Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized chunks; 2 cups pineapple chunks (fresh or canned in juice, drained); 1 red bell pepper, diced; 1 yellow bell pepper, diced; 2 cloves garlic, minced; 1/4 cup soy sauce (or coconut aminos); 2 tbsp honey; 1 tbsp olive oil; 1 tbsp apple cider vinegar; 1/2 tsp black pepper; Fresh parsley, chopped (optional, for garnish)

There’s something deeply satisfying about tossing together fresh ingredients, sliding a single pan into the oven, and emerging with a vibrant, flavor-packed meal. That’s exactly what I get every time I make this Hawaiian Chicken Sheet Pan. Juicy, golden chicken bites mingled with caramelized pineapple chunks and colorful bell peppers—it’s as cheerful on the eyes as it is on the palate.

I started making this dish during one of those chaotic weeks when I needed something fast but nourishing, and it has never let me down. The sweet-savory contrast is incredibly addictive, and it smells like a mini vacation in the oven. Plus, everything cooks on one sheet, which makes cleanup blissfully simple.

Why You’ll Love This Hawaiian Chicken Sheet Pan

It’s a complete meal in one pan: protein, fruit, and vegetables all together.
Bold tropical flavors make dinner feel special without a ton of effort.
Perfect for meal prep—leftovers reheat beautifully.
Customizable with what you have on hand.
Naturally gluten-free and dairy-free for those with dietary needs.

What Kind of Chicken Should I Use?

For this Hawaiian Chicken Sheet Pan, I usually go with boneless, skinless chicken breasts because they cook quickly and stay juicy when roasted. But if you’re looking for extra flavor and richness, boneless chicken thighs are an excellent alternative—they’re more forgiving and less likely to dry out.

If you’re in a pinch, pre-cooked rotisserie chicken can work too. Just cut it into chunks and add it halfway through baking so it doesn’t overcook.

Options for Substitutions

Flexibility is part of the magic of this dish. Here are a few simple swaps that keep the tropical vibe alive:

Pineapple: Fresh is best, but canned chunks in juice (not syrup) work just fine. Drain well before using.
Bell Peppers: Red, yellow, or orange for sweetness; green for a bit of bitterness. Use what you like or have on hand.
Vegetables: Swap or add zucchini, red onion, or snap peas if you’re feeling adventurous.
Sauce: If you don’t have soy sauce or coconut aminos, teriyaki sauce makes a flavorful alternative.
Protein: Try shrimp or tofu for a lighter or vegetarian variation.

These swaps make it easy to keep this meal in rotation even when your fridge is looking sparse.

Ingredients for This Hawaiian Chicken Sheet Pan

Each ingredient in this recipe plays a key role in delivering its signature flavor and colorful presentation:

Boneless, skinless chicken breasts – Cut into bite-sized chunks, they roast up juicy and tender while soaking in all the sweet and savory goodness.
Pineapple chunks – They caramelize beautifully in the oven, adding bursts of juicy sweetness and balancing the savory elements.
Red bell pepper – Sweet and crisp with a bright color that pops on the pan.
Yellow bell pepper – Adds mellow sweetness and pairs beautifully with the pineapple.
Garlic – Finely minced to infuse the chicken and vegetables with aromatic depth.
Soy sauce – The salty, umami-rich base for the marinade that brings everything together.
Honey – Adds natural sweetness and helps with caramelization.
Olive oil – Keeps the ingredients moist and helps with browning.
Apple cider vinegar – Adds a subtle tang that balances the sweetness of the pineapple and honey.
Black pepper – A dash for gentle heat and flavor enhancement.
Fresh parsley (optional) – For a fresh finish and vibrant color.

Each of these ingredients builds into something that’s way more than the sum of its parts.

Step 1: Prep the Ingredients

Start by preheating your oven to 425°F (220°C). While it heats, cut the chicken breasts into bite-sized chunks. Dice the bell peppers and drain your pineapple if you’re using canned. Mince the garlic and set everything aside.

Step 2: Make the Marinade

In a large bowl, whisk together the soy sauce, honey, olive oil, apple cider vinegar, garlic, and black pepper. Taste and adjust to your liking—add more honey for sweetness or a dash more vinegar for tang.

Step 3: Combine and Marinate

Add the chicken chunks to the bowl and toss well to coat. Let it marinate for at least 10–15 minutes (or up to 2 hours in the fridge if you’ve got the time).

Step 4: Assemble the Sheet Pan

Line a large baking sheet with parchment paper or lightly grease it. Spread out the marinated chicken evenly. Add the pineapple and bell peppers, making sure everything is in a single layer so it roasts, not steams.

Step 5: Roast

Place the sheet pan in the oven and roast for 22–25 minutes, stirring once halfway through. The chicken should be golden with slightly caramelized edges, and the peppers and pineapple should be tender with a slight char.

Step 6: Garnish and Serve

Once out of the oven, sprinkle chopped fresh parsley on top for a pop of color and flavor. Serve hot and enjoy!

How Long to Cook the Hawaiian Chicken Sheet Pan

This dish takes about 22 to 25 minutes in a preheated 425°F (220°C) oven. The key is to roast everything in a single layer so the chicken cooks through evenly and the pineapple and peppers get lightly caramelized. Stirring halfway ensures even browning on all sides.

To check for doneness, make sure the internal temperature of the chicken reaches 165°F (74°C). You can also look for a golden-brown color on the chicken and lightly charred edges on the pineapple and peppers.

Tips for Perfect Hawaiian Chicken Sheet Pan

Don’t overcrowd the pan: Spread everything out for proper roasting. Use two pans if needed.
Marinate the chicken for more flavor: Even just 15 minutes goes a long way, but overnight in the fridge brings out the best.
Cut uniform sizes: Keep your chicken, pineapple, and peppers evenly sized for even cooking.
Use parchment paper: It prevents sticking and makes cleanup effortless.
Crank up the broiler (optional): For the last 2–3 minutes, broil for a slight char on the edges.
Serve immediately: The freshness and texture are best right out of the oven.

These small details help you turn a simple sheet pan meal into something seriously craveable.

Watch Out for These Mistakes While Cooking

Skipping the marinade: It may seem optional, but it’s essential for getting bold, balanced flavor. Even a short soak makes a difference.
Using wet or frozen pineapple: Moisture will prevent caramelization. Always drain well or use fresh.
Overcrowding the sheet pan: If ingredients are piled up, they’ll steam instead of roast. Use two pans if needed for crispier edges.
Uneven chopping: Pieces that are too big or small will cook at different rates—leading to overdone chicken or undercooked peppers.
Not flipping halfway through: Stirring ensures all sides get that perfect golden color.
Undercooking or overcooking chicken: Use a thermometer for best accuracy—165°F is the sweet spot.
Adding the parsley too early: Wait until after baking to keep it fresh and green.
Relying on canned pineapple in syrup: It’s overly sweet and can burn. Stick to juice-packed or fresh.

What to Serve With Hawaiian Chicken Sheet Pan?

Coconut Rice

Its creamy, lightly sweet flavor pairs beautifully with the tropical notes in the chicken and pineapple.

Garlic Noodles

A savory side that balances the sweetness in the dish and adds satisfying texture.

Cauliflower Rice

For a lighter, low-carb option that still soaks up the saucy goodness.

Hawaiian Sweet Rolls

Perfect for soaking up any leftover sauce or even making mini sliders.

Grilled Corn on the Cob

Charred corn adds a smoky element and plays well with the sweetness of the dish.

Mixed Green Salad

A crisp, simple salad with a citrus vinaigrette offers a refreshing contrast.

Roasted Sweet Potatoes

Adds earthy sweetness and rounds out the plate with more fiber and color.

Chilled Pineapple Cucumber Salad

Cool, crisp, and slightly tangy—this side dish enhances the tropical theme.

Storage Instructions

Leftovers of this Hawaiian Chicken Sheet Pan are just as delicious the next day—and sometimes even better as the flavors meld together.

Refrigerate: Store any cooled leftovers in an airtight container. They’ll keep well in the fridge for up to 4 days.
Reheat: Warm in the oven at 350°F (175°C) for 8–10 minutes or microwave in 1-minute intervals until hot. Add a splash of water or sauce if needed to prevent dryness.
Freeze: You can freeze cooked portions in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.

Avoid freezing raw pineapple with raw chicken as the enzymes can affect the texture over time.

Estimated Nutrition

Here’s a general idea of the nutritional value per serving (based on 4 servings total):

Calories: ~360
Protein: ~32g
Carbohydrates: ~26g
Sugars: ~16g (from honey and pineapple)
Fat: ~14g
Saturated Fat: ~2g
Fiber: ~3g
Sodium: ~580mg

Note: These values can vary depending on the exact brands and amounts used. For the most accurate numbers, plug your ingredients into a nutrition calculator.

Frequently Asked Questions

Can I use frozen pineapple instead of fresh or canned?

Yes, but thaw it completely and pat it dry to prevent excess moisture, which can stop it from caramelizing in the oven.

Is it okay to use pre-cooked chicken?

You can! Just reduce the roasting time and add the chicken halfway through so it doesn’t dry out.

Can I prepare this ahead of time?

Absolutely. You can chop all the ingredients and marinate the chicken up to a day in advance. Assemble and bake when you’re ready to eat.

How spicy is this dish?

This version isn’t spicy at all. But if you want a kick, add a pinch of red pepper flakes or a dash of hot sauce to the marinade.

Can I grill this instead of baking?

Yes! Thread the ingredients onto skewers and grill over medium heat, turning occasionally, until cooked through and slightly charred.

Do I have to use olive oil?

Not necessarily. Any neutral oil like avocado or canola works too, but olive oil gives a richer flavor.

Is this dish kid-friendly?

Definitely. The sweet and savory flavors, colorful presentation, and tender chicken are usually a big hit with kids.

What’s the best way to keep leftovers moist when reheating?

Add a splash of water, pineapple juice, or chicken broth before reheating—especially if using the microwave. This helps prevent dryness.

Conclusion

This Hawaiian Chicken Sheet Pan is a weeknight winner that brings island flavor to your dinner table with hardly any effort. It’s colorful, nourishing, and endlessly adaptable to what’s in your fridge. Whether you’re cooking for family, meal prepping for the week, or just craving something tropical and comforting, this dish hits the spot—every single time. Plus, cleanup? A total breeze.