Name: Hawaiian Chicken Sheet Pan Recipe
Prep time: 15 min
Cook time: 30 min
Ingredients: 4 boneless (skinless chicken breasts (6–8 oz each)); 1 large red bell pepper (sliced); 1 large green bell pepper (sliced); 1 medium red onion (cut into wedges); 2 cups fresh pineapple chunks; 2 Tbsp extra‑virgin olive oil; 2 Tbsp sesame seeds (optional garnish); 2 Tbsp chopped cilantro or green onions (optional garnish); ¼ cup low‑sodium soy sauce; 2 Tbsp honey; 1 Tbsp brown sugar; 2 Tbsp rice vinegar (or lime juice); 1 Tbsp grated fresh ginger; 2 garlic cloves (minced); 1 Tbsp toasted sesame oil; ½ tsp red pepper flakes (optional)

Welcome to my kitchen! If you’re craving a meal that balances sweet, tangy, and savory flavors with minimal cleanup, you’ve come to the right place. In this blog post, we’ll dive deep into the Hawaiian Chicken Sheet Pan Recipe, a one-pan wonder that’s bursting with island-inspired tastes and vibrant colors. Whether you’re feeding the family on a busy weeknight or hosting friends for a casual dinner, this recipe delivers an unforgettable combination of juicy chicken, caramelized pineapple, crisp bell peppers, and a luscious honey-soy glaze—all roasted together on a single sheet pan.

As a professional chef with years of experience crafting memorable meals, I’m excited to walk you through every detail: from selecting quality ingredients to mastering the perfect bake time, plus creative variations, tips for meal prep, and serving suggestions that will have everyone asking for seconds. Let’s get cooking!

Why You’ll Love This Hawaiian Chicken Sheet Pan Recipe

Minimal cleanup: Everything cooks on one sheet pan—no pots and pans piling up in the sink.

Balanced flavors: Sweet pineapple meets savory chicken and a tangy glaze for a truly harmonious bite.
Customizable: Swap veggies, adjust sweetness, or add spice to suit your palate.

Time-saving: Marinate ahead, assemble quickly, and let the oven do the work.

Family-friendly: Kids and adults alike love the tender chicken and bright colors.

Ingredients

Serves 4–6

For the Chicken & Vegetables

4 boneless, skinless chicken breasts (about 6–8 oz each), trimmed
1 large red bell pepper, sliced into 1‑inch strips

1 large green bell pepper, sliced into 1‑inch strips

1 medium red onion, cut into wedges
2 cups fresh pineapple chunks (about 1 small pineapple)

2 Tbsp extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste
2 Tbsp sesame seeds (optional, for garnish)

2 Tbsp chopped fresh cilantro or green onions (for garnish)

For the Marinade & Honey-Soy Glaze

¼ cup low-sodium soy sauce
2 Tbsp honey (adjust up to 3 Tbsp if you prefer extra sweetness)

1 Tbsp brown sugar, packed

2 Tbsp rice vinegar (or fresh lime juice)
1 Tbsp grated fresh ginger (or 1 tsp ground ginger)

2 garlic cloves, minced

1 Tbsp toasted sesame oil
½ tsp red pepper flakes (optional, for heat)

Equipment Needed

1 large rimmed baking sheet (sheet pan)

Parchment paper or aluminum foil (for easier cleanup)
Mixing bowls (one for marinade, one for veggies)

Whisk or fork (for blending the marinade)

Tongs or spatula (for turning chicken and veggies)
Meat thermometer (for precise cooking)

Cutting board and chef’s knife

Marinade & Glaze Preparation

Combine wet ingredients. In a medium bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes until the sugar dissolves and the mixture is smooth.
Reserve glaze. Remove ¼ cup of the marinade and set aside in a small bowl; this will become your glaze in the final minutes of baking.

Marinate the chicken. Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, seal, and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor infusion.

❗ Tip: For an even deeper pineapple flavor, add a few pineapple chunks to the marinade.

Prepping the Chicken and Vegetables

Preheat the oven. Set your oven to 425 °F (220 °C). Position a rack in the center.
Prep the sheet pan. Line the baking sheet with parchment paper or lightly coat with nonstick spray.

Season the vegetables. In a large bowl, toss the sliced bell peppers, red onion, and pineapple chunks with 2 Tbsp olive oil, a pinch of salt, and a few grinds of black pepper.

Arrange on the pan. Spread the veggies and pineapple evenly across the sheet pan, leaving a central space for the chicken breasts.

Sheet Pan Assembly

Place the chicken. Remove the chicken breasts from the marinade (letting excess drip off) and nestle them in the center of the sheet pan, nestled among the veggies.

Season lightly. Sprinkle a pinch more salt and pepper over the chicken to taste.

Drizzle extra oil. If desired, drizzle a little extra olive oil over the chicken and vegetables to promote even browning.

Baking Instructions

First bake (20–25 minutes). Place the sheet pan on the center rack. Bake for 20–25 minutes, or until the chicken registers 150 °F (65 °C) and the vegetables are starting to caramelize.

Glaze and broil (5 minutes). Remove the pan from the oven. Brush the reserved glaze generously over each chicken breast and a few veggies. Switch the oven to broil (high) and return the pan to the top rack for 3–5 minutes, watching carefully to prevent burning. The glaze should bubble and give the chicken a beautiful golden sheen.

Rest before serving. Transfer the chicken to a cutting board and let rest for 5 minutes. This allows the juices to redistribute for perfectly moist chicken.

Chef’s Tips for Success

Even cooking: Pound chicken breasts to an even thickness (about ¾ inch) so they cook uniformly.

Sheet pan spacing: Don’t overcrowd the pan; air needs to circulate for proper roasting. Use two pans if necessary.

Prevent sogginess: Pat the pineapple dry before roasting to avoid a watery pan.
Marinating time: While 30 minutes is fine, a 2–4 hour marinade yields deeper flavor.

Broiling caution: Keep an eye on the chicken under the broiler—sugary glazes can burn quickly.

Variations and Substitutions

Protein swaps:
- Chicken thighs: Use boneless, skinless thighs for richer flavor; reduce initial bake time to 18–20 minutes.
- Shrimp or tofu: Add shrimp in the last 8–10 minutes of baking, or use firm tofu cubes for a vegetarian twist.

Veggie additions:
- Zucchini or yellow squash: Slice into half-moons and roast alongside.
- Broccoli florets: Add halfway through cooking for crisp-tender bites.

Flavor twists:
- Spicy sriracha glaze: Mix sriracha into the reserved glaze for a kick.
- Citrus splash: Add orange or lime zest to the marinade for extra brightness.
- Coconut flair: Sprinkle toasted coconut flakes over the finished dish.

Serving Suggestions

The Hawaiian Chicken Sheet Pan Recipe shines when paired with complementary sides:

Coconut rice: Cook jasmine rice with coconut milk for a creamy, tropical base.

Quinoa salad: Toss cooked quinoa with chopped herbs, cherry tomatoes, and a simple lime vinaigrette.
Green salad: A crisp romaine or mixed green salad with a light ginger-sesame dressing.

Grilled pineapple rings: Double up on the pineapple fun by grilling extra pineapple slices alongside the chicken.

🍹 Chef’s pairing tip: Serve with a chilled Mai Tai or a sparkling pineapple-mint mocktail for a complete island-inspired feast.

Storage and Make-Ahead

Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat gently in a 350 °F oven (about 10 minutes) to retain moisture.
Freezing: Freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Meal prep: Marinate the chicken and chop vegetables up to a day ahead. Store separately in the fridge. When you’re ready, assemble and bake—dinner is on the table in under 30 minutes!

Frequently Asked Questions (FAQs)

Q: Can I use canned pineapple instead of fresh?
A: Yes, drain the pineapple well and pat dry to reduce added moisture. Fresh pineapple gives the best texture, but canned works in a pinch.

Q: My chicken came out dry—what went wrong?
A: Likely overcooked. Use a meat thermometer and pull the chicken at 150 °F; it will rise to 155–160 °F while resting.

Q: How can I make this recipe spicier?
A: Add 1–2 tsp crushed red pepper flakes to the marinade, or drizzle Sriracha over the finished dish.

Q: Can I double the recipe for a crowd?
A: Absolutely! Use two sheet pans to ensure proper airflow and even cooking. Rotate the pans halfway through bake time.

Conclusion

The Hawaiian Chicken Sheet Pan Recipe is the epitome of delicious simplicity—combining succulent chicken, caramelized pineapple, colorful vegetables, and a sticky-sweet honey-soy glaze into one effortless meal. With minimal cleanup, endless customization options, and a flavor profile that transports you straight to the tropics, this recipe is destined to become a weeknight staple.

Feel free to experiment with different proteins, veggies, and spice levels to make the dish your own. Share your variations in the comments below, and don’t forget to tag your masterpiece on social media with #HawaiianChickenSheetPan for a chance to be featured!

Happy cooking!