Can I use canned pineapple instead of fresh?

Definitely! Just make sure to drain it well and pat it dry with paper towels so it roasts instead of steaming. Fresh is ideal for a little extra tang and firmer texture, but canned gets the job done in a pinch.

What’s the best way to avoid dry chicken?

Check the chicken’s internal temperature at the 25-minute mark 165°F (74°C) is perfect. Letting the chicken rest for a few minutes after baking also helps keep the meat juicy and tender.

Can I prep this meal ahead of time?

You sure can. Season the chicken and prep all veggies up to a day ahead. Store everything covered in the fridge, then assemble and bake when you’re ready for dinner.

Is this recipe gluten-free?

Almost! To keep it fully gluten-free, use tamari or coconut aminos in place of regular soy sauce.

Hawaiian Chicken Sheet Pan Recipe

Name: Hawaiian Chicken Sheet Pan Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: For the Chicken & Vegetables; 2 pounds boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup fresh pineapple chunks; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small red onion, sliced; For the Sauce; 1 tablespoon honey; 1 tablespoon soy sauce; 1 tablespoon apple cider vinegar

Simplicity and bold flavors shine in this irresistible Hawaiian Chicken Sheet Pan meal. Succulent chicken breasts roast right alongside juicy pineapple, crisp bell peppers, and sweet red onion all draped in a savory honey-soy glaze that’s equal parts tangy and sweet. You barely need 15 minutes to prep, making this sheet pan chicken recipe a genuine weeknight game-changer. It’s the dreamy blend of ease, vibrant color, and tropical flavor that makes coming home to dinner something you’ll truly look forward to.

Why You’ll Love This Recipe

Fast and Fuss-Free: With just one pan and about 15 minutes of hands-on time, you’re only steps away from a fabulous dinner no mountain of dishes to tackle afterward.
Perfect Flavor Balance: The mix of sweet pineapple, savory soy, and a hint of honey creates a mouthwatering glaze that infuses every bite with island-inspired flavor.
Nutrient Packed: You’ve got lean protein, a dose of veggies, and vibrant fruit, all together for a complete and balanced meal.
Super Customizable: Whether you want to add spice, swap proteins, or try new veggies, this recipe is ready to flex for your cravings and what’s on hand.

Ingredients You’ll Need

Here’s what makes this sheet pan meal so special, plus a few tips to get the most out of your ingredients:

Boneless, Skinless Chicken Breasts: The protein hero quick-cooking and lean. Tip: Swap for thighs for extra juiciness and flavor if you prefer.
Olive Oil: Helps everything roast up golden and prevents sticking. A drizzle is all you need for flavor and moisture.
Garlic Powder & Onion Powder: The dynamic duo that builds the flavor foundation don’t skip these! Perfect for a quick burst of savory goodness without chopping.
Paprika: Adds a gentle warmth and beautiful color. For a smoky twist, try smoked paprika.
Salt & Black Pepper: Essential for bringing all the flavors together. Season both sides for even taste.
Fresh Pineapple Chunks: The burst of tropical sweetness that really makes this dish sing. Canned pineapple can work, but drain and pat dry first for the best caramelization.
Red & Yellow Bell Peppers: Not just for color, they roast up sweet and tender. You can mix it up with orange or green peppers too!
Red Onion: Roasts until sweet and jammy, lending depth to every bite.
Honey: Adds a touch of floral sweetness and helps the glaze coat everything beautifully.
Soy Sauce: Delivers a much-needed hit of umami and salt, anchoring the sweetness.
Apple Cider Vinegar: Balances everything with a gentle tang don’t skip it for that lift of flavor!

Note: Want to fire up the dish? Sprinkle on some red pepper flakes before baking!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Ready to put your own spin on it? Here are a few ideas to make this recipe your own:

Protein Swap: Chicken thighs, pork tenderloin, or even firm tofu can step in with great results.
Veggie Adventure: Add zucchini, broccoli, or snap peas for extra color and crunch.
Spicy Kick: Toss in a teaspoon of chili flakes or a squeeze of sriracha with the sauce for subtle heat.
Low-Carb Option: Serve everything over cauliflower rice or a bed of leafy greens for a lighter touch.
Tropical Twist: Try adding sliced mango or peaches with the pineapple for more fruity punch.

How to Make Hawaiian Chicken Sheet Pan

Step 1: Prep Your Pan and Ingredients

Set your oven to preheat at 400°F (200°C). While it heats up, line a baking sheet with parchment or a light layer of non-stick spray—this step is key to easy cleanup.

Step 2: Arrange the Chicken and Veggies

Lay out the chicken breasts in a single layer. Space them for even cooking, not crowding. Drizzle olive oil to coat, then sprinkle over the garlic powder, onion powder, paprika, salt, and pepper. Massage those seasonings right into the chicken so every bite is seasoned.

Scatter pineapple chunks, bell pepper slices, and onion rings all around the chicken. Let them snuggle together, but not pile up—good air circulation means better roasting and caramelization.

Step 3: Mix and Pour the Glaze

Whisk together honey, soy sauce, and apple cider vinegar in a bowl until smooth. Drizzle this golden glaze evenly over everything on the pan.

Step 4: Roast to Perfection

Slide your pan into the hot oven. Bake for 25 to 30 minutes, until the chicken is golden and the internal temperature hits 165°F (74°C). About halfway through, give the veggies and pineapple a little stir for even roasting.

Step 5: Rest and Serve

When everything’s cooked through and caramelized, remove the sheet pan and let the chicken rest five minutes. This makes it juicier when you slice or serve. Plate everything up—and dinner’s done!

Note: For deeper caramelization, pop the tray under the broiler for 2-3 minutes at the end.

Pro Tips for Making the Recipe

Check for Doneness: Always use a meat thermometer to ensure your chicken is cooked to perfection no guessing.
Cut Evenly: Try to keep your pineapple and veggie pieces similar in size so they roast at the same rate.
Don’t Overcrowd: Space out ingredients to help everything roast, not steam. You want those irresistible crispy edges!
Let It Rest: Allow the chicken to sit for a few minutes after baking this step rewards you with juicer, more flavorful meat.
Add Glaze Last-Minute: For an extra glossy finish, brush a little extra honey-soy glaze on chicken after roasting.

How to Serve

Pairing this dish is part of the fun think vibrant, easy sides that complement those tropical flavors:

Steamed Jasmine or Coconut Rice: The perfect base to soak up that honey-soy glaze.
Simple Salad: A cucumber salad or mixed greens with a citrus vinaigrette balances out the sweetness.
Grilled Corn or Plantains: Take the Hawaiian theme even further.
Tortilla Wraps: Tuck slices of the chicken, veggies, and pineapple into a warm tortilla and you’ve got a quick tropical wrap.

For garnish, a sprinkle of fresh cilantro or chopped green onion brightens up every bite.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the refrigerator—they’ll stay fresh and delicious for up to 3 days. The flavors continue to meld and become even tastier the next day.

Freezing

Want to stash some for later? Once fully cooled, store chicken and veggies (minus rice or sides) in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Pop leftovers in the microwave, or reheat them in a 350°F oven for 10-12 minutes until warmed through. Splash a little water or extra soy sauce on before reheating to keep everything moist.

FAQs

Can I use canned pineapple instead of fresh?

Definitely! Just make sure to drain it well and pat it dry with paper towels so it roasts instead of steaming. Fresh is ideal for a little extra tang and firmer texture, but canned gets the job done in a pinch.
What’s the best way to avoid dry chicken?

Check the chicken’s internal temperature at the 25-minute mark 165°F (74°C) is perfect. Letting the chicken rest for a few minutes after baking also helps keep the meat juicy and tender.
Can I prep this meal ahead of time?

You sure can. Season the chicken and prep all veggies up to a day ahead. Store everything covered in the fridge, then assemble and bake when you’re ready for dinner.
Is this recipe gluten-free?

Almost! To keep it fully gluten-free, use tamari or coconut aminos in place of regular soy sauce.

Final Thoughts

Hawaiian Chicken Sheet Pan is the kind of recipe you’ll want to keep in your regular rotation. It’s colorful, full of bright, tropical flavor, and can really rescue even the busiest weeknight. Enjoy experimenting with swaps and add-ins the flavors are guaranteed to delight. Give this simple, sunny meal a try and let it become a new favorite at your table!