Name: Sheet Pan Hawaiian Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 1 ½ lbs chicken breasts, cut into 1½ inch cubes; 1 red bell pepper, cut into strips (about 1½ inches long by ¾ inch wide); 1 orange or yellow bell pepper, cut into strips (about 1½ inches long by ¾ inch wide); ½ large red onion, cut into strips; 1 cup diced pineapple (fresh or canned); ⅓ cup low-sodium soy sauce; ¼ cup brown sugar, packed; 2 Tablespoons Worcestershire sauce; 2 Tablespoons pineapple juice (from the can if using canned; freshly squeezed if using fresh); 1 Tablespoon cornstarch; 1 Tablespoon olive oil; 1 teaspoon fresh ginger (minced); 1 teaspoon minced garlic (about 2 cloves); ¼ teaspoon crushed red pepper

Jump to Recipe·5.1 from 30 reviews

Get ready for a mini island getaway in your own kitchen with this Sheet Pan Hawaiian Chicken! Juicy chunks of chicken breast, crisp sweet bell peppers, and succulent pineapple roast together in the dreamiest sweet-and-tangy glaze. With just one pan and a handful of fresh, colorful ingredients, you’ll have a crowd-pleasing dinner on the table in under an hour, and every bite bursts with tropical flavor. Whether you’re feeding family or looking to brighten a regular weeknight dinner, Sheet Pan Hawaiian Chicken is here to make life a little more delicious.

Sheet Pan Hawaiian Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Sheet Pan Hawaiian Chicken is in its simplicity: every ingredient adds something special, from color and crunch to irresistible savory-sweet flavor. Here’s what you’ll need (and why you shouldn’t skip a thing):

Chicken Breast: Boneless, skinless chicken breast keeps this dish lean and juicy; cut into cubes for quick, even roasting.
Red Bell Pepper: Provides sweet, vibrant flavor and a beautiful pop of color.
Orange or Yellow Bell Pepper: Adds a mellow sweetness and even more eye-catching brightness to your sheet pan.
Red Onion: Gives a subtle bite and turns wonderfully sweet as it roasts.
Pineapple: Fresh or canned, this is the signature tropical sweet-tart burst you can’t skip in Sheet Pan Hawaiian Chicken.
Low-Sodium Soy Sauce: Forms the flavorful, savory backbone of the glaze without overpowering the other flavors.
Brown Sugar: Adds caramel-like depth and balances the tangy and savory notes.
Worcestershire Sauce: Brings in a little umami magic that gives the sauce extra dimension.
Pineapple Juice: Use the juice from your can or fresh fruit—every drop intensifies the tropical punch of this dish.
Cornstarch: Thickens the sauce into a luscious glaze that clings to every bite.
Olive Oil: Helps everything roast to golden perfection while adding richness.
Fresh Ginger: A must for brightness and a hint of warmth; store-bought minced or paste works great.
Minced Garlic: Infuses the entire dish with fragrant, garlicky complexity.
Crushed Red Pepper: Just a pinch gives a playful heat that perks up all the sweetness.

How to Make Sheet Pan Hawaiian Chicken

Step 1: Prep the Oven and Sheet Pan

Start by preheating your oven to 400°F. This high heat ensures your chicken cooks through and everything gets those lovely caramelized edges. For easy cleanup (and to keep your veggies from sticking), line a large sheet pan with foil. Trust me, you’ll thank yourself later.

Step 2: Mix the Chicken and Veggies

Grab a spacious bowl and add your cubes of chicken breast, stripped peppers, and red onion. Tossing them together now lets those flavors start to mingle before the sauce even enters the scene.

Step 3: Whisk Up the Hawaiian Sauce

In a separate small bowl, stir together all the sauce ingredients: low-sodium soy sauce, brown sugar, Worcestershire, pineapple juice, cornstarch, olive oil, fresh ginger, minced garlic, and crushed red pepper. This is the flavor powerhouse that gives Sheet Pan Hawaiian Chicken its signature taste.

Step 4: Marinate and Coat

Pour half of your sauce (about 1/3 cup) into a microwave-safe bowl and set it aside for later. Take the rest and drizzle it all over your chicken and veggie mix. Give everything a good toss so that every piece is glossy and well-coated. If you’ve got time, you can let this marinate for up to 24 hours in the fridge, but even a quick toss gets the job done.

Step 5: Arrange and Roast

Spread the chicken, peppers, and onions out evenly on your lined sheet pan and sprinkle with salt and pepper. Pop the pan in the oven and bake for 20 minutes—you’re looking for everything to start turning golden and the chicken to nearly cook through.

Step 6: Pineapple Time

Now, pull the pan from the oven and scatter your diced pineapple over the top. Return everything to bake for an additional 5 to 10 minutes. This is when the pineapple gets caramelized and the chicken reaches its perfect juicy finish (165°F is your magic number for doneness).

Step 7: Finish the Sauce and Serve

While the sheet pan magic is happening, take your reserved sauce and warm it in the microwave for about 45–60 seconds, just until it thickens up. Once the chicken is done, drizzle that rich, glossy sauce all over everything. Stand back and marvel for a quick second before you dig in—Sheet Pan Hawaiian Chicken has never looked better!

How to Serve Sheet Pan Hawaiian Chicken

Garnishes

A final flourish of fresh chopped cilantro or parsley is the perfect finishing touch for Sheet Pan Hawaiian Chicken. Not only does it add a welcome pop of green, but it also brings a hit of herbal freshness that ties all the flavors together. If you love a little crunch, a sprinkle of toasted sesame seeds or sliced scallions works beautifully, too.

Side Dishes

Sheet Pan Hawaiian Chicken truly shines served atop a fluffy bed of steamed white or jasmine rice, which soaks up every drop of the sticky-sweet glaze. For a lower-carb pairing, try it over cauliflower rice or alongside a crisp green salad. Even coconut rice makes a wonderful, slightly richer base that amps up the tropical vibes.

Creative Ways to Present

If you want to have a little fun with presentation, try piling the chicken and veggies into lettuce cups for a hand-held, fresh twist, or spoon them into hollowed-out pineapple halves for a showstopping centerpiece. For a family-style meal, heap everything onto a big platter and let everyone help themselves—Sheet Pan Hawaiian Chicken is all about easygoing, shareable enjoyment.

Make Ahead and Storage

Storing Leftovers

Store any remaining Sheet Pan Hawaiian Chicken in an airtight container in the refrigerator for up to 3 days. The flavors only get better, and the tender chicken and veggies make fantastic leftovers for lunch or dinner the next day.

Freezing

Yes, you can freeze Sheet Pan Hawaiian Chicken! Allow the cooked dish to cool completely, then transfer to a freezer-safe bag or container. It’ll keep well for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

For the juiciest results, reheat leftovers in the oven at 350°F for about 10 minutes, or until warmed through. The microwave works in a pinch, but a quick oven blast keeps that signature caramelized texture. A splash of extra reserved sauce or a drizzle of pineapple juice perks it up beautifully.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs bring extra juiciness and flavor, and they work wonderfully in Sheet Pan Hawaiian Chicken. Just cut them into similar-sized pieces and keep an eye on doneness—thighs may take an extra couple of minutes to cook through.

Can I prep this dish ahead of time?

Yes! You can chop your chicken and veggies in advance and even marinate them in the sauce overnight. Simply assemble and bake when you’re ready—this makes Sheet Pan Hawaiian Chicken a lifesaver for busy evenings or meal prep sessions.

Is it possible to make this gluten-free?

Totally! Substitute tamari or coconut aminos for the soy sauce, and double-check that your Worcestershire sauce is gluten-free. That’s all it takes to make Sheet Pan Hawaiian Chicken gluten-free and just as flavorful.

Can I add more vegetables?

Definitely. Feel free to experiment with extra veggies like snap peas, broccoli florets, or even zucchini. Just be sure to cut everything to a similar size as the chicken for even roasting, and stick with quick-cooking options for best results.

What if I don’t have pineapple juice?

If you’re using canned pineapple, the juice from the can is perfect. For fresh pineapple, you can blend a small chunk with a splash of water, or substitute with orange juice for a slightly different (but still tasty) citrusy boost.

Final Thoughts

Sheet Pan Hawaiian Chicken is the kind of delicious, sunshine-filled meal you’ll come back to again and again—and it’s so simple, there’s no reason not to give it a try. I hope you fall in love with its sweet and savory magic as much as I have. Happy cooking!