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Hawaiian chicken sheet pan dinner. Pineapple, peppers, and juicy chicken bake.
Lady Maria

Hawaiian Chicken Sheet Pan

Skip the boring dinners — this Hawaiian Chicken Sheet Pan recipe bursts with juicy chicken, caramelized pineapple, and colorful bell peppers all baked in a savory-sweet soy-ginger marinade. Easy, delicious, and perfect for weeknights or meal prep!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Main Course
Cuisine: Asian Fusion, Hawaiian-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5–2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1.5–2 cups pineapple chunks (fresh or canned, drained)
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 red onion, sliced into wedges
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tbsp sesame seeds, for garnish (optional)
  • 2 tbsp chopped green onions, for garnish (optional)
  • 2 tbsp fresh cilantro, chopped (optional)

Equipment

  • Large mixing bowl
  • whisk
  • Sheet pan
  • parchment paper
  • Chef's knife and cutting board

Method
 

  1. In a large bowl, whisk together soy sauce, honey, garlic, ginger, sesame oil, rice vinegar, and cornstarch until smooth.
  2. Add cubed chicken to the marinade and toss to coat. Cover and refrigerate for 30 minutes to 4 hours.
  3. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  4. Spread bell peppers, onion, and pineapple on the sheet pan in a single layer.
  5. Top with marinated chicken, spreading evenly without overcrowding.
  6. Bake for 20–25 minutes, until chicken is cooked through and veggies are tender-crisp.
  7. Optional: Broil for 2–3 minutes for caramelized edges. Watch carefully.
  8. Garnish with sesame seeds, green onions, and cilantro. Serve hot over rice, quinoa, or noodles.

Notes

Don't overcrowd the pan — use two pans if needed. Add red pepper flakes to the marinade for heat or lemon juice to balance sweetness. Great over rice or quinoa. Marinate in advance and store leftovers for up to 3 days.