This Hawaiian chicken sheet pan is a sweet and tangy one-pan dinner with juicy chicken, caramelized pineapple, bell peppers, and red onion in a glossy soy and pineapple sauce. Everything roasts together while the sauce thickens on the stove, and the whole meal is ready in about 40 minutes. Serve it over rice for an easy tropical-flavored weeknight dinner.
Table of Contents
Why This Hawaiian Chicken Sheet Pan Works
Pineapple caramelizes at high heat, and its juices mix with the honey and soy sauce to form a sticky glaze that coats the chicken and vegetables. Cutting everything to about the same size means it all finishes together. A quick cornstarch-thickened sauce poured on at the end makes the whole pan glossy instead of watery.
- One pan and about 40 minutes.
- Sweet, salty, and tangy in every bite.
- Colorful vegetables and juicy chicken.
- Easy cleanup and great leftovers.
Ingredients
The full amounts are in the recipe card below.
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper and 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 1/2 cups fresh or canned pineapple chunks (drained, if canned)
- 2 tablespoons olive oil and 2 garlic cloves, minced
- 1/2 teaspoon each salt, black pepper, and paprika, and 1/4 teaspoon chili flakes (optional)
- Sauce: 1/3 cup low-sodium soy sauce, 1/4 cup pineapple juice, 3 tablespoons honey, 2 tablespoons rice vinegar, and 1 tablespoon cornstarch mixed with 2 tablespoons water
- Cooked rice and sliced green onions, for serving
How to Make Hawaiian Chicken Sheet Pan
Prep the Pan
Heat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. Spread the chicken, peppers, onion, and pineapple on the pan. Drizzle with the olive oil and sprinkle with the garlic, salt, pepper, paprika, and chili flakes. Toss to coat and spread into a single layer.
Roast
Roast for 20 to 25 minutes, stirring halfway through, until the chicken reaches 165°F (74°C) and the edges of the pineapple and peppers are browned. The USDA lists 165°F as the safe minimum for chicken.
Make the Sauce
While the pan roasts, whisk the soy sauce, pineapple juice, honey, and rice vinegar in a small saucepan. Stir in the cornstarch mixture and bring to a simmer, stirring, for 1 to 2 minutes until thickened and glossy.
Toss and Serve
Pour about two-thirds of the sauce over the hot pan and toss to coat. Serve over rice with the rest of the sauce on the side and sliced green onions on top.
How to Serve Hawaiian Chicken Sheet Pan
Serve over steamed white or brown rice, or cauliflower rice. Add a wedge of lime and a sprinkle of sesame seeds. Our cilantro lime rice makes a fresh base for the sweet sauce.
How to Store and Reheat
Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or the microwave until steaming hot, adding a splash of water to loosen the sauce. Freezing is not recommended, since pineapple and peppers turn soft when thawed.
Tips and Variations
- Cut the chicken and vegetables to the same size for even cooking.
- Do not crowd the pan. Use two pans if needed so everything roasts.
- Use chicken thighs for extra juicy meat, and cook until 165°F.
- Broil the pan for 2 to 3 minutes at the end for more caramelized edges.
- Add broccoli florets or zucchini for extra vegetables.
- Use fresh pineapple in summer, or canned in juice any time.
- For a whole-breast take on this dinner, try our Hawaiian teriyaki chicken breasts.
- More sheet pan dinners: sheet pan cashew chicken and sheet pan chicken fajitas.
FAQ
Can I use canned pineapple?
Yes. Drain it well and use the juice from the can in the sauce. Pineapple canned in juice is better than pineapple in syrup.
How do I keep the sauce from being watery?
Thicken it on the stove with cornstarch and pour it over the pan at the end, instead of roasting the chicken in a lot of liquid.
Can I use chicken thighs?
Yes. Boneless, skinless thighs work well and stay juicier. Cook until they reach 165°F.
Can I make it ahead?
You can chop everything and mix the sauce a day ahead. Roast just before serving for the best texture.
Is this gluten-free?
Use tamari instead of soy sauce to make it gluten-free.
Hawaiian Chicken Sheet Pan with Pineapple and Peppers
Ingredients
Main Ingredients
- 1.5 lb 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
- 1.5 cups pineapple chunks drained if canned
- 2 tbsp olive oil
- 2 garlic cloves minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes optional
- ⅓ cup low-sodium soy sauce for the sauce
- ¼ cup pineapple juice for the sauce
- 3 tbsp honey for the sauce
- 2 tbsp rice vinegar for the sauce
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
Cooking
- Heat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment. Spread the chicken, peppers, onion, and pineapple on the pan.
- Drizzle with the olive oil and sprinkle with the garlic, salt, pepper, paprika, and chili flakes. Toss and spread in a single layer.
- Roast 20 to 25 minutes, stirring halfway, until the chicken reaches 165°F (74°C).
- Meanwhile, simmer the soy sauce, pineapple juice, honey, and rice vinegar in a saucepan. Stir in the cornstarch mixture and cook 1 to 2 minutes until thickened.
- Toss about two-thirds of the sauce with the hot pan and serve over rice with the rest of the sauce and green onions.
