Busy weeknights call for simple, flavorful meals that don’t require a sink full of dishes. That’s where this Hawaiian Chicken Sheet Pan recipe comes in! It’s packed with juicy chicken, caramelized pineapple, and colorful bell peppers, all tossed in a sweet and tangy sauce. The best part? Everything cooks together on one pan, making cleanup a breeze.

If you love the irresistible combination of sweet and savory, this dish is going to be a game-changer. The natural sweetness of pineapple pairs perfectly with the umami-rich soy sauce and a hint of garlic and ginger. The result? A balanced, mouthwatering meal that tastes like a tropical getaway—but without the long prep time.

This recipe is perfect for feeding a family, meal prepping for the week, or impressing guests with minimal effort. Let’s dive in!

Ingredients You’ll Need

Here’s everything you need to make this vibrant, flavor-packed dish:

For the Chicken and Vegetables

• 4 boneless, skinless chicken breasts or thighs
• 2 cups 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 pineapple juice (reserved from the can or fresh)
• ¼ cup 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)

Step 1: Preheat the Oven

To get started, preheat your oven to 400°F (200°C). A hot oven ensures the chicken cooks evenly and the vegetables get that perfect caramelized texture.

For easy cleanup, line a large sheet pan with parchment paper or lightly grease it with cooking spray. If you love those slightly crispy, roasted edges on your veggies, skip the parchment paper—direct contact with the pan will help them caramelize even more.

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Step 2: Make the Hawaiian Sauce

This sauce is the heart of the dish. It brings all the flavors together, adding a rich, tangy-sweet glaze that makes every bite irresistible.

1. In a small saucepan over medium heat, combine the pineapple juice, soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger.
2. Stir well and let the mixture simmer for about 2 minutes, allowing the flavors to meld.
3. In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. This helps thicken the sauce.
4. Pour the cornstarch slurry into the saucepan and stir continuously for 1–2 minutes until the sauce thickens to a smooth, glossy consistency.
5. Remove from heat and set the sauce aside.

At this point, you’ll already be smelling that incredible sweet-savory aroma—it’s a good sign of what’s to come!

Step 3: Prep the Chicken and Vegetables

Now it’s time to assemble everything on the sheet pan.

1. Arrange the chicken breasts or thighs in the center of the sheet pan. If using chicken breasts, you can pound them slightly to ensure even cooking.
2. Surround the chicken with pineapple chunks, sliced bell peppers, and red onion. These veggies not only add a pop of color but also complement the sweet and tangy flavors of the dish.
3. Drizzle 1 tablespoon of olive oil over the vegetables and toss them to coat.
4. Sprinkle with salt and black pepper to season everything just right.

At this stage, your sheet pan is already looking bright and beautiful—just wait until it comes out of the oven.

Now that your chicken and veggies are prepped on the sheet pan, it’s time to add that delicious sauce. This step is where all the flavors start to come together.

1. Brush half of the Hawaiian sauce over the chicken, making sure to coat each piece evenly. The sauce will seep into the chicken as it roasts, keeping it juicy and flavorful.
2. Drizzle the remaining sauce over the vegetables and pineapple chunks, then lightly toss them to ensure they’re well coated.

The natural sweetness from the pineapple and bell peppers will caramelize beautifully in the oven, creating the perfect balance of sweet, tangy, and savory flavors.

Step 5: Bake to Perfection

Now it’s time to roast everything until golden and delicious.

1. Place the sheet pan in your preheated 400°F (200°C) oven and bake for 25–30 minutes.
2. Halfway through the cooking time, use tongs to flip the chicken and stir the vegetables slightly. This helps everything cook evenly.
3. The chicken is done when it reaches an internal temperature of 165°F (74°C). If you’re using a meat thermometer, insert it into the thickest part of the chicken to check.

For an extra caramelized finish, turn on the broiler for the last 2–3 minutes of cooking. This will help crisp up the edges of the chicken and veggies, adding even more depth of flavor. Keep an eye on it, though—broilers work fast!

Step 6: Garnish and Serve

Once everything is roasted to perfection, remove the sheet pan from the oven and let the chicken rest for a couple of minutes.

To finish, sprinkle sesame seeds and chopped green onions over the top for extra flavor and a pop of freshness. These small touches elevate the dish and make it look as good as it tastes.

Now you’re ready to serve! This Hawaiian Chicken Sheet Pan meal pairs perfectly with:

• Steamed white or brown rice – to soak up all that delicious sauce
• Cauliflower rice – for a low-carb option
• Noodles – for a fun, takeout-style twist

The combination of juicy chicken, caramelized pineapple, and colorful veggies, all coated in that sweet and savory sauce, is simply irresistible.

Tips and Variations for the Best Hawaiian Chicken Sheet Pan

Use Chicken Thighs for Extra Juiciness

While chicken breasts work well in this recipe, boneless, skinless chicken thighs will give you even more tenderness and flavor. They stay juicier during baking and soak up the sauce beautifully.

Make It Spicy

Want a little heat? Add ½ teaspoon of red pepper flakes or a drizzle of sriracha to the sauce for a spicy kick.

Swap the Pineapple for Mango

For a different tropical twist, try using fresh mango chunks instead of pineapple. It adds a unique sweetness that pairs beautifully with the savory sauce.

Meal Prep Friendly

This dish stores well and makes a fantastic meal prep option. Simply divide into containers with rice or veggies, and you’ve got a ready-to-go meal for the week.

Frequently Asked Questions

1. Can I use canned pineapple instead of fresh?

Yes! Canned pineapple works great in this recipe. Just make sure to drain the juice and use it for the sauce. If using fresh pineapple, you may need to adjust the sweetness of the sauce slightly, depending on how ripe the fruit is.

2. How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the microwave for 1–2 minutes or in a skillet over medium heat until heated through.

3. Can I make this dish ahead of time?

Absolutely! You can prep everything in advance by slicing the vegetables, making the sauce, and marinating the chicken in half of the sauce for extra flavor. When ready to cook, simply assemble everything on the sheet pan and bake.

4. What’s the best way to ensure the chicken stays juicy?

To keep your chicken juicy, avoid overcooking it. Using a meat thermometer ensures that it reaches the perfect internal temperature of 165°F (74°C) without drying out. Also, letting the chicken rest for a few minutes after baking helps retain moisture.

5. Can I make this recipe gluten-free?

Yes! Simply swap out the soy sauce for tamari or coconut aminos to make this dish gluten-free while keeping the same delicious flavor.

6. What other vegetables can I use?

This recipe is flexible! You can use zucchini, snap peas, carrots, or broccoli instead of bell peppers, depending on what you have on hand. Just keep in mind that some vegetables may need a slightly different roasting time.

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

Yes! You can grill the chicken separately and cook the vegetables in a grill basket. Brush everything with the sauce while grilling for that same delicious caramelized flavor.

Final Thoughts: A Flavorful, Easy Dinner for Any Night of the Week

This Hawaiian Chicken Sheet Pan meal is proof that you don’t need a complicated recipe to make something incredibly delicious. With juicy chicken, caramelized pineapple, and colorful veggies, all coated in a tangy, sweet sauce, this dish is the perfect mix of convenience and flavor.

Not only does it cook in just one pan, but it also works for meal prep, family dinners, or even a fun weeknight meal when you’re craving something tropical. Plus, with easy substitutions and variations, you can tweak it to suit your taste.

If you try this recipe, let me know how it turns out! Share your experience in the comments, and if you made any fun variations, I’d love to hear about them. Happy cooking!

Hawaiian Chicken Sheet Pan

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★★★★★

5 from 2 reviews

• Author: Andrew Recipes

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Description

This vibrant and flavorful Hawaiian chicken sheet pan meal is a perfect balance of sweet and savory. Juicy chicken, caramelized pineapple, and colorful bell peppers are coated in a rich, tangy sauce, all roasted to perfection in one pan. Easy, delicious, and perfect for busy weeknights!

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Ingredients

Scale 1x2x3x

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)

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Instructions

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

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

Prep the Chicken and Vegetables
Arrange 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.

Add the Sauce
Brush half of the Hawaiian sauce over the chicken and drizzle the remainder over the vegetables. Toss the vegetables lightly to coat them evenly.

Bake
Roast in the preheated oven 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 2–3 minutes at the end of the cooking time.

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

Notes

• For extra juiciness, marinate the chicken in the sauce for 30 minutes before baking.
• Swap out bell peppers for zucchini or snap peas for a different twist.
• If using canned pineapple, reserve the juice for the sauce and pat the chunks dry to prevent excess moisture.