Hawaiian Chicken Sheet Pan Recipe

If you’re craving something that’s both supremely easy and wildly tasty, you’re going to want to try this Hawaiian Chicken Sheet Pan Recipe. I absolutely love how this one-pan wonder comes together with juicy chicken, sweet pineapple, and vibrant veggies all coated in a tangy, homemade Hawaiian sauce. It’s one of those go-to dinners where you toss everything on a sheet pan, bake, and then marvel as your kitchen fills with that tropical, friendly aroma. Stick with me, and I’ll walk you through every step to make sure your dinner turns out just as delicious as mine.

Ingredients You’ll Need

Gathering ingredients for this Hawaiian Chicken Sheet Pan Recipe is straightforward, and most of them you might already have lurking in your pantry or fridge. The sauce is what really makes this pop, so make sure to choose fresh pineapple if possible, and keep an eye on balancing sweet and savory flavors as you mix.

• Low-sodium soy sauce: Using low-sodium helps control the saltiness so the sauce stays balanced.
• Pineapple juice: I like using juice from concentrate for a concentrated sweetness without added water.
• Brown sugar or honey: Both work beautifully; honey gives it a little floral note.
• Ketchup: Adds a subtle tang and richness to the sauce—don’t skip it!
• Rice vinegar: The acidity brightens up the flavors and cuts through the sweetness.
• Garlic powder: Gives a mellow garlicky base without overpowering the dish.
• Cornstarch: Helps thicken the sauce so it sticks nicely to the chicken and veggies.
• Chicken tenderloins: I find these cook evenly and stay juicy, but thighs or breasts sliced similarly are great swaps.
• Red and yellow/orange bell peppers: They bring sweetness and vibrant color to the pan.
• Red onion: Adds a mild sweetness and a bit of bite once roasted.
• Pineapple chunks: Fresh is best for texture, but canned or thawed frozen works just fine in a pinch.
• Olive oil: A neutral, healthy fat to help roast everything evenly.
• Salt and pepper: Keep it simple—just enough to bring up the flavors.

Variations

I love how versatile this Hawaiian Chicken Sheet Pan Recipe is—you can easily customize it to suit your mood or what’s in your fridge the day you make it. Don’t hesitate to get creative with veggies or spice it up to your liking!

• Swap the chicken: I’ve used boneless, skinless thighs when I wanted a bit more flavor and tenderness; just slice them into strips for even cooking.
• Add some heat: When I feel like a little kick, I’ll stir sriracha into the sauce or sprinkle chili flakes over the pan before baking.
• Different veggies: Sometimes I sneak in chopped zucchini, snap peas, or baby broccoli for variety and extra nutrition.
• Use grilled pineapple: For special occasions, grilled pineapple gives this recipe a smoky-sweet twist that my family goes crazy for.

How to Make Hawaiian Chicken Sheet Pan Recipe

Step 1: Preheat and Prepare

First things first, you’ll want to preheat your oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil. This lining is a game-changer for cleanup because things caramelize beautifully but don’t stick or make a mess. I like to spread everything out evenly to avoid overcrowding so the chicken roasts rather than steams.

Step 2: Make the Hawaiian Sauce

Next, whisk the soy sauce, pineapple juice, brown sugar (or honey), ketchup, rice vinegar, garlic powder, and cornstarch together in a small saucepan. Bring it to a gentle simmer over medium heat, then lower to medium-low and let it cook for about 5 to 10 minutes. You’ll notice it thickening and smelling incredible. This step is essential because it helps the sauce cling to your chicken and veggies instead of pooling on the pan.

Step 3: Arrange the Chicken and Veggies

Place the chicken tenderloins, sliced bell peppers, sliced onion, pineapple chunks, olive oil, salt, and pepper onto your lined sheet pan. Toss everything together using your hands or tongs so that the olive oil and seasoning coat everything evenly. This makes sure every bite is flavorful and juicy. Spread it out into a single layer to roast evenly.

Step 4: Start Roasting

Pop the pan in the oven for about 10 minutes to get the chicken partially cooked and the veggies starting to soften. This initial roasting gives good texture before the sauce comes into the mix, so don’t skip this step.

Step 5: Add the Sauce and Finish Baking

Carefully remove the sheet pan from the oven and drizzle your Hawaiian sauce over the chicken and veggies. Toss everything gently to coat, then spread the mixture into an even layer again. Return the pan to the oven for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), and the vegetables are tender but still vibrant.

Step 6: Serve and Enjoy!

Once out of the oven, serve your Hawaiian Chicken hot, ideally over fluffy rice. I like adding a few lime wedges, a sprinkle of toasted sesame seeds, and fresh cilantro for a pop of freshness and color—it just brings everything together perfectly.

How to Serve Hawaiian Chicken Sheet Pan Recipe

Garnishes

I always top this dish with fresh cilantro and a little squeeze of lime—makes everything brighter and fresher. Toasted sesame seeds add a subtle crunch and nutty flavor that I never want to skip. If I’m feeling a bit fancy, a few thinly sliced green onions go a long way too.

Side Dishes

This Hawaiian Chicken is outstanding served over steamed jasmine or basmati rice—its fluffiness soaks up all that tasty sauce. For a lighter touch, I also love pairing it with cauliflower rice or a quick Asian-style slaw to add some crunch and freshness on the side.

Creative Ways to Present

For a special dinner, I’ve served this on a bed of coconut rice with pineapple rings fanned out on the side and a sprinkle of chopped macadamia nuts for a Hawaii-inspired flourish. It’s a fun way to impress guests without extra hassle.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (rare at my house!), store them in an airtight container in the fridge for up to 3-4 days. I always like to separate the rice and the chicken mixture if I’m storing them together to keep textures intact.

Freezing

I’ve frozen the cooked chicken and veggies before, and it holds up pretty well. Just make sure it cools completely before packing it in freezer bags or containers. I recommend freezing in individual portions to make thawing and reheating easier and preventing waste.

Reheating

To reheat, I gently warm leftovers in a skillet over medium-low heat with a splash of water or additional pineapple juice to keep things moist. The oven works great too—just cover with foil and warm at 350°F until heated through. Avoid microwaving too long or the chicken can dry out.

FAQs

Final Thoughts

This Hawaiian Chicken Sheet Pan Recipe is one of those meals I keep coming back to because it hits all the marks: simple to prepare, bursting with flavor, and minimal cleanup. Whenever I’m short on time but want something that feels special, this is my go-to. Give it a try—you’ll find it’s easy enough for a weeknight but tasty enough to serve guests. Plus, the leftovers are a real treat for the next day. Trust me, once you make this, it’ll slide right into your regular dinner rotation!

Print