Hawaiian Chicken Sheet Pan

If there’s one thing I love, it’s a recipe that delivers big flavor with minimal cleanup. And this Hawaiian Chicken Sheet Pan Dinner hits that sweet spot (literally and figuratively!). Juicy chunks of chicken, colorful bell peppers, caramelized pineapple, and a sticky-savory glaze all come together on one pan to create the ultimate weeknight meal.

This is one of those dishes that smells so good while it’s baking, the whole family ends up hovering around the kitchen asking, “Is it ready yet?” I’ll never forget the first time I made this—my husband was convinced I’d ordered takeout because the aroma was that good. And the best part? It took less than an hour from start to finish.

In this post, I’ll walk you through everything you need to know to make this tropical-inspired dinner. From prepping the marinade to getting those perfect charred edges on your pineapple, I’ve got all the tips to help you nail this dish. So grab your sheet pan, and let’s dive in.

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Let’s Start with the Marinade and Prep

A good marinade is the heart of any flavorful sheet pan dinner, and this one is packed with bold, tropical ingredients. The combination of soy sauce, pineapple juice, honey, and fresh ginger gives the chicken a sweet-savory depth that’s totally addictive. Here’s what you’ll need to get started:

Ingredients for the Chicken and Marinade:

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into chunks

• ¼ cup soy sauce

• ¼ cup pineapple juice

• 2 tbsp honey

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 2 garlic cloves, minced

• 1 tsp grated fresh ginger

This marinade comes together in just a couple of minutes. I usually mix it in a medium bowl, toss in the chicken, and then let everything hang out in the fridge for at least 30 minutes. If you’ve got time, a full 2-hour marinade makes it even more flavorful.

STEP 1: Make the Marinade

In a bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, sesame oil, garlic, and ginger. Once it’s well combined, add the chicken and toss to coat. Cover and marinate in the fridge for at least 30 minutes or up to 2 hours.

Quick Tip:
If you’re prepping this ahead of time, you can toss the chicken and marinade into a zip-top bag and refrigerate until you’re ready to cook. It makes cleanup even easier.

Prepping the Sheet Pan Ingredients

Now that your chicken is soaking up all that tropical goodness, it’s time to get the rest of your ingredients ready. This is where the color and texture of the dish really start to shine.

Ingredients for the Sheet Pan:

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 red onion, cut into wedges

• 1½ cups fresh or canned pineapple chunks

• 1 tbsp olive oil

• Salt and black pepper to taste

• Cooked rice, for serving

• Chopped green onions and sesame seeds, for garnish (optional)

I love using fresh pineapple when I have it—it caramelizes beautifully in the oven—but canned pineapple works great too. Just be sure to drain it well if you’re using the canned version.

STEP 2: Preheat and Prep

Preheat your oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it to keep everything from sticking.

STEP 3: Assemble Everything on the Sheet Pan

Remove the chicken from the marinade, but don’t discard the liquid—we’ll use that for the sauce later. Arrange the chicken, bell peppers, red onion, and pineapple chunks evenly on the prepared sheet pan.

STEP 4: Season and Toss

Drizzle everything with olive oil, then sprinkle with salt and pepper. Toss gently to combine, making sure all the ingredients are spread out in a single layer. This helps them roast evenly and develop those delicious golden edges.

Alright, your chicken is marinated, your veggies are prepped, and your oven is heating up—now it’s time for the magic to happen. This next part is all about getting those perfect caramelized edges on your pineapple, making sure your chicken is cooked through and juicy, and finishing things off with that glossy, sweet-savory glaze.

What I love most about this recipe is that once everything’s on the pan, the oven does all the heavy lifting. There’s no babysitting or flipping things individually—just one quick toss halfway through and you’re good to go. Sheet pan dinners really are the MVPs of weeknight cooking.

Roast, Sauce, and Serve

We’re picking things up right where we left off—your sheet pan is loaded and ready to hit the oven.

STEP 5: Roast the Chicken and Vegetables

Pop the sheet pan into your preheated 425°F oven and roast for 25 to 30 minutes, giving everything a good stir halfway through. This ensures the chicken cooks evenly and the veggies get those irresistible golden edges.

If your pineapple and peppers start to caramelize a little—don’t worry, that’s exactly what you want! That little bit of char adds so much flavor and gives the dish that authentic, flame-grilled vibe without needing a grill.

Tip:
If your oven runs cool or you want a little extra color on top, switch the oven to broil for the last 2–3 minutes. Just keep a close eye on it so nothing burns.

STEP 6: Make the Sauce (Optional but Worth It)

While the chicken and veggies are roasting, take the reserved marinade and pour it into a small saucepan. Bring it to a boil over medium heat—this step is important because we’re using marinade that touched raw chicken, so it needs to be fully cooked to be safe.

Once boiling, simmer for 3 to 4 minutes until it thickens slightly. You’ll end up with a glossy, sticky glaze that’s perfect for drizzling over the finished dish. Trust me, this little step takes the flavor up a notch.

Optional Add-In:
For a bit of extra heat, you can stir a pinch of red pepper flakes into the sauce while it simmers. That little spicy kick balances the sweetness beautifully.

Bringing It All Together: Time to Plate

Once your chicken is cooked through (internal temp should hit 165°F) and your veggies are tender with some golden edges, pull the sheet pan from the oven.

STEP 7: Serve and Garnish

Scoop a generous portion of the chicken, pineapple, and veggies over a bed of steamed white rice (or brown rice, or even cauliflower rice if you’re going low-carb). Drizzle everything with the warm sauce you made earlier, and if you’re feeling a little extra, sprinkle on some chopped green onions and toasted sesame seeds.

This dish is all about balance—sweet pineapple, savory soy and garlic, tangy vinegar, and tender chicken all in one bite. It’s colorful, satisfying, and surprisingly healthy, too.

Make It Your Own: Easy Variations and Tips

This recipe is super flexible, and you can easily customize it based on what’s in your fridge or what your family prefers. Here are a few ways to change things up:

• Use Chicken Thighs for Extra Juiciness:
  Boneless thighs stay incredibly moist and are less likely to dry out than chicken breasts. Either works, but thighs are especially forgiving.

• Add Extra Veggies:
  Snap peas, zucchini, baby corn, or even chunks of mango (yes, mango!) can be added to the pan. Just make sure everything is cut to similar sizes so it roasts evenly.

• Make It Spicy:
  Want to kick things up a notch? Add sliced jalapeños to the sheet pan or stir sriracha into your sauce.

• Low Carb Option:
  Swap the rice for cauliflower rice or a bed of sautéed cabbage for a lighter, low-carb meal.

• Meal Prep Friendly:
  This dish reheats really well, making it great for leftovers or prepping lunches for the week. Store in airtight containers in the fridge for up to 3 days.