Hawaiian Chicken Sheet Pan

I throw together this Hawaiian Chicken Sheet Pan when I want a tropical, one-pan dinner with minimal effort. Sweet pineapple, savory chicken, and colorful veggies roast together in a tangy sauce that’s bursting with island flavor.

Why You’ll Love This Recipe

I love how everything cooks at once—no messy pans or juggling multiple dishes. The combination of juicy pineapple, bell peppers, and tender chicken drenched in a sweet-savory sauce delivers a crowd-pleasing meal with minimal fuss. It’s perfect for weeknights, casual gatherings, or anytime I want a sunshine-inspired dinner.

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

• Pineapple chunks (fresh or canned, drained)

• Bell peppers (red, yellow, green), cut into strips

• Red onion, sliced into wedges

• Olive oil

• Garlic cloves, minced

• Soy sauce (low-sodium preferred)

• Honey or brown sugar

• Rice vinegar (or apple cider vinegar)

• Grated fresh ginger (or ground ginger)

• Salt and freshly ground black pepper

• Optional garnish: sliced green onions, sesame seeds

directions

1. I preheat the oven to 200 °C (400 °F) and line a large sheet pan with parchment paper or foil.

2. In a small bowl, I whisk together olive oil, garlic, soy sauce, honey, vinegar, ginger, salt, and pepper.

3. I arrange chicken pieces on the sheet pan, surrounded by pineapple chunks, bell peppers, and onion wedges.

4. I drizzle half the sauce over the chicken and veggies, then use tongs to turn everything to coat evenly.

5. I reserve the remaining sauce for basting.

6. I roast for 20 minutes, then brush the reserved sauce over the chicken and vegetables.

7. I roast for another 10–15 minutes, or until the chicken reaches 74 °C (165 °F) and the veggies are tender and slightly caramelized.

8. I remove from the oven and let everything rest for 5 minutes.

9. I sprinkle sliced green onions and sesame seeds over the top before serving.

Servings and timing

• Servings: Serves 4

• Prep time: ~10 minutes

• Cook time: ~30–35 minutes

• Total time: ~45 minutes

Variations

• Spicy version: I add a teaspoon of sriracha or chili flakes to the sauce for heat.

• Tropical twist: I stir in shredded coconut after roasting for extra island vibes.

• Vegetable boost: I add zucchini or cherry tomatoes to the sheet pan for more color and variety.

• Citrus zing: I squeeze fresh lime juice over the finished dish right before serving for brightness.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days. To reheat, I place everything on a sheet pan and warm it in a 180 °C (350 °F) oven for about 10 minutes, until the chicken and veggies are hot again. The flavors stay vibrant even after reheating.

FAQs

How do I know when the chicken is done?

I use a meat thermometer—done is when it hits 74 °C (165 °F) in the thickest part. The juices should run clear and the meat feel firm to the touch.

Can I use bone-in chicken pieces?

Yes—I just add about 10 extra minutes to the roasting time and check for doneness with a thermometer. Bone-in adds even more flavor.

Should I use fresh or canned pineapple?

I prefer fresh pineapple for its bright flavor and texture, but canned works just as well—just make sure it’s drained so the sauce doesn’t get watery.

Can I prep this ahead?

Absolutely—I drizzle half the sauce over everything, cover the sheet pan, and refrigerate. I roast it the next day, and finish with the remaining sauce before the final bake.

What should I serve it with?

I often serve it over cauliflower rice, cauliflower fried rice, or quinoa to keep things low-carb—and to soak up all that delicious sauce.

Conclusion

I adore how this Hawaiian Chicken Sheet Pan brings sunshine to my dinner plate—tropical flavor, easy prep, and minimal cleanup make it a go-to recipe. It’s perfect for weeknights or anytime I want a bright, flavorful meal with zero fuss. I hope it becomes a favorite in your kitchen as it is in mine!