Some recipes earn a spot in your weeknight rotation because they’re fast. Others stay because they actually taste amazing. This Sheet Pan Hawaiian Chicken hits both notes and then some. Sweet pineapple, tender chunks of chicken, and crisp bell peppers roast in a sticky-salty glaze that tastes like something you’d get at your favorite island-inspired grill.
And here’s the real kicker: it’s all made on a single sheet pan. That means fewer dishes, less stress, and a full dinner on the table in under an hour. No marinating, no standing over a skillet.
Just chop, toss, and roast. I usually serve mine over Instant Pot Coconut Rice (you can make it while the chicken bakes) and pour a tall glass of Iced Tea Lemonade for a breezy tropical vibe that doesn’t feel like work.
The key to this dish is the quick homemade sauce a glossy blend of soy sauce, brown sugar, pineapple juice, and just enough ginger and garlic to keep it bright. The broil at the end adds the kind of caramelized edges that make everything extra addictive. It’s one of those “set it and forget it” meals that still feels totally special.
Tried it your own way? I’d love to hear how you made it yours drop a comment below!
Why This Is My Go-To Recipe?
- I rely on this when I’m short on time but want something bold: It’s quick to prep and hits all the sweet, savory, and spicy notes in one go.
- The sauce is homemade but ridiculously easy: Just stir it together while the oven heats—no cooking it first.
- I’ve swapped in tofu and it works beautifully: Great for plant-based nights or when feeding mixed eaters.
- It’s my go-to “lazy meal” that still impresses guests: Add rice and a drink, and it feels like a full dinner without the extra effort.
- The real win? It’s balanced enough that I don’t overeat and still feel satisfied—ideal for lighter, smarter meals.
Sheet Pan Hawaiian Chicken Recipe
Equipment
- Large baking sheet or sheet pan
- Mixing bowl
- Measuring cups and spoons
- Whisk or spoon for mixing sauce
- Tongs or spatula for tossing ingredients
- Parchment paper or foil (optional, for easier cleanup)
Ingredients
- 1 ½ lbs chicken breasts cut into 1½ inch cubes
- 1 red bell pepper cut into strips (about 1½ inches long by ¾ inch wide)
- 1 orange or yellow bell pepper cut into strips (about 1½ inches long by ¾ inch wide)
- ½ large red onion cut into strips
- 1 cup diced pineapple fresh or canned
SAUCE:
- ⅓ cup low-sodium soy sauce
- ¼ cup brown sugar packed
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons pineapple juice from the can if using canned; freshly squeezed if using fresh
- 1 Tablespoon cornstarch
- 1 Tablespoon olive oil
- 1 teaspoon fresh ginger I use a fresh minced ginger paste from the store
- 1 teaspoon minced garlic about 2 cloves
- ¼ teaspoon crushed red pepper
Instructions
- Preheat your oven to 425°F (220°C) and line your sheet pan if desired.
- Whisk together all sauce ingredients in a bowl until smooth.
- Add diced chicken, peppers, onions, and pineapple to a large bowl or directly on the sheet pan.
- Pour the sauce over everything and toss to coat evenly.
- Spread everything into a single layer on the sheet pan.
- Bake for 20–25 minutes, stirring once halfway through.
- Optional: Broil for the last 2 minutes for caramelized edges.
- Serve hot over rice or as-is with your favorite tropical sides.
Nutrition Info:
| Nutrition | Value |
| Calories | 252kcal |
| Carbohydrates | 44g |
| Protein | 18g |
| Fat | 2g |
| Sugar | 30g |
| Sodium | 858mg |
Helpful Variations (Beyond the Usual Swaps!)
- Make it smoky with chipotle pineapple glaze:
Blend a chipotle pepper in adobo into the sauce for a smoky kick that still plays well with the sweet pineapple. It’s bold, warm, and super satisfying. - Swap bell peppers for roasted sweet potatoes or baby carrots:
Want a heartier, more comforting twist? Diced sweet potatoes or carrots caramelize beautifully with the sauce and give it more fall-winter depth. - Use bone-in, skin-on chicken thighs for extra richness:
You’ll need to adjust the bake time slightly, but the crispy skin and juicier meat take this dish to another level of flavor and presentation. - Add cubed Spam or smoked sausage for a nostalgic Hawaiian touch:
A little goes a long way, but it brings out the island-style comfort food vibe if you’re going for that authentic-meets-fun combo. - Garnish with toasted coconut and chopped macadamia nuts:
This unexpected topping adds crunch and island flair especially great if you’re serving it with coconut rice. - Turn it into a tropical taco night:
Toss leftovers into warm tortillas with shredded lettuce and a drizzle of lime crema for easy Hawaiian chicken street tacos.
Quick Questions?
1. Can I use chicken thighs instead of breasts?
Ans: Yes! Boneless, skinless thighs work great and stay juicier. Just adjust the cook time slightly about 5 extra minutes should do it.
2. Can I use canned pineapple instead of fresh?
Ans: Absolutely. Just drain it well and use the juice in your sauce. It saves time and still delivers that bright, tropical flavor.
3. How do I prevent the veggies from getting soggy?
Ans: Don’t overcrowd the pan. Spread everything in a single layer with space in between so it roasts not steams.
4. Is this recipe good for meal prep?
Ans: Yes! It reheats beautifully and keeps for up to 4 days in the fridge. Just store it with cooked rice or veggies for quick grab-and-go lunches.
5. Can I make the sauce ahead of time?
Ans: Definitely. Mix the sauce up to 3 days ahead and store it in the fridge. Give it a quick stir before using.
6. Is it freezer-friendly?
Ans: Yes, you can freeze the cooked chicken and veggies in portions. For best results, thaw overnight and reheat in the oven or skillet to keep texture.
