Hawaiian Chicken Sheet Pan Recipe
One of the simplest ways to bring tropical flavor to your dinner table is this Hawaiian Chicken Sheet Pan recipe. I’ve made it so many times, especially on busy weeknights when I need something hearty, colorful, and family-approved. The juicy chunks of chicken, sweet bell peppers, golden potatoes, and just a kiss of pineapple all roast together in perfect harmony. It’s a complete meal on one tray, and cleanup is as breezy as a Hawaiian breeze.
I love how this recipe fills my kitchen with the warm aroma of caramelized pineapple and savory chicken juices mingling together. The glaze has a subtle sweetness, balanced with tangy notes from soy sauce and a little garlic kick. Every bite bursts with flavor, and I always find myself going back for seconds. It’s become one of my comfort meals, and a dish I always serve when I want to impress without the stress.
The beautiful part is you don’t need to be a seasoned cook to pull this off. Whether you’re hosting friends or just craving something vibrant and tasty, this sheet pan meal delivers. And it fits right in with other easy one-pan wonders I’ve shared before, like the Shipwreck Dinner and One Pan Chicken with Buttered Noodles. It’s all about good food with minimal fuss.
Why You’ll Love This Hawaiian Chicken Sheet Pan Recipe
This recipe is a total win because it balances sweet and savory in every bite, thanks to the combination of pineapple and seasoned chicken. It’s also a great way to use up whatever veggies you have in the fridge. You’ll only need one pan, which makes cleanup effortless. Best of all, it’s nutritious and filling without being too heavy. It’s the kind of dinner you’ll turn to again and again, especially when you’re craving something easy, colorful, and absolutely delicious.
How to Make the Hawaiian Chicken Sheet Pan Recipe
Step 1: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with cooking spray.
Step 2: Cut boneless, skinless chicken breasts into bite-sized cubes. In a medium bowl, toss the chicken pieces with olive oil, soy sauce, minced garlic, honey, and a pinch of salt and pepper. Set aside to marinate briefly while preparing the vegetables.
Step 3: Dice red, yellow, and green bell peppers, red onion, and baby potatoes into even chunks. Add them to a large mixing bowl and drizzle with olive oil. Season with salt, pepper, and a sprinkle of smoked paprika.
Step 4: Spread the marinated chicken and seasoned vegetables evenly on the sheet pan. Nestle in chunks of fresh or canned pineapple across the tray for that tropical touch.
Step 5: Bake in the preheated oven for 25-30 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and caramelized.
Step 6: Garnish with chopped fresh parsley or cilantro before serving. Serve hot right from the pan, or over steamed rice for a heartier meal.
Recipe Variations and Possible Substitutions
You can easily switch up the protein by using boneless chicken thighs or even shrimp for a seafood twist. If you want it vegetarian, replace the chicken with extra firm tofu and add zucchini or mushrooms for more texture.
Don’t have baby potatoes? Use sweet potatoes or even chunks of butternut squash for a fall-inspired variation. You can also change up the sauce: try teriyaki, hoisin, or a splash of pineapple juice mixed with sriracha if you like heat.
For a low-carb version, skip the potatoes and bulk up the tray with more non-starchy vegetables like cauliflower, broccoli, or green beans. And if you want extra crunch, toss in some cashews or sliced almonds during the last 10 minutes of baking.
Serving and Pairing Suggestions
This Hawaiian Chicken Sheet Pan meal is fantastic on its own, but pairing it with something simple can really round it out. I often serve it over a bed of fluffy jasmine rice or coconut rice to complement the tropical notes. If you’re going low-carb, cauliflower rice or a fresh green salad with a citrus vinaigrette works beautifully.
For drinks, pineapple juice spritzers or a chilled glass of white wine like Riesling or Sauvignon Blanc enhance the sweetness and acidity in the dish. If you’re making this for a get-together, try serving it alongside grilled corn or garlic bread to keep the meal easy yet festive.
Storage and Reheating Tips
Leftovers store very well in the fridge for up to 3 days in an airtight container. I recommend separating the chicken and veggies from any rice if you’ve served it that way, to keep the texture fresh.
For reheating, use a skillet over medium heat to rewarm everything with a splash of water or broth to keep it juicy. You can also reheat in the oven at 350°F for 10-15 minutes. Microwaving works in a pinch, though it may slightly soften the veggies.
Frequently Asked Questions
How spicy is this recipe?
This version is quite mild, with sweetness from the pineapple and honey. You can add red pepper flakes or sriracha to the marinade for heat.
Can I prep this ahead of time?
Yes! You can marinate the chicken and chop the vegetables a day ahead. Store them separately in the fridge and combine just before baking.
Do I need to flip the ingredients halfway through baking?
Yes, tossing everything at the halfway mark helps everything roast evenly and develop that beautiful caramelization.
Can I freeze this dish?
Freezing is best done before baking. Store the uncooked, marinated chicken and prepped veggies in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before baking.
What if I don’t have fresh pineapple?
Canned pineapple chunks work perfectly fine. Just be sure to drain them well before adding to the sheet pan.
Related Recipe You’ll Like
If you enjoy one-pan meals like this Hawaiian Chicken Sheet Pan, you’re going to love the Shipwreck Dinner. It’s a layered casserole-style dish packed with beef, potatoes, and veggies, all baked together in a tomato-based sauce. Super comforting and just as low-effort.
Another great companion recipe is the Creamy Garlic Chicken Breasts. It’s a skillet dish with a luscious cream sauce that’s hard to resist. For a more pasta-forward option, don’t miss the crowd-favorite Marry Me Chicken Pasta. It’s creamy, savory, and perfect for date night or a cozy dinner.
Each of these recipes offers that balance of ease and rich flavor, making them staples for weeknight dinners or special occasions.
Save and Share This Hawaiian Chicken Sheet Pan Recipe for Later
Don’t forget to pin this recipe to your favorite dinner ideas board on Pinterest so you can come back to it any time. It’s one of those go-to meals that’s perfect for meal prep or last-minute hosting. If you tried and loved it, share it with your friends on Facebook or tag me on Instagram with your version — I’d love to see how it turned out!
Spreading the word helps others discover quick and flavorful recipes like this, and it always makes my day when readers enjoy the dishes I create.
Hawaiian Chicken Sheet Pan Recipe
This Hawaiian Chicken Sheet Pan Recipe is an easy one-pan dinner that brings vibrant tropical flavors right to your table. Juicy chicken chunks, sweet pineapple, colorful bell peppers, and golden potatoes are roasted to perfection in a savory-sweet glaze made with soy sauce, garlic, and honey. It’s a nutritious and balanced dinner option that’s perfect for busy weeknights, meal prepping, or impressing guests without spending hours in the kitchen. This recipe is gluten-free adaptable, customizable with your favorite veggies, and a family favorite for all ages.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 3 tbsp olive oil (divided)
- 3 tbsp soy sauce
- 2 cloves garlic, minced
- 2 tbsp honey
- Salt and pepper, to taste
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 2 cups baby potatoes, halved or quartered
- 1.5 cups fresh or canned pineapple chunks (drained if canned)
- 1 tsp smoked paprika
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or grease lightly.
- In a bowl, mix chicken cubes with 1.5 tbsp olive oil, soy sauce, garlic, honey, salt, and pepper. Let sit while prepping veggies.
- In a large bowl, combine peppers, onion, and potatoes. Toss with remaining olive oil, paprika, salt, and pepper.
- Spread chicken and vegetables evenly on the prepared sheet pan. Add pineapple chunks throughout.
- Bake for 25-30 minutes, tossing once halfway through, until chicken is fully cooked and vegetables are tender.
- Remove from oven, garnish with fresh parsley or cilantro, and serve immediately. Enjoy!
Notes
- Make it spicy by adding a teaspoon of sriracha or red pepper flakes to the marinade.
- Substitute sweet potatoes or squash if preferred over baby potatoes.
- For a vegetarian version, replace chicken with tofu and increase the veggie content.
- Serve over rice or salad for a full meal, or enjoy as is for a lighter option.
