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Hawaiian Chicken Sheet Pan 2026 02 10 132203 1024x574 1

Hawaiian Chicken Sheet Pan

This cozy Hawaiian Chicken Sheet Pan recipe combines sweet pineapple, savory chicken, and fresh vegetables for an easy one-pan dinner that's perfect for fall and festive occasions.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Dinner, Main Course
Cuisine American, Hawaiian
Servings 4 servings
Calories 420 kcal

Ingredients
  

Main Ingredients

  • 1.5 to 2 pounds boneless, skinless chicken thighs or breasts, cut into 1½-inch pieces
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 medium red onion, cut into wedges
  • 2 cups fresh pineapple chunks
  • 3 cloves garlic, minced

Sauce Ingredients

  • 2 tablespoons soy sauce (use gluten-free tamari if desired)
  • 3 tablespoons brown sugar or coconut sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground ginger
  • Salt and pepper to taste

Garnish

  • 2 tablespoons chopped green onions for garnish
  • Sesame seeds for garnish (optional)

Instructions
 

Preparation

  • Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or a silicone baking mat for easier cleanup.
  • In a medium bowl combine garlic, soy sauce, brown sugar, rice vinegar, sesame oil, smoked paprika, and ground ginger. Whisk until the sugar dissolves and the glaze is glossy.
  • Add the chicken pieces to the bowl and toss to coat evenly. In a second bowl, toss the bell peppers, red onion, and pineapple with a pinch of salt and a drizzle of oil.

Cooking

  • Spread the chicken across one half of the sheet pan in a single layer and the vegetables and pineapple on the other half so everything roasts evenly. Pour any remaining glaze over the chicken and pineapple.
  • Bake for 18–22 minutes, turning once halfway through. Chicken should reach 165°F (74°C) and be slightly caramelized at the edges. If you prefer a crispier finish, broil for 1–2 minutes, watching closely.

Serving

  • Remove from the oven, sprinkle with chopped green onions and sesame seeds, and serve over rice, quinoa, or cauliflower rice for a lighter option.

Notes

Cut chicken and pineapple into similar-sized pieces to ensure even cooking. Don’t overcrowd the pan; give ingredients space to roast rather than steam. Use a meat thermometer to check for perfectly cooked chicken.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 32gProtein: 30gFat: 18gSaturated Fat: 4gSodium: 700mgFiber: 2gSugar: 12g
Keyword Easy Recipes, Family-Friendly, Hawaiian Chicken, One-Pan Meal, sheet pan dinner
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