Why You’ll Love This Recipe

Hawaiian Chicken Sheet Pan is a vibrant, sweet-savory meal made with tender chicken, juicy pineapple, and colorful veggies—all roasted together on one pan. With minimal prep and cleanup, this tropical-inspired dinner brings bold flavor, beautiful color, and easy weeknight satisfaction to your table.

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 (fresh or canned, drained)
bell peppers (red, yellow, green – sliced)
red onion (sliced)
olive oil
salt
black pepper
garlic powder
paprika

For the Hawaiian sauce:
soy sauce
pineapple juice
honey or brown sugar
garlic (minced)
ginger (grated)
cornstarch + water (to thicken)

directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small saucepan, combine soy sauce, pineapple juice, honey, garlic, and ginger. Bring to a simmer.

Stir in cornstarch slurry (cornstarch + water) and cook until thickened. Set aside.

In a large bowl, toss chicken with olive oil, salt, pepper, garlic powder, and paprika.

Add pineapple, bell peppers, and red onion. Toss with half the sauce.

Spread everything evenly on the prepared baking sheet.

Bake for 25–30 minutes, flipping halfway through, until chicken is cooked through and veggies are tender.

Drizzle with remaining sauce and serve hot.

Servings and timing

This recipe yields 4 servings.
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Total time: 40–45 minutes

Variations

Add snap peas, broccoli, or zucchini for more veggies.
Use chicken sausage or shrimp instead of chicken.
Make it spicy with a touch of sriracha or chili flakes.
Serve over steamed rice, cauliflower rice, or noodles.
Top with toasted sesame seeds and green onions for extra flair.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven or microwave until warmed through.
Not recommended for freezing due to texture of pineapple and veggies.

FAQs

Can I use frozen vegetables?
Yes, but fresh gives the best texture—thaw and drain frozen veggies well first.

Can I prep this ahead of time?
Yes! Chop everything and store in the fridge. Toss with sauce just before baking.

What if I don’t have pineapple juice?
Use orange juice or the juice from canned pineapple chunks.

Can I cook everything in the sauce instead?
Yes, but roasting adds better caramelization and texture.

Do I need to flip the ingredients while baking?
Flipping helps ensure even cooking, but it’s not required.

Conclusion

Hawaiian Chicken Sheet Pan is a tropical-inspired dinner that’s equal parts easy and flavorful. With tender chicken, sweet pineapple, and roasted veggies coated in a sticky glaze, it’s a colorful, delicious way to enjoy a fuss-free, family-friendly meal—all on one pan.