Jump to Recipe Print RecipeAs the sun sets over the horizon, the tempting aroma of roasted pineapple begins to waft through the kitchen, transporting me to a Hawaiian paradise. This Hawaiian Chicken Sheet Pan recipe is more than just dinner; it’s a vibrant escape to the islands, bringing together juicy chicken, sweet caramelized pineapple, and colorful bell peppers—all in one effortless dish that comes together in under 45 minutes. Not only is this meal a breeze to prepare, but it also makes for a fulfilling healthy weeknight dinner, perfect for those juggling a busy lifestyle. Plus, with easy vegetarian substitutions and options for meal prep, everyone can enjoy a taste of the tropics right at home. Ready to dive into this tropical feast? Let’s get cooking! Why is Hawaiian Chicken Sheet Pan special? Simplicity at its finest: Everything comes together on a single sheet pan, making cleanup a breeze. Tropical flavors explode in your mouth, with sweet pineapple and savory chicken offering a delicious contrast. Flexible options mean you can easily substitute chicken for tofu or your favorite seasonal vegetables. Time-saving at its best: Prepare this meal in just 30 minutes, perfect for busy weeknights. Nutritious and balanced, this dish is packed with protein and fiber, making it a healthy choice for you! Enjoy it alongside a refreshing salad or a scoop of coconut rice, just like in my other recipes like Poblano Chicken Tacos for a complete meal experience. Hawaiian Chicken Sheet Pan Ingredients For the Chicken Boneless, Skinless Chicken Breasts or Thighs – Perfect base for soaking up the Hawaiian glaze and ensures tenderness. For the Pineapple Pineapple Chunks – Fresh pineapple brings a vibrant sweetness; canned is okay if drained. For the Vegetables Red Bell Pepper – Adds a pop of color and sweetness; feel free to mix with yellow bell peppers for variety. Yellow Bell Pepper – A colorful and crunchy addition that complements the dish’s sweetness. Red Onion – Provides savory depth; swap with yellow onion if that’s what you have on hand. For the Glaze Pineapple Juice – Intensifies tropical flavors; a must-have for the glaze! Low Sodium Soy Sauce – Balances the sweetness with umami; choose tamari for a gluten-free alternative. Honey or Brown Sugar – Adds just the right amount of sweetness for the glaze; adjust to match your preference. Rice Vinegar – Offers a tangy note; apple cider vinegar is a great substitute if needed. Minced Garlic – Enhances flavor depth; fresh garlic is always the best choice. Fresh Ginger – Infuses a spicy-sweet kick that pairs wonderfully; ground ginger can work in a pinch. Cornstarch + Water – Optional thickening agent for a velvety glaze consistency. For Roasting Olive Oil – Essential for roasting and contributes healthy fats; another neutral oil can also be used. Salt and Pepper – Key seasonings to enhance the flavor of your Hawaiian Chicken Sheet Pan. Step‑by‑Step Instructions for Hawaiian Chicken Sheet Pan Step 1: Preheat the Oven Begin by preheating your oven to 400°F (200°C). While it’s warming up, prepare a large sheet pan by lining it with parchment paper. This will not only make for easy cleanup but also help achieve a lovely roasty flavor for your Hawaiian Chicken Sheet Pan. Step 2: Whisk the Glaze In a mixing bowl, whisk together the glaze ingredients: pineapple juice, soy sauce, honey, rice vinegar, minced garlic, and grated fresh ginger. If you’re using cornstarch, mix it with a little water to create a slurry. This sweet and tangy mixture will coat the chicken and vegetables beautifully, infusing each bite with vibrant flavor. Step 3: Prepare the Chicken and Veggies In a separate large bowl, combine the boneless chicken pieces, red and yellow bell peppers, red onion, and pineapple chunks. Drizzle with olive oil, then season with salt and pepper. Pour half of the prepared glaze over the mixture and toss everything until well-coated for your Hawaiian Chicken Sheet Pan. Step 4: Arrange on the Sheet Pan Spread the mixture evenly on the prepared sheet pan, ensuring that the chicken and vegetables are in a single layer. This is essential for proper roasting, as it allows everything to caramelize beautifully and cook evenly. Step 5: Bake the Dish Place the sheet pan in the preheated oven and bake for 25-30 minutes. Make sure to flip the chicken and vegetables halfway through the baking time to promote even cooking. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F (74°C) and the veggies look tender and slightly caramelized. Step 6: Add Extra Flavor Before Serving Once baked to perfection, remove the pan from the oven and brush the reserved glaze over the cooked chicken and vegetables. This final touch will enhance the already vibrant flavors of your Hawaiian Chicken Sheet Pan, giving it a delightful glossy finish that looks as good as it tastes. What to Serve with Hawaiian Chicken Sheet Pan? Indulge in a delightful meal that transports you straight to the Hawaiian islands with every bite. Coconut Rice: This creamy, fragrant rice enhances the tropical vibe, balancing the sweet and savory elements beautifully. Garden Salad: Crisp greens tossed in a light vinaigrette provide a refreshing contrast to the warm, caramelized chicken and pineapple. Grilled Asparagus: Tender, charred asparagus adds a lovely crunch while complementing the flavors of the Hawaiian dish perfectly. Sweet Potato Wedges: Roasted sweet potatoes offer a touch of earthy sweetness that harmonizes well with the tropical elements. Tropical Fruit Salad: A mix of juicy melons, mangoes, and berries adds brightness, making your meal feel even more like a vacation on your plate. Mai Tai Cocktail: This fruity, rum-based cocktail is the perfect drink to sip alongside your Hawaiian Chicken, enhancing the festive atmosphere. Pineapple Upside-Down Cake: End your meal on a sweet note with this classic dessert that echoes the pineapple theme and makes for a satisfying finale. Make Ahead Options These Hawaiian Chicken Sheet Pan meals are perfect for meal prep enthusiasts! You can marinate the chicken and prepare the vegetables up to 24 hours in advance. Simply toss them together with the glaze and store in an airtight container in the refrigerator to keep flavors fresh and vibrant. The roasted pineapple and other vegetables can also be chopped and prepped up to 3 days ahead; just be sure to refrigerate them in a sealed container to maintain their quality. When ready to cook, spread everything on a lined sheet pan and bake according to your usual instructions for the Hawaiian Chicken Sheet Pan. You’ll enjoy a delightful dinner with minimal effort, allowing for more time to unwind after a busy day! Hawaiian Chicken Sheet Pan Variations Feel free to play around with this recipe and personalize it to suit your taste buds! Vegetarian Option: Swap chicken with firm tofu or chickpeas for a protein-packed twist that’s equally satisfying. The marinade works wonders here, soaking deeply into the tofu for a delicious flavor. Add Grains: Serve your Hawaiian Chicken Sheet Pan over jasmine rice or quinoa for a heartier meal. Both options add texture and make the dish even more filling. Different Vegetables: Use seasonal vegetables such as zucchini, broccoli, or asparagus instead of bell peppers and onion for a fresh spin. Each offers a unique texture and flavor, enhancing the overall experience. Coconut Infusion: For a tropical touch, add shredded coconut to your dish before baking. It will caramelize slightly, lending a sweet flavor that complements the pineapple beautifully. Spicy Kick: Sprinkle in some chili flakes or add a diced jalapeño for a spicy twist. The heat pairs amazingly with the sweet elements of the dish and gives it a delightful kick. Extra Crunch: Include cashews or almonds in the last 10 minutes of baking. They’ll toast beautifully and add a delightful crunch, making every bite a flavorful journey. Sweet Soy Glaze: For a thicker glaze, increase the honey or brown sugar. A sweeter finish can balance the savory notes beautifully and enhance the pineapple’s sweetness. Herbaceous Boost: Toss in fresh cilantro or green onions just before serving. Their vibrant flavors will uplift the dish and give it a refreshing finish, reminiscent of a luau. As you try these variations, consider serving your creation with a light salad or some Hot Honey Chicken Biscuits to round out your meal experience! Each adaptation is designed to enhance your culinary adventure while keeping with the spirit of the Hawaiian Chicken Sheet Pan. Enjoy the journey! Expert Tips for Hawaiian Chicken Sheet Pan Even Cooking: Ensure all ingredients are cut to similar sizes for even cooking—this keeps the chicken juicy and the veggies perfectly tender. Caramelization Boost: For enhanced caramelization, broil for 2-3 minutes at the end of baking; this adds a delicious crisp to the pineapple and chicken. Avoid Overcrowding: Do not overcrowd the pan; keep everything in a single layer to achieve optimal roasting—this helps maintain the perfect texture. Internal Temperature Check: Always check the internal temperature of the chicken—it should reach 165°F (74°C) to ensure it’s cooked thoroughly and safe to enjoy. Vegetarian Adaptation: If you’re opting for a vegetarian Hawaiian Chicken Sheet Pan, substitute chicken with firm tofu or chickpeas for a filling, nutritious alternative. How to Store and Freeze Hawaiian Chicken Sheet Pan Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave, ensuring it’s heated all the way through before serving. Freezer: For longer storage, you can freeze your Hawaiian Chicken Sheet Pan in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Reheating: When reheating, consider adding a splash of water or extra glaze to keep the chicken moist and flavors vibrant. Enjoy this tropical dish just as deliciously as when it was first made! Room Temperature: Avoid leaving out for more than 2 hours; always store in the fridge to maintain freshness and quality. Hawaiian Chicken Sheet Pan Recipe FAQs How do I select ripe pineapples? Absolutely! When choosing fresh pineapples, look for a fruit that is slightly soft to the touch and has a sweet aroma. The color should be a vibrant golden-yellow, and avoid any that have dark spots or are overly brown. If the leaves at the crown pull out easily, it’s a good sign of ripeness! How should I store leftover Hawaiian Chicken Sheet Pan? Very simple! Place leftovers in an airtight container and refrigerate them; they should stay fresh for up to 4 days. When reheating, ensure that the chicken is heated through completely. I often suggest using the oven to maintain the dish’s texture—just cover it with foil to prevent drying out. Can I freeze Hawaiian Chicken Sheet Pan? Absolutely! You can freeze it for up to 2 months. To do this, let the dish cool to room temperature, then transfer it to a freezer-safe container. When you’re ready to enjoy, thaw overnight in the fridge, then reheat gently until warmed through. A splash of water or extra glaze can help keep it moist! What if my chicken is overcooked and dry? If you’re facing dry chicken, no worries! Shredding the chicken and adding it back to the remaining glaze with a splash of chicken broth or pineapple juice can help! This moisture will bring the chicken back to life and add extra flavor. Just remember to check the internal temperature next time; it should reach 165°F (74°C) for perfectly juicy results! Is this recipe gluten-free? Yes! To keep the Hawaiian Chicken Sheet Pan gluten-free, simply use tamari in place of regular soy sauce. This substitution allows you to enjoy the same rich flavors without gluten. It’s a great way to keep this tropical dish accessible for everyone at your table! Can I make this vegetarian? The more the merrier! For a vegetarian Hawaiian Chicken Sheet Pan, substitute the chicken with firm tofu or chickpeas. Ensure the tofu is pressed to remove excess moisture so it can soak up all that delicious glaze. Toss it with the same veggies, and you have a delightful plant-based twist on this flavorful dish! Hawaiian Chicken Sheet Pan Enjoy the vibrant Hawaiian Chicken Sheet Pan, a colorful dish featuring juicy chicken, sweet pineapple, and fresh vegetables—all in just 30 minutes! Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 30 minutes minsTotal Time 40 minutes mins Servings: 4 servingsCourse: DinnerCuisine: HawaiianCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken1 pound Boneless, Skinless Chicken Breasts or Thighs Perfect base for soaking up the Hawaiian glazeFor the Pineapple1 cup Pineapple Chunks Fresh preferred; canned is okay if drainedFor the Vegetables1 medium Red Bell Pepper Adds color and sweetness1 medium Yellow Bell Pepper A crunchy addition1 medium Red Onion Provides savory depthFor the Glaze1/2 cup Pineapple Juice Intensifies tropical flavors1/4 cup Low Sodium Soy Sauce Balances sweetness with umami2 tablespoons Honey or Brown Sugar Adjust to match your preference2 tablespoons Rice Vinegar Offers a tangy note2 cloves Minced Garlic Enhances flavor depth1 tablespoon Fresh Ginger Infuses a spicy-sweet kick1 tablespoon Cornstarch + Water For optional thickeningFor Roasting2 tablespoons Olive Oil Essential for roastingto taste Salt and Pepper Key seasonings Equipment OvenLarge Sheet PanMixing bowl Method Step-by-Step InstructionsPreheat your oven to 400°F (200°C) and prepare a large sheet pan by lining it with parchment paper.In a mixing bowl, whisk together the glaze ingredients: pineapple juice, soy sauce, honey, rice vinegar, minced garlic, and grated fresh ginger.Combine the chicken, red and yellow bell peppers, red onion, and pineapple chunks in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss with half the glaze.Spread the mixture evenly on the prepared sheet pan in a single layer for proper roasting.Bake for 25-30 minutes, flipping halfway through, until chicken reaches 165°F (74°C) and veggies look tender.Remove from oven and brush reserved glaze over the cooked chicken and vegetables. Nutrition Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 750mgFiber: 3gSugar: 10gVitamin A: 1000IUVitamin C: 80mgCalcium: 30mgIron: 1mg NotesFor vegetarian options, substitute chicken with firm tofu or chickpeas. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for 2 months. Tried this recipe?Let us know how it was!
