There’s nothing quite like a dinner that’s both simple to make and packed with tropical flavor. This Hawaiian Chicken Sheet Pan recipe is one of my favorite go-to weeknight meals because it combines juicy chicken, colorful bell peppers, sweet pineapple, and a savory glaze all on one pan. That means fewer dishes to wash and more time to enjoy dinner with your family. Whether you’re cooking for a crowd or meal-prepping for the week, this sheet pan recipe is a game-changer.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs (cut into bite-sized chunks)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 small red onion (cut into chunks)
- 2 cups fresh pineapple chunks (or canned, drained)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch + 1 tablespoon water (for thickening sauce)
| Servings: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes |
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F and line a large sheet pan with parchment paper or foil for easy cleanup.
Step 2: Prep the Chicken
In a large bowl, toss the chicken chunks with olive oil, salt, and pepper. Set aside while you prepare the veggies and sauce.
Step 3: Chop the Vegetables and Pineapple
Slice your bell peppers, chop the onion into large chunks, and prepare your pineapple if using fresh.
Step 4: Make the Hawaiian Sauce
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ginger. Set aside.
Step 5: Combine Everything on the Sheet Pan
Arrange the chicken, peppers, onion, and pineapple on the sheet pan. Pour the sauce evenly over everything and toss gently to coat.
Step 6: Bake
Place the sheet pan in the oven and bake for 20–25 minutes, stirring once halfway through to ensure even cooking.
Step 7: Thicken the Sauce (Optional)
If you want a thicker glaze, remove the cooked chicken and veggies to a serving dish, pour the remaining juices into a small saucepan, and simmer with cornstarch and water mixture until thickened.
Step 8: Serve and Enjoy
Serve warm over steamed rice, cauliflower rice, or eat it as-is for a low-carb meal.
Tips for Making Hawaiian Chicken Sheet Pan
- Use chicken thighs instead of breasts for juicier, more flavorful meat.
- Don’t overcrowd the pan. Spread everything out to ensure proper roasting instead of steaming.
- Want it crispy? Broil the sheet pan for 2–3 minutes at the end for some golden edges.
- Marinate ahead. You can toss the chicken in the sauce and refrigerate for up to 8 hours before baking to boost flavor.
- Use parchment paper for easy cleanup and to prevent sticking.
Recipe Variations
- Spicy Hawaiian Chicken: Add a tablespoon of sriracha or red pepper flakes to the sauce.
- Vegan Option: Swap chicken for tofu or chickpeas, and adjust the cook time.
- Add Carbs: Toss in cubed sweet potatoes or serve with coconut rice for a more filling dish.
- Low Sugar: Replace honey with a sugar-free sweetener like monk fruit or skip it altogether for a savory take.
Frequently Asked Questions
Can I use canned pineapple?
Yes, canned pineapple chunks work just fine. Just be sure to drain them thoroughly so the pan doesn’t get too watery.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in the oven at 350°F until warmed through.
Can I freeze it?
Absolutely. Freeze the fully cooked dish in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Do I need to flip the chicken while baking?
No need to flip each piece, but give everything a stir halfway through to ensure even cooking and caramelization.
Is this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauce to make it gluten-free.