Hawaiian Chicken Sheet Pan

The aroma of grilled chicken mingling with sweet pineapple takes you straight to a Hawaiian paradise. This Hawaiian Chicken Sheet Pan is a one-pan wonder that brings together tender chicken, vibrant peppers, and juicy pineapple, all in just 30 minutes. The beauty of this recipe lies in its simplicity—everything cooks together, allowing the flavors to meld perfectly.

Perfect for busy weeknights or a casual weekend gathering, this dish is ideal for families and friends alike. You can prep it in advance; everything holds well in the fridge, making dinner a breeze when you’re short on time.

Why You’ll Love This Recipe

• The sweet and savory sauce adds a delicious glaze.
• One pan means easy cleanup with minimal effort.
• Fresh ingredients deliver vibrant flavor and texture.
• Quick cooking time makes it perfect for busy nights.

What You’ll Need

Gather these ingredients to create a delightful meal in no time.

For the Chicken and Vegetables

• 1 ½ lbs 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)

For the Seasoning

• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ¼ tsp chili flakes (optional)

For the Sauce

• ⅓ cup low-sodium soy sauce
• ¼ cup pineapple juice (from the can or fresh)
• 3 tbsp honey (or brown sugar)
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

Use low-sodium soy sauce for a healthier option.

Substitutions & Swaps

• Chicken breasts can be swapped for thighs.
• Use any color of bell pepper.
• Fresh pineapple can be replaced with canned.
• Honey can be substituted with agave syrup.

How to Make It

Follow these simple steps to create a delicious meal.

Preheat the oven

Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease to prevent sticking.

Assemble ingredients

On the pan, spread chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly.

Bake

Roast for 20–25 minutes, flipping halfway through, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

Make the sauce

While baking, whisk together the soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer for 3–4 minutes. If you like it thicker, stir in the cornstarch slurry and cook until glossy.

Finish

Once the chicken and veggies are done, drizzle the sauce over the top. Garnish with sesame seeds or sliced green onions if desired.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, but chicken may lose texture.
Reheat: Microwaving for 2-3 minutes or until warmed through.

Tips for Best Results

• Use fresh pineapple for the best flavor.
• Don’t overcrowd the pan to ensure even cooking.
• Flip the chicken halfway for a nice browning effect.
• Adjust the spice level by adding more or less chili flakes.

Serving Suggestions

• Serve over rice or quinoa for a hearty meal.
• Pair with a light salad for a refreshing side.
• Perfect for meal prep or serve it at parties.