Name: Tropical Hawaiian Chicken on a Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Hawaiian‑Inspired
Ingredients: 1½ to 2 pounds boneless, skinless chicken thighs or breasts; 1 red bell pepper, sliced; 1 yellow (or orange) bell pepper, sliced; 1 red onion, sliced; 2 cups pineapple chunks (fresh or drained from can); 2 tbsp olive oil; ½ cup pineapple juice (if using canned pineapple, reserve the juice); ¼ cup soy sauce (or low‑sodium soy sauce); 3 tbsp brown sugar or honey; 2 cloves garlic, minced; 1 tsp fresh ginger, grated (optional); 1 tbsp rice vinegar or lime juice; 1 tsp cornstarch (optional, for thickening glaze); Salt and pepper, to taste; Lime wedges & chopped cilantro or green onions for garnish (optional)

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Tropical Hawaiian Chicken on a Sheet Pan is a colorful, sweet-savory dinner loaded with juicy chicken, bell peppers, pineapple, and a bold tropical glaze. It’s all roasted together on one pan for easy prep, easy cleanup, and maximum flavor—just the way I like it.

Why I Love This Recipe

I love how this recipe brings bright, tropical flavors to my weeknight dinner routine without the fuss. The chicken soaks up a sticky pineapple-soy marinade while the vegetables caramelize in the oven. And since everything roasts together, I don’t have to worry about juggling pots and pans. It’s vibrant, juicy, and packed with island-style flavor. Tropical Hawaiian Chicken on a Sheet Pan

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts
Fresh pineapple chunks
Bell peppers (red, yellow, or orange), sliced
Red onion, sliced
Olive oil

For the tropical glaze:

Pineapple juice
Soy sauce
Brown sugar or honey
Garlic, minced
Ginger, grated
Rice vinegar or lime juice
Cornstarch (optional, for thickening)

Directions

I preheat the oven to 425°F and line a large sheet pan with parchment or foil.
I whisk together the glaze: pineapple juice, soy sauce, brown sugar, garlic, ginger, and vinegar. I set aside a bit for brushing later.
I toss the chicken with some of the glaze and let it marinate for at least 15 minutes (longer if I have time).
On the sheet pan, I arrange the marinated chicken, pineapple chunks, bell peppers, and red onion in a single layer.
I drizzle everything with olive oil and roast for 25–30 minutes, flipping the chicken halfway and brushing with reserved glaze.
I broil for 2–3 minutes at the end to caramelize the edges, then serve hot with rice or noodles.

Servings and timing

This recipe serves 4 and takes about 45 minutes total—10–15 minutes to prep, 25–30 minutes to roast, and a few minutes under the broiler.

Variations

I’ve used boneless chicken thighs for juicier results, but breasts work great too.
A dash of chili flakes or sriracha in the glaze gives it a nice spicy kick.
I sometimes add zucchini or snap peas to the pan for more veggie variety.
For a low-carb version, I serve it over cauliflower rice or lettuce wraps.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I reheat them in the oven at 350°F or in a skillet until warmed through. The glaze thickens even more the next day, making the flavor even better. It’s also great cold over salad. Tropical Hawaiian Chicken on a Sheet Pan

FAQs

Can I make this with canned pineapple?

Yes. I’ve used canned pineapple chunks packed in juice (not syrup). I save some of the juice for the glaze and drain the rest.

How do I keep the chicken from drying out?

I prefer using thighs because they stay moist. If I use breasts, I keep an eye on them and take them out as soon as they hit 165°F internally.

Can I prep this in advance?

Absolutely. I marinate the chicken and chop the veggies ahead of time. When I’m ready to cook, I just assemble everything on the pan and roast.

Is the glaze supposed to be thick?

The glaze is naturally thin but gets slightly syrupy in the oven. For a thicker glaze, I mix in a small cornstarch slurry and simmer it before brushing it on.

What should I serve this with?

I usually go with jasmine rice, coconut rice, or even grilled flatbread. It’s also great with a simple cucumber salad or slaw on the side.

Conclusion

Tropical Hawaiian Chicken on a Sheet Pan is one of those meals that tastes like a vacation but comes together in under an hour. With juicy chicken, roasted pineapple, and a sticky-sweet glaze, it’s packed with flavor and couldn’t be easier to clean up. It’s a dinner I keep on repeat—especially when I want to bring a little sunshine to the table.