If you’re craving those sweet and savory tropical flavors without spending forever in the kitchen, this Hawaiian Chicken Sheet Pan is about to become your new favorite weeknight hero. It’s juicy chicken with sticky pineapple glaze, roasted alongside caramelized veggies, all on one pan.
Table of Contents
Ingredients for Hawaiian Chicken Sheet Pan
I always start with good quality chicken for this recipe because it really makes a difference in the final texture. While I typically use boneless skinless chicken breasts for their convenience, I’ve learned that chicken thighs actually stay juicier during roasting if you have the extra few minutes to trim them. For the pineapple, I usually grab fresh chunks from the produce section, but canned works beautifully when you’re in a pinch.
- 1 ½ lbs 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 ½ cups fresh pineapple chunks (or canned, drained well) – I recommend draining canned pineapple thoroughly on paper towels to avoid excess liquid that can make the sauce watery
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon chili flakes (optional) – My preference is to add these for a subtle kick that balances the sweetness
For the sauce:
- ⅓ cup low-sodium soy sauce – In my experience, low-sodium is essential to control saltiness since the sauce reduces
- ¼ cup pineapple juice
- 3 tablespoons honey (or brown sugar)
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening, optional) – I usually make this slurry for a glossier finish that clings to the chicken
Step-by-Step Instructions
I recommend preheating your oven while you prep the ingredients so everything moves quickly once you’re ready to assemble. This whole process takes about 35 minutes from start to finish.
Step 1: Preheat your oven to 400°F and line a large sheet pan with parchment paper. This prevents sticking and makes cleanup incredibly easy.
Step 2: Spread the chicken pieces, bell peppers, onion wedges, and pineapple chunks in a single layer across the prepared pan, making sure pieces don’t overlap. Drizzle everything with olive oil, then sprinkle the minced garlic, salt, pepper, paprika, and chili flakes over top. Toss everything together with your hands until every piece is evenly coated. If your pan looks crowded, use two pans to ensure proper caramelization.
Step 3: Roast for 20 to 25 minutes, flipping everything after 10 to 12 minutes of cooking. The chicken should reach an internal temperature of 165°F measured in the thickest piece, and the edges should be nicely caramelized with a light golden color. The chicken will be opaque throughout when fully cooked.
Step 4: Around the 10-minute mark of roasting, start your sauce so it’s ready when the chicken finishes. Whisk together soy sauce, pineapple juice, honey, and rice vinegar in a small saucepan over medium heat. Let it simmer for 3 to 4 minutes until it reduces slightly and coats the back of a spoon. If you want a thicker glaze, stir in the cornstarch slurry and cook for another minute until it becomes glossy.
Step 5: Once the chicken is fully cooked and the vegetables are tender with golden edges, remove the pan from the oven and drizzle the warm sauce over everything. Toss gently to coat, or serve the sauce on the side for dipping.
Step 6: Garnish with sesame seeds or sliced green onions if desired, and serve immediately while everything is hot and fragrant.
Perfect Pairings for Hawaiian Chicken Sheet Pan
This tropical dish pairs beautifully with sides that balance its sweet and savory profile while adding different textures to your plate.
Fluffy White Rice: The classic choice that soaks up every drop of that sticky-sweet sauce and provides a neutral base that lets the chicken and pineapple shine.
Coconut Rice: Takes the tropical theme up a notch with creamy coconut flavor that complements the pineapple perfectly while adding richness to balance the tangy sauce.
Cauliflower Rice: A lighter option that keeps the meal low-carb without sacrificing satisfaction, plus it absorbs the sauce just as well as regular rice while adding extra vegetables to your plate.
Mixed Green Salad: A crisp, fresh salad with a light vinaigrette provides a refreshing contrast to the warm, caramelized chicken and helps balance the sweetness of the dish.
Garlic Herb Chicken with Mashed Potatoes: If you want to make it a more substantial meal, creamy mashed potatoes make an excellent base for this saucy chicken.
Sticky Chicken Bowls: For meal prep inspiration, check out how to turn this into a complete bowl meal with additional toppings and vegetables.
Storing and Reheating Your Leftovers
Let the Hawaiian chicken cool to room temperature for about 20 minutes before transferring to storage containers. Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making this an excellent meal prep option for quick lunches throughout the week.
To reheat, I recommend warming portions in the oven at 350°F for about 10 minutes until heated through. This helps the chicken and vegetables regain some of their texture rather than becoming soggy. You can also microwave individual portions in 30-second intervals until steaming hot, though the vegetables may soften more with this method.
This dish is incredibly versatile for meal planning. Try serving leftovers over fresh salad greens for a Hawaiian chicken bowl, tucking it into tortillas for quick tacos, or tossing it with noodles for an Asian-inspired stir-fry twist. The sauce reheats beautifully and maintains its glossy consistency.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually more forgiving and stay juicier during roasting. Just keep the same cooking time and temperature since the pieces are similar in size when cut into 1-inch chunks.
What if I don’t have rice vinegar?
Apple cider vinegar works perfectly as a substitute and provides a similar tangy flavor. You can also use white wine vinegar in a pinch, though it’s slightly sharper in taste.
How do I prevent the pineapple from burning?
Make sure your pineapple chunks aren’t too small (aim for 1-inch pieces), and toss them well with the oil before roasting. If you notice them getting too dark during cooking, flip them to a different side or move them to a cooler spot on the pan.
Hawaiian Chicken Sheet Pan
Ingredients
Equipment
Method
- Preheat your oven to 400°F and line a large sheet pan with parchment paper to prevent sticking and make cleanup easy.
- Spread the chicken pieces, bell peppers, onion wedges, and pineapple chunks in a single layer across the prepared pan, making sure pieces don’t overlap. Drizzle with olive oil, then sprinkle the minced garlic, salt, pepper, paprika, and chili flakes over everything. Toss with your hands until evenly coated.
- Roast for 20 to 25 minutes, flipping everything after 10 to 12 minutes of cooking. The chicken should reach an internal temperature of 165°F measured in the thickest piece, and the edges should be nicely caramelized.
- Around the 10-minute mark of roasting, start your sauce. Whisk together soy sauce, pineapple juice, honey, and rice vinegar in a small saucepan over medium heat. Simmer for 3 to 4 minutes until slightly reduced and it coats the back of a spoon. For a thicker glaze, stir in the cornstarch slurry and cook for another minute until glossy.
- Once the chicken is fully cooked and vegetables are tender with golden edges, remove from the oven and drizzle the warm sauce over everything. Toss gently to coat, or serve sauce on the side.
- Garnish with sesame seeds or sliced green onions if desired, and serve immediately.
Notes
