Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan is a vibrant, sweet-and-savory dinner. With juicy chicken, colorful bell peppers, red onion, and golden pineapple chunks all roasted together in a glossy soy-ginger sauce, this one-pan wonder delivers BIG flavor with minimal cleanup.

Love More Sheet Pan Recipes? Try My Sheet Pan Chicken Fajitas or this Sheet Pan Lemon Balsamic Chicken and Potatoes next.

Why You’ll Love This Recipe

Sweet pineapple, tender chicken, and colorful bell peppers roast together on one pan for a delicious Hawaiian-inspired meal. The blend of savory and tropical flavors creates a vibrant, easy dinner that’s both satisfying and full of sunshine in every bite.

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Ingredient List

Protein and Vegetables:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow or orange bell pepper, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 1 (20 oz) can pineapple chunks, drained (reserve juice)

Sauce:

• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons pineapple juice (from the can)
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon ginger (dried)
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil

Substitution Notes:

• Chicken: Boneless, skinless chicken thighs work beautifully and stay extra juicy!
• Soy Sauce: Use tamari or coconut aminos for gluten-free, or low-sodium soy sauce if watching salt intake
• Brown Sugar: Honey or maple syrup can work, but reduce slightly as they’re more liquid
• Fresh Pineapple: Absolutely! Use 2 cups cubed fresh pineapple and 2 tablespoons pineapple juice
• Bell Peppers: Any color combo works – use what you have!

Why These Ingredients Work

Let me tell you WHY this combination is so perfect! The chicken breasts are lean protein that absorbs all that gorgeous sauce while staying tender. The bell peppers and red onion add sweetness and a slight char that balances the tropical vibes. And that pineapple? It caramelizes in the oven, creating these sweet, slightly crispy edges that are OUT OF THIS WORLD.

The soy sauce brings that savory umami depth, while the brown sugar caramelizes beautifully and balances the saltiness. Here’s the secret weapon: cornstarch! It thickens the sauce as it cooks, creating that glossy, restaurant-style glaze that clings to every piece. The garlic powder and ginger add warmth and that authentic island flavor without any fussy prep work. Trust me, this combination is PERFECTION!

Essential Tools and Equipment

You really don’t need much for this beauty:

• Large rimmed baking sheet (also called a sheet pan or half-sheet pan)
• Large mixing bowl for tossing everything together
• Small bowl and whisk for the sauce
• Sharp knife and cutting board for prep
• Measuring cups and spoons
• Meat thermometer (optional but helpful for perfect chicken every time!)

How To Make Hawaiian Chicken Sheet Pan

Step 1 – Preheat Oven

Preheat your oven to 400°F (200°C). This high heat is KEY for getting those beautiful caramelized edges and keeping everything from getting mushy!

Step 2 – Prepare Chicken and Vegetables

In a large bowl, combine the chicken cubes, red bell pepper pieces, yellow or orange bell pepper pieces, red onion wedges, and pineapple chunks. Make sure everything is cut to roughly the same size – this ensures even cooking and makes every bite perfectly balanced!

Step 3 – Make the Sauce

In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, cornstarch, garlic powder, dried ginger, and red pepper flakes (if using) until well combined and the cornstarch is completely dissolved. No lumps allowed here – whisk it really well!

Step 4 – Combine Chicken and Sauce

Pour that beautiful sauce over the chicken and vegetable mixture and toss to coat evenly, ensuring all pieces are well covered. I like to use my hands for this (clean hands, obviously!) because it really helps get everything evenly coated.

Step 5 – Spread on Sheet Pan

Spread the mixture in a single layer on a large rimmed baking sheet. Don’t crowd it – you want space between pieces for the air to circulate and create those crispy, caramelized edges. Drizzle with olive oil for extra golden goodness!

Step 6 – Bake

Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender with some gorgeous caramelized edges. Give it a stir halfway through if you want, but honestly, I usually don’t and it turns out perfect!

Step 7 – Serve

Remove from the oven and let it rest for just a minute or two. Serve over fluffy rice, quinoa, or roasted sweet potatoes. The sauce will pool at the bottom of the pan – make SURE you drizzle that liquid gold over everything!

You Must Know

UNIFORM SIZING IS EVERYTHING! I cannot stress this enough – cut your chicken and vegetables into similar 1-inch pieces. If your chicken chunks are huge and your peppers are tiny, they’ll cook at different rates and you’ll end up with either raw chicken or mushy vegetables. Take the extra two minutes to size things properly, and you’ll thank me later!

Personal Secret: I always let my chicken sit at room temperature for about 15 minutes before starting. Room temperature chicken cooks more evenly and stays juicier. Just don’t forget about it on the counter!

Pro Tips & Cooking Hacks

• Don’t skip the cornstarch! It’s what creates that thick, glossy sauce that clings to everything. Without it, you’ll just have a watery mess at the bottom of your pan.
• Line your pan with parchment paper for the easiest cleanup of your LIFE. The sugar in the sauce can caramelize and stick, so trust me on this one.
• For extra crispy edges, spread everything out more and use TWO sheet pans if needed. Crowding = steaming. Space = caramelization!
• Chicken thighs instead of breasts will give you more flavor and stay juicier, but they might need an extra 5 minutes of cooking time.
• Common mistake to avoid: Using fresh ginger in the same amount as dried. Fresh ginger is MUCH stronger – if you want to use fresh, use only 1/2 teaspoon of freshly grated ginger.

Flavor Variations / Suggestions

Spicy Hawaiian: Double the red pepper flakes and add a drizzle of sriracha to the sauce!

Teriyaki Style: Add 1 tablespoon of rice vinegar and 1 teaspoon of sesame oil to the sauce for that teriyaki twist.

Citrus Burst: Toss in some orange bell peppers and add 1 tablespoon of orange juice to the sauce.

Veggie-Loaded: Add broccoli florets, snap peas, or zucchini chunks – just keep everything the same size!

Sesame Finish: Sprinkle toasted sesame seeds and sliced green onions over the finished dish for restaurant-level presentation.

BBQ Hawaiian: Mix 2 tablespoons of your favorite BBQ sauce into the glaze for a smoky-sweet version.

Make-Ahead Options

While this dish is definitely best enjoyed fresh from the oven (that caramelization though!), you can absolutely prep ahead for easier weeknight cooking:

Prep Strategy: Cut all your chicken and vegetables and store them separately in airtight containers in the fridge for up to 24 hours. Mix the sauce and store it separately. When you’re ready to cook, just combine everything and bake!

Don’t assemble too early: I wouldn’t mix the raw chicken with the sauce more than 30 minutes before cooking, as the acid and salt can start to break down the texture of the chicken.

Freezer Option: You can freeze the cooked dish, but I’ll be honest – the texture of the vegetables changes and they get a bit soft. If you want to freeze it, undercook slightly, let it cool completely, and freeze in portions for up to 2 months. Reheat in a 350°F oven until heated through.

Recipe Notes & Baker’s Tips

About the pineapple juice: Make sure you’re using the juice from the can, not fresh pineapple juice. Canned pineapple juice is sweeter and less acidic, which is perfect for this sauce. Plus, why waste what you already have?

Sheet pan size matters: Use a standard half-sheet pan (18×13 inches). If your pan is too small and everything is crowded, the ingredients will steam instead of roast, and you won’t get that beautiful caramelization.

Checking for doneness: Always use a meat thermometer! Chicken is safely cooked at 165°F. I insert mine into the thickest piece to check.

The sauce thickens as it cools: Don’t worry if the sauce seems thin when you first pull it from the oven. It’ll thicken up as it sits for a minute or two. That cornstarch is working its magic!

Serving Suggestions

This Hawaiian Chicken Sheet Pan is incredibly versatile! Here’s how I love to serve it:

Classic Style: Over a big bowl of fluffy white jasmine rice or brown rice to soak up all that amazing sauce.

Low-Carb Option: Serve over cauliflower rice or with roasted sweet potato cubes on the side.

Meal Prep Bowls: Portion into containers with rice and steamed edamame for grab-and-go lunches all week.

Party Platter: Serve family-style right on the sheet pan with toothpicks for a fun, casual gathering.

Garnish Ideas: Top with toasted sesame seeds, sliced green onions, fresh cilantro, or a squeeze of fresh lime juice for brightness!

Side Dishes: Pairs beautifully with coconut rice, Asian cucumber salad, or simple steamed broccoli.

How to Store Your Hawaiian Chicken Sheet Pan

Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day!

Freezer Storage: You can freeze cooked Hawaiian chicken in freezer-safe containers for up to 2 months. Just note that the vegetables will be softer when reheated.

Reheating Instructions:

• Microwave: Heat individual portions for 1-2 minutes, stirring halfway through
• Oven: Spread on a baking sheet and reheat at 350°F for 10-15 minutes until warmed through
• Stovetop: Reheat in a skillet over medium heat with a splash of water or pineapple juice to prevent drying out

Pro tip: Add a tablespoon or two of water or pineapple juice when reheating to bring back some of that saucy goodness!

Allergy Information

Contains:

• Soy (soy sauce)
• Possible gluten (depending on soy sauce brand)

Allergen-Free Substitutions:

• Gluten-Free: Use tamari or gluten-free soy sauce (or coconut aminos)
• Soy-Free: Use coconut aminos instead of soy sauce
• Onion-Free: Omit the red onion or substitute with more bell peppers
• Corn-Free: Replace cornstarch with arrowroot powder or tapioca starch in the same amount

This recipe is naturally dairy-free, egg-free, and nut-free! It’s also easily adaptable for most dietary restrictions.

Questions I Get Asked A Lot

My sauce is too thin – what did I go wrong?

This usually happens if you didn’t whisk the cornstarch well enough or if you skipped it entirely. Make sure the cornstarch is completely dissolved in the sauce before adding it to the chicken. Also, the sauce thickens as it cools, so give it a minute after taking it out of the oven!

The vegetables are mushy but my chicken isn’t done – help!

This is a sizing issue! Your chicken pieces are probably too large compared to your vegetables. Next time, make sure everything is cut to uniform 1-inch pieces. If it’s happening now, remove the vegetables and let the chicken finish cooking.

Can I make this on the grill instead?

You bet! Use a grill basket or make foil packets. Preheat your grill to medium-high (about 400°F), and cook for about 20-25 minutes, stirring occasionally, until the chicken reaches 165°F. The caramelization is INCREDIBLE this way!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what you think and how you customized it. Did you make it spicy? Serve it over quinoa? Add extra pineapple? Share your experience!