Transport yourself to the tropics with this vibrant and flavorful Hawaiian Chicken Sheet Pan Recipe! Packed with juicy chicken, sweet pineapple, colorful bell peppers, and a savory-sweet glaze, this one-pan wonder is as easy as it is delicious.

I first tried a version of this dish during a summer barbecue, and I was instantly hooked on the tropical flavors. Since then, I’ve adapted it into a sheet pan meal that’s perfect for busy weeknights or when you want to bring a little sunshine to your table.
Why You’ll Love This Hawaiian Chicken Sheet Pan Recipe
This Hawaiian Chicken Sheet Pan Recipe will quickly become a family favorite. Here’s why:
First, it’s a one-pan meal, which means minimal cleanup! Everything cooks together on a single sheet pan, saving you time and effort while still delivering maximum flavor.
Second, the tropical-inspired flavors are a crowd-pleaser. Sweet pineapple caramelizes in the oven, while juicy chicken soaks up the tangy, slightly sweet glaze, creating a dish that’s both refreshing and satisfying.
Third, it’s incredibly versatile. You can mix and match vegetables, adjust the glaze to your taste, or even swap out the chicken for shrimp or tofu. The options are endless!
Finally, it’s healthy and balanced. Packed with lean protein, fresh vegetables, and a touch of sweetness, this meal satisfies your taste buds and keeps your nutrition goals in check.
Ingredients Notes

This recipe uses simple, wholesome ingredients that come together beautifully on a sheet pan. Here’s what you’ll need:
- Chicken: Boneless, skinless chicken thighs are ideal for this recipe because they stay moist and tender while roasting. You can also use chicken breasts, but be careful not to overcook them.
- Pineapple: Fresh pineapple is best for its bright, juicy flavor and natural sweetness. If you’re in a pinch, canned pineapple chunks in juice (not syrup) work too.
- Bell Peppers: A mix of red, yellow, and green bell peppers adds vibrant color and a slight sweetness to the dish. Feel free to use whatever you have on hand.
- Red Onion: Red onion brings a mild, slightly sweet flavor that balances the glaze perfectly.
- The Glaze: This magical sauce is a mix of soy sauce, honey, ginger, garlic, and a splash of rice vinegar for tang. It ties all the ingredients together with a tropical flair.
- Optional Garnishes: A sprinkle of sesame seeds and fresh cilantro adds the perfect finishing touch for flavor and presentation.
You’ll also need a large sheet pan, parchment paper or foil for easy cleanup, and a small whisk for mixing the glaze.
How to Make Hawaiian Chicken Sheet Pan Recipe

Making this Hawaiian Chicken Sheet Pan Recipe is simple and straightforward. Let’s break it down step by step:
- Prep the Ingredients: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup. Cut your chicken thighs into bite-sized pieces and season lightly with salt and pepper.
- Chop the Veggies: Dice the pineapple, slice the bell peppers, and cut the red onion into wedges. Arrange them on the sheet pan, leaving space for the chicken.
- Make the Glaze: In a small bowl, whisk together soy sauce, honey, minced ginger, minced garlic, and a splash of rice vinegar. Reserve about 2 tablespoons of the glaze for serving.
- Assemble the Pan: Add the chicken pieces to the sheet pan with the veggies and pineapple. Drizzle the glaze evenly over everything, tossing gently to coat.
- Roast: Place the sheet pan in the preheated oven and roast for 20-25 minutes, stirring halfway through. The chicken should be cooked through (165°F internal temperature), and the pineapple and veggies should be caramelized.
- Garnish and Serve: Once out of the oven, drizzle with the reserved glaze and sprinkle with sesame seeds and fresh cilantro. Serve hot over rice or noodles for a complete meal.
Storage Options
This dish stores well, making it perfect for meal prep or leftovers. Here’s how to store and reheat it:
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors intensify as it sits, making it even more delicious!
- Freezer: If you want to freeze it, transfer the cooled chicken and veggies to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a 350°F oven for about 10 minutes or microwave in short bursts, stirring occasionally. Add a splash of water or soy sauce if it seems dry.
Variations and Substitutions
This recipe is as flexible as it is flavorful. Here are some ways to make it your own:
- Protein Swap: Use shrimp, salmon, or even tofu instead of chicken. Adjust cooking times accordingly.
- Veggie Add-Ins: Add zucchini, snap peas, or broccoli to the mix for even more color and nutrients.
- Spice It Up: Stir in a pinch of red chili flakes or drizzle with sriracha for a spicy kick.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce to make the dish gluten-free.
- Low-Carb Option: Serve over cauliflower rice or enjoy as-is for a lighter meal.
Don’t be afraid to experiment with your favorite ingredients to make this dish uniquely yours!
Bring a taste of the tropics to your dinner table with this easy and flavorful Hawaiian Chicken Sheet Pan Recipe. With its colorful presentation and bold flavors, it’s a meal that will have your family and friends asking for seconds.
PrintHawaiian Chicken Sheet Pan Recipe
This Hawaiian Chicken Sheet Pan recipe is a quick and flavorful meal featuring tender chicken, sweet pineapple, and roasted veggies. Perfect for busy weeknights!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sheet Pan
- Cuisine: Hawaiian, Tropical
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 2 cups pineapple chunks (fresh or canned)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 2 cups broccoli florets
- 2 tbsp olive oil
- ⅓ cup soy sauce (low sodium)
- ¼ cup honey
- 2 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp grated ginger
- Salt and pepper to taste
- 1 tbsp sesame seeds (optional, for garnish)
- 2 tbsp chopped green onions (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger to create the marinade.
- Place chicken, pineapple chunks, and veggies (bell peppers, onion, broccoli) on the sheet pan. Drizzle with olive oil and season with salt and pepper.
- Pour the marinade over the chicken and veggies, tossing to coat everything evenly.
- Bake in the preheated oven for 25–30 minutes, flipping halfway, until the chicken is cooked through and veggies are tender.
- Garnish with sesame seeds and green onions before serving. Serve with rice or quinoa for a complete meal.
Notes
- For a spicier version, add a dash of sriracha or red pepper flakes to the marinade.
- Use canned pineapple if fresh isn’t available, but drain it well before using.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh with veggies
- Calories: 350
- Sugar: 14g
- Sodium: 580mg
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