Hawaiian Chicken Sheet Pan is my kind of dinner when I want a sweet-savory glaze, juicy chicken, and dinner done with one pan. The pineapple and peppers keep it bright, and the soy-garlic sauce makes everything taste like it belongs together.
This version has a sticky, glossy sauce that clings to the chicken and caramelizes a little at the end. I also like how the pineapple gets a bit more intense in the oven, and the edges of the peppers and onion soften and sweeten.
I make this most on busy weeknights, especially when I’m serving it over simple rice and calling it a day. A squeeze of lime at the table is optional, but I think it helps a lot.
Why You’ll Love This Recipe
Weeknight Friendly: It’s a straightforward sheet pan dinner that doesn’t leave you with a sink full of dishes.
That Sticky Sauce: The soy, pineapple, and brown sugar glaze turns glossy and clings to everything in the best way.
Real Dinner Balance: You get protein, vegetables, and fruit all on one pan, then you just add rice.
Easy to Tweak: Swap the veggies, use chicken breast, or add a little heat if that’s how you like it.
Great for Meal Prep: The flavors hold up well, and it reheats nicely for lunches.
Ingredients You’ll Need
Sheet Pan
- Chicken thighs: I like thighs here because they stay juicy at a high oven temp, and they’re forgiving if you bake a minute too long. Cut them into even pieces so everything finishes together.
- Pineapple chunks: Fresh is great, but canned works totally fine—just make sure it’s well drained so the pan doesn’t get watery. The pineapple also helps make the whole dish taste more “Hawaiian” than just “sweet chicken.”
- Red bell pepper: Adds sweetness and color, and it holds its shape well in the oven.
- Green bell pepper: I like the little bit of bitterness it brings next to the sweet sauce. If you only have red/orange/yellow, that’s fine too.
- Red onion: Cut into wedges so it doesn’t disappear. The edges get soft and a little charred, which is really good with the glaze.
- Olive oil: Just enough to help the chicken and vegetables roast instead of steaming.
- Kosher salt: Helps the chicken taste seasoned all the way through, not just sauced.
- Black pepper: Simple, but it matters. It keeps the sauce from tasting flat.
Hawaiian Sauce
- Low sodium soy sauce: Low sodium is worth it here since the sauce reduces and concentrates. If you’re gluten-free, tamari works the same way.
- Pineapple juice: This ties the sauce to the pineapple on the pan and gives it that sweet-tart flavor. Canned pineapple juice is fine.
- Brown sugar: This is what makes the sauce sticky and gives it that little caramel note. Light or dark brown sugar both work.
- Ketchup: Sounds odd if you haven’t used it in a quick glaze before, but it helps with color and adds a little tang.
- Rice vinegar: Keeps the sauce from tasting too sweet. If you don’t have it, apple cider vinegar works in a pinch.
- Garlic: Fresh minced garlic is best here. Jarred is okay, but the sauce tastes sharper with fresh.
- Fresh ginger: I prefer freshly grated ginger for this, even just a little. It gives the sauce a cleaner, brighter kick.
- Cornstarch: This is what thickens the sauce quickly so it clings to the chicken instead of running off.
- Water: Just to dissolve the cornstarch so it doesn’t clump when it hits the hot sauce.
To Finish
- Cooked rice: White rice is classic here, but brown rice is great if you want it a little heartier. Coconut rice is also really good if you feel like making it.
- Green onions: Adds a fresh bite on top and makes the whole pan taste less heavy.
- Toasted sesame seeds: Totally optional, but I like the little nutty crunch.
- Lime wedges: A squeeze at the end wakes up the sauce, especially if your pineapple is extra sweet.
Recipe Instructions
- Preheat the oven: Heat the oven to 425°F and line a large sheet pan with parchment paper.
- Simmer the sauce: Whisk the soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic, and ginger in a small saucepan and bring it to a simmer.
- Thicken the sauce: Whisk the cornstarch with the water in a small bowl, then stir it into the simmering sauce. Simmer for 1 to 2 minutes, until glossy and slightly thickened.
- Season the pan: In a large bowl, toss the chicken, pineapple, bell peppers, and red onion with the olive oil, salt, pepper, and about half of the sauce.
- Bake: Spread everything evenly on the sheet pan in a single layer. Bake for 18 to 22 minutes, until the chicken is cooked through and the vegetables are tender.
- Finish with sauce: Brush or drizzle with the remaining sauce, then return to the oven for 3 to 5 minutes to caramelize. If you want more color, broil for 1 to 2 minutes, watching closely.
- Rest and serve: Let the pan rest for 2 minutes, then serve over cooked rice and garnish with sliced green onions and toasted sesame seeds.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Don’t crowd the pan. If everything is piled up, it steams and you miss that bit of browning. Use a large sheet pan, and spread it out into a single layer.
Pat the chicken dry if you have time. Even a quick blot with paper towels helps it roast better and keeps the sauce from getting watery.
Cut everything about the same size. One-inch-ish pieces cook evenly and you don’t end up with crunchy peppers and overcooked chicken.
Watch the broiler closely. The sugar in the sauce can go from nicely browned to burnt fast, especially around the edges of the pan.
Use the extra sauce at the table. I like to drizzle a little more over the rice so it doesn’t feel plain.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Rice: I usually serve this with plain white rice, but brown rice is great too. If you like coconut rice, it fits the pineapple really well.
- Crunchy side: A quick cucumber salad (cucumber, rice vinegar, a pinch of salt, and sesame seeds) is nice next to the sweet glaze. It’s simple and keeps the plate feeling fresh.
- Greens: Steamed or sautéed broccoli works well if you want more vegetables. Just keep it simple and let the sauce do the heavy lifting.
- Heat: Put sriracha or crushed red pepper on the table for anyone who wants a little kick. Spicy and sweet is always a good combo here.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. I reheat individual portions in the microwave, and I’ll add a splash of water if the rice seems dry.
You can also make the sauce ahead and keep it in the fridge, then just warm it slightly so it loosens up before tossing with the chicken and vegetables.
If you want to prep ahead, chop the vegetables and chicken and keep them separate in the fridge. When it’s time to cook, it goes much faster.
If you want them to last longer, freeze individual portions in airtight containers. Thaw in the fridge overnight and reheat until hot.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use chicken breast instead of thighs?
Yes. Chicken breast works fine here, but it cooks a little faster and can dry out if it goes too long. I’d cut it into similar-sized pieces and start checking for doneness about 3 to 5 minutes earlier.
Can I use canned pineapple?
Definitely. Just drain it well so you don’t add extra liquid to the pan. If your canned pineapple is very soft, be gentle when tossing so it doesn’t break up too much.
How do I know the chicken is cooked through?
The easiest way is a thermometer—aim for 165°F in the thickest pieces. If you don’t have one, cut a larger piece in half; it should be opaque and the juices should run clear.
Can I add other vegetables?
Yes. Broccoli, zucchini, and snap peas all work well here. Just keep the pieces similar in size so they roast in the same time window.
How can I make it gluten-free?
Use gluten-free tamari in place of soy sauce. Everything else in the recipe is typically gluten-free, but I still check labels on ketchup and vinegar just to be safe.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Hawaiian Chicken Sheet Pan
INGREDIENTS
Sheet Pan
- 1 1 2 lb boneless skinless chicken thighs cut into 1 inch pieces
- 2 cups pineapple chunks fresh or canned drained
- 1 red bell pepper cut into 1 inch pieces
- 1 green bell pepper cut into 1 inch pieces
- 1 medium red onion cut into wedges
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 2 tsp black pepper.
Hawaiian Sauce
- 1 3 cup low sodium soy sauce
- 1 2 cup pineapple juice
- 1 4 cup packed brown sugar
- 2 tbsp ketchup
- 2 tbsp rice vinegar
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp cornstarch
- 2 tbsp water.
To Finish
- 2 cups cooked white rice or brown rice
- sliced green onions for garnish
- toasted sesame seeds for garnish
- lime wedges optional.
INSTRUCTIONS
Prep
- heat oven to 425 F and line a large sheet pan with parchment
- whisk soy sauce pineapple juice brown sugar ketchup rice vinegar garlic and ginger in a small saucepan and bring to a simmer
- whisk cornstarch with water and stir into sauce then simmer 1 to 2 minutes until glossy and slightly thickened.
Bake
- toss chicken pineapple bell peppers and red onion with olive oil salt pepper and about half of the sauce
- spread evenly on the sheet pan in a single layer
- bake 18 to 22 minutes until chicken is cooked through and vegetables are tender.
Finish
- brush or drizzle with remaining sauce and return to oven 3 to 5 minutes to caramelize or broil 1 to 2 minutes watching closely
- rest 2 minutes then serve over rice and garnish with green onions and sesame seeds.
