Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks; 2 cups pineapple chunks (fresh or canned, drained); 2 red bell peppers, chopped; 3 tablespoons soy sauce; 2 tablespoons olive oil; 2 tablespoons brown sugar; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; ½ teaspoon black pepper; Optional garnish: chopped parsley or green onion

I absolutely love a one-pan meal that doesn’t just simplify dinner but also explodes with flavor—and this Hawaiian Chicken Sheet Pan hits every mark. The juicy chicken, the caramelized edges on the pineapples, and the pop of color from red bell peppers make it a visually vibrant and flavor-packed favorite in my kitchen.

The best part? This dish gives you the sweet-savory satisfaction of Hawaiian flavors without needing a grill or an island breeze. It’s easy, wholesome, and endlessly adaptable. Whether I’m cooking for myself or hosting a quick weeknight dinner with friends, this sheet pan recipe saves the day.

Why You’ll Love This Hawaiian Chicken Sheet Pan

This recipe delivers maximum flavor with minimal fuss. It’s perfect for busy evenings, meal prep days, or feeding a crowd. Everything cooks on one pan, so cleanup is a breeze. Plus, the sweet and tangy pineapple pairs beautifully with tender, spiced chicken and crisp bell peppers. If you’re looking for a healthy and satisfying twist on takeout-style flavors, this one’s for you.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are my go-to for this recipe because they cook quickly and evenly in the oven. However, chicken thighs also work wonderfully if you prefer juicier meat with a bit more flavor. The key is to cut the chicken into even, bite-sized chunks to ensure it cooks uniformly alongside the other ingredients.

If you’re in a rush, you can even use pre-cooked rotisserie chicken—just toss it in during the final few minutes of baking to warm through without drying it out.

Options for Substitutions

One of the things I appreciate most about this Hawaiian Chicken Sheet Pan is its flexibility. Here are some easy swaps you can make without compromising flavor:

Pineapple: Fresh pineapple is best, but canned (in juice, not syrup) works great. Just make sure to drain it well.
Bell Peppers: I love using red bell peppers for their sweetness, but yellow, orange, or even green work just as well.
Soy Sauce: If you’re gluten-free, tamari or coconut aminos make excellent alternatives.
Garlic and Ginger: Fresh is ideal, but powdered versions can fill in nicely if you’re out.
Brown Sugar: Honey or maple syrup can substitute for brown sugar if you prefer natural sweeteners.
Red Onion: Optional, but if you’re craving a little sharpness, red or yellow onions add a great layer of flavor.

This recipe is forgiving, so don’t hesitate to use what’s already in your kitchen.

Ingredients for this Hawaiian Chicken Sheet Pan

Each ingredient in this dish has a role in building those tropical, tangy, and savory flavors I love. Here’s what goes into it and why it matters:

Chicken Breasts – Boneless, skinless, and chopped into chunks. These cook quickly and soak up all the flavors of the marinade.
Pineapple Chunks – Sweet, juicy bites that caramelize beautifully in the oven, adding a tropical twist.
Red Bell Pepper – Adds vibrant color and a slight crunch, complementing the pineapple’s sweetness.
Soy Sauce – Forms the salty backbone of the sauce and balances the sweet elements.
Garlic – Brings that unmistakable punch of flavor that ties everything together.
Fresh Ginger – Lends a subtle warmth and brightness that makes the sauce sing.
Brown Sugar – Adds richness and helps caramelize the sauce as it roasts.
Olive Oil – Helps coat the chicken and vegetables evenly for a golden finish.
Black Pepper – Just enough to add a touch of heat without overwhelming the sweet-savory balance.
Parsley or Green Onion (Optional for Garnish) – Adds a fresh finishing touch before serving.

Every item has a purpose, making each bite balanced and delicious.

Step 1: Prep Your Ingredients

Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it. Cut the chicken breasts into evenly sized cubes—about 1 to 1.5 inches. Chop the red bell peppers and drain the pineapple chunks if using canned.

Step 2: Make the Marinade

In a bowl, whisk together soy sauce, minced garlic, grated ginger, brown sugar, olive oil, and a sprinkle of black pepper. This marinade brings the sweet-savory punch that defines the dish. Pour half of it over the chicken pieces and let them sit while you prepare everything else—10–15 minutes is enough to soak in the flavor.

Step 3: Arrange on the Sheet Pan

Spread the marinated chicken pieces evenly across the sheet pan. Toss in the chopped bell peppers and pineapple chunks. Drizzle the remaining marinade over the top, ensuring everything is lightly coated.

Step 4: Bake to Perfection

Place the sheet pan in the preheated oven and roast for 20–25 minutes, stirring halfway through. Look for lightly charred edges on the chicken and golden pineapple. If you want a bit more caramelization, broil for the last 2–3 minutes, keeping a close eye to avoid burning.

Step 5: Garnish and Serve

Once out of the oven, sprinkle chopped parsley or green onions on top for a fresh, vibrant finish. Serve it straight from the pan or over rice for a full meal.

How Long to Cook the Hawaiian Chicken Sheet Pan

The chicken and vegetables roast in a hot oven at 425°F (220°C) for 20 to 25 minutes. That high temperature is perfect for giving the chicken a slight crisp on the edges and encouraging the pineapple and bell pepper to caramelize beautifully. Be sure to stir once halfway through for even cooking.

If you want to take the texture up a notch, broil it for an extra 2–3 minutes at the end—but don’t walk away! Broiling moves fast and can quickly go from golden to burnt.

Tips for Perfect Hawaiian Chicken Sheet Pan

Cut Even Pieces: Keep chicken and veggies roughly the same size to ensure they cook evenly.
Don’t Overcrowd the Pan: Give everything room to roast instead of steam. Use two pans if needed.
Use Fresh Ingredients: Fresh garlic, ginger, and pineapple elevate the flavor more than canned or powdered.
Marinate for More Depth: If you have extra time, marinate the chicken for up to 30 minutes before roasting.
Broil for Extra Char: The caramelization adds depth—just watch closely during broiling.
Toss Midway: Stir halfway through baking to help everything cook evenly and soak up the marinade.

These small steps add up to one big flavor payoff.

Watch Out for These Mistakes While Cooking

Even with a simple dish like this, a few missteps can dull the flavors or mess with the texture. Here’s what to keep in check:

Overcrowding the Pan: When ingredients are packed too tightly, they steam instead of roast. Use a second pan if needed.
Uneven Cutting: Large chunks of chicken or vegetables won’t cook at the same rate. Keep everything consistent in size.
Skipping the Stir Midway: Stirring halfway through the cook helps prevent burning and ensures everything roasts evenly.
Using Too Much Marinade: Extra marinade left pooling on the pan can lead to sogginess. Drizzle lightly and don’t overdo it.
Ignoring Broil Timing: A minute too long under the broiler and you’ll go from caramelized to charred.
Not Preheating the Oven: Starting in a cold oven throws off cooking times and texture.

Stay aware of these and your sheet pan dinner will shine.

What to Serve With Hawaiian Chicken Sheet Pan?

To round out your tropical-inspired meal, try pairing it with one (or more!) of these favorites:

Coconut Rice

Creamy, slightly sweet, and aromatic—it’s the perfect base to soak up all that pineapple-soy glaze.

Garlic Noodles

A comforting, savory side that brings balance to the sweet-savory chicken dish.

Cucumber Salad

Cool, crunchy, and refreshing—adds contrast and cuts through the richness.

Grilled Corn

The smokiness of grilled corn works so well with the tropical flavors.

Roasted Sweet Potatoes

Naturally sweet and hearty, they echo the pineapple’s flavor while making the meal more filling.

Pineapple Salsa

Add a spoonful of zesty pineapple salsa on the side or over the top for an extra punch.

Flatbread or Naan

Simple and soft—perfect for scooping or wrapping bits of chicken and veggies.

Miso Soup

A light and comforting starter to keep the meal grounded and warm.

Storage Instructions

Hawaiian Chicken Sheet Pan is fantastic for leftovers and meal prep. Here’s how I like to store it:

Refrigerator: Store any leftovers in an airtight container for up to 4 days. The flavors actually deepen a bit overnight, making it even more delicious the next day.
Freezer: You can freeze it, too! Let everything cool completely, then transfer to freezer-safe bags or containers. It’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in the microwave for quick meals, or pop it back into a 375°F oven for 10–12 minutes to keep the edges crisp.

Just avoid freezing if you’ve used canned pineapple—sometimes the texture doesn’t hold up well after thawing.

Estimated Nutrition

Here’s a rough estimate for a single serving (based on 4 servings total from this recipe):

Calories: ~370
Protein: 30g
Fat: 12g
Carbohydrates: 35g
Fiber: 3g
Sugar: 20g
Sodium: 700mg

This is a well-balanced dish with a good dose of lean protein and plenty of vitamins from the peppers and pineapple. For a lower sugar or sodium version, reduce the brown sugar and soy sauce or swap for low-sodium alternatives.

Frequently Asked Questions

What type of pineapple is best for this recipe?

Fresh pineapple is ideal—it adds vibrant flavor and texture. But canned pineapple (in 100% juice, not syrup) works great too, especially when you’re short on time.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and add extra flavor. Just trim excess fat and keep the pieces uniform in size for even cooking.

Is this recipe gluten-free?

It can be! Just substitute the soy sauce with gluten-free tamari or coconut aminos to make the dish completely gluten-free.

Can I make this ahead of time?

Yes. You can marinate the chicken up to a day in advance and store it in the fridge. When ready to cook, just toss everything on the pan and roast.

Can I add more vegetables?

Definitely! Zucchini, red onion, or snap peas all work well. Just avoid watery vegetables like tomatoes that can make the pan soggy.

How spicy is this dish?

This recipe isn’t spicy as written. But if you love heat, add a pinch of red pepper flakes or diced jalapeño to the marinade.

How should I reheat leftovers?

Microwave works for speed, but to keep the texture intact, reheat in a 375°F oven for 10–12 minutes or until warmed through.

Can I double the recipe?

Yes! Just use two sheet pans and rotate them halfway through baking to ensure even cooking and roasting.

Conclusion

Hawaiian Chicken Sheet Pan is my go-to when I want a meal that feels like a mini vacation in the middle of the week. It’s bright, flavorful, and just plain fun to eat. With juicy chicken, sweet pineapple, and vibrant peppers all roasting together in one pan, cleanup is minimal and satisfaction is high.

Whether you’re meal prepping, feeding a group, or just looking for a change from the usual dinner routine, this recipe delivers bold flavors without a lot of work. Add your favorite sides and enjoy a colorful, tropical-inspired dinner that everyone will want seconds of.