Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts; 2 bell peppers (red, yellow, or orange), sliced; 1 1/2 cups pineapple chunks (fresh or canned, drained); 1 red onion, cut into wedges; 2 tbsp olive oil; 1/4 cup soy sauce; 2 tbsp honey or brown sugar; 3 cloves garlic, minced; 1 tsp ginger, minced or ground; 1 tbsp rice vinegar or lime juice; Salt and pepper to taste; Optional: sliced green onions and toasted sesame seeds for garnish

I crafted this Hawaiian Chicken Sheet Pan meal for a breezy, one-pan dinner that brings tropical flavors with minimal effort. Tender chicken, vibrant veggies, and sweet pineapple roast together to create a colorful, flavorful dish that’s both simple and satisfying.

Why You’ll Love This Recipe

I love how effortlessly this sheet pan dinner comes together: just toss everything on one baking tray, pop it in the oven, and let the aromas work their magic. The sweet-and-savory glaze with pineapple, soy, and garlic perfectly complements the juicy chicken and roasted vegetables—making dinner feel fun and fresh with almost zero cleanup.

Ingredients

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

Chicken thighs or breasts, boneless, skinless
Bell peppers (red, yellow, or orange), cut into strips
Pineapple chunks (fresh or canned, drained)
Red onion, cut into wedges
Olive oil
Soy sauce
Honey or brown sugar
Garlic, minced
Ginger, minced or ground
Rice vinegar or lime juice
Salt and pepper
Optional: sliced green onions and toasted sesame seeds for garnish

Directions

Prep the sheet pan. I preheat my oven to 400 °F (205 °C) and line a large sheet pan with parchment or lightly grease it.
Make the glaze. I whisk together soy sauce, honey or brown sugar, minced garlic, and ginger. Then I stir in a splash of rice vinegar or lime juice.
Season the chicken. I place chicken pieces in a bowl, season with salt and pepper, drizzle with a bit of oil, and pour in about half the glaze, tossing until each piece is coated.
Arrange on pan. I spread the chicken in a single layer on the sheet pan, leaving room around each piece. Then I scatter bell peppers, pineapple chunks, and onion wedges around it.
Drizzle veggies and fruit. I drizzle the remaining glaze over the peppers, pineapple, and onions, tossing them gently to coat.
Roast. I bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165 °F (74 °C) and the vegetables are tender and slightly charred.
Finish and garnish. After removing the pan, I squeeze a little lime juice over everything and sprinkle with sliced green onions and toasted sesame seeds before serving warm.

Servings and timing

Servings: 4
Prep time: 15 minutes
Bake time: 25–30 minutes
Total time: Approximately 45 minutes

Variations

Spicy kick: I whisk some chili garlic sauce or crushed red pepper into the glaze for heat.
Teriyaki-style: I swap in teriyaki sauce for the glaze and finish with a sprinkle of sesame seeds.
Veggie mix: I add broccoli florets, snap peas, or zucchini alongside the peppers for extra vegetables.
Gluten-free version: I use tamari or coconut aminos instead of soy sauce to keep it gluten-free.

storage/reheating

I let leftovers cool before placing them in an airtight container in the fridge for up to 3 days. To reheat, I spread everything on a baking sheet and warm in a 350 °F (175 °C) oven for about 10 minutes, or until the chicken is heated through and veggies are crisped again. This method helps maintain texture—microwaving tends to soften them more.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely—I often use boneless, skinless chicken breasts. Just keep an eye on the bake time—they may finish a few minutes earlier than thighs.

Is fresh pineapple necessary?

Can–but not should! I frequently use canned pineapple chunks (drained) and love how they caramelize nicely alongside the chicken.

Can I make the glaze ahead of time?

Yes—I mix the glaze up to a day ahead and store it in the fridge. Before baking, I just stir it and use as directed.

What can I serve this with?

I love serving it over fluffy rice, quinoa, or cauliflower rice. For a lighter option, a simple green salad on the side works beautifully.

Can I grill everything instead of baking?

Definitely—I often thread the chicken, peppers, and pineapple onto skewers, baste with glaze, and cook over medium-high heat for about 10 minutes, turning to glaze each side.

Conclusion

I adore this Hawaiian Chicken Sheet Pan meal—it’s easy to prep, full of vibrant flavors, and requires minimal cleanup. The mix of juicy chicken, roasted veggies, and sweet pineapple glaze brings a tropical feel to any dinner. Whether for a family weeknight or casual gathering, it’s always a hit and ready in under an hour.