Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan transforms busy weeknights into something special with minimal effort and maximum flavor. I’ve been making this colorful dish for years, and it never fails to bring smiles around the dinner table – there’s something about that sweet-savory combination that just works.

Growing up in the Midwest, Sunday dinners at Grandma’s farm were always elaborate affairs with multiple pots and pans. But as I raised my own three children, I learned the beauty of sheet pan cooking – especially when you can capture those bold, tropical flavors without heating up half a dozen dishes. The first time I made Hawaiian Chicken Sheet Pan, my youngest couldn’t stop talking about the “fancy pineapple chicken,” and it’s been in our regular rotation ever since. The smell of caramelizing pineapple and teriyaki glaze filling the kitchen? Pure magic. Time to get our hands cooking!

What Makes This Hawaiian Chicken Sheet Pan So Special

This recipe became a weeknight hero in my kitchen because it solves that eternal question: “How do I get dinner on the table without spending all evening cleaning up?” After years of testing sheet pan meals, I’ve found this tropical twist delivers restaurant-quality flavor with home-cook convenience.

Here’s why this Hawaiian Chicken Sheet Pan works every time:

• One-pan simplicity means you’re looking at maybe five minutes of cleanup – just line that sheet pan with parchment and you’re golden
• Pantry-friendly ingredients that you likely have on hand, with the flexibility to use canned or fresh pineapple
• Naturally balanced meal with protein, vegetables, and fruit all roasting together, no side dishes required
• Meal prep champion that holds up beautifully in the fridge for up to four days of easy lunches
• Family-approved flavors that appeal to picky eaters and adventurous palates alike – that sweet and savory combination is hard to resist
• Customizable base that adapts to whatever vegetables you have waiting in your crisper drawer

I’ve served this at casual family dinners and brought it to potlucks where it always disappears first. There’s something about the way those bell peppers get slightly charred and the pineapple caramelizes that makes people ask for the recipe every single time.

Ingredient Spotlight

Boneless skinless chicken breasts form the protein foundation here, and cutting them into 1-inch pieces ensures they cook evenly and quickly. I’ve learned that uniform sizing is the key to preventing some pieces from drying out while others stay undercooked.

Fresh pineapple chunks bring that essential tropical sweetness and caramelize beautifully in the oven, though I always keep canned pineapple in my pantry for those times when convenience wins (just drain it well to avoid excess moisture).

Red and yellow bell peppers add vibrant color and a slight sweetness that complements the teriyaki glaze perfectly. In my kitchen, I prefer using both colors because the visual appeal makes this dish feel special even on ordinary Tuesday nights.

Red onion wedges provide a mild, slightly sweet flavor that mellows during roasting and adds lovely texture contrast to the tender chicken.

Low-sodium soy sauce serves as the salty, umami backbone of our teriyaki-style glaze. I always choose low-sodium because it gives me better control over the final seasoning without overwhelming the other flavors.

Pineapple juice doubles down on that tropical flavor while adding natural sweetness and helping create a glossy, restaurant-quality sauce.

Honey brings depth and helps the sauce cling to the chicken and vegetables as they roast, creating those irresistible caramelized edges we’re looking for.

Rice vinegar cuts through the sweetness with a gentle tang that balances the entire dish. Betty always says a good recipe needs that little bit of acid to make all the flavors pop.

Garlic and spices (paprika, chili flakes, black pepper) add warmth and complexity without overpowering the dish’s tropical character, and I’ve found that even a quarter teaspoon of chili flakes makes a noticeable difference.

How to Make Hawaiian Chicken Sheet Pan

Step 1. Preheat your oven to 400°F and line a large sheet pan with parchment paper. I’ve learned that this simple step makes cleanup effortless and prevents sticking, which is especially important when working with honey-based sauces.

Step 2. Spread the chicken pieces, bell peppers, onion wedges, and pineapple chunks across your prepared sheet pan, keeping them in a single layer without overcrowding (if things look tight, use two pans rather than stacking ingredients).

Step 3. Drizzle everything with olive oil, then sprinkle the minced garlic, salt, pepper, paprika, and optional chili flakes over the top. Betty’s tip: use your hands to toss everything together right on the pan for even coating.

Step 4. Roast for 20-25 minutes, flipping the ingredients halfway through cooking to ensure even browning and caramelization on all sides.

Step 5. While the chicken and vegetables roast, whisk together soy sauce, pineapple juice, honey, and rice vinegar in a small saucepan over medium heat, bringing it to a gentle simmer for 3-4 minutes.

Step 6. If you prefer a thicker glaze (I usually do), stir the cornstarch slurry into your simmering sauce and cook for another minute until it becomes glossy and coats the back of a spoon.

Step 7. Check that your chicken has reached 165°F internal temperature using a meat thermometer. After years of making this, I never skip this step because perfectly cooked chicken makes all the difference.

Step 8. Drizzle the warm teriyaki sauce over your finished sheet pan, or serve it on the side for dipping if your family prefers controlling their own sauce levels.

Step 9. Garnish with sesame seeds or sliced green onions for a restaurant-quality presentation that takes just seconds but impresses every time.

Keeping This Hawaiian Chicken Fresh

Refrigerator storage keeps this Hawaiian Chicken Sheet Pan delicious for up to 4 days when stored in an airtight container. I typically divide leftovers into individual portions right after dinner, which makes grabbing lunch throughout the week incredibly convenient. The flavors actually deepen overnight as the sauce continues to season the chicken and vegetables.

Freezing works beautifully for the chicken and pineapple portions, holding well for up to 2 months in freezer-safe containers. Betty’s freezing method involves cooling everything completely first, then packaging in single-meal portions for easy thawing. Just know that the bell peppers and onions will soften considerably when thawed, so I often freeze just the chicken and pineapple, adding fresh vegetables when reheating.

For the best texture when reheating, I recommend warming portions in a 350°F oven for 10-12 minutes until heated through. This method helps restore some of that caramelized exterior rather than steaming everything in the microwave. That said, the microwave works fine for quick lunches; just reheat in 30-second bursts to avoid overcooking the chicken. Through trial and error, I learned that adding a splash of water or extra sauce before reheating keeps everything moist and delicious.

Perfect Partners for Hawaiian Chicken Sheet Pan

White or brown rice provides the classic base that soaks up all that delicious teriyaki sauce. This pairing brings the meal together into a complete, satisfying dinner that reminds me of takeout nights without the expense. If you’re looking for more rice-based dishes, my Street Corn Chicken Rice Bowl offers another easy weeknight option.

Coconut rice elevates the tropical theme beautifully by cooking your rice in a mixture of coconut milk and water, creating a subtly sweet and creamy complement to the savory chicken.

Simple Asian cucumber salad offers a cool, refreshing contrast to the warm, caramelized sheet pan ingredients. Just slice cucumbers thin, toss with rice vinegar, a touch of sugar, and sesame seeds.

Steamed edamame adds protein and bright green color to your plate while requiring virtually zero effort, making it my go-to when I want to round out the meal without adding cooking time.

Cabbage slaw with ginger dressing brings crunch and tang that cuts through the richness of the teriyaki glaze. Betty always says every meal needs something crisp and fresh. For a similar crunchy element, try the slaw from my Asian Ground Beef Lettuce Wraps.

Garlic sesame green beans tie into the Asian-inspired flavors while adding another vegetable to the plate, especially welcome when you’re feeding growing kids who need their greens. My Lemon Garlic Butter Chicken and Green Beans shows another delicious way to prepare this versatile vegetable.

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