Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Hawaiian-Inspired
Ingredients: 1.5 pounds boneless skinless chicken thighs or breasts; 2 cups pineapple chunks (fresh or canned, drained); 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1/3 cup soy sauce; 2 tablespoons honey or brown sugar; 2 cloves garlic, minced; 1 teaspoon fresh or ground ginger; 2 tablespoons rice vinegar or apple cider vinegar; 1 tablespoon olive oil; 1 teaspoon cornstarch (optional, for glaze thickening); salt and pepper to taste

Juicy chunks of chicken, sweet pineapple, and colorful bell peppers all come together in a sticky, tangy glaze that screams tropical paradise. This Hawaiian Chicken Sheet Pan recipe is a one-pan wonder that brings major flavor with minimal cleanup. Whether you’re planning a quick weeknight dinner or prepping meals ahead, this dish delivers on ease and taste in equal measure.

The chicken roasts until tender and slightly caramelized, while the pineapple softens and sweetens the glaze even more. The bell peppers add crunch and balance, giving the whole dish vibrant texture and color. It’s the kind of recipe that makes dinner feel like a vacation—no passport required.

Why You’ll Love This Hawaiian Chicken Sheet Pan

Effortlessly Flavorful: The blend of savory chicken with sweet pineapple and zesty sauce is irresistible.
One Pan, No Fuss: Everything cooks together in a single sheet pan for less mess and easy cleanup.
Perfect for Meal Prep: It reheats beautifully, making it great for planning weekday lunches.
Family-Friendly: The naturally sweet pineapple glaze is a hit with kids and adults alike.

Preparation Phase & Tools to Use

Before diving into the flavors of the islands, a little prep makes all the difference. Here’s what you’ll need to get started:

Essential Tools and Equipment:

Large Sheet Pan: The star of the show. Make sure it has a rim to catch the juices.
Mixing Bowls: You’ll need one for the marinade and one for tossing the veggies.
Sharp Knife & Cutting Board: For dicing chicken, peppers, and pineapple cleanly and safely.
Tongs or Spatula: Helpful for flipping and serving without breaking up the chicken.
Aluminum Foil or Parchment Paper (optional): Makes cleanup even quicker and prevents sticking.

These tools not only make prep smoother, but they also ensure even cooking and easy serving. A solid sheet pan keeps everything evenly roasted, while sharp knives help prep your ingredients efficiently.

Ingredients for the Hawaiian Chicken Sheet Pan

Chicken Thighs or Breasts (boneless, skinless): The juicy protein base that soaks up all the tropical flavors.
Pineapple Chunks (fresh or canned): Adds natural sweetness and pairs perfectly with the savory glaze.
Red and Yellow Bell Peppers: Brings vibrant color and a slight crunch to the dish.
Soy Sauce: Delivers a salty depth that balances the pineapple’s sweetness.
Honey or Brown Sugar: Essential for that sticky-sweet glaze.
Garlic (minced): Adds an aromatic boost to the marinade.
Ginger (fresh or ground): Gives a subtle zing and authentic island taste.
Rice Vinegar or Apple Cider Vinegar: Adds tang to balance the sweet and savory.
Cornstarch (optional): Helps thicken the glaze as it cooks.
Salt & Pepper: To season everything to perfection.
Olive Oil: Keeps the ingredients juicy and prevents sticking during roasting.

How To Make the Hawaiian Chicken Sheet Pan

Step 1: Create the Tropical Marinade

In a medium bowl, whisk together soy sauce, honey or brown sugar, minced garlic, ginger, and vinegar. Add a splash of olive oil for extra richness. This is the flavor bomb that will coat everything in island vibes.

Step 2: Prep and Marinate the Chicken

Cut your chicken into bite-sized pieces and place them in a large bowl. Pour half of the marinade over the chicken, toss well, and let it sit for at least 15 minutes (or up to 2 hours for deeper flavor).

Step 3: Toss the Veggies

While the chicken marinates, cut your bell peppers and pineapple into similar-sized chunks. Toss them in a bit of olive oil and season lightly with salt and pepper.

Step 4: Arrange on the Sheet Pan

Line a large sheet pan with foil or parchment. Spread the marinated chicken pieces evenly, then scatter the pineapple and bell peppers around them. Make sure everything is in a single layer for even roasting.

Step 5: Roast to Perfection

Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the chicken is cooked through and starting to caramelize at the edges. If you want more browning, broil for an extra 2-3 minutes.

Step 6: Thicken the Glaze (Optional)

Pour the remaining marinade into a small saucepan. Bring it to a simmer and stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) until it thickens. Drizzle it over the roasted pan before serving.

How to Serve and Store Hawaiian Chicken Sheet Pan

This vibrant sheet pan meal is delicious straight from the oven, but it also holds up beautifully for leftovers. Serve it over steamed jasmine rice, coconut rice, or even cauliflower rice for a lighter option. Garnish with chopped green onions or fresh cilantro for a burst of color and added freshness.

Want to turn it into a wrap? Pile it into warm tortillas with a dollop of sour cream or spicy mayo. It also pairs well with a crisp side salad or grilled corn for a backyard barbecue-style dinner.

Storing Leftovers:

Let the dish cool completely before storing in an airtight container. It will stay fresh in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through. For longer storage, freeze in individual portions and thaw overnight before reheating.

Frequently Asked Questions

What kind of chicken is best for this sheet pan meal?

Boneless, skinless chicken thighs are ideal because they stay juicy during roasting. However, chicken breasts work well too if you prefer a leaner option.

Can I use frozen pineapple instead of fresh or canned?

Yes, just be sure to thaw it first and pat it dry to avoid excess moisture on the pan.

Is this recipe spicy?

Not inherently. It’s more sweet and savory, but you can easily add red pepper flakes or a splash of hot sauce to the marinade for a kick.

Can I prepare this in advance?

Absolutely! You can marinate the chicken and chop the veggies up to a day ahead. Store them separately in the fridge, then assemble and roast when ready.

How do I prevent the chicken from drying out?

Avoid overcooking and keep everything in a single layer. Using thighs helps since they retain moisture better than breasts.

What if I don’t have cornstarch for the glaze?

No problem! You can simmer the marinade a bit longer to reduce it naturally, or substitute with arrowroot powder or a small pat of butter for a glossy finish.

Want More Chicken Sheet Pan Ideas?

If you enjoyed the tropical flavors in this Hawaiian Chicken Sheet Pan, you’ll want to explore these other satisfying dishes next:

Cheesy Garlic Chicken Wraps for something ooey-gooey and melty.
Golden Crispy Chicken with Parmesan Mushroom Sauce for a crispy dinner full of savory umami.
Honey Pepper Chicken Mac and Cheese if you love creamy comfort food with a peppery twist.
Tzatziki Chicken Veggie Naan Pizza to switch up pizza night with Greek flair.
Bang Bang Chicken for a spicy-sweet crunch in every bite.

These dishes carry bold, family-friendly flavors and can make your weeknight meals far from boring.

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Let me know in the comments how yours turned out! Did you use fresh or canned pineapple? Add any spice to the marinade? I love hearing your twists and tips. And if you have questions, don’t hesitate to ask — let’s cook better together.