Hawaiian Chicken Sheet Pan is a recipe that delivers big flavor with minimal effort, perfect when you need dinner fast. This Hawaiian Chicken Sheet Pan keeps everything on one pan while bringing sweet, tangy, and savory notes together, ideal for busy weeknights or simple homemade meals. It’s great for families, meal preppers, and anyone who loves one-and-done cooking. If you enjoy quick crowd-pleasers, the single-pan cleanup and juicy chicken make this a winner. For another sheet-pan favorite, try this Greek sheet pan chicken recipe for a completely different flavor profile.
Table of Contents
Why This Might Become Your New Favorite
This Hawaiian Chicken Sheet Pan dish hits both practical and emotional notes: it’s fast, forgiving, and feels a little festive. Hawaiian Chicken Sheet Pan magic happens when the pineapple and soy-based sauce caramelizes on the chicken, creating a sticky glaze that looks impressive without fuss. For home cooks, the minimal hands-on time and easy ingredient list mean you can feed a family on a weeknight with confidence. Emotionally, the sweet-tart combo sparks comfort and brightens the table, so it often becomes a requested repeat. It’s also adaptable, swap veggies or use thighs instead of breasts without losing the heart of this Hawaiian Chicken Sheet Pan recipe.
Hawaiian Chicken Sheet Pan
Ingredients
Method
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment or foil if you like easier cleanup.
- In a small saucepan, combine soy sauce, pineapple juice, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat. Stir for 1–2 minutes until combined. If you prefer a thicker glaze, whisk in the cornstarch slurry and cook until slightly thickened. Remove from heat.
- Pat the chicken dry, then season lightly with salt and pepper. Cut larger breasts into even pieces so everything cooks evenly.
- In a large bowl, toss chicken, pineapple, bell pepper, onion, and broccoli with the oil and half of the prepared sauce. Arrange everything in a single layer on the sheet pan, leaving space between pieces.
- Roast for 18–22 minutes, flipping once halfway through. Chicken is done at 165°F (74°C) and should be caramelized at the edges. If using thighs, they may need a few extra minutes.
- Brush remaining sauce over the chicken and veggies, then broil for 1-2 minutes to deepen the glaze color if desired. Garnish with sesame seeds and green onions before serving.
Notes
Ingredients
Here’s what you’ll need to make Hawaiian Chicken Sheet Pan:
- 1.5 to 2 pounds boneless skinless chicken breasts or thighs (thighs stay juicier)
- 1 cup pineapple chunks (fresh or canned, drained), adds sweetness
- 1 red bell pepper, sliced, for color and crunch
- 1 small red onion, cut into wedges, caramelizes nicely
- 2 cups broccoli florets (optional), adds nutrition and texture
- 1/3 cup soy sauce (or tamari for gluten-free), base of the sauce
- 1/4 cup pineapple juice (from canned pineapple or fresh), intensifies flavor
- 2 tablespoons honey or brown sugar, for caramelization
- 1 tablespoon rice vinegar or apple cider vinegar, balances sweetness
- 2 cloves garlic, minced, aromatics
- 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger), brightens the sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry), to thicken sauce, optional
- 1 tablespoon oil (olive or avocado), for roasting
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish (optional)
Equipment
- Rimmed sheet pan (baking sheet)
- Large mixing bowl
- Small saucepan or microwave-safe bowl (for sauce)
- Measuring cups and spoons
- Silicone spatula or tongs
- Parchment paper or foil (optional, for easy cleanup)
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment or foil if you like easier cleanup.
Sauce
2. In a small saucepan, combine soy sauce, pineapple juice, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat. Stir for 1–2 minutes until combined. If you prefer a thicker glaze, whisk in the cornstarch slurry and cook until slightly thickened. Remove from heat.
Prep
3. Pat the chicken dry, then season lightly with salt and pepper. Cut larger breasts into even pieces so everything cooks evenly.
Assemble
4. In a large bowl, toss chicken, pineapple, bell pepper, onion, and broccoli with the oil and half of the prepared sauce. Arrange everything in a single layer on the sheet pan, leaving space between pieces.
Roast
5. Roast for 18–22 minutes, flipping once halfway through. Chicken is done at 165°F (74°C) and should be caramelized at the edges. If using thighs, they may need a few extra minutes.
Finish
6. Brush remaining sauce over the chicken and veggies, then broil for 1-2 minutes to deepen the glaze color if desired. Garnish with sesame seeds and green onions before serving.
Pro Tips & Troubleshooting
- Use even-sized chicken pieces so everything cooks uniformly.
- Pat chicken dry to help the sauce stick and caramelize.
- Don’t overcrowd the pan; give ingredients space to roast rather than steam.
- Swap bell pepper for carrots or snap peas for seasonal variation.
- If sauce is too thin, simmer a bit longer or add a cornstarch slurry.
- For extra char, briefly broil at the end but watch closely to avoid burning.
- Leftover sauce can be simmered and strained to remove burnt bits.
- If chicken is dry, try thighs next time or reduce oven temp slightly and cook a bit longer.
Serving Suggestions
Serve this Hawaiian Chicken Sheet Pan over steamed rice, cauliflower rice, or sticky jasmine rice. It pairs well with a simple green salad or quick cucumber slaw for brightness. For sandwiches or wraps, shred leftover chicken and pile into pitas with a drizzle of remaining sauce and some crunchy slaw, inspired by this sheet pan chicken pitas with herby ranch. Sprinkle toasted sesame seeds and sliced green onion for the best presentation.
Storage & Leftovers
Cool leftovers to room temperature within two hours, then store in an airtight container in the fridge for up to 3-4 days. To freeze, place portions in freezer-safe containers for up to 3 months. Reheat gently in a 350°F oven until warmed through, or microwave in short bursts to avoid drying. Add a splash of water or extra sauce when reheating to restore moisture.
Nutrition Notes
This sheet-pan meal balances protein from chicken with vitamin-rich vegetables and the natural sugars of pineapple. Using tamari or low-sodium soy sauce reduces sodium. Choosing thighs increases healthy fats and keeps the dish juicier, while serving over cauliflower rice lowers carbs. Overall, it’s a practical way to get protein and veggies in one tray.
Food Safety
Always cook chicken to an internal temperature of 165°F (74°C). Use a clean thermometer and avoid cross-contamination by using separate cutting boards for raw meat and produce. Refrigerate leftovers promptly and discard food left out more than two hours.
FAQs
Can I use frozen pineapple for this recipe?
Yes. Thaw and drain frozen pineapple before using to avoid excess liquid. Pat pieces dry for better caramelization and add them to the pan in the same way as fresh or canned pineapple.
Is there a gluten-free version of this dish?
Absolutely. Use tamari or a certified gluten-free soy sauce and check any bottled sauces for hidden gluten. Everything else in the recipe is naturally gluten free.
How can I make this spicier?
Add 1/2 teaspoon red pepper flakes to the sauce or drizzle sriracha over the finished dish. You can also mix a little chili-garlic paste into the glaze for more heat.
Can I prep this ahead of time?
Yes. Marinate chicken and chop vegetables up to a day ahead. Keep them refrigerated separately and assemble on the sheet pan just before roasting to keep vegetables crisp.
What’s the best way to reheat leftovers without drying out the chicken?
Reheat in a 325°F oven covered with foil for 10-15 minutes, adding a splash of water or broth and some sauce to keep moisture. Microwaving in short bursts also works with a cover to trap steam.
Conclusion
With simple steps and great taste, this is one you’ll want to make again. For more inspiration and a similar take on sheet-pan cooking, check out Sheet Pan Hawaiian Chicken. Try variations like swapping chicken types, adding extra veggies, or serving it as a taco or pita filling. Enjoy this easy recipe and other simple homemade meal ideas and weeknight dish options.