Hawaiian Chicken Sheet Pan: A Tropical Paradise on Your Dinner Table

Tired of the same old dinner routine? Hawaiian Chicken Sheet Pan brings the vibrant flavors of the islands right to your family table with minimal effort and maximum flavor. As a busy mom of two, I discovered this recipe during a particularly hectic week when the thought of extensive meal prep felt overwhelming. This tropical-inspired dish combines juicy chicken, sweet pineapple, and colorful bell peppers for a delicious meal that’s ready in just 30 minutes. Perfect for weeknight dinners when you need something quick yet impressive, this Hawaiian Chicken Sheet Pan recipe will transport your taste buds to paradise while keeping cleanup to a minimum.

What Makes Hawaiian Chicken Sheet Pan So Special?

Hawaiian Chicken Sheet Pan isn’t just another chicken recipe—it’s a culinary vacation on a baking sheet. The magic happens when the sweet and tangy sauce caramelizes around tender chicken pieces and fresh pineapple chunks. Bell peppers and red onions add vibrant color and nutritional value, making this not only delicious but also a well-balanced meal.

During my recent neighborhood potluck, I brought this dish (keeping it warm in my insulated carrier), and it disappeared faster than any other offering. Three different friends texted me the next day asking for the recipe! The combination of familiar ingredients with island-inspired flavors makes this dish universally appealing.

Ingredients You’ll Need

For the Chicken and Vegetables

• 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups fresh pineapple chunks (about 1 small pineapple)
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Hawaiian Sauce

• ⅓ cup low-sodium soy sauce
• ¼ cup pineapple juice (from the fresh pineapple or canned)
• 3 tablespoons brown sugar
• 2 tablespoons ketchup
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch (for thickening)

Optional Garnishes

• Sliced green onions
• Sesame seeds
• Chopped fresh cilantro

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup. Then prepare all your ingredients as listed above.

Chef’s Tip: When cutting the chicken, try to make all pieces approximately the same size to ensure even cooking. I find that slightly larger pieces (about 1-inch) stay juicier than smaller cuts.

Step 2: Make the Hawaiian Sauce

In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, minced garlic, grated ginger, rice vinegar, and sesame oil until well combined. Remove 3 tablespoons of this mixture and set aside (we’ll use this later for the final glaze).

To the remaining sauce, add cornstarch and whisk until completely dissolved. This will be your marinade and initial cooking sauce.

Chef’s Tip: Fresh ginger makes a world of difference in this recipe. Store your ginger root in the freezer and grate it while frozen—it’s easier to handle and lasts much longer!

Step 3: Marinate the Chicken

Place the chicken pieces in a large bowl and pour about half of the cornstarch-mixed sauce over it. Toss to coat evenly and let marinate for at least 15 minutes while you prepare the vegetables. For deeper flavor, you can marinate the chicken for up to 4 hours in the refrigerator.

Step 4: Assemble the Sheet Pan

In a large bowl, combine the pineapple chunks, bell peppers, and red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

Spread the marinated chicken pieces evenly on one side of the prepared baking sheet. Arrange the pineapple and vegetable mixture on the other side of the sheet. Pour the remaining sauce (with cornstarch) over everything.

Chef’s Tip: Don’t overcrowd your sheet pan. If necessary, use two pans to ensure that everything roasts properly rather than steams.

Step 5: Bake to Perfection

Place the sheet pan in the preheated oven and bake for 15 minutes. Then remove from the oven, stir everything to ensure even cooking, and return to the oven for another 10-12 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender but still slightly crisp.

Step 6: Final Glaze and Serve

Remove the sheet pan from the oven and immediately drizzle the reserved sauce (the portion without cornstarch) over the hot chicken and vegetables. This gives everything a fresh, glossy finish and an extra punch of flavor.

Sprinkle with your chosen garnishes: sliced green onions, sesame seeds, and/or chopped cilantro.

Serve your Hawaiian Chicken Sheet Pan over steamed rice or cauliflower rice for a complete meal that brings tropical vibes to your dinner table!

Variations to Try

Spicy Hawaiian Chicken

Add 1-2 teaspoons of sriracha or red pepper flakes to the sauce for a spicy kick that balances beautifully with the sweet pineapple.

Vegetable Additions

Feel free to add other vegetables that roast well:

• Broccoli florets
• Zucchini chunks
• Cherry tomatoes (add during the last 10 minutes of cooking)

Protein Swaps

Not a fan of chicken thighs? This recipe works wonderfully with:

• Chicken breast (reduce cooking time by about 3-4 minutes)
• Firm tofu, pressed and cubed (for a vegetarian option)
• Shrimp (add during the last 8 minutes of cooking)

Make-Ahead and Storage Tips

The beauty of Hawaiian Chicken Sheet Pan lies not only in its delicious taste but also in its convenience. Here are some tips for making it work for your busy schedule:

Prep Ahead

You can cut the chicken and vegetables up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. The sauce can also be prepared ahead and refrigerated for up to 3 days.

Leftover Storage

Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The flavors actually develop beautifully overnight, making this dish perfect for meal prep!

Freezing Tips

This dish freezes surprisingly well after cooking. Portion it into individual containers, cool completely, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven until hot throughout.

Print

Can I use canned pineapple instead of fresh?

Absolutely! While fresh pineapple provides the best texture and flavor, canned pineapple chunks (preferably in juice, not syrup) work well too. Just be sure to drain them well and pat dry before adding to the sheet pan to prevent excess moisture.

How can I ensure my chicken doesn’t dry out?

Using chicken thighs instead of breasts helps keep the meat juicy. Also, the marinade and sauce provide moisture during cooking. If you must use chicken breasts, consider cutting them slightly larger and reducing the cooking time by a few minutes.

Can I make this recipe low-carb?

Yes! Skip the brown sugar in the sauce or replace it with a low-carb sweetener. Serve over cauliflower rice instead of regular rice for a keto-friendly meal.

What if my vegetables are getting too browned but the chicken isn’t done?

If this happens, loosely cover the vegetable section with aluminum foil for the remainder of the cooking time to prevent further browning while allowing the chicken to finish cooking.

Can I double this recipe?

Definitely! Just use two sheet pans rather than overcrowding one. Rotate the pans halfway through cooking for even results.

Why You’ll Love This Hawaiian Chicken Sheet Pan Recipe

There’s something magical about the combination of sweet, tangy, and savory flavors in Hawaiian cuisine. This sheet pan dinner captures that island essence while fitting perfectly into your busy lifestyle. It’s:

• Quick and easy (perfect for weeknight cooking)
• Balanced with protein, vegetables, and vibrant flavors
• Family-friendly (kids love the sweet pineapple!)
• Versatile and customizable to your preferences
• Beautiful enough for entertaining
• Minimal cleanup required

Last week, my 9-year-old daughter helped me make this for dinner. As we arranged the colorful ingredients on the sheet pan, she said it looked like a sunset in Hawaii. That visual comparison stuck with me—this dish truly does bring a bit of paradise to your everyday dinner routine.

Conclusion

Hawaiian Chicken Sheet Pan is more than just a recipe; it’s a solution for busy weeknights when you want something nutritious, delicious, and different without spending hours in the kitchen. The tropical flavors transport you to the islands, while the simple preparation keeps you grounded in practicality. Whether you’re cooking for a family or meal prepping for yourself, this versatile dish deserves a permanent spot in your recipe collection.

Next time you’re tempted to order takeout, remember this Hawaiian-inspired meal waiting to brighten your dinner table. With minimal effort and maximum flavor, it’s the perfect way to break out of a dinner rut and bring a taste of the tropics to your everyday life. Why not pick up the ingredients on your next grocery run and make tonight a mini vacation for your taste buds?