This Hawaiian Chicken Sheet Pan recipe is a go-to for busy weeknights—easy ingredients, one pan, and barely any cleanup. It’s a simple way to make a delicious family friendly dinner with minimal effort.
Why You’ll Love this Recipe!
I am obsessed with sheet pan meals because it’s one of those dinners my entire family loves and is easy to make. This one has to be one of my favorites.
It’s the kind of meal that works great on busy weeknights, especially when served over rice for a quick and satisfying dinner.
This is part of our Quick and Easy Chicken Dinners Series.
Recipe Snapshot
- Budget-Friendly: Uses affordable chicken breasts and simple pantry ingredients like soy sauce and brown sugar.
- Family-Tested: The sweet and savory Hawaiian-style sauce makes this a dinner that both kids and adults enjoy.
- Real-Life Prep Time: About 10–15 minutes prep, 25–30 minutes cook time.
- Method: Oven / Sheet Pan Dinner
- Freezer-Friendly: Best enjoyed fresh, but leftovers store well for quick meals.
- Best For: Easy weeknight dinners, simple meal prep, serving over rice or noodles.
Ingredients
- Chicken Breasts – Diced boneless, skinless chicken thighs can be used instead of chicken breasts in this recipe.
- Red Bell Pepper – Adds color and sweetness.
- Orange Bell Pepper – Another sweet pepper that balances the savory sauce.
- Small Red Onion – Roasts well and adds flavor.
- Diced Pineapple – Gives the dish its classic Hawaiian flavor.
For the Sauce:
- Low Sodium Soy Sauce – The base of the savory sauce. If you are out, see Best Soy Sauce Substitute
- Brown Sugar – Adds sweetness and balances the soy sauce.
- Rice Vinegar – Provides a slight tang for balance.
- Worcestershire Sauce – Adds depth of flavor.
- Fresh Pineapple Juice – Enhances the pineapple flavor in the dish.
- Cornstarch – Thickens the sauce.
- Ground Ginger – Fresh ginger can be used instead of ground ginger. If using fresh, use about 1 teaspoon fresh grated ginger.
- Cloves Garlic, minced (or 2 teaspoons pre-minced garlic) – Fresh garlic adds great flavor.
- Crushed Red Pepper – Optional light heat.
How to Make Hawaiian Chicken Sheet Pan Recipe
Step 1 – Preheat the oven to 400 degrees F and line a baking sheet with foil or parchment paper for easy clean up.
Step 2 – Spread the chicken, bell peppers, onions and pineapple into an even layer on the baking sheet.
Step 3 – In a small mixing bowl, whisk together the sauce ingredients.
Step 4 – Pour about half of the sauce over the chicken, peppers, onions and pineapple chunks on the baking sheet. Gently toss to coat these ingredients with the sauce.
Step 5 – Bake for 25-30 minutes until the chicken reaches an internal temperature of 165 degrees F.
Step 6 – Heat the reserved sauce in the microwave for 60-90 seconds until the mixture has thickened. Drizzle the thickened sauce over the chicken and veggies.
Step 7 – Serve this Hawaiian Chicken Recipe warm as is or over rice and enjoy! You can even top with sesame seeds for even more flavor.
Tips for Success
- Cut ingredients evenly – Keeping the chicken and vegetables a similar size helps them cook evenly on the sheet pan.
- Don’t overcrowd the pan – Spread everything in a single layer so the chicken roasts instead of steaming.
- Use a thermometer – An instant-read thermometer ensures the chicken reaches a safe temperature of 165°F.
- Prep ahead for busy nights – You can chop the vegetables earlier in the day to make dinner even faster.
Variations & Substitutions
- Use Chicken Thighs – Boneless, skinless chicken thighs work well and often stay extra juicy.
- Add More Vegetables – Try adding broccoli, snap peas, or zucchini for extra veggies.
- Make It Spicier – Add additional crushed red pepper or a drizzle of sriracha.
- Marinade – For even more flavor, you can allow the chicken and vegetable to marinate for about 30 minutes in the sauce.
What to Serve with Hawaiian Chicken Sheet Pan?
This sweet and savory chicken pairs well with simple sides that help stretch the meal and soak up the extra sauce.
- White Rice or Brown Rice – A classic pairing that makes this meal extra filling and helps absorb the delicious sauce.
- Fried Rice – Great if you want a takeout-style dinner at home.
- Steamed Broccoli – Adds an easy vegetable side that balances the sweetness of the pineapple.
- Lo Mein or Noodles – Toss the chicken and sauce with noodles for a fun variation.
- Simple Side Salad – A light salad with a sesame or Asian-style dressing works well with the flavors of the dish.
Storage & Freezer Instructions
- Refrigerator: Store leftovers in an airtight container for 5 days.
- Reheating: Reheat in the microwave or in a skillet until warmed through.
- Freezer: This recipe can be frozen after cooking. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Leftover Idea: Use leftovers to make Hawaiian chicken rice bowls for an easy lunch.
FAQs
Yes. You can cut the chicken and vegetables earlier in the day and store them in the refrigerator until ready to cook.
Yes. Canned pineapple works great and the juice can be used in the sauce.
Yes, but use two sheet pans so the ingredients cook evenly.
If you make it, be sure to leave a comment or rate the recipe to let us know how it turned out—we love hearing how these recipes work in your kitchen.
Hawaiian Chicken Sheet Pan
Ingredients
- 1 ½ pound Chicken Breasts (diced into 1 ½ inch size pieces)
- 1 Red Bell Pepper (cut into 1 ½ inch pieces)
- 1 Orange Bell Pepper (cut into 1 ½ inch pieces)
- 1 Small Red Onion (cut into 1 ½ inch pieces)
- 1 cup Diced Pineapple (fresh or canned)
For the Sauce:
- ⅓ cup Soy Sauce
- ¼ cup Brown Sugar
- 1 Tablespoon Rice Vinegar
- 2 Tablespoons Worcestershire Sauce
- ¼ cup Pineapple Juice (canned or fresh)
- 2 Tablespoons Cornsatch
- ¼ teaspoon Ground Ginger
- 2 cloves Garlic (minced (or 2 teaspoons pre-minced garlic))
- ¼ teaspoon Crushed Red Pepper
See how we calculate recipe costs.
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with foil for easy clean up.
- Spread 1 ½ pounds chicken breasts, 1 red bell pepper, 1 orange bell pepper, 1 small red onion, and 1 cup diced pineapple into an even layer on the prepared baking sheet.
- In a small mixing bowl, whisk together ? cup soy sauce, ¼ cup brown sugar, 1 tablespoon rice vinegar, 2 tablespoons Worcestershire sauce, ¼ cup pineapple juice, 2 tablespoons cornstarch, ¼ teaspoon ground ginger, 2 cloves minced garlic, and ¼ teaspoon crushed red pepper.
- Pour about half of the sauce over the chicken, peppers, onions and pineapple on the baking sheet. Gently toss to coat these ingredients with the sauce.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165 degrees F.
- Heat the reserved sauce in the microwave for 60-90 seconds until the mixture has thickened.
- Drizzle the thickened sauce over the chicken and veggies.
- Serve warm as is or over rice and enjoy!
Didn’t change a thing and everyone loved it!
Woohoo! I love hearing this Glenda! Thank you so much for sharing and for the positive review of this recipe!