There’s something about the combination of sweet pineapple, juicy chicken, and colorful bell peppers that just feels like a tropical escape—even if you’re just making dinner in your own kitchen. This Hawaiian Chicken Sheet Pan Dinner is the perfect blend of sweet and savory, all roasted together on a single pan for a meal that’s not only delicious but also incredibly easy to clean up.
If you’re a fan of quick, healthy meals that deliver big on flavor, this recipe is going to be a new favorite. The homemade Hawaiian sauce is packed with pineapple juice, soy sauce, and a touch of honey, giving the chicken that irresistible sticky-sweet glaze. And let’s not forget the roasted vegetables—bell peppers and onions caramelize beautifully in the oven, adding both crunch and a slight char that takes this dish to the next level.
The best part? Everything cooks on one sheet pan, meaning minimal dishes and maximum flavor. Whether you’re making this for a busy weeknight dinner or meal-prepping for the week ahead, this dish is as practical as it is delicious. So let’s dive in!
Step 1: Preheat the Oven
Before anything else, set your oven to 400°F (200°C). This ensures that everything roasts evenly and gets that slight caramelization on the edges that makes roasted veggies and glazed chicken so good. You’ll also want to line a large sheet pan with parchment paper or lightly grease it—this keeps everything from sticking and makes cleanup a breeze.
Step 2: Make the Hawaiian Sauce
The real star of this dish is the homemade Hawaiian sauce. It’s the perfect balance of sweet, tangy, and savory, and it’s super simple to make.
Here’s what you’ll need:
- Pineapple juice – The key to that classic Hawaiian flavor. If you’re using canned pineapple, reserve some of the juice.
- Soy sauce – A little saltiness to balance out the sweetness.
- Honey (or brown sugar) – Adds the perfect sticky-sweet glaze.
- Rice vinegar – A little acidity to brighten up the sauce.
- Sesame oil (optional) – For a touch of nuttiness.
- Garlic and ginger – Because everything is better with these two.
- Cornstarch slurry – This thickens the sauce to a glossy, clingy consistency.
To make the sauce, combine everything except the cornstarch and water in a small saucepan and bring it to a simmer over medium heat. While that’s heating up, mix 1 tablespoon of cornstarch with 2 tablespoons of water in a separate bowl to make a slurry. Once the sauce is simmering, stir in the cornstarch mixture and cook for another 1–2 minutes, until it thickens up. Once it reaches that perfect glossy consistency, remove it from the heat and set it aside.
This sauce is so good—you might want to make extra just to drizzle over rice or keep on hand for other dishes!
Step 3: Prep the Chicken and Vegetables
Now it’s time to get everything onto the sheet pan!
- Chicken: Place 4 boneless, skinless chicken breasts or thighs in the center of the pan. If you prefer extra-juicy chicken, thighs are a great option!
- Vegetables: Around the chicken, arrange your sliced red, green, and yellow bell peppers, red onion, and fresh pineapple chunks. Not only do they bring amazing flavor, but they also add beautiful pops of color!
- Seasoning: Drizzle 1 tablespoon of olive oil over the veggies, then toss them to coat evenly. Sprinkle with salt and black pepper to taste.
Everything should be in a single layer so it roasts evenly—crowding the pan can cause the vegetables to steam instead of caramelize, and we definitely want that slightly crispy, roasted texture.
Step 4: Add the Hawaiian Sauce
Now that your chicken and veggies are beautifully arranged on the sheet pan, it’s time to add that delicious homemade Hawaiian sauce we made earlier. This is where all the magic happens!
- Brush half of the sauce over the chicken, making sure each piece is well coated. This glaze will not only add flavor but will also help the chicken caramelize beautifully as it bakes.
- Drizzle the rest of the sauce over the vegetables and pineapple. Then, give the veggies a light toss to ensure they get evenly coated with all that sweet and savory goodness.
The sauce will thicken even more as it bakes, creating a glossy, slightly sticky coating that makes this dish absolutely irresistible.
Step 5: Bake to Perfection
Pop the sheet pan into your preheated 400°F (200°C) oven and let everything roast for 25–30 minutes. Here’s what to look for:
- The chicken should reach an internal temperature of 165°F (74°C). If you’re using thicker chicken breasts, you might need to bake them a little longer—just check with a meat thermometer to be sure.
- The vegetables should be tender but still slightly crisp, and you’ll start seeing some caramelization around the edges.
- The pineapple will soften and release its juices, mixing with the sauce to create even more flavor.
Pro Tip: If you want an extra caramelized finish, turn on the broiler for the last 2–3 minutes of cooking. This helps the sauce thicken up even more and gives the chicken and veggies a slightly charred, smoky flavor. Just keep an eye on it to make sure it doesn’t burn!
Step 6: Garnish and Serve
Once everything is out of the oven, it’s time to add those final touches that make this dish look (and taste) even better.
- Sprinkle sesame seeds over the top for a bit of crunch.
- Add some chopped green onions for a fresh, slightly spicy kick.
Now, all that’s left to do is decide how to serve it!
Serving Suggestions
This Hawaiian Chicken Sheet Pan Dinner is super versatile, so you can serve it however you like:
- Over Steamed Rice: The classic choice—white, brown, or even coconut rice pairs perfectly.
- With Cauliflower Rice: A great low-carb alternative that still soaks up all the sauce.
- On Noodles: Try serving it over rice noodles or even ramen for a fun twist.
- In Lettuce Wraps: Want a lighter option? Wrap the chicken and veggies in large lettuce leaves for a fresh, crunchy meal.
No matter how you serve it, one thing’s for sure—this dish is packed with flavor and guaranteed to be a hit!
Frequently Asked Questions (FAQ)
I know you’re probably already excited to dig into this delicious Hawaiian Chicken Sheet Pan Dinner, but before you do, let’s go over some common questions to make sure everything turns out perfectly!
1. Can I use canned pineapple instead of fresh?
Absolutely! Canned pineapple works just as well in this recipe. Just make sure to drain it well before adding it to the sheet pan to prevent too much extra liquid. Bonus: You can use the reserved juice for the sauce!
2. Can I use chicken thighs instead of chicken breasts?
Yes! In fact, boneless, skinless chicken thighs are a great option because they stay extra juicy and tender. They might take a few extra minutes to cook, so just check that they reach 165°F (74°C) internally before serving.
3. How can I make this recipe spicier?
If you like a little heat, try adding ½ teaspoon of red pepper flakes or a drizzle of Sriracha to the sauce. You can also slice up a jalapeño or red chili and toss it in with the vegetables for an extra kick.
4. Can I make this dish ahead of time?
Yes! You can do most of the prep work in advance:
- Marinate the chicken in the sauce for up to 24 hours in the fridge.
- Chop the veggies and store them in an airtight container in the fridge.
- When ready to cook, just arrange everything on the sheet pan and bake as directed!
5. What if I don’t have cornstarch? Can I still thicken the sauce?
No cornstarch? No problem! You can use arrowroot powder or flour as a substitute. If using flour, just whisk it into the sauce a little at a time until it thickens.
6. Can I make this dish in an air fryer?
Yes! If you’re using an air fryer, cook the chicken at 375°F (190°C) for about 18–20 minutes, flipping halfway through. The vegetables can be air-fried separately at the same temperature for about 10–12 minutes.
7. What’s the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it in the microwave or toss it in a skillet over medium heat with a splash of water to keep the sauce from drying out.
Final Thoughts: A No-Fuss, Flavor-Packed Dinner
There you have it—your Hawaiian Chicken Sheet Pan Dinner is ready to enjoy! With its perfect balance of sweet, savory, and tangy flavors, this dish is guaranteed to become a go-to in your recipe rotation. Plus, with everything cooking on just one pan, cleanup is a breeze, making it a win-win for busy weeknights.
Now, grab a plate and enjoy your tropical-inspired feast—you deserve it!
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HAWAIIAN CHICKEN SHEET PAN
- Total Time: 45 minutes
Description
This Hawaiian Chicken Sheet Pan meal is a perfect combination of sweet, savory, and tangy flavors. Juicy chicken is roasted with fresh pineapple, bell peppers, and onions, then glazed with a homemade Hawaiian sauce that’s packed with tropical goodness. It’s an easy one-pan meal that’s both delicious and hassle-free!
Ingredients
For the Chicken and Vegetables:
- 4 boneless, skinless chicken breasts or thighs
- 2 cups (300g) fresh pineapple chunks (or canned, drained)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 tbsp sesame seeds (optional, for garnish)
- 2 tbsp chopped green onions (optional, for garnish)
For the Hawaiian Sauce:
- ½ cup (120ml) pineapple juice (reserved from the can or fresh)
- ¼ cup (60ml) soy sauce (low sodium preferred)
- 3 tbsp honey (or brown sugar)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp sesame oil (optional, for added flavor)
- 3 cloves garlic, minced
- 1 tsp grated ginger (optional, for a kick)
- 1 tbsp cornstarch (for thickening)
- 2 tbsp water (for cornstarch slurry)
Instructions
1️⃣ Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
2️⃣ Prepare the Sauce:
In a small saucepan, combine the pineapple juice, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat until the mixture begins to simmer.
In a small bowl, mix the cornstarch with water to create a slurry. Stir it into the sauce and cook for 1–2 minutes until the sauce thickens. Remove from heat and set aside.
3️⃣ Prep the Chicken and Vegetables:
Arrange the chicken breasts or thighs in the center of the sheet pan.
Surround the chicken with the pineapple chunks, bell peppers, and red onion.
Drizzle the olive oil over the vegetables and toss them to coat. Season with salt and pepper.
4️⃣ Add the Sauce:
Brush half of the Hawaiian sauce over the chicken and drizzle the remainder over the vegetables.
Toss the vegetables lightly to coat them evenly.
5️⃣ Bake:
Roast in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
For extra caramelization, broil the sheet pan for 2–3 minutes at the end of the cooking time.
6️⃣ Garnish and Serve:
Sprinkle sesame seeds and chopped green onions over the chicken and vegetables for garnish.
Serve warm over steamed rice, cauliflower rice, or noodles.
Notes
- For a spicier kick, add ½ teaspoon red pepper flakes or a drizzle of sriracha to the sauce.
- Substitutions: If you don’t have rice vinegar, use apple cider vinegar or lemon juice.
- Make it meal prep-friendly! This dish stores well in the fridge for 3–4 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
