Go Back

Hawaiian Chicken Sheet Pan

Simplicity meets tropical flair in this Hawaiian Chicken Sheet Pan recipe. Juicy chicken, colorful bell peppers, red onion, and sweet pineapple are roasted together, then finished with a tangy-sweet sauce that caramelizes in the oven. Perfect for busy weeknights, it’s a 30-minute meal that offers minimal cleanup and maximum flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Hawaiian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 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 pineapple chunks fresh 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
For the Sauce
  • 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

Equipment

  • Large 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. On the prepared sheet pan, arrange the chicken, red and yellow bell peppers, red onion wedges, and pineapple chunks. Drizzle with olive oil and sprinkle with minced garlic, salt, black pepper, paprika, and chili flakes (if using). Toss everything to ensure an even coating.
  3. Roast in the oven for 20-25 minutes, flipping the ingredients halfway through, until the chicken is fully cooked through and has a gorgeous golden hue.
  4. While the chicken and vegetables roast, whisk together the sauce ingredients in a small bowl: soy sauce, pineapple juice, honey or brown sugar, and rice vinegar. If you prefer a thicker, glaze-like finish, mix in the optional cornstarch slurry.
  5. After roasting, remove the sheet pan from the oven and drizzle the prepared sauce over the chicken and vegetables. Serve immediately and enjoy the sweet-savory tropical flavors.

Notes

If you prefer a thicker sauce, use the optional cornstarch slurry. You can swap chicken breasts with thighs for a juicier version or try firm tofu for a vegetarian variation. Additional vegetables like broccoli or zucchini can be added for extra nutrition and flavor. This recipe is perfect for busy weeknights when you want a delicious, tropical-inspired meal with minimal cleanup.