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Hawaiian Chicken Sheet Pan

If you're searching for a dinner that delivers big island flavor with minimal fuss, this Hawaiian Chicken Sheet Pan is a must-try. Juicy chicken, sweet pineapple, and vibrant bell peppers combine with a sticky-sweet glaze to create a tropical vacation on your plate. Perfect for busy weeknights, this one-pan meal offers both bold flavor and minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1½ pounds 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
  • 1½ cups fresh pineapple chunks (or canned, drained)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon chili flakes (optional)
  • ⅓ cup low-sodium soy sauce
  • ¼ cup pineapple juice (from the can or fresh)
  • 3 tablespoons honey or brown sugar
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water for slurry (optional)

Equipment

  • Sheet pan
  • Parchment paper
  • Mixing bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. Spread the chicken pieces, chopped red and yellow bell peppers, red onion wedges, and pineapple chunks evenly across the pan.
  3. Drizzle with olive oil and sprinkle with minced garlic, salt, black pepper, paprika, and chili flakes (if using). Toss well to evenly coat all the ingredients.
  4. Roast in the preheated oven for 20-25 minutes, flipping the ingredients halfway through to ensure even cooking.
  5. While the chicken and vegetables are roasting, whisk together the sauce ingredients in a bowl: low-sodium soy sauce, pineapple juice, honey (or brown sugar), and rice vinegar. If you prefer a thicker sauce, mix the cornstarch with water to form a slurry and stir it into the sauce.
  6. Once the chicken is cooked through and the vegetables have caramelized, either toss the roasted ingredients with a portion of the sauce on the pan for an extra-glossy finish or drizzle the sauce over the dish just before serving.
  7. Serve immediately, enjoying the tropical blend of sweet, savory, and tangy flavors with your favorite side like coconut rice or a crisp cucumber-mango salad.

Notes

This Hawaiian Chicken Sheet Pan recipe is a quick and vibrant meal that brings the tropical flavors of pineapple and bell peppers together with tender chicken. For a juicier variation, try using chicken thighs or even shrimp, and remember to use fresh pineapple for the best flavor if possible. The cornstarch slurry is optional but recommended for a glossy, restaurant-quality sauce. Serve with coconut rice, a cucumber-mango salad, or warm Hawaiian rolls for a complete island feast.