Hawaiian Chicken Sheet Pan

Hawaiian Chicken Sheet Pan is the answer to busy evening cooking when you want something special without the fuss. I still remember the first time I tossed pineapple chunks onto a sheet pan with chicken – my grandson looked at me like I’d lost my mind, but one bite and he was asking for seconds before he’d even finished his first helping.

There’s something magical about watching those pineapple pieces caramelize alongside tender chicken and colorful peppers, all those sweet and savory flavors mingling together as they roast. It reminds me of the potluck suppers back home, where everyone brought their best dish and somehow everything just worked together perfectly. This recipe captures that same harmony – the tang of soy sauce meeting the sweetness of honey and pineapple, the crunch of bell peppers against tender chicken bites. And the best part? Everything happens on one pan, which means you’re not stuck at the sink while everyone else enjoys dessert. Time to get our hands cooking.

What Makes This Hawaiian Chicken Sheet Pan So Special

I’ve been making sheet pan dinners for decades, and this Hawaiian chicken version has earned its place in my weekly rotation for good reason. It brings together the bold, sweet-savory flavors of Hawaiian cuisine with the practicality of one-pan cooking – something every busy home cook can appreciate.

Here’s why this recipe works every time:

• Pantry-friendly ingredients you probably already have on hand, plus one can of pineapple

• Ready in 30 minutes from start to finish, perfect for hectic weeknights

• Minimal cleanup with everything roasting on a single sheet pan

• Family-approved flavors that even picky eaters request again and again

• Naturally adaptable for gluten-free diets by using tamari instead of soy sauce

• Makes wonderful leftovers that taste even better the next day

After years of juggling multiple pots and pans for dinner, I’ve learned that the simplest approaches often deliver the most satisfying results.

Ingredient Spotlight

Boneless, skinless chicken breasts form the protein base of this dish, and I always cut them into uniform 1-inch cubes so they cook evenly and get those lovely caramelized edges.

Pineapple chunks bring that signature Hawaiian sweetness and create the most delicious caramelized bits when roasted – I always use canned pineapple in juice rather than syrup for better flavor control.

Bell peppers (both red and green) add color, crunch, and a slight sweetness that balances the tangy sauce perfectly, and they hold up beautifully to high-heat roasting.

Red onion provides a mild, sweet flavor when roasted that complements the pineapple without overpowering the other ingredients.

Soy sauce creates the savory backbone of our sauce – in my kitchen, I prefer low-sodium soy sauce since you can always add more salt but you can’t take it away.

Honey balances the saltiness and adds a glossy finish to the chicken and vegetables as they caramelize.

Sesame oil delivers that distinctive nutty, toasted flavor that makes this dish taste authentically Asian-inspired.

Fresh ginger and garlic are non-negotiable in my book – they provide aromatic depth that dried versions simply can’t match.

Red pepper flakes are optional but add a gentle heat that cuts through the sweetness beautifully.

How to Make Hawaiian Chicken Sheet Pan

Step 1. I’ve learned that preheating your oven to 400°F before you start prepping ensures everything roasts rather than steams, giving you those crispy, caramelized edges everyone loves.

Step 2. Betty always starts by whisking together the sauce ingredients in a small bowl – this takes just a minute and makes sure every piece gets evenly coated with that perfect sweet-savory flavor.

Step 3. Arrange your chicken cubes, bell peppers, red onion wedges, and drained pineapple chunks on your parchment-lined baking sheet, then pour that beautiful sauce over everything and toss until everything glistens.

Step 4. Through trial and error, I learned that spreading everything in a single layer without overcrowding is the secret to roasting instead of steaming – use two pans if needed.

Step 5. After years of making this Hawaiian Chicken Sheet Pan recipe, I’ve found that 20-25 minutes gives you perfectly cooked chicken with tender-crisp vegetables and those irresistible caramelized pineapple bits.

Step 6. The key I discovered is letting everything rest for a few minutes after removing it from the oven – this allows the juices to settle and makes serving so much easier.

Step 7. My family prefers when I garnish with fresh green onions and sesame seeds right before serving – it adds a pop of color and a wonderful texture contrast.

Keeping This Hawaiian Chicken Fresh

I typically store leftovers in an airtight container in the refrigerator for up to 4 days, and honestly, the flavors just get better as they meld together overnight. Make sure everything has cooled completely before sealing the container to prevent excess moisture buildup.

Betty’s freezing method works well because this dish holds up beautifully in the freezer for up to 3 months – I portion it into individual servings in freezer-safe containers, which makes grab-and-go lunches a breeze. Just remember to leave a little space at the top of each container since the liquid expands when frozen.

For the best texture, I reheat by spreading the Hawaiian chicken on a baking sheet and warming it in a 350°F oven for about 15 minutes until heated through. The microwave works in a pinch (2-3 minutes on high), but the oven method brings back that slightly caramelized texture I love. If reheating from frozen, thaw overnight in the refrigerator first for even heating.

Perfect Partners for Hawaiian Chicken Sheet Pan

• Fluffy white rice or coconut rice – The grains soak up all that delicious sauce, and the subtle coconut flavor echoes the tropical theme beautifully

• Fresh cucumber salad – The cool, crisp crunch provides a refreshing contrast to the warm, sweet-savory chicken

• Steamed broccoli or snap peas – These simple green vegetables add nutrition without competing with the bold flavors on your plate

• Garlic bread or dinner rolls – Perfect for soaking up every last drop of that irresistible sauce

• Simple coleslaw – The tangy crunch cuts through the richness and adds textural variety to your meal

• Roasted sweet potato wedges – Their natural sweetness complements the pineapple while adding heartiness

If you love this sheet pan approach, you’ll also enjoy my Sheet Pan Chicken Fajitas for another easy weeknight dinner option.

FAQs