Make dinnertime a little easier with this Hawaiian Chicken Sheet Pan recipe. It’s full of juicy pineapple, tender chicken, and crisp veggies smothered in a sweet and savory glaze.
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Sweet and Savory Sheet Pan Hawaiian Sheet Pan Chicken for Busy Nights
If you’ve been craving a dinner that’s quick, colorful, and loaded with flavor, this Hawaiian Chicken Sheet Pan Meal is just the thing. It brings the tropical vibes right to your dinner table with sweet pineapple, tender chicken, and crisp peppers, all roasted together in a sticky, savory glaze that’s as easy as it is irresistible.
This recipe is a weeknight hero—everything cooks together on one pan, cleanup is minimal, and you get that delicious caramelization from roasting that takes the flavor over the top. Plus, it’s totally customizable and kid-friendly!
Ingredients and Estimated Cost
Here is everything you need to make this meal, as well as some simple substitutions.
- 3 large chicken breasts – The protein base of the recipe. You can use chicken thighs instead of breasts.
- 1 large red & green pepper – Adds a sweet and crunchy texture. Yellow or orange peppers will work as well.
- 1 pineapple – Brings a tropical sweetness to the dish. Canned pineapple will work, but fresh is best.
- ½ red onion – Adds a sweet, mild onion flavor. A yellow onion can be used as an alternative, but it will have a slightly different taste.
- 1 tablespoon olive oil – Helps coat the veggies for roasting. Use avocado oil as an alternative.
- ½ teaspoon sesame oil – Adds a warm, nutty flavor.
- 3 Tablespoons low-sodium soy sauce – Adds a salty flavor to balance the sweetness.
- ½ teaspoon fresh ginger – Brings a bit of spicy freshness to the dish. Use ¼ teaspoon of ground ginger instead of fresh.
- ½ teaspoon minced garlic – Adds a savory flavor to the dish. Use ¼ teaspoon of ground ginger instead of minced garlic, if needed.
- 1 tablespoon honey – Adds a natural sweetness to the dish. You can use maple syrup instead of the honey.
- 5 Tablespoons pineapple juice – Gives the dish more fruity flavor. You can use apple or orange juice if needed.
- 1 teaspoon corn starch – Thickens the gravy.
- Salt & Pepper – Naturally enhance the flavor of the dish.
How To Make Sheet Pan Hawaiian Chicken
Toss chicken, peppers, pineapple, and onion with a homemade Hawaiian-style sauce. Roast everything on one sheet pan for 25 minutes and serve with rice.
- Preheat and prep: Preheat your oven to 450°F and spray a sheet pan with non-stick spray. Set it aside.
- Mix the main ingredients: In a large bowl, combine the chicken, peppers, pineapple, and red onion. Season with salt and pepper and toss to combine.
- Make the sauce: In a small microwave-safe bowl, whisk together the olive oil, sesame oil, soy sauce, ginger, garlic, honey, pineapple juice, and cornstarch until smooth. Microwave the sauce for 2 minutes to slightly thicken it.
- Toss and roast: Pour the sauce over the chicken and veggie mix. Toss to coat everything evenly, then spread it out on the prepared sheet pan.
- Bake: Roast for 25 minutes, or until the chicken is cooked through and the veggies are slightly charred at the edges.
- Serve and garnish: Serve hot over your favorite rice and garnish with fresh cilantro. Spoon on any extra sauce if desired.
Top Tips for Recipe Success
- Cut everything to a uniform size to ensure even cooking.
- Microwaving the sauce first helps it coat the ingredients better and thickens slightly without extra stovetop steps.
- Spread the ingredients out on the sheet pan—don’t overcrowd them! This helps everything roast instead of steaming.
Hawaiian Sheet Pan Chicken
Recipe Cost 10.63 Serving Cost 1.32
Recipe Cost $ 10.63 Serving Cost $ 1.32Ingredients
- 3 large chicken breasts cut into 1-inch pieces
- 1 large red bell pepper cut into 1-inch pieces
- 1 large green bell pepper cut into 1-inch pieces
- 1 pineapple cut into 1-inch pieces
- ½ red onion cut into 1-inch pieces
- 1 tablespoon olive oil
- ½ teaspoon sesame oil
- 3 Tablespoons low-sodium soy sauce
- ½ teaspoon fresh ginger minced
- ½ teaspoon minced garlic
- 1 Tablespoon honey
- 5 Tablespoons pineapple juice
- 1 teaspoon corn starch
- Salt
- Pepper
GARNISHES:
- Fresh Cilantro
- Cooked rice of your choosing
Instructions
- Prep a sheet pan by spraying it with non-stick spray and set aside. Preheat oven to 450℉.
- In a large bowl, add in the chicken, red pepper, green pepper, pineapple, and red onion.
- Add the desired amount of salt and pepper to the bowl and mix until everything is well combined.
- In a small microwave-safe bowl, whisk together olive oil, sesame oil, soy sauce, ginger, garlic, honey, pineapple juice, and cornstarch.
- Microwave the bowl for 2 minutes.
- Pour the rest over the chicken and veggies and toss to coat.
- Spread the chicken and veggies onto the sheet pan and bake for 25 minutes.
- Serve with your preferred rice and use the remaining sauce as desired.
- Serve and Enjoy!
Notes
Equipment
Nutrition
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Hawaiian Chicken Sheet Pan Recipe FAQs
Yes, drain it well and use pineapple packed in juice (not syrup). You can also use the juice for the sauce.
Skip it or add a pinch of toasted sesame seeds at the end. It’s optional but adds great flavor.
Absolutely! Boneless, skinless thighs are flavorful and stay juicy. Trim any excess fat before use.
No, it’s sweet and savory. If you want a kick, try adding a pinch of red pepper flakes to the sauce.
More Sheet Pan Meals
- Sheet Pan Pork Tenderloin with Vegetables
- Sheet Pan Bruschetta Chicken
- Sheet Pan Chicken Sausage and Veggies
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