Hawaiian Chicken Sheet Pan

I make this Hawaiian Chicken Sheet Pan when I want a sweet and savory meal that’s colorful, simple, and full of tropical flavor. Juicy chicken, tender vegetables, and caramelized pineapple roast together on one pan for an easy dinner with minimal cleanup.

Why You’ll Love This Recipe

I love how everything cooks together on a single sheet pan, making preparation and cleanup effortless. The pineapple adds natural sweetness, while the savory sauce creates a delicious balance of flavors. I also appreciate how versatile it is, since I can serve it over rice, quinoa, or even enjoy it on its own. It’s a bright and satisfying meal that feels both comforting and fresh.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into chunks

• 2 cups fresh pineapple chunks

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 small red onion, sliced

• 2 tablespoons olive oil

• 1/3 cup soy sauce

• 2 tablespoons honey

• 1 tablespoon rice vinegar

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon chopped fresh cilantro (optional)

Directions

1. I preheat the oven to 400°F and line a large sheet pan with parchment paper.

2. In a bowl, I whisk together soy sauce, honey, rice vinegar, garlic, ginger, salt, and black pepper.

3. I place the chicken, pineapple, bell peppers, and red onion on the sheet pan.

4. I drizzle olive oil over everything and toss gently to coat.

5. I pour the sauce evenly over the mixture and spread everything into a single layer.

6. I bake for 25–30 minutes, stirring halfway through, until the chicken is cooked through and slightly caramelized at the edges.

7. I garnish with fresh cilantro before serving if I like extra freshness.

Servings and timing

This recipe serves about 4–5 people.

I usually spend about 15 minutes preparing the ingredients and 30 minutes baking. In total, I have everything ready in approximately 45 minutes.

Variations

I sometimes add broccoli or snap peas for extra vegetables. If I want a bit of heat, I stir in red pepper flakes or a splash of sriracha to the sauce. I also enjoy serving it over coconut rice for an even more tropical flavor.

storage/reheating

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

To reheat, I warm it in a skillet over medium heat or in the microwave until heated through. If I want to refresh the flavors, I add a small splash of soy sauce or a squeeze of lime before serving.

FAQs

Can I use canned pineapple?

Yes, I can use canned pineapple chunks, but I drain them well before adding to the pan.

What cut of chicken works best?

I prefer chicken thighs for extra juiciness, but chicken breasts work just as well.

Can I make this ahead of time?

Yes, I can chop the vegetables and mix the sauce in advance, then assemble and bake when ready.

How do I know when the chicken is done?

I check that the internal temperature reaches 165°F and that the juices run clear.

Can I freeze this recipe?

Yes, I can freeze the cooked chicken and vegetables for up to 2 months. I thaw them in the refrigerator before reheating.

Conclusion

I love how this Hawaiian Chicken Sheet Pan delivers sweet, savory, and vibrant flavors in one simple meal. With minimal prep and easy cleanup, it’s a recipe I enjoy making whenever I want something colorful, satisfying, and full of tropical flair.

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