This Hawaiian Chicken Sheet Pan is a sweet, savory, and colorful one-pan dinner that brings tropical flavors straight to your kitchen. Juicy chicken, caramelized pineapple, and roasted vegetables are coated in a delicious Hawaiian-style glaze that makes every bite irresistible.
It’s quick to prepare, easy to clean up, and perfect for busy weeknights or meal prep. Everything cooks together on one sheet pan, making it both simple and full of flavor.
Why You’ll Love This Hawaiian Chicken Sheet Pan
- One-pan easy cleanup
- Sweet and savory tropical flavor
- Perfect for meal prep
- Healthy and high in protein
- Family-friendly dinner
- Ready in about 30–35 minutes
Ingredients
- 1 1/2 lb (700g) chicken breast or thighs, cubed
- 2 cups pineapple chunks (fresh or canned)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small red onion, sliced
Hawaiian Sauce
- 1/3 cup soy sauce
- 1/4 cup honey or brown sugar
- 2 tablespoons ketchup
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon cornstarch + 2 tablespoons water (slurry)
Optional Add-Ins
- Broccoli florets
- Carrots
- Sesame seeds
- Green onions
How to Make Hawaiian Chicken Sheet Pan
Step 1: Preheat Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: Make the Sauce
In a bowl, whisk together soy sauce, honey, ketchup, garlic, ginger, and rice vinegar.
Set aside.
Step 3: Prepare Chicken and Veggies
Add chicken, pineapple, bell peppers, and onion to the sheet pan.
Pour half of the sauce over everything and toss to coat evenly.
Step 4: Bake
Bake for 20–25 minutes, stirring halfway through, until the chicken is cooked and vegetables are tender.
Step 5: Thicken the Sauce
While baking, heat the remaining sauce in a small saucepan. Add the cornstarch slurry and simmer until thickened.
Step 6: Combine and Finish
Remove the sheet pan from the oven and drizzle the thickened sauce over everything.
Toss lightly to coat.
Step 7: Serve
Serve hot over rice, quinoa, or cauliflower rice. Top with sesame seeds and green onions.
Tips for the Best Hawaiian Chicken
- Use chicken thighs for juicier results
- Don’t overcrowd the pan for better roasting
- Fresh pineapple gives the best flavor, but canned works too
- Broil for 2–3 minutes at the end for caramelization
- Adjust sweetness based on preference
Variations
Spicy Hawaiian Chicken
Add sriracha or chili flakes to the sauce.
Low-Carb Version
Serve with cauliflower rice instead of white rice.
Extra Veggie Version
Add broccoli, zucchini, or snap peas.
BBQ Hawaiian Chicken
Replace part of the ketchup with BBQ sauce for a smoky twist.
Storage Tips
- Store in the refrigerator for up to 4 days
- Reheat in a skillet or microwave
- Great for meal prep lunches