Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American (Hawaiian-inspired)
Ingredients: 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 2 tbsp soy sauce; 2 tbsp pineapple juice (from canned pineapple or fresh); 1 tbsp honey; 1 tbsp olive oil; 1 clove garlic, minced; 1 tsp grated fresh ginger (or ½ tsp ground ginger); ½ tsp black pepper; 2 cups fresh pineapple chunks (or canned, drained); 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 small red onion, chopped; 1 tbsp olive oil; ¼ tsp salt; ¼ tsp black pepper; ½ tsp smoked paprika (optional); ¼ cup pineapple juice; 2 tbsp ketchup; 1 tbsp honey; 1 tbsp soy sauce; 1 tsp cornstarch mixed with 1 tbsp water (slurry); 2 tbsp chopped green onions; 1 tbsp sesame seeds; Steamed jasmine rice or coconut rice; Lime wedges (optional)

Description

Looking for a colorful, flavor-packed dinner that’s easy to make and even easier to clean up? This Hawaiian Chicken Sheet Pan recipe is just what you need! Juicy chicken chunks are roasted with sweet pineapple, bell peppers, and onions in a tangy, tropical-inspired sauce—all cooked together on a single sheet pan. It’s the perfect balance of savory and sweet, and it’s ready in under 40 minutes.

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Ingredients

Scale

For the Chicken Marinade:

1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp soy sauce
2 tbsp pineapple juice (from canned pineapple or fresh)
1 tbsp honey
1 tbsp olive oil
1 clove garlic, minced
1 tsp grated fresh ginger (or ½ tsp ground ginger)
½ tsp black pepper

For the Sheet Pan:

2 cups fresh pineapple chunks (or canned, drained)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, chopped
1 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
½ tsp smoked paprika (optional)

For the Sweet & Tangy Glaze:

¼ cup pineapple juice
2 tbsp ketchup
1 tbsp honey
1 tbsp soy sauce
1 tsp cornstarch mixed with 1 tbsp water (slurry)

For Garnish & Serving:

2 tbsp chopped green onions
1 tbsp sesame seeds
Steamed jasmine rice or coconut rice
Lime wedges (optional)

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Instructions

Step 1: Marinate the Chicken

In a large bowl, combine soy sauce, pineapple juice, honey, olive oil, garlic, ginger, and black pepper.
Add chicken pieces and toss to coat evenly.
Cover and marinate in the fridge for 20-30 minutes while you prep the veggies and glaze.

Step 2: Prep the Sheet Pan Ingredients

Preheat your oven to 425°F (220°C).
On a large baking sheet, spread out pineapple chunks, bell peppers, and red onion.
Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika. Toss to coat.
Remove chicken from marinade and arrange on the sheet pan with the vegetables. Discard any remaining marinade.

Step 3: Roast Everything

Place the sheet pan in the preheated oven.
Roast for 25-28 minutes, flipping halfway through, until chicken is fully cooked and the veggies are tender with lightly charred edges.

Step 4: Make the Sweet & Tangy Glaze

While the sheet pan is roasting, add pineapple juice, ketchup, honey, and soy sauce to a small saucepan.
Bring to a simmer over medium heat.
Stir in cornstarch slurry and cook for 1-2 minutes until the glaze thickens slightly.
Remove from heat and set aside.

Step 5: Finish & Serve

Once everything is roasted, drizzle the glaze over the chicken and vegetables.
Toss lightly to coat everything evenly.
Garnish with green onions and sesame seeds.
Serve over steamed jasmine or coconut rice with a lime wedge on the side

Notes

Don’t Crowd the Pan – Use a large sheet pan or two smaller ones to allow even roasting.
Use Thighs for Juiciness – Chicken thighs stay tender and moist during roasting.
Fresh or Canned Pineapple – Both work well; just make sure canned is drained.
Prep Ahead – Marinate the chicken up to 24 hours ahead for deeper flavor.
Char = Flavor – Let some veggies and pineapple get golden edges for a smoky depth.

Prep Time: 15 minutes
Cook Time: 25 minutes
Cuisine: American (Hawaiian-inspired)