Hawaiian Chicken Sheet Pan – A Flavorful One-Pan Dinner

If you’re craving a quick and delicious dinner that feels like a mini tropical getaway, this Hawaiian Chicken Sheet Pan recipe is going to be your new favorite. Imagine tender bites of chicken glazed in a sweet and savory sauce, caramelized pineapple chunks that burst with juicy flavor, and colorful bell peppers all roasted together in the oven. This one-pan meal is the perfect balance of savory, sweet, and tangy flavors that the whole family will love.

The best part? This Hawaiian Chicken Sheet Pan recipe keeps things easy. With just one sheet pan and simple pantry-friendly ingredients, you can have dinner on the table in under an hour—prep included. Plus, cleanup is a breeze since everything cooks on one pan.

I love how this recipe turns ordinary chicken into something bold and vibrant without needing complicated steps. It’s great for busy weeknights but fancy enough to serve when friends come over. The tropical twist from pineapple and the sticky glaze make it stand out from your usual sheet pan chicken recipes.

Whether you’re meal prepping for the week, cooking for picky eaters, or simply craving a dinner that doesn’t take all night, this Hawaiian Chicken Sheet Pan is a winner. The flavors remind me of a backyard BBQ with a tropical touch—comforting, fresh, and always satisfying.

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What Makes This Hawaiian Chicken Sheet Pan Special?

• One-Pan Magic – No juggling multiple pots and pans. Everything roasts together on one sheet pan, making cleanup super simple.

• Tropical Flavors at Home – Sweet pineapple paired with savory chicken gives you that Hawaiian-inspired flavor without booking a flight.

• Family-Friendly – The colorful veggies and sweet sauce make it a hit with kids and adults alike.

• Meal Prep Friendly – This dish stores and reheats beautifully, making it perfect for lunches or easy weeknight leftovers.

• Customizable – You can swap in your favorite veggies or adjust the sauce sweetness to match your taste.

This recipe is special because it combines fresh, vibrant flavors with the convenience of a no-fuss sheet pan dinner. A quick marinade (or even just tossing everything in the sauce before baking) ensures the chicken stays juicy, while the pineapple caramelizes beautifully in the oven.

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Ingredient Notes

• Chicken breast or thighs – Thighs stay juicier, but breasts work if you prefer leaner meat. Cut into bite-size chunks for even cooking.

• Pineapple chunks – Fresh gives the best caramelization, but canned works (just drain well).

• Bell peppers – Red, yellow, and green add both flavor and color. Sub with zucchini or carrots if you like.

• Red onion – Adds a mild sweetness once roasted. Can swap for yellow onion.

• Garlic – Freshly minced gives depth to the sauce. Powder works in a pinch.

• Soy sauce – Provides savory balance. Use low-sodium if preferred.

• Honey – Adds sweetness and helps the glaze caramelize. Maple syrup or brown sugar are good substitutes.

• Rice vinegar – Balances the sweetness with tang. Lemon juice works if you don’t have it.

• Olive oil – Helps everything roast evenly. Avocado oil is a good swap.

• Optional garnish – Green onions or sesame seeds for a fresh finish.

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How To Make Hawaiian Chicken Sheet Pan

1. Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easier cleanup.

2. Make the sauce: In a bowl, whisk together soy sauce, honey, garlic, and rice vinegar. Taste and adjust sweetness or saltiness to your liking.

3. Prepare the chicken and veggies: Cut chicken, peppers, onion, and pineapple into bite-size pieces. Toss them all in the sauce until well coated.

4. Arrange on sheet pan: Spread everything evenly in a single layer. Avoid overcrowding so everything roasts, not steams.

5. Bake for 25–30 minutes, flipping halfway through. Chicken should reach 165°F (74°C) and veggies should be tender with slight caramelized edges.

6. Optional broil: For extra char, broil for 2–3 minutes at the end. Watch closely to prevent burning.

7. Serve hot with steamed rice, cauliflower rice, or even over noodles. Garnish with green onions or sesame seeds if you like.

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Storage Options

• Room temperature: Don’t leave out for more than 2 hours.

• Refrigeration: Store in airtight containers up to 4 days.

• Freezing: Freeze cooked chicken and veggies for up to 2 months. Pineapple may soften slightly when thawed but still tastes great.

• Reheating: Warm in the oven at 350°F until heated through or microwave in short bursts.

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Variations and Substitutions

• Swap chicken with shrimp (reduce baking time to 12–15 minutes).

• Make it spicy by adding sriracha or red pepper flakes.

• Use teriyaki sauce instead of honey soy glaze.

• Add extra veggies like broccoli, snap peas, or zucchini.

• For a low-carb option, serve with cauliflower rice.

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Frequently Asked Questions

Can I use canned pineapple?
Yes! Just drain it well to avoid excess liquid on the sheet pan.

Do I need to marinate the chicken?
Not necessary, but a quick 30-minute marinade makes it even more flavorful.

Can I use frozen chicken?
Thaw it fully first for even cooking.

What’s the best way to reheat?
The oven keeps it from getting soggy, but the microwave works in a pinch.

Can I make this ahead?
Yes! Prep and store the chicken and veggies with sauce in the fridge up to 24 hours before baking.

Why is my chicken dry?
Make sure not to overbake—pull it as soon as it hits 165°F. Thighs also stay juicier than breasts.

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Conclusion

This Hawaiian Chicken Sheet Pan recipe is proof that weeknight dinners don’t have to be boring or stressful. With just one pan, simple ingredients, and under an hour of cooking, you’ll have a meal bursting with tropical flavors. It’s colorful, healthy, family-friendly, and flexible enough to adapt to your taste.

If you give this recipe a try, I’d love to hear how it turned out. Snap a photo, share it with friends, or leave a comment. Enjoy your taste of the islands—right from your kitchen!

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