Name: Hawaiian Chicken Sheet Pan Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb boneless, skinless chicken breasts (cubed); 1 red bell pepper (sliced); 1 green bell pepper (sliced); 1 cup pineapple chunks (fresh or canned, drained); 2 tbsp soy sauce; 2 tbsp honey; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste

Jump to Recipe·Print Recipe

There's something magical about the tropical flavors of Hawaiian Chicken Sheet Pan coming together in your kitchen. With juicy chicken, vibrant bell peppers, sweet pineapple chunks, and a sticky-sweet glaze, this recipe captures the taste of an island vacation—right at home.

I first made this dish on a whim during a busy week, and it quickly became a household favorite. The simplicity of cooking everything on one pan, paired with the irresistible blend of savory and sweet flavors, makes this a go-to for hectic weeknights.

Let’s dive into why you’ll love this recipe!

Why You’ll Love This Hawaiian Chicken Sheet Pan Recipe

Get ready to savor the flavors of Hawaii in every bite. This recipe is more than just delicious—it's a lifesaver for anyone juggling a packed schedule but still craving a satisfying, home-cooked meal.

First off, it’s incredibly easy. With everything prepared on one sheet pan, you’ll have minimal prep and virtually no cleanup—perfect for those nights when you're short on time and energy.

The combination of flavors is unforgettable. The sweetness of pineapple, the tang of soy sauce, and the savory chicken create a perfectly balanced dish that even picky eaters will devour.

It’s healthy and wholesome. Packed with lean protein, colorful veggies, and no heavy sauces, this dish feels indulgent without any guilt.

Versatility is another bonus. Whether you serve it over rice, toss it into a salad, or enjoy it as-is, this recipe adapts to your preferences effortlessly.

Now, let’s talk about what makes this recipe shine—the ingredients!

Ingredients Notes

This Hawaiian Chicken Sheet Pan recipe brings together simple ingredients to create a tropical flavor explosion. Here’s what you’ll need:

Chicken thighs or breasts – For juicy and flavorful results, I prefer boneless, skinless chicken thighs. If you’re using breasts, be mindful of their size; smaller cuts work best for even cooking.

Fresh pineapple – Nothing beats the sweetness and tang of fresh pineapple. If you're short on time, canned pineapple chunks in 100% juice work just as well, but fresh adds a delightful texture.

Bell peppers – I like using a mix of red, yellow, and green for a pop of color and subtle sweetness. They hold up beautifully in the oven, adding texture to every bite.

Soy sauce and honey glaze – This glaze is the star of the dish, made from a blend of soy sauce, honey, garlic, and a splash of apple cider vinegar. It caramelizes as it cooks, creating a sticky-sweet coating on the chicken and veggies.

Red onion – Adds a subtle bite and balances the sweetness of the dish.

You’ll also need a large sheet pan and some parchment paper or a non-stick spray for easy cleanup.

How to Make This Hawaiian Chicken Sheet Pan Recipe

Making this Hawaiian Chicken Sheet Pan recipe couldn’t be easier. Here’s how it all comes together:

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with cooking spray.
Prep your ingredients. Cut the chicken into bite-sized pieces and place them in a bowl. Dice the pineapple, slice the bell peppers into strips, and cut the onion into wedges.
Make the glaze. In a small bowl, whisk together soy sauce, honey, minced garlic, apple cider vinegar, and a pinch of red pepper flakes for some heat (optional). Pour half of this mixture over the chicken, tossing to coat.
Arrange everything on the sheet pan. Spread the chicken pieces, pineapple chunks, and veggies in an even layer. Drizzle the remaining glaze over the top for an extra boost of flavor.
Bake to perfection. Roast for 20-25 minutes, stirring halfway through, until the chicken is fully cooked and the glaze has caramelized beautifully.
Finish with flair. Garnish with chopped green onions and sesame seeds for a touch of freshness and crunch.

Serve hot with steamed rice or enjoy it straight from the pan—it’s that good!

Storage Options

This dish stores like a dream, making it ideal for meal prep or leftovers.

Refrigerator: Store in an airtight container for up to 4 days. Reheat in the oven at 350°F for 10 minutes, or microwave for 2-3 minutes until warm.
Freezer: You can freeze cooked portions for up to 2 months. Thaw in the fridge overnight before reheating as described above.
Make-ahead tip: Prep the glaze and chop your veggies a day in advance. Keep everything separate in the fridge, then assemble and bake when ready.

Variations and Substitutions

One of the best things about this recipe is how customizable it is! Here are a few ways to make it your own:

Swap the protein: Try shrimp, pork tenderloin, or even tofu for a vegetarian option.
Add extra veggies: Zucchini, snap peas, or broccoli make great additions.
Spice it up: Add more red pepper flakes or a drizzle of Sriracha to the glaze for a fiery kick.
Use teriyaki sauce: Replace the homemade glaze with store-bought teriyaki sauce for a quicker prep.
Try different fruits: Mango or papaya chunks are fun alternatives to pineapple for a unique twist.

Cooking is all about experimenting, so feel free to adjust this recipe to suit your taste buds. No matter how you tweak it, it’s bound to be a hit!

With its bright, bold flavors and effortless prep, this Hawaiian Chicken Sheet Pan recipe is sure to earn a permanent spot in your dinner rotation. What are you waiting for? Grab your sheet pan and start cooking—aloha awaits!