Hawaiian Chicken Sheet Pan Recipe: A One-Pan Tropical Feast

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If you’re looking for a flavorful, fuss-free dinner, this Hawaiian Chicken Sheet Pan recipe is perfect for you! Packed with juicy chicken, sweet pineapple, vibrant bell peppers, and a savory-sweet Hawaiian sauce, this dish will make you feel like you’ve been transported straight to the islands. The best part? It’s all made on one sheet pan, making cleanup a breeze.

Why You’ll Love Hawaiian Chicken Sheet Pan

Bursting with Flavor

This dish combines tender chicken with the tropical sweetness of pineapple and the tangy, umami-packed Hawaiian sauce. Every bite is a flavor explosion!

Easy and Convenient

Sheet pan recipes are all about simplicity—everything cooks together in one pan for minimal prep and cleanup.

Healthy and Versatile

Loaded with lean protein and colorful vegetables, this dish is nutritious and adaptable to different diets. Serve it over rice, cauliflower rice, or even noodles for a complete meal.

Ingredients for Hawaiian Chicken Sheet Pan

For the Chicken and Vegetables:

• 4 boneless, skinless chicken breasts or thighs
• 2 cups (300g) fresh pineapple chunks (or canned, drained)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, sliced
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 tablespoon sesame seeds (optional, for garnish)
• 2 tablespoons chopped green onions (optional, for garnish)

For the Hawaiian Sauce:

• ½ cup (120ml) pineapple juice (reserved from the can or fresh)
• ¼ cup (60ml) soy sauce (low sodium preferred)
• 3 tablespoons honey (or brown sugar)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 teaspoon sesame oil (optional, for added flavor)
• 3 cloves garlic, minced
• 1 teaspoon grated ginger (optional, for a kick)
• 1 tablespoon cornstarch (for thickening)
• 2 tablespoons water (for cornstarch slurry)

How to Make Hawaiian Chicken Sheet Pan

Step 1: Preheat the Oven

Set your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.

Step 2: Prepare the Sauce

In a small saucepan, combine the pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat until the mixture starts to simmer.

In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the sauce and let it cook for 1–2 minutes until thickened. Remove from heat and set aside.

Step 3: Prep the Chicken and Vegetables

Place the chicken breasts or thighs in the center of the sheet pan. Surround the chicken with the pineapple chunks, bell peppers, and red onion. Drizzle the olive oil over the vegetables and toss them to coat. Season everything with salt and pepper.

Step 4: Add the Sauce

Brush half of the prepared Hawaiian sauce over the chicken, ensuring it’s well-coated. Drizzle the remaining sauce over the vegetables, tossing them lightly to coat.

Step 5: Bake

Place the sheet pan in the preheated oven and roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized. For extra caramelization, broil the sheet pan for an additional 2–3 minutes at the end of the cooking time.

Step 6: Garnish and Serve

Sprinkle sesame seeds and chopped green onions over the chicken and vegetables for garnish. Serve the dish warm over steamed rice, cauliflower rice, or noodles for a satisfying meal.

Tips for Success

• Evenly Sized Veggies: Slice the vegetables evenly so they cook at the same rate.
• Use a Meat Thermometer: Ensure your chicken is perfectly cooked by using a thermometer to check for 165°F (74°C).
• Customize the Spice: Add a dash of sriracha or red pepper flakes to the sauce for a spicier kick.
• Marinate for More Flavor: If you have time, marinate the chicken in half of the sauce for 30 minutes before baking.

What to Serve with Hawaiian Chicken Sheet Pan

This dish pairs perfectly with:

• Steamed Jasmine Rice: A classic side that soaks up the delicious sauce.
• Cauliflower Rice: A low-carb alternative for a lighter meal.
• Soba Noodles or Udon: Add some extra carbs for a hearty dinner.
• Tropical Slaw: A refreshing side with shredded cabbage, carrots, and a tangy pineapple dressing.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked chicken and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm in the oven at 350°F (175°C) or in the microwave until heated through.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are more forgiving and stay juicier, but either cut works beautifully in this recipe.

Can I use canned pineapple instead of fresh?

Yes, canned pineapple works perfectly. Just be sure to drain it and reserve the juice for the sauce.

Can I make this ahead of time?

Yes, you can prep the vegetables and sauce ahead of time. Store them separately in the fridge and assemble the sheet pan when ready to cook.

A Taste of the Islands

This Hawaiian Chicken Sheet Pan recipe is a perfect blend of sweet, savory, and tangy flavors that’s sure to become a family favorite. Whether you’re looking for a quick weeknight dinner or something to impress guests, this dish delivers every time.

I’d love to hear how your dish turns out—leave a comment below or share your creations on Pinterest or Instagram! Looking for more tropical-inspired meals? Try my Pineapple Coconut Cake for the ultimate dessert to pair with this dish.

Enjoy this flavorful, easy dinner with your loved ones!

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