There’s just something magical about bringing the vibrant flavors of the tropics right into your kitchen—especially on a busy weeknight. That’s exactly what this Hawaiian Chicken Sheet Pan Dinner does. It’s colorful, it’s packed with bold flavors, and it’s all done in one pan. Yep, one! That means minimal cleanup, and maximum deliciousness.

Today, I’m sharing a recipe that’s quickly become one of our go-to meals when we’re craving something warm, juicy, and just the right balance of sweet and savory. Picture this: tender chunks of chicken marinated in a pineapple-soy blend, roasted alongside caramelized bell peppers, onions, and golden pineapple. Everything gets a final drizzle of a glossy glaze that ties it all together—it’s basically sunshine on a plate.

I first made this after a friend brought something similar to a neighborhood potluck, and I couldn’t get over how flavorful it was. I knew I had to try my own version—and after a few tweaks, this version was born. Let me walk you through how to make it from scratch—it’s way easier than it sounds, and the flavor payoff is huge.

GETTING STARTED WITH YOUR HAWAIIAN CHICKEN

INGREDIENTS YOU’LL NEED

Let’s start with what you’ll need to bring this tropical dish to life:

⅓ cup soy sauce (or tamari if you want to go gluten-free)
½ cup pineapple juice (fresh or canned works)
2 tablespoons brown sugar (or honey for a twist)
2 tablespoons ketchup
1 tablespoon rice vinegar (or apple cider vinegar)
2 cloves garlic, minced
1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, sliced into wedges
1½ cups pineapple chunks (fresh or canned, drained)
1 tablespoon extra-virgin olive oil
½ teaspoon fine sea salt, or to taste
½ teaspoon black pepper, or to taste
Optional for glaze: 1 tablespoon cornstarch + 1 tablespoon water
Optional garnish: chopped parsley or extra pineapple chunks

STEP 1: WHIP UP THAT FLAVORFUL MARINADE

Grab a medium mixing bowl and whisk together the soy sauce, pineapple juice, brown sugar (or honey), ketchup, vinegar, garlic, and ginger. This is the heart of your dish—it’s tangy, a little sweet, and full of umami.

Now here’s a key step: before you toss in your chicken, reserve ¼ cup of this marinade and set it aside for later. Trust me, you’ll want this to drizzle on top after everything is roasted—it gives the dish a beautiful glossy finish and a little flavor boost.

Add your chicken pieces to the rest of the marinade and toss to coat. You can leave it to marinate for just 20–30 minutes while you prep your veggies, or even better—cover and refrigerate it for a few hours or overnight for maximum flavor.

STEP 2: PREHEAT & PREP THE VEGGIES

Preheat your oven to 425°F. This high heat helps everything get those gorgeous caramelized edges that make this dish so irresistible.

While the oven heats up, chop your red and yellow bell peppers, slice your red onion into wedges, and drain your pineapple chunks if you’re using canned. Throw it all on a large rimmed baking sheet, drizzle with olive oil, and season with salt and pepper. Use your hands or a big spoon to toss everything together right on the pan—less dishes that way!

Alright, now that your chicken has been marinating and your veggies are prepped, it’s time to bring all the pieces together on the sheet pan. This is where the magic really happens. The high heat of the oven caramelizes the pineapple and gives the chicken that golden-brown finish. And the best part? Your kitchen is going to smell absolutely amazing—like a tropical breeze just rolled through.

Let’s dive into the next steps and finish this dish off right.

STEP 3: ASSEMBLE YOUR SHEET PAN

Take your marinated chicken out of the bowl (letting the excess marinade drip off) and scatter it across the sheet pan with the seasoned vegetables and pineapple. Make sure everything is arranged in a single layer so it all cooks evenly. It’s important that the chicken pieces aren’t piled on top of each other—you want every bite to have contact with the pan so it can get that beautiful color.

If you have a lot of chicken and veggies, don’t be afraid to split it between two sheet pans. Crowding everything together will lead to steaming rather than roasting, and we’re here for those golden, caramelized edges.

STEP 4: ROAST IT ALL UP

Pop the sheet pan into your preheated oven and roast for 25 to 30 minutes, flipping everything halfway through. You’ll know it’s ready when the chicken is cooked through (it should reach 165°F internally) and the veggies are soft with charred edges. The pineapple will start to caramelize, turning golden and slightly crisp around the edges—absolutely delicious.

If you like a little extra browning, you can broil everything during the last 2 to 3 minutes. Just keep a close eye on it so nothing burns!

STEP 5: MAKE THE GLAZE

Remember that ¼ cup of marinade you set aside earlier? While your sheet pan is roasting, now’s the time to turn it into a simple, glossy glaze.

Pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat. If you want a thicker glaze (and I definitely recommend it), whisk together 1 tablespoon cornstarch with 1 tablespoon water in a small bowl, then stir that into the simmering sauce.

Let it cook for about 1 to 2 minutes, stirring constantly, until it thickens slightly. It should be pourable but syrupy enough to cling to the chicken and veggies. If you skip the cornstarch, it’ll still work as a thinner drizzle—it just won’t have that sticky, glossy finish.

STEP 6: DRIZZLE AND SERVE

Once the sheet pan is out of the oven, give everything a little stir to re-coat in those lovely roasting juices. Then, drizzle the glaze over the top and serve immediately.

This dish is fantastic over fluffy white rice, jasmine rice, or if you want to keep the island theme going, coconut rice is a dreamy pairing. I love garnishing it with a little fresh parsley or even extra pineapple chunks for that pop of brightness on the plate.

TIPS & VARIATIONS TO MAKE IT YOUR OWN

Here are a few of my favorite ways to customize this recipe depending on what I have on hand or who’s coming to dinner:

Want it spicy? Add a pinch of red pepper flakes to the marinade or slice a jalapeño thinly and toss it on the pan before roasting. That sweet-heat combo is so good.
Swap the protein: This works beautifully with boneless chicken thighs or even shrimp—just adjust the cooking time. Shrimp will only need about 10–12 minutes in the oven.
Add more color: Feel free to toss in other veggies like zucchini, snap peas, or even broccoli florets. Just keep the size uniform so they roast evenly.
Make it stovetop: No oven? No problem. Sear the marinated chicken and veggies in a large skillet, then add the pineapple and pour in the reserved marinade, letting it cook down until everything is coated in a sticky glaze.

Your Hawaiian Chicken Questions, Answered (Plus Final Thoughts!)

We’ve made it to the final stretch! You’ve got your sweet-and-savory chicken roasted to perfection, a sticky glaze ready to drizzle, and your kitchen smells like a tropical vacation. Before you dive in and start plating, I want to take a moment to answer a few of the most common questions I get about this recipe. Whether it’s your first time making sheet-pan Hawaiian Chicken or you’re looking to tweak it a bit, these tips should help make your dinner a total success.

FREQUENTLY ASKED QUESTIONS

1. Can I make this dish ahead of time?

Absolutely. You can marinate the chicken up to 24 hours in advance, which actually helps deepen the flavor. You can also chop your veggies the day before and store them in the fridge. When it’s time to cook, just assemble and roast.

2. What’s the best way to store and reheat leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, pop it in a 350°F oven for 10–15 minutes, or until warmed through. This helps the chicken and veggies keep their texture better than the microwave, but the microwave works fine in a pinch!

3. Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs are a great swap—they stay juicy and flavorful. Just make sure they’re cut into similar-sized pieces for even cooking, and note they might need a few extra minutes in the oven.

4. Is this dish gluten-free?

It can be! Just use tamari instead of regular soy sauce, and double-check that your ketchup and vinegar are gluten-free. Most are, but it’s always worth confirming.

5. What type of rice works best for serving?

Steamed white rice, jasmine rice, or basmati rice all pair beautifully. If you want something a little more special, try coconut rice—it adds an extra layer of richness and tropical flavor that works so well with the sweet and savory glaze.

6. Can I make this without pineapple?

If you’re not a pineapple fan or want to avoid added sugar, you can skip the pineapple chunks and use orange juice in place of pineapple juice in the marinade. You’ll still get a hint of sweetness with a citrusy twist.

7. How do I keep the chicken from drying out?

Make sure your chicken pieces are uniform in size, and don’t overcook. Also, giving the chicken some marinating time—even just 30 minutes—helps lock in moisture. Using chicken thighs can also help if dryness is a concern.

FINAL THOUGHTS AND SERVING INSPIRATION

This Hawaiian Chicken is one of those meals that brings everyone to the table fast—there’s just something about that sweet, sticky glaze and those juicy, roasted pineapple pieces that makes it impossible to resist. I love how easy it is to pull together and how adaptable it is for whatever’s in your fridge.

Serve it family-style over a bed of fluffy rice, or spoon it into meal prep containers for the week ahead. I’ve even wrapped leftovers in lettuce leaves for a fresh, low-carb lunch. However you decide to serve it, it’s a bright, flavorful way to bring some sunshine to your dinner routine.

If you try this recipe, I’d love to hear how it turned out! Did you make any fun swaps? Add extra heat or veggies? Drop your version in the comments—I’m always looking for new ways to switch things up.

Thanks for cooking along with me. Here’s to easy meals, big flavor, and a little taste of the islands right from your oven.

Hawaiian Chicken