I love simple meals that don’t skimp on flavor, like this easy 30-minute sheet pan Hawaiian chicken. The sweet-tangy combination of pineapple and soy sauce coating tender chicken and colorful vegetables creates a meal that tastes like it took far more effort than it actually did.
What makes this sheet-pan dinner so delicious is how the high heat caramelizes the pineapple and creates slightly crispy edges on the chicken. And there is no marinating or stovetop attention required! This easy sheet-pan meal practically cooks itself while you help with homework or catch up on laundry.
The chicken stays juicy, the vegetables maintain some bite, and the pineapple turns into sweet, caramelized bites that make the entire dish fabulous. Better yet, cleanup consists of washing just one pan, leaving you with more time to enjoy your evening.
I’ll show you exactly how to make this easy sheet-pan dinner and include all my best tips and tricks. This Hawaiian-inspired meal is perfect whether you’re feeding a family or meal-prepping for a busy week ahead.
Reader Review
Hawaiian sheet pan chicken is delicious and so easy to prepare. We loved it! It was great served over rice. Definitely a keeper! Thanks for sharing!
— Kim
Ingredient Notes
For exact amounts needed see the recipe card below
- Chicken breast: I use boneless, skinless chicken breasts cut into roughly 1-inch pieces. If you prefer darker meat, you could also use chicken thighs.
- Bell peppers: I love using red and orange peppers because of their sweet flavor and bright colors. Any color bell pepper works great, though!
- Pineapple: The canned pineapple chunks are perfect here – and don’t throw away that juice! Fresh pineapple also works, but you’ll need to add a couple of tablespoons of pineapple juice to the sauce.
- Red onion
- Soy sauce
- Brown sugar
- Cornstarch
- Red pepper flakes
- Garlic salt
Looking for more easy dinner ideas? Try salmon curry, meatball sub bubble up bake, or ham and scalloped potatoes.
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How to Make Hawaiian Chicken Sheet Pan
- Preheat your oven to 400 degrees F and line your largest sheet pan with parchment paper or foil. If using foil, remember to spray it with cooking spray.
- Dice your chicken into roughly 1-inch pieces. Cut the onion and bell peppers into chunks about the same size, so everything cooks evenly. Drain your pineapple chunks, but save the juice.
- In a small bowl, whisk together 2 tablespoons of the reserved pineapple juice, soy sauce, cornstarch, brown sugar, garlic salt, and red pepper flakes until smooth.
- Toss the chicken, onions, and peppers in a large bowl. Pour the sauce over everything and stir until it’s evenly coated. I find tongs work well for this step.
- Spread the mixture on your prepared sheet pan in a single layer. Try not to overcrowd the baking sheet.
- Put it in the oven for 10 minutes, then pull it out and toss to mix.
- Add the pineapple to the sheet pan and return it to the oven for another 10-15 minutes until the chicken is cooked.
Serving Ideas
My family loves Hawaiian Chicken served over a bed of fluffy white rice—it’s the perfect way to soak up all that amazing sweet and savory sauce! But don’t feel limited to just rice.
Here are some of my favorite ways to serve this tropical dinner:
- Over brown rice for a healthier twist
- With cauliflower rice, if you’re watching your carbs
- Alongside some quick steam-in-bag broccoli (my go-to on busy weeknights!)
- Wrapped in warm tortillas for an Asian-Hawaiian fusion taco
- On a bed of quinoa for extra protein
I like to garnish with sliced green onions and a sprinkle of sesame seeds to make it look fancy, even though this is such an easy meal. Sometimes, I’ll even add a dash of Sriracha sauce for those of us who like extra heat!
How to Store
Transfer any leftovers to an airtight container and store them in the refrigerator for up to 3 days. The best way to reheat this dish is in the microwave for 1-2 minutes, stirring halfway through. You can also reheat it in a skillet over medium heat until warmed through.
While you can freeze this dish, the vegetables and pineapple tend to get a bit mushy when thawed. If you want to freeze it anyway, it will keep in the freezer for up to 2 months in a freezer-safe container.
Tips for the Best Hawaiian Chicken Sheet Pan Dinner
Be sure to check out the step by step instructions
- While I use red and orange bell peppers in this recipe, feel free to switch things up! Any color bell pepper works great – my family just prefers the sweeter ones. Green peppers give a slightly different flavor profile but work just as well.
- The red pepper flakes are totally optional. You can leave them out completely or adjust the amount to your taste. Start with less – you can always add more later!
- If you’re using foil to line your pan, make sure to spray it with nonstick cooking spray.
- Chicken thighs work fine in this recipe too. Just make sure to trim excess fat when you dice them.
Reader Questions
Yes, fresh pineapple works great. But you still need a few tablespoons of pineapple juice for the sauce.
Yes, but you’d need to cook it in several batches since everything needs to be in a single layer. For this reason, I stick to the sheet pan method. If you halved the recipe, an air fryer would probably work to serve 2 people.
In my experience, most kids love this dish! The sweet pineapple and brown sugar perfectly balance the soy sauce. If your kids are picky about spice, skip the red pepper flakes.
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Hawaiian Chicken Sheet Pan Recipe
Ingredients
- 1.5-2 pounds boneless skinless chicken breast diced
- 1 red onion diced into larger pieces
- 1 red bell pepper diced into larger pieces
- 1 orange bell pepper diced into larger pieces
- 20 ounces pineapple chunks save the juice
- 2 tablespoons pineapple juice from the can of chunks
- 1/3 cup soy sauce
- 1 tablespoon cornstarch
- 4 tablespoons brown sugar
- 1 teaspoon garlic salt
- 1 teaspoon red pepper flakes
Instructions
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper or foil.
- Dice the chicken, onion, and bell peppers into pieces. Drain the pineapple can, reserving the juice.1.5-2 pounds boneless skinless chicken breast, 1 red onion, 1 red bell pepper, 1 orange bell pepper
- Combine the pineapple juice, soy sauce, cornstarch, brown sugar, garlic salt, and red pepper flakes in a small bowl.2 tablespoons pineapple juice , 1/3 cup soy sauce, 1 tablespoon cornstarch, 4 tablespoons brown sugar, 1 teaspoon garlic salt, 1 teaspoon red pepper flakes
- Add the chicken, onion, and peppers to a large bowl. Pour the sauce over the chicken and veggies and stir until everything is coated.
- Spread the chicken and veggies evenly on the sheet pan. Bake in the oven for 10 minutes. Then, remove the sheet pan from the oven and toss to mix.
- Add the pineapple to the sheet pan and return it to the oven. Cook for another 10-15 minutes until the chicken is cooked through.20 ounces pineapple chunks
Notes
- Any color bell pepper works fine.
- The red pepper flakes are totally optional. You can leave them out completely or adjust the amount to your taste. Start with less – you can always add more later!
- If you’re using foil to line your pan, make sure to spray it with nonstick cooking spray.
- Chicken thighs work fine in this recipe too. Just make sure to trim excess fat when you dice them.
- You can use fresh pineapple if you prefer, although you still need pineapple juice for the sauce.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
Hawaiian sheet pan chicken is delicious and so easy to prepare. We loved it! It was great served over rice. Definitely a keeper! Thanks for sharing!
The taste of the sauce is good, but not quite strong enough for my taste buds. It also doesn’t really thicken up, and I prefer to have sauce covering my chicken… this is just like a soup underneath that you have to run the chicken through but still doesn’t really stick to it. I even added an extra 20 mins to my cooking time stirring it every 10 mins to make sure the chicken didn’t get too dry, but it really didn’t help to thicken the sauce either.
So, unfortunately, I’ll have to try a different recipe next time I want to make this dish.