Sheet Pan Hawaiian Chicken Recipe

Sheet Pan Hawaiian Chicken is the weeknight dinner you’ll crave again and again: juicy bites of chicken, roasted bell peppers, sweet-tart pineapple, and a glossy, garlicky sauce that’s truly irresistible—all cooked together on one pan for the easiest cleanup ever. If you need a meal that’s fresh, colorful, and bursting with island-inspired flavor, this is the one.

Ingredients You’ll Need

This recipe keeps things simple, using common ingredients that turn into something truly special. Each element brings its own pop of color, flavor, or texture, and together they create the signature taste of Sheet Pan Hawaiian Chicken you’ll absolutely love. Here’s what goes in—and why it matters!

• Soy Sauce: Adds a savory, salty base for the sauce—low-sodium works just fine if you prefer.
• Ketchup: Brings gentle acidity and that classic sweet-tart backbone.
• Pineapple Juice Concentrate: Packs a punch of sweet, tropical flavor to the sauce (don’t skip—this is the secret to the island vibe!).
• Brown Sugar: Balances the tang and enhances caramelization as the dish roasts.
• Rice Vinegar: Brightens everything up so the sauce never tastes too heavy.
• Cornstarch: Thickens the sauce so it clings to every bite.
• Worcestershire Sauce: Adds depth and subtle umami complexity.
• Minced Garlic & Fresh Ginger: Aromatic, punchy, and completely essential for that takeout-inspired flavor.
• Black Pepper: Offers gentle heat and a hint of spice.
• Green & Red Bell Peppers: Colorful, crisp-tender, and sweeten as they roast for perfect veggie counterpoints.
• Red Onion: Adds a mild, savory crunch and beautiful color.
• Boneless Skinless Chicken Breasts: Cubed for quick, even cooking—juicy and lean.
• Fresh Pineapple: The juiciest, sweetest fruit for roasting; don’t substitute canned or frozen here!
• Chopped Cilantro (optional): Sprinkle on top for a bright, herbal finish if you’re a cilantro fan.

Variations

The beauty of Sheet Pan Hawaiian Chicken is how easily it adapts to whatever’s in your fridge! Don’t be afraid to switch things up—these playful ideas are great ways to put your own spin on this crowd-pleaser:

• Swap the Protein: Try boneless, skinless chicken thighs for extra juiciness, or swap in shrimp for a fun, speedy seafood twist.
• Add More Veggies: Broccoli florets, snap peas, or chopped zucchini love being roasted with this sweet-and-savory sauce, so toss in whatever you have.
• Spice it Up: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for a kick of heat.
• Go Gluten-Free: Just use gluten-free tamari instead of soy sauce—easy swap, same great flavor.

How to Make Sheet Pan Hawaiian Chicken

Step 1: Preheat and Prep

Start by preheating your oven to 350°F and spraying a large rimmed baking sheet (18×13 inches) with nonstick spray. This little bit of prep ensures nothing sticks and makes cleanup even faster later on.

Step 2: Whisk Up the Hawaiian Sauce

In a medium bowl, whisk together the soy sauce, ketchup, pineapple juice concentrate, brown sugar, rice vinegar, cornstarch, Worcestershire, minced garlic, minced ginger, and black pepper. You’ll instantly notice the tropical aroma—this sauce is the flavor backbone of Sheet Pan Hawaiian Chicken!

Step 3: Toss Everything on the Pan

Add the diced green and red bell peppers, chopped red onion, and cubed chicken to your prepared baking sheet. Pour that glossy sauce right on top, then toss everything together so every bite is coated before it hits the oven.

Step 4: Roast, Toss & Add Pineapple

Bake for 10 minutes, then remove the pan from the oven and toss everything gently (tongs work best!). Now scatter the pineapple cubes across the top—roasting the pineapple at the end keeps it super juicy and caramelized just right.

Step 5: Finish & Serve

Pop the pan back in and roast for another 7–10 minutes, until the chicken is cooked through and the sauce is bubbling. Give everything one last toss to coat, then sprinkle with fresh cilantro and serve warm—you’ll want to dive right in!

How to Serve Sheet Pan Hawaiian Chicken

Garnishes

Scatter lots of fresh cilantro for a bright pop of green and a big flavor payoff right at the end. Toasted sesame seeds or sliced green onions are also fantastic for extra crunch and color—feel free to mix and match to your heart’s content!

Side Dishes

This chicken is a match made in heaven for coconut rice (trust me—you’ll want to soak up every drop of that sauce!). Jasmine or brown rice also work wonderfully, or try it over cauliflower rice for a lighter take. Add a crisp green salad or even a side of roasted sweet potatoes if you’re feeling extra.

Creative Ways to Present

Turn your Sheet Pan Hawaiian Chicken into a fun DIY dinner by serving it taco-style in lettuce wraps or warm tortillas, or serve it in bowls topped with avocado and a wedge of lime for a build-your-own tropical feast—perfect for family or guests!

Make Ahead and Storage

Storing Leftovers

Cool any leftovers quickly and store them in an airtight container in the refrigerator for up to four days. The flavors deepen as the sauce sits, so the next-day bites are extra delicious!

Freezing

Sheet Pan Hawaiian Chicken is freezer-friendly! Let it cool completely, then portion into freezer bags or containers. Freeze for up to 2 months; thaw overnight in the fridge for best results.

Reheating

For the freshest taste and texture, reheat leftovers gently in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. The microwave works, too—just cover loosely to keep the chicken juicy.

FAQs

Final Thoughts

If you’re in the mood for a dinner that feels like a mini vacation, Sheet Pan Hawaiian Chicken is your ticket to sunshine—without a single plane ticket or extra pan required. It’s easy, fuss-free, and wildly tasty. I can’t wait for you to give it a try and see just how quickly it becomes a new favorite in your home!

Print