This Hawaiian Chicken Sheet Pan is a vibrant, tropical-inspired meal that brings together juicy chicken, sweet pineapple, and colorful bell peppers, all coated in a savory-sweet glaze. It’s a simple, one-pan dish that’s perfect for busy weeknights and naturally gluten-free. Serve it over rice or noodles for a complete meal in just 45 minutes.
Why You’ll Love This Recipe
I love how this dish combines the flavors of the tropics with minimal effort. The tender chicken and caramelized veggies are perfectly balanced with the sweet pineapple and sticky glaze. It’s a meal that’s both comforting and refreshing, and cleanup is a breeze with the sheet pan method. Plus, you can customize it with your favorite veggies or spice it up with a kick of heat.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
1.5 lbs boneless skinless chicken thighs, cut into chunks
-
2 cups pineapple chunks (fresh or canned, drained if canned)
-
1 red bell pepper, chopped
-
1 yellow bell pepper, chopped
-
1 orange bell pepper, chopped
-
1 small red onion, chopped
-
3 garlic cloves, minced
-
1 tablespoon fresh grated ginger
-
⅓ cup soy sauce
-
¼ cup honey
-
1 tablespoon rice vinegar
-
1 tablespoon cornstarch
-
2 tablespoons water (to mix with cornstarch)
-
½ teaspoon salt
-
¼ teaspoon black pepper
-
Fresh cilantro or green onions, for garnish (optional)
directions
-
I preheat the oven to 425°F (218°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
-
I cut the chicken, bell peppers, onion, and pineapple (if using fresh) into bite-sized chunks and set them aside.
-
In a small bowl, I whisk together the soy sauce, honey, garlic, ginger, and rice vinegar to make the glaze. In a separate small cup, I mix the cornstarch with 2 tablespoons of water to create a slurry. I stir the slurry into the glaze until everything is combined.
-
I arrange the chicken, bell peppers, onion, and pineapple on the prepared sheet pan and pour the glaze over the top. I toss everything to coat evenly.
-
I spread the mixture into a single layer and roast for 25–30 minutes, flipping halfway through, until the chicken is cooked through and caramelized.
-
I garnish with chopped cilantro or green onions, if desired, and serve the dish over rice or noodles.
Servings and timing
This recipe makes 4 servings.
-
Prep Time: 15 minutes
-
Cook Time: 30 minutes
-
Total Time: 45 minutes
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in the microwave or on the stovetop with a splash of water to keep it moist. You can also reheat it in the oven at 350°F for about 10–15 minutes.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes—you can use boneless, skinless chicken breasts. Just be mindful that they cook faster than thighs, so check for doneness earlier.
2. Can I make this dish spicy?
Absolutely! For a spicy kick, I add a teaspoon of sriracha or red pepper flakes to the glaze. It balances the sweetness and adds heat.
3. What can I serve this with?
I love serving it over jasmine rice, but cauliflower rice or noodles also work great for a lighter meal. You could even serve it over a bed of greens for a fresh twist.
4. Can I use frozen pineapple?
Yes—frozen pineapple works well here. Just make sure it’s thawed and drained of excess liquid before adding it to the sheet pan.
5. Can I make this ahead?
You can prep the chicken and veggies and make the glaze ahead of time. Just assemble and bake when you’re ready to serve.
6. Can I make this dish vegetarian?
Yes—swap the chicken for firm tofu or tempeh for a vegetarian option. Just make sure to press the tofu to remove excess moisture before adding it to the sheet pan.
7. What if I don’t have rice vinegar?
If you don’t have rice vinegar, you can use white vinegar or apple cider vinegar as a substitute.
8. How do I avoid overcooking the chicken?
Make sure to check the chicken at the 25-minute mark, and flip it halfway through to ensure it cooks evenly. Use a meat thermometer to ensure it reaches 165°F internally.
9. Can I use other veggies?
Yes! Feel free to swap in your favorite veggies, such as zucchini, mushrooms, or carrots, for extra color and flavor.
10. Can I make this gluten-free?
Yes—use tamari or coconut aminos instead of soy sauce for a gluten-free version.
Conclusion
This Hawaiian Chicken Sheet Pan is a perfect balance of sweet, savory, and tropical flavors in one easy-to-make meal. The chicken, veggies, and pineapple all come together with a sticky glaze that’s full of flavor. It’s a great dish for busy weeknights or when you want something that feels special without a lot of effort.
Print
Hawaiian Chicken Sheet Pan
- Total Time: 45 minutes
- Yield: 4 servings
Description
This tropical-inspired sheet pan meal combines juicy chicken, sweet pineapple, colorful bell peppers, and a savory-sweet glaze. Perfect for busy weeknights, it’s an easy, one-pan dish that’s gluten-free and can be served over rice or noodles for a complete, vibrant dinner.
Ingredients
1.5 lbs boneless skinless chicken thighs, cut into chunks
2 cups pineapple chunks (fresh or canned, drained if using canned)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 small red onion, chopped
3 garlic cloves, minced
1 tbsp fresh grated ginger
1/3 cup soy sauce
1/4 cup honey
1 tbsp rice vinegar
1 tbsp cornstarch
2 tbsp water (to mix with cornstarch)
1/2 tsp salt
1/4 tsp black pepper
For Garnish (optional):
Fresh cilantro or green onions
Instructions
Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper or foil.
Cut the chicken thighs, bell peppers, onion, and pineapple into chunks.
In a small bowl, whisk together soy sauce, honey, garlic, ginger, and rice vinegar. In a separate cup, mix cornstarch with water to form a slurry. Stir the slurry into the glaze.
Arrange the chicken, bell peppers, onion, and pineapple on the sheet pan. Pour the glaze over the mixture and toss to coat evenly.
Spread everything into a single layer. Roast for 25–30 minutes, flipping halfway through, until the chicken is fully cooked and caramelized.
Garnish with chopped cilantro or green onions and serve over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main course
