in the fridge for up to four days, making it a convenient choice for lunch or dinner.

Why You’ll Love This Recipe

• The one-pan concept means fewer dishes to wash.
• Fresh pineapple provides a sweet and tangy contrast to savory chicken.
• Colorful vegetables add a satisfying crunch and nutrients.
• Quick to prepare, making it a perfect weeknight meal.

What You’ll Need

Gather these ingredients for a delicious meal.

For the Chicken & Vegetables

• 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, cut into wedges
• 1 ½ cups fresh pineapple chunks, or canned, drained
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ¼ tsp chili flakes, optional

For the Sauce

• ⅓ cup low-sodium soy sauce
• ¼ cup pineapple juice, from the can or fresh
• 3 tbsp honey, or brown sugar
• 2 tbsp rice vinegar, or apple cider vinegar
• 1 tbsp cornstarch + 2 tbsp water, slurry (optional for thickening)

Note: Canned pineapple works well if fresh isn’t available.

Substitutions & Swaps

• Chicken breasts can be replaced with thighs.
• Soy sauce can be swapped for tamari for a gluten-free version.
• Honey can be substituted with maple syrup.
• Rice vinegar can be replaced with white vinegar.

How to Make It

Follow these simple steps to create your meal.

Prep the oven & pan

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.

Assemble ingredients

On the prepared pan, spread the chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat evenly.

Bake

Roast the mixture for 20–25 minutes, flipping halfway through, until the chicken is fully cooked, reaching an internal temperature of 165°F (74°C).

Make the sauce

While the chicken and veggies bake, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until glossy.

Finish

Once the chicken and vegetables are done, drizzle the sauce over the top or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired.

How to Store It

Fridge: Store up to 4 days in an airtight container.
Freezer: No, as the texture may change.
Reheat: Microwave on medium for 2-3 minutes.

Tips for Best Results

• Cut chicken and vegetables uniformly for even cooking.
• Adjust the level of chili flakes based on your spice preference.
• Experiment with different vegetables like snap peas or carrots for variety.

Serving Suggestions

• Serve over steamed rice or quinoa for a complete meal.
• Pair with a light cucumber salad for a refreshing contrast.
• Great for hosting a casual dinner party or barbecue.