Hawaiian Chicken Sheet Pan 😋


  • 1 1/2 lbs boneless, skinless chicken thighs (or breasts)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 1 cup fresh pineapple chunks (or canned, drained)
  • 2 tablespoons olive oil

For the Sauce:

  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 1/4 cup pineapple juice (reserve from canned pineapple if using)
  • 2 tablespoons honey (or maple syrup for a vegan option)
  • 1 tablespoon ketchup
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • Optional: 1/4 teaspoon red pepper flakes (for a hint of heat)

For Serving:

  • Cooked white rice, brown rice, or quinoa
  • Sesame seeds and chopped green onions (for garnish)

Step-by-Step Instructions

1. Preheat the Oven

  1. Preheat your oven to 400°F (200°C).
  2. Line a large sheet pan with parchment paper or lightly grease it.

2. Prepare the Sauce

  1. In a small bowl, whisk together the soy sauce, pineapple juice, honey, ketchup, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes (if using). Set aside.

3. Assemble the Sheet Pan

  1. Place the chicken thighs, bell peppers, red onion, and pineapple chunks on the prepared sheet pan.
  2. Drizzle the olive oil over the chicken and vegetables, tossing gently to coat.
  3. Pour half of the sauce evenly over the chicken and vegetables, reserving the rest for serving.

4. Bake

  1. Bake in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
  2. Optional: During the last 5 minutes of baking, brush the remaining sauce over the chicken and vegetables for extra flavor.

5. Serve and Enjoy

  1. Divide the chicken and vegetables into bowls and serve hot over cooked rice, quinoa, or your preferred base.
  2. Garnish with sesame seeds and chopped green onions for added flavor and presentation.
  3. Optional: Serve with steamed vegetables or a side salad for a complete meal.

Tips for Success

  • Use Fresh Ginger: Freshly grated ginger adds a bright, zesty flavor that dried ginger can’t replicate.
  • Adjust Sweetness: Taste the sauce before serving and adjust the sweetness by adding more honey or tanginess with a splash of vinegar.
  • Add More Veggies: Toss in mushrooms, zucchini, or snap peas for added nutrition.
  • Meal Prep Friendly: This dish reheats beautifully, making it perfect for leftovers or entertaining.

Why This Recipe Works

This Hawaiian Chicken Sheet Pan combines the sweetness of pineapple, the tanginess of soy sauce, and the warmth of ginger and garlic to create a dish that’s rich in flavor and texture. The sheet pan method ensures everything cooks evenly while infusing the chicken and vegetables with bold, tropical flavors. Whether served as a weeknight dinner or a crowd-pleasing potluck dish, this recipe delivers big on taste and simplicity without requiring advanced cooking skills.

Conclusion: A Vibrant Dish Everyone Will Love

Whether you’re craving something sweet and tangy, looking for an easy weeknight meal, or simply want to enjoy the flavors of Hawaii at home, this Hawaiian Chicken Sheet Pan is sure to delight. Its bold flavors, juicy textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its adaptability means you can tailor it to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this dish might just inspire others to try it too! 🍍✨