Name: Hawaiian Chicken Sheet Pan Recipe
Prep time: 10 min
Cook time: 15 min
Ingredients: 2 lbs boneless (skinless chicken thighs or breasts, cut into bite-sized pieces); 1 ½ cups fresh pineapple chunks (or canned, drained); 1 red bell pepper (sliced into strips); 1 yellow bell pepper (sliced into strips); 1 medium red onion (sliced); 1 cup carrots (sliced (optional)); 3 cloves garlic (minced); ¼ cup soy sauce (low-sodium preferred); 3 tbsp honey (or maple syrup); ½ cup pineapple juice; 1 tbsp rice vinegar; 1 tsp sesame oil; 2 tbsp ketchup; 1 tbsp cornstarch + 2 tbsp water (for thickening); ½ tsp crushed red pepper flakes (optional); Garnishes (Optional but Recommended:); Chopped fresh cilantro; Sliced green onions; Sesame seeds; Lime wedges

If you’re looking for a delicious, easy-to-make meal that bursts with tropical flavors, this Hawaiian Chicken Sheet Pan Recipe is a must-try. It’s packed with juicy chicken, sweet pineapple, vibrant bell peppers, and a savory-sweet glaze that brings everything together beautifully.

This recipe is perfect for busy weeknights, meal prepping, or even entertaining guests. With minimal prep, easy cleanup, and a balance of sweet and savory flavors, this dish is bound to become a household favorite. In this detailed guide, we’ll walk you through every step of making the best Hawaiian chicken sheet pan dinner, plus offer expert tips, variations, and serving ideas.

Why You’ll Love This Hawaiian Chicken Sheet Pan Recipe

Quick and Easy: Everything is cooked on one pan, minimizing mess and effort.
Bold Tropical Flavors: A combination of pineapple, soy sauce, honey, and garlic creates an irresistible glaze.
Healthy and Balanced: This dish is high in protein, rich in vitamins from vegetables, and naturally sweetened.
Perfect for Meal Prep: It reheats beautifully, making it an excellent make-ahead option.
Customizable: Easily adjust the ingredients to fit your taste preferences or dietary needs.

Ingredients for Hawaiian Chicken Sheet Pan Recipe

To create this flavorful dish, you’ll need a mix of proteins, vegetables, and a sweet-savory sauce.

Main Ingredients:

Chicken: 2 pounds of boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Pineapple: 1 ½ cups of fresh pineapple chunks (canned can be used in a pinch, but fresh is best)
Bell Peppers: 1 red and 1 yellow bell pepper, sliced into strips
Red Onion: 1 medium red onion, sliced
Carrots: 1 cup of sliced carrots (optional but adds a nice crunch)
Garlic: 3 cloves, minced

Hawaiian Sauce (Sweet and Tangy Glaze):

Soy Sauce: ¼ cup (use low-sodium if preferred)
Honey: 3 tablespoons (or maple syrup for a different sweetness)
Pineapple Juice: ½ cup (from fresh pineapple or canned juice)
Rice Vinegar: 1 tablespoon
Sesame Oil: 1 teaspoon
Ketchup: 2 tablespoons (for depth of flavor)
Cornstarch: 1 tablespoon mixed with 2 tablespoons of water (for thickening)
Crushed Red Pepper Flakes: ½ teaspoon (optional, for a slight heat)
Salt and Black Pepper: To taste

Garnishes (Optional but Recommended):

Chopped fresh cilantro
Sliced green onions
Sesame seeds
Lime wedges for a fresh citrus kick

Step-by-Step Instructions for Making Hawaiian Chicken Sheet Pan Recipe

1. Preheat and Prepare the Sheet Pan

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.

2. Make the Hawaiian Sauce

In a small saucepan over medium heat, whisk together soy sauce, honey, pineapple juice, rice vinegar, sesame oil, and ketchup. Bring to a simmer, then stir in the cornstarch slurry (cornstarch mixed with water). Continue to stir until the sauce thickens, about 2–3 minutes. Remove from heat and set aside.

3. Prepare the Chicken and Vegetables

Place the chopped chicken, pineapple chunks, bell peppers, onions, carrots, and minced garlic on the prepared baking sheet.
Drizzle about half of the prepared Hawaiian sauce over the ingredients, tossing everything well to coat evenly.

4. Bake the Sheet Pan Meal

Spread everything out in an even layer to ensure proper roasting.
Bake for 20–25 minutes, tossing halfway through, until the chicken is fully cooked (internal temperature of 165°F (75°C)) and the vegetables are slightly caramelized.

5. Broil for Extra Caramelization

For added depth of flavor, turn the oven to broil for the last 2–3 minutes to get a slightly charred, caramelized effect on the chicken and pineapple.

6. Add Final Touches

Remove from the oven and drizzle with the remaining sauce.
Garnish with fresh cilantro, green onions, sesame seeds, and a squeeze of lime.

Serving Suggestions for Hawaiian Chicken Sheet Pan Recipe

This dish is incredibly versatile and pairs well with different sides to complete the meal. Here are some ideas:

Steamed White or Brown Rice: Classic pairing to soak up the delicious sauce.
Coconut Rice: Adds a touch of extra tropical flair.
Cauliflower Rice: A low-carb alternative.
Quinoa: A protein-rich, nutrient-packed option.
Hawaiian Sweet Rolls: Serve alongside for a slightly sweet, pillowy contrast.

Expert Tips for the Best Hawaiian Chicken Sheet Pan Recipe

Use Fresh Pineapple: It adds a natural sweetness and better texture compared to canned pineapple.
Don’t Overcrowd the Pan: Spread ingredients evenly so they roast instead of steam.
Marinate the Chicken: For deeper flavor, marinate the chicken in the sauce for 30 minutes before baking.
Cut Ingredients Evenly: Ensures even cooking.
Make it Spicy: Add extra red pepper flakes or a drizzle of sriracha for a kick.

Variations to Try

Looking to tweak this recipe? Here are some variations based on dietary preferences:

Low-Carb Option: Swap honey for a sugar-free sweetener and serve with cauliflower rice.
Gluten-Free Version: Use tamari or coconut aminos instead of soy sauce.
Vegan Adaptation: Substitute chicken with tofu or chickpeas and use maple syrup instead of honey.
Teriyaki Twist: Add a tablespoon of teriyaki sauce for a different depth of flavor.
BBQ Hawaiian Chicken: Mix in a little BBQ sauce with the Hawaiian glaze for a smokier taste.

Make-Ahead and Storage Tips

Make-Ahead: You can chop vegetables and marinate chicken up to 24 hours in advance.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm in the oven at 350°F for 10 minutes or microwave for 2 minutes.
Freezing: Freeze cooked chicken and veggies in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat.

Final Thoughts

This Hawaiian Chicken Sheet Pan Recipe is a perfect balance of convenience, flavor, and nutrition. Whether you’re cooking for family, meal prepping, or just craving a tropical-inspired dish, this recipe delivers.

With its sweet-savory sauce, juicy chicken, and colorful roasted vegetables, this easy one-pan meal is sure to impress. Try it today, and bring a little taste of the islands into your kitchen!