Name: Hawaiian Chicken Sheet Pan
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Hawaiian
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 (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)

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I made this Hawaiian Chicken Sheet Pan when I needed a quick dinner for my family. I had chicken, peppers, and a bit of pineapple. I did not want many pans to wash. It was easy to put on one tray and bake. The dish became a simple weeknight fix for us.

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I now use this recipe when I am short on time. It works for a busy night or when friends drop by. The mix of sweet pineapple and savory sauce makes it feel like a treat. I write this so you can try a fast and tasty meal at home.

This recipe is a one-pan meal with chicken, peppers, onion, and pineapple. It has a sweet and salty sauce that is light and bright. The chicken gets a bit of char and the pineapple gives a sweet spot in each bite. People often make it for weeknights, for a casual dinner, or for meal prep.

If you like simple sheet pan dinners, you may also like a herby ranch version. Try a similar idea with Herby ranch sheet pan chicken pitas (version 2) for another easy meal. This keeps the work low and the flavors clear and friendly.

Why make this recipe

Make this recipe when you want low work and good taste. It needs one pan and one oven time. You cut and toss, then bake. The meal saves cleanup time. The taste mixes sweet pineapple with a soy and honey sauce. It is not spicy unless you add chili flakes. It is good with rice or on its own.

You can cook it for a family or for two and save the rest. It takes about half an hour from start to finish. You will like it if you need a balanced meal with protein and veg. The sauce is steady and makes the dish feel special without much work.

How to make Hawaiian Chicken Sheet Pan

First, you will cut the chicken and vegetables and put them on a sheet pan. You mix oil, garlic, and the dry spices and toss everything so the pieces have a thin coat. Put the pan in the oven and roast until the chicken is done and edges have some color. While the pan roasts, you make a simple sauce on the stove. You stir soy sauce, pineapple juice, honey, and a bit of vinegar. Let it simmer to blend the flavors. If you want the sauce thicker, mix cornstarch with water and add it at the end.

After the roast, you can pour the sauce over the hot food or serve it on the side. The sauce will warm the chicken and bring a glossy look. The roast step cooks the chicken through and roasts the peppers and onion so they get soft but not mushy. The final sauce step ties all the flavors together.

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), 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)

These ingredients are easy to find. You can use fresh or canned pineapple. The cornstarch is only if you like a thicker sauce. Use low-sodium soy sauce to keep the salt down. The garlic and oil help the chicken brown and add base flavor. The peppers and onion roast and give texture and color. The total list serves about 3 to 4 people. Adjust amounts if you cook for more or less.

Directions

Prep the oven & pan: Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease. This protects the pan and helps clean up.

Assemble ingredients: On the pan, spread chicken, bell peppers, onion, and pineapple. Drizzle with olive oil, garlic, salt, pepper, paprika, and chili flakes. Toss to coat evenly. Tossing helps each piece get oil and seasonings. Spread in one layer so food roasts, not steams.

Bake: Roast for 20–25 minutes, flipping halfway, until chicken is fully cooked (165°F / 74°C internal temp). Flipping helps even browning. Check the thickest piece to be safe.

Make the sauce: While baking, whisk soy sauce, pineapple juice, honey, and vinegar in a saucepan. Simmer 3–4 minutes. If you like it thicker, stir in cornstarch slurry and cook until glossy. Simmering blends flavors and cooks off raw sauce taste.

Finish: Once chicken and veggies are done, drizzle sauce over top (or serve on the side for dipping). Garnish with sesame seeds or sliced green onions if desired. Serving the sauce on the side keeps the roasted edges crisp for those who like texture.

These steps keep the work simple and the flavors clear. Each step adds one layer: roasting builds texture, the sauce adds shine and taste, and the toss gives even seasoning.

How to serve Hawaiian Chicken Sheet Pan

Serve the chicken with plain rice to soak up the sauce. White rice, brown rice, or cauliflower rice all work. You can also place the mix over salad greens for a warm salad. For a light meal, serve with a small side of steamed vegetables.

Another simple way is to make bowls. Put rice in the bowl, then top with the chicken mix and drizzle extra sauce. You can also wrap the mix in warm tortillas for a quick taco-style dinner. If you want a fuller plate, add a side of simple beans or a small green salad. Small sauces like soy or hot sauce are fine on the side.

Try a different sheet pan style for variety. For another idea that is one-pan and easy, see a creamy stovetop chicken dinner at Creamy smothered chicken and rice one-pan dinner. This keeps meals simple and saves time.

How to store Hawaiian Chicken Sheet Pan

Let the cooked food cool to room temperature for no more than two hours. Put the food in airtight containers. In the fridge, it stays good for 3 to 4 days. Reheat in the oven or microwave until hot. If you use the oven, cover the pan to keep the chicken moist.

For longer storage, freeze in a freezer-safe container. It will keep for 2 to 3 months. Thaw in the fridge overnight before reheating. Do not refreeze after you thaw it. If you froze the sauce separately, keep it in a small container and pour it over after reheating.

Label containers with the date. Use shallow containers for faster cooling. This helps food stay safe and keeps the texture better at reheat.

Tips to make Hawaiian Chicken Sheet Pan

Cut chicken into uniform pieces so it cooks evenly. If pieces vary, some will overcook while others stay raw. Spread food in one layer. Crowded pans steam food instead of roast it.

Use parchment or a lightly oiled pan to avoid sticking. Check the chicken at 20 minutes. If your pieces are small, they may finish sooner. Taste the sauce before you thicken. If it is too sweet, add a bit more vinegar. If you do not have cornstarch, simmer longer to reduce the sauce.

Use fresh pineapple when you can. Canned pineapple works and adds juice for the sauce. If you want less sweet, cut back on the honey. For more heat, add extra chili flakes. These small changes help you match the meal to your taste.

Variation

Swap chicken breasts for thighs for more moist meat. Thighs may need a minute or two more to cook through. Use different vegetables like zucchini or snap peas if you do not have peppers. Swap honey for brown sugar for a deeper, richer note.

Make the dish gluten free by using tamari instead of soy sauce. Use maple syrup instead of honey for a different sweet note. For a low-sugar option, reduce the honey and add a splash more vinegar.

If you want a different finish, brush the sauce on in the last five minutes of roasting and bake until glossy. These swaps keep the core idea of a simple sheet pan meal while letting you adapt to what you have.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs work well and stay moist. Watch the time and check the internal temp.

Q: Can I skip the cornstarch?
A: Yes. The sauce will be thinner. Simmer longer to reduce it if you want it thicker without cornstarch.

Q: Is this safe to meal prep?
A: Yes. Store in the fridge for up to 4 days. Reheat well before eating.

Q: Can I make this in an air fryer?
A: You can cook small batches in an air fryer. Do not crowd the basket. You may need less time and should check for doneness.

Q: Can I use fresh pineapple juice?
A: Yes. Fresh juice works and adds fresh flavor. Canned juice is fine and easy.

Conclusion

For another easy sheet pan take on sweet and savory chicken, see Sheet Pan Hawaiian Chicken | The Girl Who Ate Everything for a clear version. If you want a slightly different flavor and method, check Sheet Pan Hawaiian Chicken – Erin Lives Whole. For a Whole30 or paleo friendly note, read the Hawaiian Chicken Sheet Pan Meal (Whole30 and Paleo) guide.

Hawaiian Chicken Sheet Pan