There’s something especially satisfying about a dinner that comes together on a single sheet pan.

On busy evenings, I love tossing chicken, fresh vegetables, and sweet pineapple together and letting the oven do the work.

As everything roasts, the kitchen fills with the warm, slightly sweet aroma of caramelizing peppers, onions, and pineapple.

Tender chicken, colorful peppers, and juicy pineapple roast until lightly golden,
then get tossed in a glossy sweet-tangy sauce that brings everything together.

It’s simple enough for a weeknight dinner but flavorful enough to make everyone excited for dinner.

Serve it over a bowl of fluffy white rice for an easy meal that feels both comforting and satisfying.

For Sheet Pan Hawaiian Pineapple Chicken

• Chicken Breasts – cut into 1-inch chunks so they cook quickly and evenly in the oven.
• Pineapple Chunks – these add natural sweetness and a juicy texture that pairs perfectly with the savory chicken.
• Red Onion – roasting brings out its natural sweetness and adds great flavor to the dish.
• Green Bell Peppers – these add color and a mild, slightly earthy flavor.
• Red Bell Pepper – slightly sweeter than green peppers and great for balancing the dish.
• Yellow Bell Pepper – adds more color and sweetness to the roasted vegetable mix.
• Olive Oil – helps the chicken and vegetables roast properly and prevents them from sticking to the pan.
• Garlic Salt and Lemon Pepper – simple seasonings that add savory flavor and a hint of brightness.

For the Hawaiian Sauce

• Pineapple Juice – the base of the sauce that gives it its signature sweet tropical flavor.
• Water – helps balance the sauce and adjust the consistency.
• Apple Cider Vinegar – adds tanginess that balances the sweetness.
• Soy Sauce – brings a savory depth that complements the sweet ingredients.
• Chicken Bouillon Granules – adds extra savory flavor and richness to the sauce.
• Sugar – provides the sweetness that gives the sauce its classic Hawaiian-style taste.
• Brown Sugar – adds a deeper, slightly caramel-like sweetness.
• Cornstarch – thickens the sauce so it becomes glossy and sticky when cooked.
• Garlic Powder – enhances the savory flavor of the sauce.
• Ground Ginger – adds a warm, subtle spice that pairs well with pineapple.
• Lemon Pepper – brings a light citrusy kick to balance the sweetness.

Sheet Pan Hawaiian Chicken Dinner Recipe

This easy sheet pan dinner combines tender chicken, sweet pineapple, and colorful vegetables roasted together in the oven. Everything is finished with a glossy Hawaiian-style sauce that brings a balance of sweet and tangy flavor. It’s simple to prepare and perfectly served over a bowl of rice.

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Course: Main Course

Cuisine: Hawaiian

Keyword: Sheet Pan Hawaiian Chicken Dinner Recipe

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Notes

Ingredients

• 1 (20 ounce) can pineapple chunks
• 1 red onion
• 2 green bell peppers
• 1 red bell pepper
• 1 yellow bell pepper
• 3 chicken breasts (about 1 1/2 pounds)

Sauce

• 1 C of pineapple juice
• 1/4 C water
• 3/4 C apple cider vinegar
• 2 tsp soy sauce
• 1 tsp chicken bullion granules
• 1 C sugar
• 1 Tb brown sugar
• 2 Tb cornstarch
• 1/2 tsp garlic powder
• 1/4 tsp ginger
• 1/2 tsp lemon pepper

 

Instructions

1. Heat the oven to 420 degrees.
2. Open the (20 ounce) can of pineapple chunks and drain the juice into a large glass measuring cup.
3. Cut 1 red onion, 2 green bell peppers, 1 red pepper, and 1 yellow pepper into large chunks about 1–2 inches in size, keeping the pieces similar in size for even roasting.
4. Dice 3 chicken breasts into 1-inch cubes.
5. Place the chicken pieces, chopped vegetables, and pineapple chunks in a large mixing bowl.
6. Pour 3–4 Tb olive oil over the mixture and toss until everything is lightly coated.
7. Season the chicken and vegetables with garlic salt and lemon pepper.
8. Mix well so the seasoning is evenly distributed.
9. Cover two large baking sheets with tin foil and spread the mixture evenly between them.
10. Bake for 20 minutes, until the chicken is cooked through and the vegetables are tender but still slightly crisp.
11. While the sheet pans are in the oven, prepare the sauce. Combine the reserved pineapple juice (you should have about 1 C of pineapple juice; if needed add a little water to reach 1 cup) with 1/4 C water, 3/4 C apple cider vinegar, 2 tsp soy sauce, 1 tsp chicken bullion granules, 1 C sugar, 1 Tb brown sugar, 2 Tb cornstarch, 1/2 tsp garlic powder, 1/4 tsp ginger, and 1/2 tsp lemon pepper.
12. Whisk until the mixture is smooth and the cornstarch has completely dissolved.
13. Transfer the mixture to a saucepan and heat over medium-high heat. Bring it to a boil while stirring occasionally, and let it boil for 2 minutes.
14. Once the chicken is fully cooked and the vegetables are crisp-tender, pour 1/3 of the sauce over each sheet pan, leaving the remaining 1/3 in the saucepan to serve later.
15. Toss the chicken and vegetables so the sauce coats everything evenly.
16. Return the pans to the oven and bake for 10 more minutes, until the sauce begins to bubble and turns thick and sticky.
17. Serve in bowls over white rice, spooning the reserved sauce over the top of each portion.

Nutrition
Calories: 310kcal | Carbohydrates: 28g | Protein: 26g | Fat: 8g | Saturated Fat: 1.5g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 450mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2000IU | Vitamin C: 60mg | Calcium: 40mg | Iron: 2mg

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1. Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs work great here and tend to stay a little juicier than chicken breasts. Just cut them into similar sized pieces so they cook evenly. Either option works beautifully — it really comes down to whether you prefer white or dark meat.

2. Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works perfectly in this recipe and adds a lovely natural sweetness. Canned pineapple is simply more convenient and provides the juice needed for the sauce, which is why it’s often used.

3. What if my sauce isn’t thick enough?

If the sauce looks a little thin, just let it simmer for another minute or two — it will thicken as it cooks. You can also mix a small amount of cornstarch with cold water and stir it in while the sauce is simmering to help it thicken faster.

4. Can I prepare this recipe ahead of time?

You can definitely get a head start. Chop the vegetables and cut the chicken ahead of time, then store everything in the fridge until you’re ready to cook. When dinner time comes, all that’s left to do is assemble the sheet pans and bake.

5. Can I add other vegetables?

Yes! This recipe is very flexible. Vegetables like broccoli, zucchini, snap peas, or even carrots work well here. Just cut them into similar sizes so they roast evenly alongside the chicken.