I love simple weeknight meals that taste like a treat. Hawaiian Chicken Sheet Pan is one of my go to dinners when I want bright, sweet, and savory food with little fuss. I make it when I need a fast crowd pleaser that still feels special and home made. If you like this mix of sweet and savory, you might also enjoy my take on sheet pan balsamic chicken for a different but still easy dinner.
My dad James taught me to cook in one pan when we were too busy to clean many dishes. My sister Jennifer loved the pineapple part. Mom Eva always asked for extra sauce on the side.
Your Ingredients List
- 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 tbsp olive oil
- 2 cloves garlic (minced)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes (optional)
- Sauce (for tossing & drizzling)
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
My Go-To Equipment
I keep things simple. I use a large sheet pan that fits all the pieces in one layer. I line it with parchment paper for quick clean up. I also use a small sauce pan to make the glaze. A good kitchen thermometer helps me hit the right cook temp for the chicken. I like a silicone spatula for stirring and a pair of tongs for turning. This gear makes the meal fast and tidy.
The Simple Steps to Follow
- Preheat the oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or lightly grease it.
- Cut the chicken into 1-inch pieces and place on the pan.
- Add the chopped red and yellow bell peppers and red onion wedges around the chicken.
- Scatter the pineapple chunks among the chicken and vegetables.
- Drizzle olive oil over everything.
- Sprinkle the minced garlic, salt, black pepper, paprika, and chili flakes over the pan.
- Toss gently on the pan to coat all pieces with the oil and spices.
- Spread the pieces in one even layer.
- Roast in the oven for 20 to 25 minutes.
- Flip the pieces halfway through cooking to brown them more evenly.
- Check the chicken with a thermometer to make sure it reaches 165°F (74°C).
- While the sheet pan roasts, whisk soy sauce, pineapple juice, honey, and rice vinegar in a small sauce pan.
- Bring the sauce to a low simmer and cook for 3 to 4 minutes.
- If you want a thicker glaze, stir the cornstarch and water to make a slurry and add it to the sauce while it simmers.
- Cook the sauce until it looks glossy and slightly thick.
- When the chicken and vegetables are done, remove the pan from the oven.
- Drizzle the sauce over the pan or serve it on the side for dipping.
- Garnish with sliced green onions or sesame seeds if you like.
- Let the sheet pan rest for a few minutes before serving.
Healthy Twists on a Classic
I like to add more veg to make this dish even more filling. Try adding broccoli florets or snap peas to the pan. You can swap the honey for a sugar free syrup to cut sugar. I also like to use chicken thighs for more fat and flavor if we need extra comfort. For a nutty crunch, I sometimes top it with toasted cashews and serve it with rice; that idea is similar to my sheet pan cashew chicken and it works well with the pineapple glaze. If you want a grain free meal, serve the chicken over cauliflower rice or a big green salad.
Serving Suggestions From My Table
I serve this on a wide platter so the colors shine. White rice or coconut rice soaks up the sauce well. A side of quick pickled cucumber adds a fresh bite. For a weeknight feed, I place the pan in the middle of the table and let everyone serve themselves. Leftovers are great wrapped in warm tortillas or on top of a salad for lunch. When I want a cozier plate, I place the chicken over mashed sweet potato. For a family dinner that has both sweet and savory, try pairing it with my roasted vegetable sheet pan idea like sheet pan chicken and sweet potatoes with broccoli and apples so you have two pans of warm food and little fuss.
Getting It Just Right
I watch the chicken in the last five minutes to avoid drying it out. Cut a piece and peek if you are unsure. The pineapple will caramelize a little and add nice color. If the sauce looks thin, remove the pan and toss the pieces in the sauce while they are hot so they soak it up. If the sauce is too sweet, add a splash more vinegar or a squeeze of lime to balance it. If you like more heat, increase the chili flakes or add a dash of sriracha to the sauce before you simmer it. I always test the sauce on a small spoon to get the balance I want. Taste as you go and change one thing at a time.
How to Store Leftovers
I cool the leftovers to room temperature and then put them in an airtight container. They keep well in the fridge for 3 to 4 days. Reheat gently in a skillet or in the oven at 350°F until warm. Add a splash of water or extra sauce when you reheat so the chicken stays juicy. You can freeze the cooked chicken and veg for up to 2 months in a freezer safe bag if you want a longer keep. Thaw overnight in the fridge and reheat slowly.
Enjoy Every Moment
I make this dish when we need a quick lift on a busy night. I chop while the oven heats and that saves time. We sit down and talk about our day while the kitchen fills with warm, sweet smell. I like that this meal feels like a small treat but it did not take all night to make.
A Few Common Questions
How long does the Hawaiian Chicken Sheet Pan take to cook?
The sheet pan roasts for 20 to 25 minutes at 400°F (200°C). I flip the pieces halfway. I check the chicken with a thermometer and make sure it reads 165°F (74°C) before I take it out.
Can I make the Hawaiian Chicken Sheet Pan gluten free?
Yes, I use a gluten free soy sauce or tamari in the sauce. Use gluten free cornstarch for the slurry. The dish stays simple and safe for gluten free diets with those swaps.
Can I prepare the Hawaiian Chicken Sheet Pan ahead of time?
You can cut and mix the chicken and vegetables a few hours ahead and store them in the fridge on a tray or in a bowl. I do not add the sauce until right before baking or while it cooks so the vegetables do not get soggy. If you do marinate the mix, keep it no longer than a few hours for best texture.
Print
Hawaiian Chicken Sheet Pan
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A vibrant and savory sheet pan dinner combining chicken, peppers, and pineapple for a quick and delightful weeknight meal.
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 tbsp olive oil
- 2 cloves garlic (minced)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes (optional)
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Instructions
- Preheat the oven to 400°F (200°C).
- Line a large sheet pan with parchment paper or lightly grease it.
- Cut the chicken into 1-inch pieces and place on the pan.
- Add the chopped red and yellow bell peppers and red onion wedges around the chicken.
- Scatter the pineapple chunks among the chicken and vegetables.
- Drizzle olive oil over everything.
- Sprinkle the minced garlic, salt, black pepper, paprika, and chili flakes over the pan.
- Toss gently on the pan to coat all pieces with the oil and spices.
- Spread the pieces in one even layer.
- Roast in the oven for 20 to 25 minutes.
- Flip the pieces halfway through cooking to brown them more evenly.
- Check the chicken with a thermometer to make sure it reaches 165°F (74°C).
- While the sheet pan roasts, whisk soy sauce, pineapple juice, honey, and rice vinegar in a small sauce pan.
- Bring the sauce to a low simmer and cook for 3 to 4 minutes.
- If you want a thicker glaze, stir the cornstarch and water to make a slurry and add it to the sauce while it simmers.
- Cook the sauce until it looks glossy and slightly thick.
- When the chicken and vegetables are done, remove the pan from the oven.
- Drizzle the sauce over the pan or serve it on the side for dipping.
- Garnish with sliced green onions or sesame seeds if you like.
- Let the sheet pan rest for a few minutes before serving.
Notes
Add more vegetables like broccoli or snap peas for added nutrition. Use sugar-free syrup instead of honey to reduce sugar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Hawaiian chicken, sheet pan dinner, quick meal, weeknight dinner, baked chicken