Hawaiian Chicken Sheet Pan Recipe

If you’re craving something that’s both easy and utterly delicious, you’re going to love this Hawaiian Chicken Sheet Pan Recipe. I absolutely love how this dish brings together sweet, savory, and a little bit of tang in one pan, making dinner both simple and bursting with flavor. Stick with me, and I’ll walk you through how to get that perfect balance every single time.

this Recipe

Ingredients You’ll Need

These ingredients come together to create that tropical, tangy goodness we’re after. Each one plays a key role—from the juicy pineapple that adds natural sweetness, to the garlic and ginger that bring warmth and depth.

• Chicken breasts: Boneless and skinless works best here for easy bite-sized pieces and even cooking.
• Red and yellow/orange bell peppers: They add color, crunch, and a touch of sweetness that brightens the dish.
• Red onion: Adds just the right sharpness that softens beautifully when roasted.
• Pineapple chunks: Canned works perfectly—just be sure to drain the juice and save some for the sauce.
• Soy sauce: It’s the savory backbone of the marinade, giving it that delicious umami flavor.
• Brown sugar: Balances the soy sauce with a rich sweetness and helps the sauce caramelize.
• Pineapple juice: Adds extra fruitiness and tenderizes the chicken a little.
• Cornstarch: This helps thicken the sauce so it clings nicely to the chicken and veggies.
• Garlic powder: Convenient but still packs a punch of garlicky goodness.
• Ground ginger: Adds a subtle spicy warmth that elevates the dish.
• Red pepper flakes (optional): For those of you who like a little heat; totally optional but recommended!
• Olive oil: Helps everything roast up beautifully without sticking.

Variations

One of the things I love about this Hawaiian Chicken Sheet Pan Recipe is how easy it is to make it your own. You can swap ingredients to match your tastes or what’s in season without losing any of the magic.

• Add pineapple juice zest: I’ve sometimes added a splash of fresh lime juice to brighten things even more—it’s a little twist that my family goes crazy for.
• Vegetable swaps: Try adding snap peas, cherry tomatoes, or zucchini if you want to mix up the textures and flavors.
• Protein alternatives: If chicken isn’t your thing, shrimp or pork tenderloin cubes work wonderfully with this sauce.
• Spice it up: I’ve kicked it up a notch with sriracha instead of red pepper flakes when I want some serious heat.

How to Make Hawaiian Chicken Sheet Pan Recipe

Step 1: Prep & Toss Your Ingredients

Start by cutting your chicken into 1-inch cubes and chopping up the bell peppers and onion into bite-sized pieces. Toss those with the drained pineapple chunks in a large bowl. This mix of chicken and veggies is what’s going to soak up all those amazing flavors from the sauce. Pro tip: make sure your pieces are roughly the same size so everything cooks evenly—no one likes biting into a raw chicken cube!

Step 2: Whisk Up the Sauce

In a smaller bowl, whisk together soy sauce, brown sugar, reserved pineapple juice, cornstarch, garlic powder, ground ginger, and red pepper flakes if you’re using them. The cornstarch might seem like a quirky addition, but trust me—it’s what gives your sauce that perfect, glossy coating instead of just watery drips.

Step 3: Coat Everything Evenly

Pour the sauce over the chicken and vegetables, then toss everything together gently but thoroughly. This is key for making sure every bite is bursting with flavor. I like to use my hands for this—so much easier than stirring with a spoon and you can feel where the sauce spreads.

Step 4: Arrange & Roast

Spread the coated chicken and veggie mixture in a single layer on a rimmed baking sheet. Don’t crowd the pan or your ingredients will steam rather than roast. Into the oven it goes at 400°F for about 30 to 35 minutes. You want the chicken cooked through and nicely caramelized edges on the veggies. Halfway through, you can give things a gentle stir if you want, but I usually leave it to roast undisturbed to let the sauce thicken.

How to Serve Hawaiian Chicken Sheet Pan Recipe

Garnishes

I love sprinkling chopped fresh cilantro or green onions on top—adds a bright pop of color and fresh flavor that contrasts beautifully with the rich sauce. A few extra pineapple chunks on the side never hurt either for that extra tropical vibe.

Side Dishes

My go-to sides here are steamed jasmine rice or coconut rice, which soak up the sauce perfectly. Sometimes I serve it with a simple green salad or grilled veggies for a complete, well-rounded meal.

Creative Ways to Present

For a special occasion, I’ve served this Hawaiian Chicken on a bed of fluffy rice inside hollowed-out pineapple halves—your guests will think you spent hours prepping! Also, skewering the chicken and pineapple chunks after roasting makes for a fun and casual presentation at summer parties.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge. I usually keep mine for up to 3 days before it starts to lose that fresh roasted texture. If you want the veggies to stay crisp, I’d recommend reheating chicken separately and adding fresh veggies if needed.

Freezing

I don’t usually freeze this sheet pan chicken because the texture of the roasted veggies changes, but if you’re short on time, freezing the cooked chicken pieces without the veggies works okay for meal prep. Just thaw in the fridge overnight before reheating.

Reheating

I find the best way to reheat leftovers is in a skillet over medium heat to bring back some of that roasted crispness, or you can reheat gently in the oven at 350°F until warmed through. Microwave works in a pinch but can make things a bit soggy.

FAQs

Final Thoughts

This Hawaiian Chicken Sheet Pan Recipe holds a special place in my weeknight rotation because it’s one of those feel-good meals that’s both effortless and full of life. Every time I make it, the sweet and savory combo brings smiles around the table, and cleanup takes next to no time—which is a win in my book. I can’t wait for you to try this recipe and make it your own. Trust me, it’ll be a new favorite before you know it!

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