Hawaiian Chicken Sheet Pan

If you’ve ever dreamed of enjoying the sunny, tropical vibes of Hawaii without hopping on a plane, this Hawaiian Chicken Sheet Pan is about to be your new favorite meal. This dish brings all the vibrant, sweet, and savory flavors of the islands straight to your table with just one sheet pan. Plus, it’s easy to prepare and cooks in a fraction of the time it would take to plan a getaway!

The combination of juicy chicken, caramelized bell peppers, and sweet pineapple is a flavor-packed dream, all smothered in a savory Hawaiian sauce that ties everything together. Whether you’re cooking for your family on a busy weeknight or meal prepping for the week ahead, this dish is quick, satisfying, and guaranteed to impress everyone around the table.

Let me take you through this simple yet amazing recipe that’s bursting with tropical goodness. You’ll love how effortless it is to pull off, and I promise it’ll taste like a mini vacation with every bite.

Ingredients You’ll Need for this Hawaiian Chicken Sheet Pan

Before we dive into the cooking process, let’s gather everything we’ll need. This recipe is pretty straightforward, and most of the ingredients are likely already in your kitchen. If not, don’t worry—everything can be found at your local grocery store!

For the Chicken and Vegetables:

• 4 boneless, skinless chicken breasts or thighs (your choice!)

• 2 cups fresh pineapple chunks (you can also use canned pineapple, just be sure to drain it well)

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 medium red onion, sliced

• 1 tablespoon olive oil

• Salt and black pepper, to taste

• 1 tablespoon sesame seeds (optional, for garnish)

• 2 tablespoons chopped green onions (optional, for garnish)

For the Hawaiian Sauce:

• ½ cup pineapple juice (you can use fresh or from canned pineapple)

• ¼ cup low-sodium soy sauce

• 3 tablespoons honey (or brown sugar if you prefer)

• 1 tablespoon rice vinegar (apple cider vinegar works as a substitute)

• 1 teaspoon sesame oil (optional for a richer flavor)

• 3 cloves garlic, minced

• 1 teaspoon grated ginger (optional, but I highly recommend it if you want a little kick!)

• 1 tablespoon cornstarch (this helps thicken the sauce)

• 2 tablespoons water (to make the cornstarch slurry)

How to Make Hawaiian Chicken Sheet Pan

Step 1: Preheat the Oven

We’re starting off by getting the oven nice and hot. Preheat your oven to 400°F (200°C). You want that perfect temperature for roasting the chicken and vegetables evenly. While it’s heating up, line a large sheet pan with parchment paper or give it a light spray of cooking oil to prevent anything from sticking.

Step 2: Prepare the Sauce

Now let’s make the magic happen with the Hawaiian sauce. In a small saucepan, combine the pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and grated ginger. Stir everything together over medium heat and bring it to a simmer. You’ll notice that the aroma of the garlic and ginger will make your kitchen smell incredible—this is where the tropical vibes start to take shape!

While that’s simmering, grab a small bowl and mix together the cornstarch and water to form a slurry. Once the sauce is simmering, add the cornstarch slurry to the pan and stir to combine. Keep it on the heat for another 1-2 minutes, or until the sauce thickens up to a nice, glossy consistency. Then, just remove it from the heat and set it aside. The sauce is going to add that perfect balance of sweet and savory to the chicken and vegetables—trust me, you’re going to want to drizzle it on everything.

Step 3: Prep the Chicken and Vegetables

Next, let’s focus on the chicken and vegetables. Arrange the chicken breasts or thighs right in the center of the prepared sheet pan. Surround the chicken with the pineapple chunks, bell peppers, and red onion. These veggies add so much color and crunch to the dish, not to mention that wonderful caramelization as they roast.

Drizzle olive oil over the vegetables and toss them around to coat evenly. Don’t forget to season everything with a generous pinch of salt and a few cracks of black pepper. The salt will enhance all those delicious flavors, so don’t be shy with it.

Step 4: Add the Sauce

Now it’s time to bring all the flavor together! Brush half of the prepared Hawaiian sauce over the chicken, making sure it’s evenly coated. Then, drizzle the rest of the sauce over the vegetables. If you want, you can gently toss the vegetables around to get them fully coated in the sauce. But be careful not to disturb the chicken too much—you want it to stay in the center where it can roast to perfection.

Step 5: Bake

Place your sheet pan in the oven and let everything roast for about 25–30 minutes. You’ll want to cook it until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized. If you’re craving a little extra crispy goodness on top, feel free to pop the sheet pan under the broiler for 2–3 minutes at the end of cooking. It’ll give everything a nice, golden-brown finish that’s just chef’s kiss.

Step 6: Garnish and Serve

Once the Hawaiian Chicken Sheet Pan is out of the oven, don’t forget the finishing touches. Sprinkle some sesame seeds over the chicken and veggies, and add a sprinkle of chopped green onions for a fresh, vibrant touch. You’re almost there!

For serving, this dish pairs perfectly with steamed rice, cauliflower rice, or noodles. The rice will soak up all that sweet and savory sauce, making it an irresistible side. The combination of flavors is so bright and lively—it really feels like a mini tropical getaway with each bite.

Now that we’ve got the basic recipe down, let’s dive a little deeper into how to perfect your Hawaiian Chicken Sheet Pan and make it your own. Whether you’re looking for some extra tips on getting that crispy chicken skin, or you’re wondering about variations to mix things up, I’ve got you covered.

This dish is all about balancing the sweet, savory, and fresh elements, so let’s go over some ways to elevate it even further. Plus, I’ll answer some questions you might have as you prepare to make this amazing meal.

How to Make the Chicken Extra Juicy and Flavorful

If you’re using boneless, skinless chicken breasts, it’s easy for them to turn out a little dry if they’re not cooked just right. A quick tip to keep your chicken juicy is to lightly pound the breasts to an even thickness before cooking. This will help them cook more evenly and stay tender. If you’re using chicken thighs, you don’t need to worry about this step—thighs naturally stay juicy even after roasting.

Another trick is to brush some of the Hawaiian sauce on the chicken throughout the cooking process. You can add more halfway through baking, which helps the chicken stay moist and adds a deeper layer of flavor.

Customizing the Sauce for Your Taste

The Hawaiian sauce is the star of the show, and it’s pretty flexible depending on your flavor preferences! Here are a few ways to adjust the sauce to your liking:

• Sweetness: If you love a sweeter sauce, feel free to add an extra tablespoon of honey or brown sugar. Conversely, if you prefer a tangier taste, you can reduce the amount of honey slightly and even add a bit more rice vinegar.

• Spice: For a little heat, try adding a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture. The heat pairs wonderfully with the sweet pineapple and soy sauce, creating a delicious contrast.

• Ginger: I mentioned grated ginger as optional earlier, but if you love the zing of ginger, definitely go for it! It gives the sauce a nice kick, especially when paired with the garlic.

• Sesame Oil: Sesame oil is optional, but it does give the sauce a deeper, nutty flavor that complements the chicken and vegetables so well. I highly recommend using it if you want that extra touch of authenticity.

Choosing the Right Vegetables

While the recipe calls for bell peppers and red onion, feel free to experiment with other vegetables you have on hand or prefer. Here are a few ideas:

• Zucchini or Yellow Squash: These vegetables add a fresh, mild flavor and soften beautifully as they roast alongside the chicken.

• Carrots: Thinly sliced carrots bring a nice crunch and natural sweetness to the dish, which works perfectly with the pineapple.

• Snap Peas: These can be added near the end of cooking to maintain their crispness while providing a burst of freshness.

The great thing about a sheet pan dinner is that you can swap in any veggies you love or need to use up—just make sure to keep the cooking times in mind. Some veggies cook faster than others, so it’s a good idea to cut them into even-sized pieces to ensure everything roasts at the same pace.

How to Serve Hawaiian Chicken Sheet Pan

While the recipe suggests serving the Hawaiian Chicken Sheet Pan with steamed rice, there are a few other options that could take this meal to the next level:

• Cauliflower Rice: If you’re looking for a lower-carb option, cauliflower rice is a great alternative. It soaks up the sauce just as well, and it adds a light, fresh base to the dish.

• Noodles: For a fun twist, serve the chicken and veggies over a bed of rice noodles or even soba noodles. The noodles will absorb the sweet Hawaiian sauce and add a delicious texture to the dish.

• Salad Greens: For a lighter meal, you can serve the roasted chicken and vegetables on top of a bed of mixed salad greens or arugula. The warm chicken and sauce will lightly wilt the greens, adding freshness without overpowering the dish.

Perfect Pairings for Hawaiian Chicken Sheet Pan

If you want to take the meal a step further, here are some sides that pair wonderfully with this tropical-inspired dish:

• Grilled Pineapple: This extra hit of pineapple is a delicious side that complements the dish without overwhelming the main flavors.

• Coconut Rice: For that ultimate island vibe, serve your Hawaiian Chicken with coconut rice. The creamy, slightly sweet rice adds a nice contrast to the savory elements of the chicken and vegetables.

• A Tropical Fruit Salad: A simple fruit salad with mango, papaya, and a touch of lime will add a refreshing, light contrast to the richness of the sheet pan meal.

Troubleshooting and Common Questions

As you make this dish, you might run into a few questions or concerns. Here are some common ones, along with answers to help guide you:

Can I use bone-in chicken instead of boneless?

Yes, you can use bone-in chicken, but you’ll need to adjust the cooking time. Bone-in chicken takes longer to cook, so be sure to check the internal temperature to make sure it reaches 165°F (74°C). You may need to add 10–15 minutes to the baking time depending on the size of the pieces.

Can I make this dish ahead of time?

You can absolutely prep this dish ahead of time! To do so, assemble the chicken and vegetables on the sheet pan, drizzle them with half of the sauce, and cover it with plastic wrap. Store it in the fridge for up to 24 hours. When you’re ready to cook, simply bake as directed, and brush with the remaining sauce halfway through cooking.

Can I freeze this dish?

While the chicken and vegetables freeze well, I’d recommend freezing the sauce separately if you plan to store the dish for later. To freeze, assemble everything, excluding the sauce, and wrap it tightly in plastic wrap and aluminum foil. When you’re ready to cook, defrost in the fridge overnight and bake as usual, adding the sauce once everything is roasted.

How do I know when the chicken is fully cooked?

To ensure your chicken is perfectly cooked, use a meat thermometer. Insert it into the thickest part of the chicken, and make sure it reaches 165°F (74°C). If you don’t have a thermometer, check the juices—the chicken should be opaque and the juices should run clear.

Can I add a little spice to the Hawaiian sauce?

Absolutely! If you love a bit of heat, add a pinch of red pepper flakes or even a finely chopped chili pepper to the sauce. This will give the dish a spicy kick that balances the sweetness of the pineapple.

We’ve covered everything from the ingredients to cooking tips, and now it’s time to answer some frequently asked questions that may pop up while making this delicious dish. If you’re still curious about the recipe or need clarification on a few things, this section is for you! And of course, we’ll wrap up with some final thoughts on why Hawaiian Chicken Sheet Pan should be added to your weekly dinner lineup.

FAQ Section

1. Can I use frozen chicken for this recipe?

While fresh chicken works best for this recipe, you can use frozen chicken if needed. However, be sure to fully thaw it before cooking to ensure even cooking and avoid any safety issues. You can thaw it in the refrigerator overnight or use the defrost setting on your microwave if you’re short on time. Cooking frozen chicken directly on the sheet pan could lead to uneven cooking, so it’s best to thaw it first.

2. Can I make this Hawaiian Chicken Sheet Pan vegetarian?

Yes! If you want to make this dish vegetarian, you can swap out the chicken for tofu, tempeh, or even a plant-based meat alternative. Tofu is an excellent choice because it absorbs the flavors of the sauce beautifully. For best results, press the tofu before cooking to remove excess moisture, then cut it into cubes and toss it with the vegetables and sauce. The rest of the recipe stays the same, and you’ll still enjoy a wonderfully flavorful, vibrant dish.

3. Can I use other fruits instead of pineapple?

While pineapple is the star of this recipe, you can experiment with other fruits if you prefer. Mango chunks, papaya, or even peaches would pair well with the savory sauce. Keep in mind that different fruits have varying levels of sweetness and moisture content, so it may slightly change the flavor profile, but it will still be delicious. Just make sure to add the fruit at the same time as the vegetables, so they roast perfectly.

4. How can I make this recipe spicier?

If you love a little heat, there are a few ways to kick up the spice level of this dish. As mentioned earlier, adding red pepper flakes to the sauce is an easy fix. Alternatively, you can stir in some finely chopped fresh chili peppers like jalapeños or serranos. For those who like it really spicy, consider drizzling a bit of sriracha over the chicken right before serving. You can easily adjust the heat to your liking!

5. Can I cook this recipe on a grill instead of in the oven?

If you prefer grilling, you can absolutely make this dish on a grill! You would grill the chicken and vegetables separately, but keep the preparation the same. For the chicken, grill it over medium heat until it reaches the proper internal temperature of 165°F (74°C), brushing it with the sauce during the last few minutes of cooking. For the vegetables, you can either grill them in a grill basket or roast them directly on the grill. Just be sure to monitor the vegetables carefully, as grilling times can vary depending on your grill’s heat.

6. Can I prep the ingredients the night before?

Yes, you can prep the ingredients ahead of time to make dinner even easier! You can slice the vegetables, cut the pineapple, and even prepare the sauce the day before. Store everything separately in airtight containers in the fridge. When you’re ready to cook, simply follow the steps as usual. Prepping the night before will save you time, especially on busy nights when you want to get dinner on the table quickly.

7. How can I store leftovers?

Leftovers from this dish can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the chicken and vegetables in the oven at 350°F (175°C) for 10–15 minutes, or until heated through. You can also reheat the dish in the microwave, but I recommend using the oven for better results, especially if you want to keep the texture of the roasted veggies intact.

Final Thoughts: Why You’ll Love Hawaiian Chicken Sheet Pan

This Hawaiian Chicken Sheet Pan is truly a one-pan wonder. It’s the perfect balance of sweet, savory, and fresh, with minimal prep and cleanup. Whether you’re cooking for a busy family dinner, meal prepping for the week, or entertaining friends, this dish checks all the boxes.

The versatility of this recipe is one of the best parts. You can swap in your favorite veggies, adjust the sweetness or spice level of the sauce, and even make it vegetarian or gluten-free if needed. No matter how you choose to make it, the result will be a delicious, colorful, and satisfying meal that brings a taste of the tropics to your kitchen.

By using simple ingredients that you likely already have in your pantry, this meal is both budget-friendly and full of flavor. The fact that it’s all cooked on one sheet pan makes it easy to prepare, and the dish can be served with rice, cauliflower rice, noodles, or even on a bed of greens for a lighter option.

I encourage you to give this recipe a try! It’s perfect for those weeknights when you’re craving something exciting yet easy. Plus, I’d love to hear how it turns out for you! Feel free to comment below with any variations you’ve tried or tips you’d like to share. Enjoy the flavors of Hawaii, no passport required!