Hawaiian Chicken Sheet Pan

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This Hawaiian Chicken Sheet Pan is a weeknight dinner miracle! It’s juicy, caramelized chicken nestled among roasted bell peppers and sweet pineapple chunks, all glazed in a tangy-sweet sauce that screams island flavor. Best part? It comes together in one pan, which means less cleanup and more time to kick back and enjoy.

Whether you’re craving a tropical escape or just a vibrant meal that’s healthy and family-friendly, this sheet pan dish checks all the boxes. The contrast of savory chicken and sweet pineapple is irresistible, and the sticky sauce caramelizes to perfection in the oven.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs work beautifully for this recipe because they stay tender and flavorful during roasting. You can also use chicken breasts if you prefer leaner meat—just be sure not to overcook them so they stay juicy.

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Ingredients for the Hawaiian Chicken Sheet Pan

Chicken Thighs: These give the dish a rich, meaty flavor and hold up well under high heat.

Pineapple Chunks: Fresh or canned, pineapple adds the sweet punch and signature island taste.

Bell Peppers: Red, yellow, and orange peppers roast up sweet and soft, adding color and crunch.

Garlic & Ginger: Essential for a zesty depth in the marinade.

Soy Sauce & Honey: The salty-sweet base of the glaze that coats everything beautifully.

Rice Vinegar or Lime Juice: Adds brightness and balances the sweetness.

Olive Oil: Helps with even roasting and a golden finish.

Cornstarch (optional): For thickening the glaze if needed post-roasting.

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How To Make the Hawaiian Chicken Sheet Pan

Step 1: Make the Marinade

In a medium bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and a splash of rice vinegar or lime juice. This sweet and savory combo forms the base flavor of the dish.

Step 2: Prep the Chicken

Cut the chicken thighs into bite-sized pieces and toss them in the marinade. Let them soak up the flavor for at least 15 minutes—or up to a few hours if you have the time.

Step 3: Chop the Veggies

While the chicken is marinating, chop your bell peppers into chunky squares and slice up fresh pineapple if you’re not using canned. Keep the pieces large enough so they hold up during roasting.

Step 4: Assemble the Sheet Pan

Line a large sheet pan with parchment paper or foil. Spread the marinated chicken pieces out evenly, then scatter the bell peppers and pineapple chunks all around. Drizzle any remaining marinade over the top.

Step 5: Roast to Perfection

Bake in a preheated 425°F (220°C) oven for 25 to 30 minutes. Midway through, give everything a stir to ensure even cooking. You’ll know it’s ready when the chicken is caramelized and slightly crispy at the edges, and the peppers are tender.

Step 6: Optional Glaze Boost

If you like your glaze extra sticky, remove the chicken and veggies, and pour the leftover juices into a small saucepan. Stir in a teaspoon of cornstarch and simmer until thickened, then drizzle it over everything before serving.

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How to Serve and Store This Tropical Favorite

Serve this Hawaiian Chicken Sheet Pan straight from the oven over a bed of fluffy jasmine or coconut rice to soak up all the sweet and savory sauce. For a low-carb twist, pair it with cauliflower rice or serve it in lettuce wraps for a fun, handheld version.

Leftovers store beautifully. Simply let the dish cool completely before transferring it to an airtight container. It’ll keep well in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through. You can also freeze it for up to 2 months—just thaw overnight before reheating.

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Frequently Asked Questions

How can I make it spicier?

Add a dash of red pepper flakes or a spoonful of sriracha to the marinade for a sweet-and-spicy balance.

Can I use canned pineapple?

Yes! Just be sure to drain it well. Pineapple packed in juice (not syrup) works best for this recipe.

What veggies go well with this dish?

In addition to bell peppers, you can throw in sliced onions, zucchini, or even snap peas for added texture.

Is this recipe gluten-free?

If you swap regular soy sauce for tamari or a gluten-free alternative, yes! Always check your ingredient labels.

Can I meal prep this ahead?

Absolutely. You can marinate the chicken and chop all the veggies a day ahead. Store separately in the fridge, then assemble and roast when you’re ready.

Do I need to flip the chicken during baking?

It’s not required, but stirring everything halfway through helps the pieces caramelize evenly.

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Want More Chicken Dinner Ideas?

If you loved this Hawaiian Chicken Sheet Pan, you’ll definitely want to check out these other crowd-pleasing meals:

• Try the creamy comfort of Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta.
• For a one-dish wonder, go with the hearty and bold One Skillet Sweet Spicy Sticky Chicken Pasta.
• Keep things fresh and herby with Light Lemon Basil Pasta Salad with Chicken.
• Spice it up with Cajun Ranch Shrimp and Sausage Pasta Skillet.
• Or explore a tangy twist with Sweet Tangy Honey Dijon Chicken Pasta.

Whether you’re after creamy, zesty, or spicy, there’s always something new to whip up.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so it’s easy to find for your next weeknight meal.

And let me know in the comments how yours turned out. Did you go heavy on the pineapple? Add a spicy kick? Maybe you turned it into rice bowls or lettuce wraps?

I love seeing how these recipes come to life in your kitchens. Feel free to drop questions too—let’s make dinner easier and tastier together!

You can also follow me on Pinterest for more quick and colorful recipe ideas: Life with Nina on Pinterest

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