Hawaiian Chicken Sheet Pan

Bright, sweet-tangy pineapple meets savory soy-honey chicken and crisp-roasted peppers in this Hawaiian Chicken Sheet Pan — a single-pan meal that’s juicy, slightly caramelized, and ready in under an hour. The chicken pieces roast fast and stay tender while the pineapple and peppers roast down to sweet, slightly charred bites that match the sauce perfectly. It’s easy because everything cooks together on one tray, and you can toss the warm sauce over the finished pan or serve it on the side for dipping. Try it over steamed rice or cauliflower rice for a quick weeknight dinner, or pile it into warm tortillas for a casual lunch. For another sheet-pan idea with crispy chicken, see this Parmesan Crusted Chicken Sheet Pan.

Table of Contents

Why You’ll Love This Hawaiian Chicken Sheet Pan

One-pan prep and cook — minimal cleanup and fast weeknight dinner.
Sweet pineapple and honey balance salty soy for a rounded, bright sauce.
Bite-sized chicken cooks evenly and stays juicy when tossed with the sauce.
Roasted bell peppers and red onion add color, crunch, and natural sweetness.
Flexible: swap rice for cauliflower rice, or serve in tacos — all simple.
Quick sauce comes together while the chicken roasts, so timing is easy.
Mild spice level, adjustable by the optional chili flakes for heat.
Leftovers reheat well and make great lunch bowls.

What Is Hawaiian Chicken Sheet Pan?

Hawaiian Chicken Sheet Pan is a simple, baked dish that pairs small pieces of boneless skinless chicken breast with bell peppers, red onion, and pineapple. The vegetables and fruit roast until tender and slightly caramelized while the chicken cooks through. A sweet-savory sauce made from low-sodium soy sauce, pineapple juice, honey, and vinegar is simmered until glossy and spooned over the finished pan. The result tastes bright, slightly sticky, with a balance of sweet pineapple and savory soy — comfort food with a tropical twist that works for busy weeknights or casual gatherings.

Ingredients for Hawaiian Chicken Sheet Pan

For the Base

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)

For the Sauce

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)

To Serve

Sesame seeds or sliced green onions for garnish (optional)

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Use boneless skinless thighs instead of breasts for more fat and flavor; cook time may be similar but check doneness.
Pineapple: Fresh gives the best texture, but canned drained pineapple works fine. Reserve a little pineapple juice from the can for the sauce if using canned.
Honey: Substitute brown sugar 1:1 if you prefer or need a pantry swap.
Soy sauce: Low-sodium soy sauce is listed. If you only have regular soy sauce, reduce added salt and taste the sauce before finishing. Tamari works for gluten-free.
Rice vinegar: Apple cider vinegar works in the same measure; it adds a milder tang.
Cornstarch slurry: Optional if you want a glossy, thicker sauce for drizzling. Leave it out for a looser sauce that’s great for dipping.
Heat: Omit chili flakes for mild flavor or increase for more kick.

Step-by-Step Instructions

Step 1 – Prep oven and pan
Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it so nothing sticks. Arrange a rimmed sheet pan so juices don’t spill.

Step 2 – Assemble the base
On the sheet pan, spread the 1-inch chicken pieces, chopped red and yellow bell peppers, red onion wedges, and pineapple chunks in a single layer. Drizzle with 2 tbsp olive oil and sprinkle the minced garlic, ½ tsp salt, ½ tsp black pepper, ½ tsp paprika, and ¼ tsp chili flakes (if using). Toss everything gently to coat evenly so the chicken and veggies roast uniformly.
Visual cue: Items should sit in a single layer with some space around pieces — crowding steams instead of roasts.

Step 3 – Roast
Place the sheet pan in the preheated oven and roast for 20–25 minutes, flipping everything halfway through so pieces brown on both sides. Roast until the chicken reaches an internal temperature of 165°F (74°C) and the peppers and pineapple show light char and caramelization.
Pro cue: Flip at about 10–12 minutes for even color. Use a meat thermometer to confirm 165°F (74°C) for safety.

Step 4 – Make the sauce
While the pan roasts, whisk together ⅓ cup low-sodium soy sauce, ¼ cup pineapple juice, 3 tbsp honey, and 2 tbsp rice vinegar in a small saucepan. Bring to a simmer over medium heat and let it cook for 3–4 minutes to meld flavors. If you prefer a thicker sauce, stir the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) into the simmering sauce and cook until it becomes glossy and slightly thickened.

Step 5 – Finish and serve
Once the chicken and veggies are done, remove the sheet pan from the oven. Drizzle the sauce over the top or serve it on the side for dipping. Garnish with sesame seeds or sliced green onions if desired. Serve immediately over steamed rice, quinoa, or greens.

Pro Tips for Success

Cut chicken and veggies to similar sizes so everything cooks evenly.
Don’t crowd the pan — use a large rimmed sheet pan so pieces roast instead of steam.
Reserve a small bowl of sauce before thickening if you want a thinner dipping sauce later.
Use a meat thermometer to avoid overcooking; chicken pieces cook quickly at 400°F.
If using canned pineapple, drain well and pat dry to reduce extra moisture.
Flip only once midway to develop a good roast color without drying out the chicken.
Taste the sauce before thickening — adjust honey or vinegar if you want sweeter or tangier.

Flavor Variations

Hawaiian BBQ (optional): Add 2 tbsp of your favorite barbecue sauce to the soy-honey mix for smoky depth.
Spicy Pineapple (optional): Add 1–2 tsp sriracha or sweet chili sauce to the sauce for a steady heat.
Teriyaki-style (optional): Swap honey for 3 tbsp brown sugar and add 1 tsp grated fresh ginger to the sauce.
Citrus boost (optional): Stir in 1 tsp fresh lime zest and a squeeze of lime juice into the finished sauce for brightness.
Veg-forward (optional): Add sliced zucchini or snap peas in the last 8–10 minutes of roasting for extra veg variety.
Gluten-free (optional): Use tamari instead of soy sauce and serve over cauliflower rice.

Serving Suggestions

Over steamed white or brown rice for a classic, filling bowl.
With cauliflower rice for a low-carb plate that still soaks up the sauce.
Wrapped in warmed tortillas with shredded cabbage for sweet-savory tacos.
Served over a bed of mixed greens for a lighter, warm salad.
Paired with simple coconut rice to amplify the tropical notes.
Plated family-style from the sheet pan for easy entertaining.

Make-Ahead, Storage & Reheating

Make-ahead: Chop the chicken, peppers, and onion and store them in separate airtight containers in the fridge for up to 24 hours. Mix the sauce (uncooked) and store in the fridge for 24 hours as well. Assemble and roast when ready.
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3–4 days. Keep sauce separate if you want to preserve texture.
Reheating: Reheat gently in a skillet over medium heat with a splash of water or pineapple juice to loosen the sauce, or warm in a 350°F oven covered for 10–12 minutes. Microwave works in a pinch; cover and heat in short intervals to avoid drying out the chicken.
Texture note: Pineapple softens with refrigeration and reheating; if you prefer firmer pineapple, add some fresh pineapple when serving leftovers.

Storage and Freezing Instructions

Fridge: Store in airtight containers for 3–4 days. Separate sauce if possible to keep the chicken texture.
Freezing: Freezing cooked sheet-pan chicken with pineapple is not ideal because the pineapple’s texture becomes very soft after thawing. If you want to freeze, freeze the cooked chicken and veggies without pineapple for up to 2 months and add fresh pineapple when reheating. Alternatively, freeze only the sauce in a freezer-safe container for up to 3 months.
Thawing: Thaw frozen components overnight in the refrigerator before reheating gently.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
470 | 54 g | 25 g | 10 g | 2 g | 500 mg

Estimates vary by brands and portions.

FAQ About Hawaiian Chicken Sheet Pan

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs work well and add extra flavor. Check for doneness (165°F / 74°C) as they may cook at a similar pace.

Q: My sauce is too thin — how do I thicken it?
A: Stir in the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) into simmering sauce and cook until it thickens and becomes glossy.

Q: The pan is watery after roasting — why?
A: Pineapple and onions release water when roasting. Drain excess juices before serving or roast on a hotter pan to encourage evaporation.

Q: Can I make this spicy?
A: Yes. Increase the chili flakes or add sriracha to the sauce to taste.

Q: How do I keep the chicken from drying out?
A: Cut pieces into uniform 1-inch pieces, avoid over-roasting, and test with an instant-read thermometer for 165°F (74°C).

Q: Is low-sodium soy sauce necessary?
A: It’s recommended so the dish isn’t too salty, but if you use regular soy sauce, reduce or omit added salt.

TastyInspo Notes

Finish with a light squeeze of lime for a fresh lift right before serving.
Toast sesame seeds briefly in a dry skillet for extra nutty aroma and crunch.
Serve sauce warm; cold sauce can firm up and feel sticky.
Use a dark-colored rimmed sheet pan for better browning; light pans reflect heat and may slow caramelization.
If plating bowls, spoon rice first, then arrange the chicken and roasted veg on top and drizzle sauce for an attractive bowl.

Troubleshooting

Bland flavor: Add another tablespoon of honey or a splash more soy sauce and a squeeze of vinegar; taste and adjust.
Overcooked chicken: Slice one piece to check doneness early; reduce oven time by 2–4 minutes for smaller pieces.
Watery pan: Pat canned pineapple dry before roasting; roast slightly longer to concentrate juices.
Sauce too thick: Stir in a tablespoon of water or pineapple juice until you reach the right consistency.
Sauce burns while reducing: Keep heat medium-low and stir frequently; remove from heat once it thickens.
Veggies unevenly cooked: Cut pieces uniformly and put denser items (onions) toward the center where heat is strongest.

Final Thoughts

This Hawaiian Chicken Sheet Pan is a bright, easy way to get dinner on the table with minimal fuss and maximum flavor — sweet pineapple, savory soy-honey, and roasted vegetables all in one pan make it a family-friendly favorite. The method keeps cleanup low and flavors high, and the recipe scales well for more or fewer people.

Conclusion

For a similar sheet-pan approach with a crispy twist, check out this great take on a baked sheet-pan chicken: Sheet Pan Hawaiian Chicken | The Girl Who Ate Everything.

Hawaiian Chicken Sheet Pan Dinner Sweet Tangy and Easy