Name: Sheet Pan Hawaiian Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 2 lbs chicken breasts, diced into 1-inch cubes; 1 red pepper, diced into 1-inch cubes; 1 orange or yellow pepper, diced into 1-inch cubes; 1 small red onion, diced into 1-inch cubes; 4 cups fresh pineapple, diced; 1/3 cup reduced sodium soy sauce; 1/4 cup ketchup; 1/4 cup honey; 2 tbsp pineapple juice; 2 tbsp rice vinegar; 2 cloves garlic, minced; 1 tbsp fresh grated ginger; 1/4 tsp red pepper flakes; 1 tbsp arrowroot powder (or cornstarch as substitute)

Jump to Recipe·4 from 6 reviews

If you’re craving a dish that bursts with vibrant flavors and makes dinner feel like a mini tropical getaway, look no further than this Sheet Pan Hawaiian Chicken Recipe. It’s incredibly easy to prepare, combining tender chicken breast cubes with colorful bell peppers, sweet pineapple, and a tangy, slightly spicy sauce that caramelizes beautifully in the oven. This recipe is a perfect balance of savory, sweet, and zingy notes—plus, everything cooks on one pan, making clean-up a breeze. Whether you’re feeding family or impressing friends, this sheet pan meal is a guaranteed winner for a weeknight dinner that feels special.

Ingredients You’ll Need

The image shows an arrangement of fresh ingredients on a white marbled surface. In the center is a white bowl filled with yellow pineapple chunks. To the top right, two raw chicken pieces rest on a white plate. Below them is a whole purple onion. Surrounding the pineapple bowl are two small bowls with dark and light sauces, a small bowl of white powder, a small glass bowl with a clear liquid, and another small bowl with red sauce. On the far left side, there is a whole yellow bell pepper, a whole red bell pepper, and a tall pineapple. At the bottom right corner, there are two garlic cloves and a piece of ginger. The overall colors are vibrant and fresh with a variety of textures from smooth sauces to rough ginger and crisp vegetables. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Sheet Pan Hawaiian Chicken Recipe lies in its simple, fresh ingredients. Each one plays a key role in building the vibrant colors, textures, and the irresistible sweet-savory flavor profile of the dish. From juicy pineapple chunks to fresh garlic and ginger, these essentials come together effortlessly.

2 lbs chicken breasts: Cut into bite-sized pieces for quick and even cooking.
1 red pepper: Adds a pop of color and a sweet crunch.
1 orange or yellow pepper: Balances out the red pepper with sweetness and visual appeal.
1 small red onion: Brings a mild, tangy bite that complements the chicken perfectly.
1/3 cup reduced sodium soy sauce: Provides a savory umami foundation for the sauce.
1/4 cup ketchup: Offers a subtle tang and richness that brightens the flavor.
1/4 cup honey: Sweetens the dish naturally and helps create that beautiful glaze.
2 tbsp pineapple juice: Intensifies the tropical fruitiness in the sauce.
2 tbsp rice vinegar: Adds acidity to balance the sweetness.
2 cloves garlic, minced: Infuses fragrant depth and savory warmth.
1 tbsp fresh grated ginger: Introduces a zesty, peppery kick that lifts the flavor.
1/4 tsp red pepper flake: Provides a gentle heat to keep things interesting without overpowering.
1 tbsp arrowroot powder (or cornstarch): Helps thicken the sauce, creating that perfect glossy finish.
4 cups fresh pineapple, diced: The star fruity ingredient, adding bursts of sweetness and juiciness.

How to Make Sheet Pan Hawaiian Chicken Recipe

Step 1: Prep and Preheat

Start by preheating your oven to 400 degrees Fahrenheit, then line a baking sheet with parchment paper for easy clean-up and to prevent sticking. This step sets the stage for your ingredients to cook evenly and caramelize just right.

Step 2: Chop the Chicken and Vegetables

Dice the chicken breasts and all your veggies—red pepper, orange or yellow pepper, and red onion—into approximately 1-inch cubes. Keeping the pieces uniform ensures they cook evenly and meld their flavors deliciously. Toss everything into a large bowl to get ready for the sauce.

Step 3: Whisk the Sauce

In a glass measuring cup, combine the reduced sodium soy sauce, ketchup, honey, pineapple juice, rice vinegar, minced garlic, freshly grated ginger, and red pepper flakes. Whisk them together until smooth, then stir in the arrowroot powder to give your sauce that luscious thickness it needs to cling to every bite of chicken and veggies.

Step 4: Marinate and Toss

Pour this gorgeous sauce over the diced chicken and vegetables in your bowl. Give everything a good toss until every piece is fully coated in that sweet, tangy, and slightly spicy glaze. This is where all those vibrant flavors start to come alive and mingle beautifully.

Step 5: Bake and Add Pineapple

Spread the coated chicken and veggies evenly across your prepared baking sheet. Pop the tray into the oven and bake for 10 minutes. Then, carefully scatter the fresh pineapple chunks over the top and toss gently to coat them with the sauce. This step lets the pineapple caramelize and infuse the dish with its tropical sweetness during the next 15 minutes of baking.

Step 6: Broil for a Crispy Finish

For a final touch, switch your oven to broil and cook the dish for another 3 to 4 minutes. This gives the chicken and vegetables a gorgeous golden crisp on top, intensifying the flavors and adding delightful texture. When done, serve everything hot over a bed of steamed rice. Don’t forget to spoon some of the extra saucy liquid over the rice—it’s packed with flavor and keeps every bite juicy and satisfying.

How to Serve Sheet Pan Hawaiian Chicken Recipe

A bowl filled with three main layers: the bottom layer is white rice with a soft, fluffy texture. On top of the rice, there are bright yellow chunks of cooked pineapple that appear juicy and slightly shiny. Mixed in with the pineapple are pieces of light brown cooked chicken and small chunks of red onion with a slightly charred texture. A black spoon rests inside the bowl, scooping up some of the rice, pineapple, chicken, and onion. The bowl is placed on a white marbled surface, with part of a whole pineapple and some other bowls partially visible around it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing this Sheet Pan Hawaiian Chicken Recipe is a fun way to add texture and a fresh burst of flavor. Try sprinkling chopped fresh cilantro or green onions on top to brighten the dish with herby notes and vibrant green hues. Toasted sesame seeds also add a lovely nutty crunch that pairs perfectly with the sticky sauce.

Side Dishes

While this sheet pan chicken is fantastic on its own over rice, pairing it with simple sides elevates the meal even more. Steamed jasmine or brown rice soaks up the delicious sauce beautifully. For a refreshing contrast, toss together a quick cucumber salad with rice vinegar and a pinch of sugar. Lightly sautéed greens like bok choy or snap peas add a crisp, healthy element to round out your plate.

Creative Ways to Present

To impress guests or add a little festive flair, serve your Sheet Pan Hawaiian Chicken Recipe in mini pineapple bowls or on skewers for a fun finger-food experience. Layer the chicken and veggies over coconut rice or quinoa for a creative twist. And if you want to make it a gathering, offer toppings like chopped macadamia nuts, sliced avocado, or a drizzle of creamy coconut sauce to personalize each serving.

Make Ahead and Storage

Storing Leftovers

Leftovers from your Sheet Pan Hawaiian Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keeping the sauce mixed in with the chicken and veggies helps maintain that juicy, flavorful bite when you reheat it.

Freezing

If you want to save some for later, this dish freezes well. Place cooled portions in freezer-safe containers or heavy-duty freezer bags and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge for the best texture.

Reheating

To reheat, warm the leftovers gently in a skillet over medium heat or in the microwave until heated through. Adding a splash of water or extra pineapple juice can revive the sauce and keep everything moist. Avoid overheating as that can dry out the chicken.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs would add extra juiciness and richness to the dish. Just make sure to cut them into uniform pieces and adjust the cooking time slightly if needed, as thighs can take a bit longer to cook through.

Is there a way to make this recipe gluten-free?

Yes, simply swap the reduced sodium soy sauce for tamari or a gluten-free soy sauce alternative. Otherwise, all other ingredients should already be gluten-free, making this an easy swap.

Can I prepare this recipe without fresh pineapple?

While fresh pineapple really elevates the dish with juicy sweetness and texture, canned pineapple chunks (preferably in juice, not syrup) can work in a pinch. Just make sure to drain them slightly before adding to avoid excess liquid.

What can I substitute for arrowroot powder?

Cornstarch is a great substitute for arrowroot powder in this recipe. Both act as thickeners to give the sauce a glossy, clingy texture. Use the same amount called for in the recipe.

Can I add other vegetables to this dish?

Definitely! Feel free to toss in veggies like snap peas, zucchini, or baby corn for extra color and crunch. Just keep in mind cooking times—heartier vegetables might need to be chopped smaller or added earlier in the baking process.

Final Thoughts

This Sheet Pan Hawaiian Chicken Recipe is one of those meals that quickly becomes a beloved favorite because it’s so easy, colorful, and downright delicious. It strikes the perfect balance between sweet, savory, and tangy with a touch of heat, making every bite exciting. Plus, with everything cooking on one pan, you can focus more on enjoying the meal and less on the mess. I can’t wait for you to try this recipe and bring a little sunshine and aloha spirit to your dinner table!