Name: Hawaiian Chicken Sheet Pan Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 small red onion, cut into wedges; 1 ½ cups fresh pineapple chunks or canned, drained; 2 tablespoons olive oil; 2 cloves garlic, minced; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon paprika; ¼ teaspoon chili flakes (optional); ⅓ cup low-sodium soy sauce; ¼ cup pineapple juice (from the can or fresh); 3 tablespoons honey or brown sugar; 2 tablespoons rice vinegar or apple cider vinegar; 1 tablespoon cornstarch + 2 tablespoons water slurry (optional for thickening)

Jump to Recipe· 3.9 from 12 reviews

If you’re on the lookout for a dinner that’s bursting with tropical flavors and requires minimal cleanup, the Hawaiian Chicken Sheet Pan Recipe is your perfect match. This dish features juicy chicken pieces roasted alongside vibrant bell peppers, sweet pineapple chunks, and red onion wedges, all glazed in a tangy, homemade teriyaki sauce. It’s a joyful explosion of sweet and savory notes, with each bite delivering a little taste of island paradise right from your oven. Whether you’re cooking for family or friends, this one-pan wonder is a guaranteed crowd-pleaser that’s as simple to make as it is delicious.

Ingredients You’ll Need

The dish shows a white bowl filled with two main parts: on the right side, there is a pile of plain white rice sprinkled with small pieces of chopped green herbs. On the left side, there is a colorful mix of grilled chicken cubes with dark grill marks, bright yellow pineapple chunks, sliced red bell peppers, and thin slices of purple onion. The grilled chicken and vegetables have a shiny, slightly caramelized surface with tiny green herb pieces scattered on top. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Hawaiian Chicken Sheet Pan Recipe lies in its simplicity and the freshness of every ingredient. Each component plays a crucial role in the dish’s delightful taste, texture, and color, making it both satisfying and visually appealing.

Chicken breasts (1 ½ lbs / 700 g, boneless and skinless): The tender protein base that soaks up all the sweet and savory flavors.
Red and yellow bell peppers (chopped): These add a crisp crunch and vibrant color that brighten the dish.
Small red onion (cut into wedges): Offers a mild sweetness and subtle bite that balances the fruitiness.
Fresh pineapple chunks (1 ½ cups) or canned, drained: The star flavor, bringing tropical sweetness and juiciness.
Olive oil (2 tablespoons): Helps everything roast beautifully with a subtle richness.
Garlic (2 cloves, minced): Adds a fragrant and savory depth to the marinade and vegetables.
Salt (½ teaspoon): Essential to enhance all the natural flavors.
Black pepper (½ teaspoon): Adds a touch of mild heat and complexity.
Paprika (½ teaspoon): Brings a smoky sweetness and lovely color to the chicken.
Chili flakes (¼ teaspoon, optional): For those who like a little subtle kick.
Low-sodium soy sauce (⅓ cup): Creates the savory backbone of the teriyaki glaze.
Pineapple juice (¼ cup): Intensifies the tropical sweetness in the sauce.
Honey or brown sugar (3 tablespoons): Adds a rich, caramelized sweetness that balances the tangy vinegar.
Rice vinegar or apple cider vinegar (2 tablespoons): Brings bright acidity to cut through the sweetness.
Cornstarch (1 tablespoon) plus water (2 tablespoons) slurry (optional): For thickening the sauce to a glossy finish if desired.

How to Make Hawaiian Chicken Sheet Pan Recipe

Step 1: Prep the Oven and Pan

Get your oven heating to 400°F (200°C). While that’s warming up, line a large sheet pan with parchment paper or give it a light greasing to keep everything from sticking. This prep step ensures an easy cleanup and helps the chicken and veggies roast to a perfect golden finish.

Step 2: Assemble the Ingredients

Spread the chicken pieces, bell peppers, red onion wedges, and pineapple chunks evenly across your prepared sheet pan. Drizzle everything with olive oil, then sprinkle over the minced garlic, salt, black pepper, paprika, and chili flakes if you’re using them. Toss carefully to coat everything evenly—this step is where all those flavors start to meld beautifully.

Step 3: Bake to Perfection

Pop your loaded sheet pan into the oven and roast for 20 to 25 minutes. Make sure to flip the ingredients halfway through to get an even cook and caramelization on both sides of the chicken and veggies. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C) and the peppers soften slightly but still hold their shape.

Step 4: Make the Teriyaki Sauce

While the chicken roasts, whisk together the soy sauce, pineapple juice, honey, and vinegar in a small saucepan over medium heat. Simmer gently for 3 to 4 minutes so the flavors blend beautifully. If you like your sauce thicker and more glossy, stir in the cornstarch slurry and let it cook until it reaches that perfect consistency.

Step 5: Finish and Serve

Once the chicken and veggies are out of the oven, pour or drizzle that irresistible teriyaki sauce right over the top. You can also serve it on the side if you prefer to let everyone add their own kick of flavor. For a final touch, sprinkle some toasted sesame seeds or sliced green onions to add extra texture and an inviting pop of color.

How to Serve Hawaiian Chicken Sheet Pan Recipe

The dish is served in a white bowl placed on a white marbled surface. It has three main layers: a bed of white rice on the right side sprinkled with green chopped herbs; on the left side, grilled chicken pieces with a golden-brown and slightly charred texture mixed with bright yellow grilled pineapple chunks, thin red pepper strips, and slices of purple onion, all topped with more green chopped herbs. The colors contrast nicely, with the warm tones of the chicken and pineapple standing out against the white rice and bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like toasted sesame seeds and chopped green onions work wonders with this dish. They add a subtle crunch and a fresh, oniony brightness that complements the sweet and tangy sauce. For an extra pop of color and mild heat, sprinkle on some finely sliced red chili or a few extra chili flakes.

Side Dishes

This Hawaiian Chicken Sheet Pan Recipe shines on its own, but pairing it with fragrant jasmine rice or coconut rice really rounds out the meal. The fluffy rice soaks up any extra glaze, making every bite delightful. You could also serve it with steamed greens or a simple cabbage slaw to add crunch and freshness alongside the rich flavors.

Creative Ways to Present

Feeling adventurous? Serve this dish over a bed of warm quinoa or toss the roasted peppers and pineapple into a green salad alongside the chicken. For summer dining, skewer the chicken and veggies after roasting for delightful Hawaiian-inspired kebabs that guests can easily enjoy outdoors.

Make Ahead and Storage

Storing Leftovers

Leftover Hawaiian Chicken Sheet Pan Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop overnight, making for an even tastier second meal. Just be sure to keep the chicken and veggies covered to retain moisture and freshness.

Freezing

If you want to stash some away for a quick meal later on, freeze the cooled leftovers in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating, as this helps keep the chicken juicy and the vegetables tender without drying out.

Reheating

To reheat, warm your leftovers gently in a skillet over medium heat or pop them in the oven at 350°F (175°C) until heated through. Microwaving works too if you’re short on time—just cover the dish and heat in short bursts to avoid drying out the chicken. Drizzle a little extra teriyaki sauce if needed to refresh those flavors.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs add extra juiciness and flavor due to their higher fat content, and they work wonderfully in this recipe. Just adjust the cooking time slightly if your pieces are larger or bone-in, ensuring they reach a safe internal temperature of 165°F (74°C).

Is fresh pineapple better than canned for this recipe?

Both fresh and canned pineapple work great here. Fresh pineapple provides a vibrant and juicy pop, while canned pineapple lends convenience and consistent sweetness. Just be sure to drain canned pineapple well to avoid excess moisture on your sheet pan.

Can I make this recipe gluten-free?

Yes! Simply swap the soy sauce with a gluten-free tamari or coconut aminos to keep the savory depth without gluten. Everything else in the recipe is naturally gluten-free, making this an easy dish to adapt.

How spicy is this Hawaiian Chicken Sheet Pan Recipe?

The recipe is mostly mild; the chili flakes are optional and add just a gentle warmth if included. You can always adjust the heat level to your preference by adding more or skipping the chili flakes altogether. It’s a versatile dish that can suit all kinds of spice tolerances.

Can I prepare the chicken and vegetables in advance?

Yes, you can chop and marinate the chicken and vegetables a few hours ahead or even the night before, storing them covered in the fridge. This allows the flavors to meld even more, making the final bake even tastier and quicker to pull together when you’re ready to cook.

Final Thoughts

There’s something truly special about a meal that comes together on just one sheet pan but tastes like a feast from a tropical getaway. This Hawaiian Chicken Sheet Pan Recipe is my go-to for busy nights when I want something bright, flavorful, and fuss-free. I can’t wait for you to try it and share in the joy of this sweet, savory, and colorful dinner that’s as simple as it is satisfying!