Hawaiian Chicken Sheet Pan

Why You’ll Love This Recipe

• Everything cooks on one sheet pan for easy cleanup.
• Combines sweet, savory, and tangy flavors in every bite.
• Perfect for busy weeknight dinners.
• Loaded with colorful vegetables and juicy pineapple.
• Great for meal prep and leftovers.
• Easily customizable with your favorite vegetables.
• Family-friendly and crowd-pleasing.
• Ready in under an hour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless skinless chicken breasts or thighs, cut into chunks
• Pineapple chunks
• Red bell pepper, chopped
• Green bell pepper, chopped
• Red onion, cut into chunks
• Olive oil
• Soy sauce
• Honey or brown sugar
• Garlic, minced
• Ginger, grated
• Salt
• Black pepper
• Sesame seeds for garnish
• Green onions, sliced

Directions

1. Preheat the oven to 425°F (220°C).
2. Line a large sheet pan with parchment paper or lightly grease it.
3. In a small bowl, whisk together the soy sauce, honey, garlic, ginger, olive oil, salt, and black pepper.
4. Place the chicken, pineapple chunks, bell peppers, and red onion on the sheet pan.
5. Pour the sauce over the ingredients and toss until everything is evenly coated.
6. Spread the mixture into a single layer to ensure even cooking.
7. Roast for 25 to 30 minutes, stirring once halfway through cooking.
8. Continue baking until the chicken is fully cooked and the vegetables are tender.
9. For extra caramelization, broil for 2 to 3 minutes at the end of cooking.
10. Remove from the oven and allow the pan to rest for a few minutes.
11. Garnish with sesame seeds and sliced green onions before serving.

Servings and timing

• Servings: 4 to 6 servings
• Prep Time: 15 minutes
• Cook Time: 25 to 30 minutes
• Total Time: 40 to 45 minutes

Variations

• Use chicken thighs for extra tenderness and flavor.
• Add broccoli florets for additional vegetables.
• Include snap peas or zucchini for more texture.
• Add a pinch of red pepper flakes for heat.
• Substitute maple syrup for honey.
• Use teriyaki sauce in place of the soy sauce mixture.
• Add cashews or almonds for crunch.
• Serve over rice, quinoa, or cauliflower rice.

Storage/Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

• Microwave individual portions for 1 to 2 minutes until heated through.
• Reheat in a 350°F (175°C) oven for 10 to 15 minutes.
• Add a splash of water or extra sauce if needed to maintain moisture.

FAQs

Can I use canned pineapple?

Yes, canned pineapple works well. Be sure to drain it thoroughly before using.

Can I make this recipe ahead of time?

Yes. You can chop the ingredients and prepare the sauce a day in advance.

What vegetables work best in this recipe?

Bell peppers, onions, broccoli, zucchini, snap peas, and carrots are excellent options.

Can I use frozen vegetables?

Yes, though fresh vegetables tend to roast more evenly and develop better texture.

How do I know when the chicken is done?

The chicken should reach an internal temperature of 165°F (74°C).

Can I use chicken breasts instead of thighs?

Absolutely. Both work well, although chicken thighs tend to remain juicier.

Is this recipe spicy?

No, but you can add chili flakes or hot sauce for extra heat.

What should I serve with Hawaiian Chicken Sheet Pan?

Steamed rice, coconut rice, quinoa, or a simple green salad pair perfectly with this dish.

Can I prepare this dish for meal prep?

Yes. It stores and reheats very well, making it ideal for meal prep.

Can I make this recipe gluten-free?

Yes. Simply use a gluten-free soy sauce or tamari.

Conclusion

Hawaiian Chicken Sheet Pan is an easy, flavor-packed meal that brings together juicy chicken, sweet pineapple, and colorful vegetables in one convenient pan. With its perfect balance of sweet and savory flavors, simple preparation, and minimal cleanup, this tropical-inspired dinner is ideal for busy families and meal preppers alike. Serve it over rice or enjoy it on its own for a satisfying meal that delivers a taste of the islands right at home.

Hawaiian Chicken Sheet Pan

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Hawaiian Chicken Sheet Pan is a colorful one-pan meal featuring juicy chicken, sweet pineapple, and vibrant vegetables roasted in a flavorful sweet and savory sauce. This tropical-inspired dinner is easy to prepare, family-friendly, and perfect for busy weeknights.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4-6 servings
• Category: Main Course
• Method: Sheet Pan Roast
• Cuisine: Hawaiian
• Diet: Halal

Ingredients

• Boneless skinless chicken breasts or thighs, cut into chunks
• Pineapple chunks
• Red bell pepper, chopped
• Green bell pepper, chopped
• Red onion, cut into chunks
• Olive oil
• Soy sauce
• Honey or brown sugar
• Garlic, minced
• Ginger, grated
• Salt
• Black pepper
• Sesame seeds for garnish
• Green onions, sliced

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Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a large sheet pan with parchment paper or lightly grease it.
3. In a small bowl, whisk together the soy sauce, honey, garlic, ginger, olive oil, salt, and black pepper.
4. Place the chicken, pineapple chunks, bell peppers, and red onion on the sheet pan.
5. Pour the sauce over the ingredients and toss until evenly coated.
6. Spread everything into a single layer.
7. Roast for 25 to 30 minutes, stirring once halfway through cooking.
8. Continue baking until the chicken is fully cooked and the vegetables are tender.
9. For extra caramelization, broil for 2 to 3 minutes.
10. Remove from the oven and let rest for a few minutes.
11. Garnish with sesame seeds and sliced green onions before serving.

Notes

• Use chicken thighs for extra tenderness and flavor.
• Add broccoli, snap peas, zucchini, or carrots for more vegetables.
• Substitute maple syrup for honey if desired.
• Use teriyaki sauce in place of the soy sauce mixture for a different flavor.
• Add cashews or almonds for extra crunch.
• Serve over rice, quinoa, or cauliflower rice.
• Store leftovers in the refrigerator for up to 4 days.
• Freeze portions for up to 3 months and thaw before reheating.

Nutrition

• Serving Size: 1 serving
• Calories: 410 kcal
• Sugar: 16 g
• Sodium: 780 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 42 g
• Cholesterol: 105 mg