This Sheet Pan Hawaiian Chicken is the perfect mix of sweet, spicy, and savory, all baked together for a quick, flavor-packed meal. Every bite is coated in a glossy, tangy glaze that keeps everyone coming back for seconds.
Dinner doesn't get easier or tastier than this Hawaiian chicken sheet pan bake, packed with tropical flavor and simple ingredients. Juicy pineapple, colorful peppers, and a sticky-sweet chili glaze come together for the perfect balance of sweet and savory. It's all made on one pan, which means less cleanup and a dinner that's as easy as it is delicious.
If you love easy, one-pan meals, check out these other sheet pan favorites like sheet pan steak fajitas, sheet pan sausage and veggies, and sheet pan shrimp boil.
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Why You'll Love This Recipe
- Quick and Easy: This Hawaiian sheet pan chicken cooks all on one pan, making dinner come together fast with minimal cleanup. If you love one-pan meals, try our sheet pan chicken fajitas next!
- Sweet and Savory Flavor: The mix of pineapple, peppers, and sticky chili glaze gives this sheet pan pineapple chicken the perfect balance of sweetness and heat.
- Family Friendly: Even picky eaters love this Hawaiian chicken recipe; it's colorful, fun, and packed with familiar flavors.
- Fresh and Colorful: Loaded with vibrant peppers and juicy pineapple, this Hawaiian chicken bake looks as good as it tastes.
Ingredients
- Chicken Breast: Use boneless, skinless chicken breasts for even cooking. Cut them into bite-sized pieces so they cook quickly and absorb the glaze.
- Bell Peppers: Red and yellow bell peppers add sweetness, color, and crunch.
- Pineapple Chunks: Canned pineapple in juice works best since it's juicy and caramelizes nicely. Reserve the juice for the glaze to boost the sweet, tropical flavor. For a similar flavor profile, you might also enjoy our sweet and sour chicken.
- Garlic and Ginger: Fresh garlic and ginger bring warmth and depth to the glaze. Mince them finely so the flavor distributes evenly and doesn't burn in the sauce.
- Sweet Chili Sauce: This gives the glaze its signature sweet-and-spicy kick.
- Soy Sauce: Adds saltiness and umami to the glaze. Use low-sodium soy sauce if you want to control the salt level while still enhancing flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegetarian Version: Swap chicken for firm tofu or tempeh, and roast with the same veggies and pineapple for a plant-based version that's just as flavorful.
- Extra Veggies: Add zucchini, snap peas, or baby corn to the sheet pan to boost the veggie content and make it even more colorful. Looking for a veggie-packed meal? You'll love our vegetable beef soup.
- Spicy Twist: Add a few dashes of sriracha or red pepper flakes to the glaze for extra heat without overpowering the sweetness.
- Sheet Pan Hawaiian Shrimp: Replace chicken with large shrimp for a quick, seafood-friendly version that cooks in just minutes.
How to Make Hawaiian Sheet Pan Chicken
Making this sheet pan Hawaiian pineapple chicken is simple and perfect for a quick weeknight dinner. Preheat the oven to 425℉ and line a large sheet pan with parchment paper or foil to make cleanup a breeze.
- Step 1: Prep the Chicken and Veggies. Cut the chicken into bite-sized pieces and chop the bell peppers and onion. Place them on the sheet pan along with the pineapple chunks and drizzle with olive oil, salt, pepper, and garlic powder. Toss everything so that it's evenly coated.
- Step 2: Make the Glaze. In a small saucepan, whisk together the reserved pineapple juice, sweet chili sauce, soy sauce, honey, garlic, and ginger. Bring it to a simmer, then mix in the cornstarch and water until the sauce thickens.
- Step 3: Coat with Glaze. Brush half of the glaze over the chicken and vegetables, making sure everything gets a nice, even layer.
- Step 4: Bake and Finish. Roast in the oven for 25-30 minutes, stirring halfway through and brushing on the remaining glaze. Bake until the chicken is cooked through, the vegetables are tender, and the sauce is caramelized. Serve over rice and enjoy!
Expert Tips
- Choose Evenly Sized Pieces: Cut the chicken and vegetables into similar-sized pieces to ensure everything cooks evenly and none of the ingredients overcook or undercook.
- Don't Skip the Glaze Step: Brushing the chicken and veggies with the glaze halfway through baking helps build layers of flavor and gives the sauce a nice caramelized finish.
- Use Parchment or Foil: Lining your sheet pan makes cleanup easy and prevents the pineapple and glaze from sticking or burning.
- Make Ahead: You can prep the chicken, veggies, and glaze a few hours ahead and store them in the fridge. Just assemble on the sheet pan and bake when ready.
- Storage: Leftovers keep in an airtight container in the fridge for 3-4 days. For longer storage, freeze cooked chicken and vegetables in a freezer-safe container for up to 2 months.
Serving Suggestions
- Serve this Hawaiian chicken with pineapple for a quick weeknight dinner when you want something flavorful with minimal cleanup. Pair it with steamed white or brown rice to soak up the glaze, or serve alongside roasted potatoes and carrots with some fresh dinner rolls.
- Ideal for potlucks, both kids and adults love the sweet and savory flavors. Pair it with our Hawaiian macaroni salad for a tasty, island-inspired spread.
- Leftovers reheat well to enjoy for lunch throughout the week.
Recipe FAQs
It can be! Use a gluten-free soy sauce or tamari in place of regular soy sauce to make the dish completely gluten-free without changing the flavor.
Fresh pineapple works well, but it's best to choose ripe, firm fruit and cut it into chunks. Keep in mind that fresh pineapple may be juicier, so you may need to adjust the glaze slightly to prevent it from becoming too runny.
Toss the vegetables in olive oil and seasonings, and cut them into larger, evenly sized pieces. Roasting at a high temperature helps them stay crisp while the chicken cooks through.
For the best texture, reheat leftovers in a 350°F oven for 8-10 minutes, or until hot, to maintain texture and flavor. Avoid microwaving if possible, as it may end up making the dish soggy.
More Delicious Chicken Dinner Recipes
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Sheet Pan Hawaiian Chicken
Equipment
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts cut into bite-sized pieces
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 yellow onion chopped
- 20 ounces canned pineapple chunks in pineapple juice reserve pineapple juice for the sauce
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
Hawaiian Sweet Chili Glaze
- ⅓ cup reserved pineapple juice
- 3 tablespoons sweet chili sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 2 teaspoons garlic minced
- ½ teaspoon dried ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat the oven to 425℉ and line a large sheet pan with parchment paper or foil.
- Add chicken, bell peppers, onion, and pineapple to the sheet pan. Drizzle with olive oil, black pepper, salt, and garlic powder. Toss to coat.
- In a saucepan, whisk together pineapple juice, sweet chili sauce, soy sauce, honey, garlic, and ginger. Bring to a simmer over medium heat. Whisk together the cornstarch and water, then whisk it into the sauce and cook until it has thickened.
- Brush half of the glaze over the chicken and veggies.
- Bake for 25-30 minutes, stirring halfway through and brushing remaining glaze on the chicken and veggies. Cook until the vegetables are tender and the sauce is caramelized.
- Serve over rice and enjoy!
Notes
- Make sure the chicken and vegetables are cut into similar-sized pieces so everything cooks evenly.
- Brush half of the glaze before baking and the rest halfway through for a caramelized, flavorful finish.
- Line the sheet pan with parchment or foil to prevent sticking and make cleanup easy.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
Such a great meal for busy nights and easy clean up.