Hawaiian Chicken Sheet Pan – Sweet, Savory & One-Pan Easy

This Hawaiian Chicken Sheet Pan dinner is the ultimate combination of flavor and simplicity.

Juicy chicken breast, sweet pineapple, and vibrant veggies are tossed in a tangy soy-garlic sauce and roasted to perfection on one tray.

It’s colorful, quick, and satisfying – perfect for busy weeknights or relaxed weekend meals.

Why You’ll Love This Recipe

One-pan convenience means fewer dishes and faster cleanup.

Balanced flavor from the sweet pineapple and savory soy-garlic sauce.

Customizable with your favorite vegetables or protein options.

Kid-friendly and meal prep-approved – perfect for lunches or dinners.

Ready in under 30 minutes with easy-to-find ingredients.

What You’ll Need (Ingredient Highlights)

Chicken Breast – Lean, protein-packed, and cooks quickly.

Bell Pepper & Red Onion – Add sweetness, crunch, and vibrant color.

Pineapple Chunks – Fresh or canned, they give this dish a signature tropical flair.

Soy Sauce – Delivers that umami depth and balances the sweetness.

Olive Oil & Garlic – A classic savory combo that ties the marinade together.

Green Onions & Sesame Seeds – Finish the dish with freshness and crunch.

Cooked Rice – Serve it over fluffy white rice for a complete, satisfying meal.

Pro Tips Before You Start

Cut ingredients evenly to ensure everything roasts at the same rate.

Use parchment paper for easy cleanup and to prevent sticking.

Marinate ahead of time (up to 4 hours) for even bolder flavor.

Don’t overcrowd the pan – spread the ingredients in a single layer for even roasting.

Use an oven thermometer to ensure your oven runs at the correct temperature.

How to Make Hawaiian Chicken Sheet Pan

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).

Line a large baking sheet with parchment paper or lightly grease with oil.

Step 2: Prep the Ingredients

Chop the chicken breasts into bite-sized cubes.

Slice the bell pepper and red onion thinly.

If using canned pineapple, drain it well; if using fresh, cut it into small chunks.

Step 3: Make the Sauce

In a small bowl, whisk together the soy sauce, olive oil, minced garlic, salt, and pepper until fully combined.

Step 4: Combine and Coat

In a large mixing bowl, toss together the chicken, pineapple chunks, sliced onion, and bell pepper.

Pour the sauce over the mixture and toss to coat everything evenly.

Step 5: Arrange on Baking Sheet

Spread the mixture out in a single layer on the prepared sheet pan.

Avoid overlapping the ingredients.

Step 6: Bake to Perfection

Roast for 20–25 minutes, or until the chicken is cooked through (165°F internal temperature) and the vegetables are tender with lightly caramelized edges.

Step 7: Garnish and Serve

Remove from the oven and sprinkle with chopped green onions and sesame seeds.

Serve warm over a bed of cooked rice.

What to Serve It With

Steamed jasmine or brown rice

Coconut rice or pineapple fried rice

Chilled cucumber salad

Grilled corn or roasted broccoli

A light sparkling water with lime or mint

Variations / Substitutions

Swap the protein – Try shrimp, pork, or tofu for variety.

Make it spicy – Add crushed red pepper flakes or sriracha to the sauce.

Add more veggies – Include zucchini, broccoli, snap peas, or baby corn.

Use teriyaki sauce for a different twist on the flavor.

Make it low-carb by serving it over cauliflower rice.

Storage & Leftovers

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat in the oven at 350°F or microwave until warmed through.

Freeze the cooked chicken mixture for up to 2 months.

Thaw in the fridge before reheating.

Meal prep by dividing into containers with rice for easy lunches.

FAQs

Can I use canned pineapple?
Yes! Just make sure it’s well-drained to avoid excess moisture.

Can I cook everything in advance?
Absolutely. This dish reheats beautifully and works great for meal prep.

What cut of chicken works best?
Boneless, skinless chicken breast or thighs both work well.

Is this recipe gluten-free?
To make it gluten-free, use tamari or coconut aminos instead of soy sauce.

Can I grill this instead?
Yes – use a grill basket or skewers to keep the pieces together and cook over medium heat until done.

How do I avoid soggy vegetables?
Spread everything in a single layer and don’t overcrowd the pan.

Use high heat (400°F) for a roasted finish.

Can I double the recipe?
Yes, just use two sheet pans to ensure even roasting and rotate them halfway through cooking.

Final Thoughts

This Hawaiian Chicken Sheet Pan is a beautiful mix of colors, textures, and sweet-savory flavor.

It’s my go-to when I want a low-effort dinner that feels fresh and exciting.

Whether you’re cooking for your family or prepping meals for the week, this is one recipe you’ll want to save and repeat.