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Hawaiian Chicken Sheet Pan Recipe

This Hawaiian Chicken Sheet Pan Recipe is a vibrant, one-pan meal packed with juicy chicken, sweet pineapple, and colorful bell peppers, all coated in a tangy-sweet Hawaiian sauce. It's an easy, healthy, and flavorful dish that’s perfect for busy weeknights, meal prep, or entertaining guests. With minimal prep and easy cleanup, this recipe delivers bold tropical flavors in under 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

Main 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

Hawaiian Sauce:

  • 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

Salt and black pepper, to taste

  • Garnishes Optional but Recommended:
  • Chopped fresh cilantro
  • Sliced green onions
  • Sesame seeds
  • Lime wedges

Instructions
 

Preheat Oven & Prepare Baking Sheet:

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

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 + water).
  • Continue to stir until the sauce thickens (about 2–3 minutes). Remove from heat and set aside.

Prepare Chicken & Vegetables:

  • Spread the chicken, pineapple, bell peppers, onions, carrots, and garlic evenly on the prepared sheet pan.
  • Drizzle half of the Hawaiian sauce over the ingredients, tossing everything well to coat.

Bake:

  • Bake for 20–25 minutes, flipping halfway through, until the chicken is cooked through (165°F internal temp) and vegetables are tender.
  • Broil for Extra Flavor (Optional):
  • Turn the oven to broil for the last 2–3 minutes to slightly caramelize the chicken and pineapple.

Garnish & Serve:

  • Drizzle the remaining sauce over the dish.
  • Garnish with cilantro, green onions, sesame seeds, and lime wedges.
  • Serve with rice, quinoa, or Hawaiian sweet rolls.

Notes

  • Marinate for More Flavor: Let the chicken marinate in the sauce for 30 minutes before baking.
  • Don’t Overcrowd the Pan: Spread ingredients evenly to allow proper roasting.
  • Make it Spicy: Add extra red pepper flakes or a drizzle of sriracha.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days.
  • Freezing: Freeze cooked chicken and veggies for up to 3 months. Thaw overnight before reheating.