Hawaiian Chicken Sheet Pan

Ingredients for Hawaiian Chicken Sheet Pan

Every time I make this dish, I reach for fresh bell peppers in at least two colors because the variety makes the final pan look as good as it tastes. Here is everything you need:

For the Chicken and Vegetables:

• 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces — I recommend patting the chicken dry before tossing it on the pan for better caramelization
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped — my preference is to cut all the vegetables into similar-sized pieces so everything finishes cooking at the same time
• 1 small red onion, cut into wedges
• 1½ cups fresh or canned pineapple chunks (drained well if canned — pro tip: pat the chunks dry with a paper towel to prevent excess moisture on the pan)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon chili flakes (optional)

For the Hawaiian Sauce:

• ⅓ cup low-sodium soy sauce — in my experience, low-sodium keeps the glaze balanced without overpowering the sweetness of the pineapple
• ¼ cup pineapple juice (from the can or freshly squeezed)
• 3 tablespoons honey or brown sugar
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for a thicker glaze)

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Step-by-Step Instructions

I recommend starting the sauce while the chicken is already in the oven so both are ready at the same time — it keeps the whole process smooth and you are not standing around waiting.

Step 1: Preheat the oven to 400 degrees F (200 degrees C). Line a large sheet pan with parchment paper or lightly grease it.

Step 2: Spread the chicken pieces, bell peppers, red onion wedges, and pineapple chunks in a single even layer across the pan. Drizzle with olive oil and sprinkle on the garlic, salt, pepper, paprika, and chili flakes. Toss everything to coat. Do not pile the ingredients on top of each other — overcrowding causes steaming instead of roasting and you will lose those golden, caramelized edges.

Step 3: Roast for 20 to 25 minutes, flipping the chicken halfway through cooking, until each piece is golden and the internal temperature reaches 165 degrees F. Use an instant-read thermometer to check the thickest pieces.

Step 4: While the chicken roasts, whisk together the soy sauce, pineapple juice, honey, and vinegar in a small saucepan over medium heat. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until slightly reduced. If you want a thicker glaze, stir in the cornstarch slurry and cook for 1 more minute until the sauce turns glossy.

Step 5: Remove the pan from the oven. Drizzle the warm sauce over everything or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions and serve immediately while hot.

The Best Sides for Hawaiian Chicken Sheet Pan

This dish has a sweet and savory glaze that pairs best with sides that are neutral, light, or slightly cooling. Whether you are keeping things simple or building out a full spread, any of these work beautifully alongside it.

Steamed White Rice: The most natural pairing for this dish. Fluffy white rice soaks up every drop of the pineapple soy glaze and makes each serving feel complete and satisfying.

Easy Chicken Fried Rice: If you have leftover rice from a previous night, turn it into a quick fried rice on the side. The savory, garlicky flavor is a great match for the sweetness of the Hawaiian glaze.

Honey BBQ Chicken Rice: For a sweeter, more indulgent pairing, this honey BBQ chicken rice is a crowd-pleasing side that keeps the same sweet and smoky flavor profile going.

Easy Balsamic Chicken Veggie Orzo: A light, herby orzo dish adds a satisfying pasta element to the meal without feeling heavy alongside the Hawaiian chicken.

Garlic Butter Chicken Broccoli: Roasted broccoli in garlic butter brings a savory, slightly crisp contrast that balances the sweetness of the pineapple glaze on the main dish.

Sheet Pan Sausage and Veggies: For a bigger family-style spread, this sheet pan sausage and veggies dish is easy to run in a second oven rack at the same temperature, making your whole dinner a one-oven operation.

Broccoli and Mushroom Stir Fry: A quick stovetop stir fry of broccoli and mushrooms adds an umami-rich, slightly earthy side that cuts through the sweetness of the Hawaiian sauce perfectly.

Easy Vegetable Stir Fry: A simple vegetable stir fry tossed in a light sauce is a fast, nutritious side that keeps the Asian-inspired flavors of this meal cohesive from start to finish.

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Keeping It Fresh: Leftovers and Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the sauce in a separate small container if possible so the vegetables hold their texture and do not turn soft sitting in the liquid. The cooked chicken and pineapple also freeze well for up to 2 months, though the bell peppers may soften a bit after thawing.

To reheat, warm in the oven at 350 degrees F for about 10 minutes until heated through, or microwave in 30-second intervals, stirring in between. I recommend adding a small splash of pineapple juice or water before reheating to keep the chicken from drying out.

Pro tip: leftovers make a fantastic rice bowl the next day. Scoop the chicken and vegetables over fresh steamed rice, drizzle with a little extra warmed sauce, and lunch is ready in minutes with zero extra cooking.

Frequently Asked Questions

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Hawaiian Chicken Sheet Pan

Juicy chicken breast roasted with sweet pineapple, colorful bell peppers, and red onion, finished with a bold honey soy pineapple glaze. An easy one-pan dinner ready in 40 minutes with minimal cleanup.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Hawaiian

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts cut into 1-inch pieces, patted dry
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 1 small red onion cut into wedges
• 1.5 cup pineapple chunks fresh or canned, drained and patted dry if canned
• 2 tbsp olive oil
• 2 garlic cloves minced
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp paprika
• 0.25 tsp chili flakes optional
• 0.33 cup low-sodium soy sauce
• 0.25 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 mixed with 2 tablespoons water, optional for thickening

Equipment

• Large sheet pan
• Parchment paper
• Small saucepan
• Instant-read thermometer
• Mixing bowl

Method

 

1. Preheat the oven to 400 degrees F (200 degrees C). Line a large sheet pan with parchment paper or lightly grease it.
2. Spread the chicken pieces, bell peppers, red onion wedges, and pineapple chunks in a single even layer across the pan. Drizzle with olive oil and sprinkle on the garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly. Do not overcrowd the pan.
3. Roast for 20 to 25 minutes, flipping the chicken halfway through, until the chicken is golden and reaches an internal temperature of 165 degrees F.
4. While the chicken roasts, whisk together the soy sauce, pineapple juice, honey, and vinegar in a small saucepan over medium heat. Simmer for 3 to 4 minutes until slightly reduced. For a thicker glaze, stir in the cornstarch slurry and cook for 1 more minute until glossy.
5. Remove the pan from the oven. Drizzle the warm sauce over everything or serve it on the side. Garnish with sesame seeds or sliced green onions. Serve immediately over white rice, coconut rice, or cauliflower rice.

Notes

Pat pineapple chunks dry before roasting to prevent excess moisture. Spread all ingredients in a single layer for proper caramelization. Sauce can be made up to 3 days ahead and refrigerated. Leftovers keep for up to 4 days in an airtight container. Freeze cooked chicken and pineapple for up to 2 months.