Hawaiian Chicken Sheet Pan — On a cool, golden fall evening I remember the first time the whole house smelled like caramelized pineapple and warm brown sugar; friends gathered, pumpkins glowed on the porch, and a simple sheet-pan dinner felt like a tiny holiday. This Hawaiian Chicken Sheet Pan has become a reader favorite because it’s cozy, quick, and delivers sweet-and-savory comfort with minimal fuss. If you love seasonal treats and easy baking, this recipe will become a staple in your weekly rotation — and you can find inspiration from our Hawaiian Chicken Sheet Pan recipe for plating ideas.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 2 cups pineapple chunks (fresh or canned in juice)
- 2 medium bell peppers, sliced (mix colors for a warm fall palette)
- 1 medium red onion, cut into wedges
- 2 tbsp olive oil
- 1/4 cup low-sodium soy sauce or tamari
- 3 tbsp brown sugar or coconut sugar
- 2 tbsp rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (or 1/4 tsp ground)
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (for a glossy glaze)
- Toasted sesame seeds and chopped green onions for garnish
Step-by-step instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or a silicone mat for easy cleanup.
- Make the sauce: In a bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, smoked paprika, and black pepper.
- Marinate the chicken: Place chicken breasts in a shallow dish and pour half the sauce over them. Let them sit for 10–20 minutes while you prep the veggies (marinating longer, up to 2 hours, is fine).
- Arrange on the sheet pan: Quarter the marinated chicken if desired for faster cooking. Toss pineapple, bell peppers, and red onion with olive oil and the remaining sauce, then spread them out in an even layer on the sheet pan. Nestle the chicken pieces among the fruit and veggies.
- Roast: Bake for 20–25 minutes, turning veggies once halfway through. Check chicken with a meat thermometer — it should read 165°F (74°C).
- Glaze and finish: If you prefer a glossy glaze, transfer the juices from the pan to a small saucepan, whisk in the cornstarch slurry, and simmer until thickened. Brush the glaze over the chicken and return to the oven for 2–3 minutes.
- Serve: Garnish with sesame seeds and green onions. Pair with rice or a leafy salad for a complete fall-friendly meal.
Helpful tips for success
- Even cooking: Cut vegetables into similar sizes for even roasting. If using larger chicken breasts, halve them to speed cooking.
- Avoid soggy pineapple: Drain canned pineapple well and pat dry so it caramelizes instead of steaming.
- Crisp edges: For extra browning, finish the sheet pan under the broiler for 1–2 minutes—watch carefully.
- Flavor variations: For a richer finish, brush with a little melted butter before serving.
- For more sheet-pan technique tips, see this sheet pan garlic butter chicken and veggies guide that shares useful timing tricks.
Possible variations
- Gluten-free: Use tamari or a gluten-free soy sauce alternative and serve over quinoa or cauliflower rice.
- Streusel-style topping: For a sweet crunch, sprinkle a light coconut-oat streusel over pineapple pieces during the last 10 minutes of baking.
- Low-carb option: Swap pineapple for grilled peaches or extra peppers and serve with zoodles; a great example is this clean eating low carb sheet pan meal.
- Spice it up: Add sriracha or a chopped jalapeño to the sauce for heat, or toss in a sprinkle of chili-garlic flakes.
- Family-friendly swaps: Use bone-in thighs for deeper flavor; adjust roast time accordingly. If you’d like a citrus twist, a splash of lemon in the sauce brightens the dish similarly to methods shown in this sheet pan lemon balsamic chicken and potatoes recipe.
Storage recommendations
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Keep sauce separate if you expect to reheat.
- Reheating: Reheat gently in a 350°F oven for 10–12 minutes or until warmed through to keep veggies from becoming mushy. Microwave in short bursts if short on time.
- Freezing: Place cooled components in freezer-safe containers for up to 2 months. Thaw overnight and reheat in the oven to retain texture.
- Meal prep tip: Roast the chicken and veggies, then portion with fresh pineapple and greens for easy weekday lunches. For seasoning tricks to make meal prep easier, you might enjoy this sheet pan chicken fajitas post for inspiration.
Conclusion
This Hawaiian Chicken Sheet Pan is a warm, seasonal dinner that’s forgiving for beginners, customizable for families, and easy enough to make for a cozy night in. For another take on a paleo or Whole30-friendly version with similar sweet-savory vibes, check out Hawaiian Chicken Sheet Pan Meal (Whole30 and Paleo).
FAQs
Q: Can I use fresh pineapple instead of canned?
A: Yes — fresh pineapple caramelizes beautifully and reduces excess liquid. Cut into bite-size chunks and pat dry before roasting.
Q: Is this recipe gluten-free?
A: It can be made gluten-free by using tamari or a certified gluten-free soy sauce substitute and ensuring any added sauces are labeled gluten-free.
Q: How long can I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months.
Q: Can I make this ahead for a party?
A: Yes. Roast the components a few hours ahead, cool, and reheat in a warm oven (about 325°F) before serving. Add fresh garnishes just before plating for best presentation.
Hawaiian Chicken Sheet Pan
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs)
- 2 cups pineapple chunks (fresh or canned in juice) Drain canned pineapple well
- 2 medium bell peppers, sliced Mix colors for a warm fall palette
- 1 medium red onion, cut into wedges
Sauce Ingredients
- 2 tbsp olive oil
- 1/4 cup low-sodium soy sauce or tamari For gluten-free, use tamari
- 3 tbsp brown sugar or coconut sugar
- 2 tbsp rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (or 1/4 tsp ground)
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (for a glossy glaze)
Garnish
- Toasted sesame seeds and chopped green onions For garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or a silicone mat.
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, smoked paprika, and black pepper.
- Place chicken breasts in a shallow dish and pour half the sauce over them. Let them sit for 10–20 minutes while you prepare the veggies.
Assembly
- Quarter the marinated chicken if desired. Toss pineapple, bell peppers, and red onion with olive oil and the remaining sauce, then spread in an even layer on the sheet pan.
- Nestle the chicken pieces among the fruit and veggies.
Cooking
- Bake for 20–25 minutes, turning the veggies once halfway through. The chicken should reach a temperature of 165°F (74°C).
- If a glossy glaze is desired, transfer the juices from the pan to a small saucepan, whisk in the cornstarch slurry, and simmer until thickened. Brush the glaze over the chicken and return to the oven for an additional 2–3 minutes.
Serving
- Garnish with sesame seeds and green onions. Serve with rice or a leafy salad for a complete meal.