Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hawaiian-Inspired
Ingredients: 1.5 lbs boneless skinless chicken thighs, cut into chunks; 2 cups pineapple chunks (fresh or canned, drained if canned); 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 orange bell pepper, chopped; 1 small red onion, chopped; 3 garlic cloves, minced; 1 tablespoon fresh grated ginger; 1/3 cup soy sauce; 1/4 cup honey; 1 tablespoon rice vinegar; 1 tablespoon cornstarch; 2 tablespoons water (to mix with cornstarch); 1/2 teaspoon salt; 1/4 teaspoon black pepper; Fresh cilantro or green onions, for garnish (optional)

Bright, colorful, and bursting with flavor, this Hawaiian Chicken Sheet Pan is a total weeknight dinner win. With tender chunks of chicken, juicy pineapple, and vibrant bell peppers all roasted together in one pan, it’s a fuss-free recipe that brings tropical vibes straight to your table. The savory-sweet glaze caramelizes in the oven, coating every bite in rich, sticky goodness that’s hard to resist.

Whether you’re planning a family meal or just want something delicious without standing over the stove, this recipe is your go-to. It’s loaded with feel-good ingredients, naturally gluten-free, and easy to prep ahead. Plus, cleanup is a breeze thanks to everything cooking on a single sheet pan. Who doesn’t love less mess and more flavor?

What Kind of Chicken Should I Use?

For best results, boneless skinless chicken thighs are ideal in this recipe. They stay juicy and tender even at high heat, absorbing the sweet and savory glaze beautifully. If you prefer white meat, boneless chicken breasts will work too—just be sure not to overcook them.

Ingredients for the Hawaiian Chicken Sheet Pan

Chicken thighs – Rich and flavorful, they’re perfect for absorbing all the sweet-savory sauce.

Pineapple chunks – Fresh or canned, pineapple adds sweetness and a tropical punch that balances the savory components.

Bell peppers – Use a mix of red, yellow, and orange for visual appeal and a mild, sweet flavor.

Red onion – Adds depth and a slight bite that enhances the dish’s flavor.

Garlic and ginger – These aromatics bring warmth and dimension to the glaze.

Soy sauce and honey – Create the base for that classic sweet-savory Hawaiian flavor.

Rice vinegar – Adds just a bit of tang to brighten the sauce.

Cornstarch – Helps thicken the glaze to coat the chicken and veggies.

Salt and pepper – To season everything just right.

How To Make the Hawaiian Chicken Sheet Pan

Step 1: Prep the Chicken and Vegetables

Cut the chicken thighs into bite-sized chunks and chop the bell peppers and red onion into even pieces. If using fresh pineapple, cut it into chunks. Preheat your oven to 425°F and line a large sheet pan with parchment paper or foil for easy cleanup.

Step 2: Make the Hawaiian Glaze

In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and rice vinegar. In a separate cup, mix cornstarch with a splash of water until smooth, then stir it into the glaze to thicken slightly.

Step 3: Coat and Arrange

Place the chicken, pineapple, bell peppers, and onion on the sheet pan. Pour the glaze over everything and toss to coat evenly. Spread the ingredients into a single layer to ensure even roasting.

Step 4: Roast to Perfection

Roast in the preheated oven for about 25-30 minutes, flipping the chicken and veggies halfway through. The glaze should be bubbly and caramelized, and the chicken cooked through with a golden edge.

Step 5: Garnish and Serve

Once out of the oven, sprinkle with chopped fresh cilantro or green onions if desired. Serve hot over steamed rice, cauliflower rice, or even noodles for a complete meal.

Serving and Storing This Sheet Pan Dinner

This Hawaiian Chicken Sheet Pan is best served fresh and hot, right out of the oven. Pair it with jasmine rice, coconut rice, or quinoa to soak up the extra sauce. It’s also fantastic in lettuce wraps or over a crispy salad for a lighter option.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making it a tasty lunch the next day. To reheat, just microwave in short intervals or warm in the oven at 350°F until heated through.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes! Just watch the cooking time—breasts cook faster and can dry out if overdone.

Is it okay to use canned pineapple?

Absolutely. Just drain it well so the sheet pan doesn’t get too watery.

Can I make this dish spicy?

Totally! Add some red pepper flakes or a squeeze of sriracha to the glaze.

What veggies go well with this besides peppers?

Zucchini, snap peas, or broccoli florets are all great options to mix things up.

Can I prep this ahead of time?

Yes, chop the ingredients and whisk the glaze in advance. Store separately in the fridge and toss together right before baking.

Want More Chicken Dinner Ideas with a Twist?

If you’re into bold, easy chicken meals like this Hawaiian Chicken Sheet Pan, you might also enjoy these flavor-packed favorites:

Air Fryer Honey Butter Garlic Chicken Tenders for a crispy bite with a sweet-savory glaze.
Creamy Garlic Parmesan Tortellini with Sausage and Broccoli if you’re craving creamy comfort in every bite.
Texas Roadhouse Butter Chicken Skillet for a skillet meal that hits all the cozy notes.
Creamy Cajun Steak Alfredo when you want a touch of spice and indulgence.
Sweet Garlic Chicken in the Crockpot for a slow-cooked dinner full of irresistible flavor.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Jam on Pinterest

Let me know in the comments how yours turned out! Did you try it with coconut rice? Maybe tossed in extra chili for heat? I’m always curious how you put your own spin on it.

Questions are welcome—let’s help each other make dinner a little more delicious.

Hawaiian Chicken Sheet Pan

Author: Jam Scott
Total Time: 45 minutes
Yield: Serves 4

Print Recipe

Description

This Hawaiian Chicken Sheet Pan is a vibrant, tropical-inspired dinner packed with juicy chicken, sweet pineapple, colorful bell peppers, and a sticky-savory glaze. It’s an easy one-pan meal that’s perfect for busy weeknights and naturally gluten-free. Serve it over rice or noodles for a complete dish that comes together effortlessly.

Instructions

1. Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper or foil.

2. Cut the chicken thighs, bell peppers, onion, and (if using fresh) pineapple into chunks.

3. In a small bowl, whisk together soy sauce, honey, garlic, ginger, and rice vinegar. In another small cup, mix cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the glaze until combined.

4. Arrange the chicken, bell peppers, onion, and pineapple on the sheet pan. Pour the glaze over everything and toss to coat.

5. Spread the mixture into a single layer. Roast for 25–30 minutes, flipping halfway through, until the chicken is cooked through and caramelized.

6. Garnish with chopped cilantro or green onions if desired. Serve over rice or noodles.