Hawaiian Chicken Sheet Pan Recipe

If you’re looking for something that feels a little tropical but still super practical for a busy weeknight, this Hawaiian chicken sheet pan recipe is honestly one of my go-to meals. It’s got that sweet pineapple + savory chicken combo that just works every single time. Plus, everything cooks on one pan… which means less cleanup (big win).

I’ve made this recipe more times than I can count, and sometimes I slightly overcook the peppers but honestly it still tastes amazing

Why This Recipe Works So Well

• One pan meal – easy prep, easy cleanup
• Balanced flavors – sweet, tangy, savory all in one bite
• Family-friendly – kids usually love the pineapple
• Meal prep friendly – reheats surprisingly well
• Uses simple pantry staples easily available in the USA

It’s one of those recipes that looks colorful and fancy but actually takes very little effort.

Ingredients (Serves 4)

Main Ingredients:

• 1.5 lbs boneless, skinless chicken breasts (cut into chunks)
• 2 cups fresh pineapple chunks (or canned, drained)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 medium red onion (cut into chunks)
• 2 tbsp olive oil

For the Hawaiian Sauce:

• 1/3 cup low sodium soy sauce
• 1/4 cup honey
• 1/4 cup pineapple juice (from can or fresh)
• 2 tbsp ketchup
• 2 cloves garlic (minced)
• 1 tsp fresh ginger (grated)
• 1 tbsp cornstarch + 2 tbsp water (slurry)

Optional Add-ons:

• Cooked white rice or jasmine rice (for serving)
• Sesame seeds
• Green onions (sliced)

Equipment You’ll Need

• Large sheet pan (preferably rimmed)
• Mixing bowls
• Knife & cutting board
• Small saucepan (for sauce thickening)

Step-by-Step Instructions

Step 1: Preheat Oven

Preheat your oven to 400°F (200°C). Line your sheet pan with parchment paper or lightly grease it.

Step 2: Prep the Chicken

Cut chicken into bite-sized chunks. Try to keep them similar size so they cook evenly (sometimes I rush this and regret later).

Step 3: Chop Veggies

Cut bell peppers and onion into chunky pieces. Not too small or they will burn fast.

Step 4: Make the Sauce

In a bowl, mix soy sauce, honey, pineapple juice, ketchup, garlic, and ginger. Stir well.

Step 5: Coat Chicken

Add chicken to a bowl and pour about half of the sauce over it. Toss until well coated.

Step 6: Assemble Sheet Pan

Spread chicken, pineapple chunks, peppers, and onions evenly on the sheet pan. Don’t overcrowd or it will steam instead of roast.

Step 7: Drizzle Oil

Drizzle olive oil over everything and toss lightly on the pan.

Step 8: Bake

Bake for 20–25 minutes, stirring halfway through. Chicken should be cooked through and slightly caramelized.

Step 9: Thicken Remaining Sauce

While chicken is baking, heat remaining sauce in a saucepan. Add cornstarch slurry and cook until thickened (takes like 2–3 minutes).

Step 10: Combine

Remove sheet pan from oven and drizzle thickened sauce over everything. Toss gently.

Step 11: Final Broil (Optional)

Broil for 2–3 minutes if you want slightly charred edges. Watch closely… it burns fast.

Step 12: Garnish & Serve

Top with sesame seeds and green onions. Serve over rice.

My Personal Tips (From Experience)

• Fresh pineapple gives better flavor, but canned works fine too
• Don’t skip the broil step… it adds a lot of flavor
• If your sauce gets too thick, just add a splash of water
• Sometimes I add a little chili flakes for heat, makes it even better

Nutrition Facts (Per Serving – Approx.)

• Calories: 420
• Protein: 32g
• Carbohydrates: 38g
• Sugar: 22g
• Fat: 14g
• Fiber: 3g
• Sodium: 780mg

Estimated Cost

• Chicken: $6–8
• Vegetables: $4–5
• Pineapple: $3
• Pantry items: ~$2

Total Cost: Around $15–18 for 4 servings
(That’s roughly $4 per serving, which is pretty good honestly)

Best Time, Season & Occasion

• Best Time to Eat: Dinner or quick weeknight meal
• Best Season: Spring & Summer (because of the tropical vibe)
• Mood: When you want something comforting but not heavy
• Occasion: Family dinners, casual gatherings, meal prep days