Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan dinners became my saving grace during one especially hectic summer. Between back to back kids’ activities and late sunsets that made dinner feel like an afterthought, I needed a quick meal that still felt special. I tossed everything onto a sheet pan one evening chicken, bell peppers, red onion, pineapple chunks and crossed my fingers. The caramelized edges and sweet-savory aroma that filled the kitchen were enough to make everyone come running.

Now, this is one of those recipes I keep in regular rotation. I love how the sweet pineapple caramelizes alongside juicy chicken and tender vegetables, while the tangy glaze ties it all together. It’s easy to prep, colorful, and full of island-style comfort, all on a single pan.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Chicken thighs – Tender and juicy protein that holds up well to roasting
• Pineapple chunks – Adds sweetness and tropical flavor
• Red bell pepper – Adds sweetness and vibrant color
• Red onion – Brings bold flavor and roasts beautifully
• Soy sauce – The salty, umami base of the glaze
• Honey – Balances the sauce with sweetness
• Garlic – Adds depth and aroma to the dish
• Ginger – Brings warmth and slight heat
• Olive oil – Helps everything roast to golden perfection
• Cornstarch – Thickens the glaze into a shiny coating

Tools You’ll Need

• Sheet pan – Essential for roasting everything evenly in one place
• Mixing bowl – To combine the sauce and marinate the chicken
• Tongs or spatula – For flipping and stirring
• Whisk – Helps dissolve the cornstarch into the glaze
• Small saucepan – To thicken the glaze on the stovetop
• Knife and cutting board – For prepping all your ingredients

Instructions

Step 1: Prep the oven

I start by preheating the oven to 425°F (220°C) and lining my sheet pan with parchment paper or foil for easy cleanup.

Step 2: Make the glaze

In a small bowl, I whisk together soy sauce, honey, minced garlic, grated ginger, and a touch of cornstarch dissolved in water. I simmer this mixture on the stovetop just until it thickens slightly.

Step 3: Toss the ingredients

In a large bowl, I combine chicken pieces, pineapple chunks, sliced red bell pepper, and red onion. I drizzle some of the glaze over and toss everything to coat.

Step 4: Arrange on the sheet pan

I spread everything out in a single layer on the pan, making sure the chicken has enough space to brown.

Step 5: Roast

I roast the mixture for 25–30 minutes, flipping halfway through. I love seeing those golden edges on the pineapple and slightly charred bits on the vegetables.

Step 6: Finish with more glaze

Once out of the oven, I brush or drizzle the remaining glaze over the top for extra shine and flavor.

Tips

If I want to add heat, I sometimes toss in a pinch of red pepper flakes or a squirt of sriracha into the glaze. You can also swap chicken thighs for breasts, just be sure to adjust the cooking time slightly. And for a complete meal, I often serve this over coconut rice or with a side of garlic noodles.

Ways to Serve

Over steamed white or jasmine rice

With coconut rice for a tropical twist

In lettuce cups as a light summer dinner

As a filling for flatbread or wraps

Frequently Asked Questions

Can I use canned pineapple for Hawaiian Chicken Sheet Pan?

Yes, canned pineapple chunks (drained) work great and still caramelize well in the oven.

Can I prep Hawaiian Chicken Sheet Pan ahead of time?

Definitely! I often marinate the ingredients earlier in the day and just toss them on the pan when I’m ready to roast.

Is this Hawaiian Chicken Sheet Pan recipe freezer-friendly?

Yes. You can freeze the raw marinated chicken and vegetables together in a bag, then thaw and bake later.

See You in the Kitchen

I hope you’ll give this Hawaiian Chicken Sheet Pan recipe a try soon! It’s got bold flavor, vibrant color, and just the right balance of sweet and savory. Let me know how it turns out for you I’d love to see your delicious results!

Happy Cooking!

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