Sheet pan dinners like this Hawaiian chicken are one of my favorite solutions for busy evenings.
This recipe has quickly become a go-to in our kitchen.
Ttossing chicken, pineapple, and colorful vegetables onto one pan and letting the oven do the work.
As everything roasts, the kitchen fills with the sweet aroma of pineapple, garlic, and caramelizing sauce.
By the time it’s ready, you’re rewarded with juicy chicken, tender veggies, and a glossy sweet-savory glaze.
I’ve made plenty of pineapple chicken recipes on the stovetop before, but lately I’ve been craving something simpler.
Roasting everything together keeps the process easy while still delivering bold tropical flavor.
It’s colorful, satisfying, and perfect for nights when you want a delicious dinner with almost no cleanup.
For the Hawaiian Chicken
- Chicken Breasts – boneless, skinless chicken breasts cut into bite-size pieces cook quickly and stay tender in the oven.
- Red Bell Pepper – adds color and a mild sweetness that balances the savory flavors.
- Yellow Bell Pepper – brings extra brightness and natural sweetness to the dish.
- Red Onion – becomes soft and slightly caramelized while roasting, adding depth of flavor.
- Pineapple Chunks – fresh or canned pineapple adds the signature tropical sweetness and juicy texture.
- Olive Oil – helps the chicken and vegetables roast evenly and develop a light golden color.
- Garlic – adds a savory aromatic flavor that pairs perfectly with the sweet pineapple.
- Salt – enhances the overall flavor of the chicken and vegetables.
- Black Pepper – adds a mild warmth and balances the sweetness in the recipe.
- Paprika – gives the chicken a subtle smoky flavor and beautiful color.
- Chili Flakes – optional, but great if you want a little heat to contrast the sweet sauce.
For the Hawaiian Sauce
- Low-Sodium Soy Sauce – the savory base of the sauce that gives the dish its classic sweet-and-salty flavor.
- Pineapple Juice – adds natural sweetness and enhances the tropical flavor of the dish.
- Honey or Brown Sugar – balances the salty soy sauce and helps create the glossy glaze.
- Rice Vinegar or Apple Cider Vinegar – brings a slight tang that brightens the sauce and balances the sweetness.
- Cornstarch Slurry – optional, but helps thicken the sauce so it coats the chicken beautifully.
The Best Hawaiian Chicken Sheet Pan
Notes
Ingredients
- 1 ½ lbs (700 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 ½ cups fresh pineapple chunks or canned, drained
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon chili flakes (optional)
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice (from the can or fresh)
- 3 tablespoon honey or brown sugar
- 2 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch + 2 tablespoon water slurry, optional for thickening
Instructions
- Prep the oven & pan
Preheat oven to 400°F (200°C).
Line a large sheet pan with parchment paper or lightly grease the surface. - Assemble ingredients
Spread the chicken, bell peppers, onion, and pineapple across the prepared sheet pan.
Add olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss everything together so the ingredients are evenly coated. - Bake
Place the pan in the oven and roast for 20–25 minutes, turning the chicken halfway through cooking. The chicken should reach an internal temperature of 165°F (74°C) when done. - Make the sauce
While the chicken and vegetables are roasting, combine soy sauce, pineapple juice, honey, and vinegar in a small saucepan.
Bring to a simmer for 3–4 minutes. If you prefer a thicker consistency, add the cornstarch slurry and cook until the sauce becomes shiny and slightly thick. - Finish
Once the sheet pan is cooked, pour the sauce over the chicken and vegetables or serve it separately for dipping.
Top with sesame seeds or sliced green onions if you like.
Calories: 260kcal | Carbohydrates: 20g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 680mg | Potassium: 520mg | Fiber: 2g | Sugar: 14g | Vitamin A: 850IU | Vitamin C: 65mg | Calcium: 35mg | Iron: 2mg
1. Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work beautifully in this recipe and often turn out even juicier than chicken breasts. Just cut them into similar-sized pieces so they cook evenly in the oven.
2. Can I use canned pineapple?
Yes you can. Canned pineapple works perfectly here. Just drain it well before adding it to the sheet pan so everything roasts nicely instead of steaming.
3. Do I have to marinate the chicken first?
Nope! This recipe is designed to be quick and easy, so you can cook the chicken right away. That said, if you have 20–30 minutes to spare, letting the chicken sit in a little sauce beforehand will add extra flavor.
4. How do I keep the chicken juicy?
The key is not overcooking it. Roast the chicken just until it reaches 165°F / 74°C internally. Because the chicken is cut into pieces, it cooks quickly and stays nice and tender.
5. What should I serve with Hawaiian chicken?
Rice is the obvious choice — steamed jasmine rice or coconut rice are both fantastic. If you want something lighter, cauliflower rice or a simple green salad also works really well.
