Some dinners just feel like a little escape even on a busy weeknight. This Sheet Pan Hawaiian Chicken has become my go-to when I want something warm, vibrant, and full of flavor but don’t want to hover over the stove for an hour.
It’s got that perfect sweet-and-savory balance from pineapple, soy sauce, garlic, and a hint of ginger, all caramelizing together on one pan with juicy chicken and colorful bell peppers.
The magic of this dish is how simple it is to pull off while still tasting like a full-on tropical meal. With one pan, minimal cleanup, and a nutrient-dense mix of protein and veggies, it checks every box for a satisfying, feel-good dinner.
I love serving this over fluffy Basmati Rice or pairing it with a chilled Peach Mojito when I’m feeling fancy but it’s just as good on its own.
One-pan meals are trending hard right now, and it’s easy to see why. They’re fast, fuss-free, and ideal for anyone trying to eat healthier without giving up bold, crave-worthy flavor.
Try it once, and I guarantee it’ll land in your regular rotation.
What Makes This Sheet Pan Hawaiian Chicken So Worth It?
Here’s why this dish has earned a regular spot in my weeknight dinner rotation and why I think you’ll love it just as much:
- No-Stir Sauce That Works Like Magic: The sauce thickens right in the oven while it bakes no babysitting on the stovetop needed. Just toss everything and let it go.
- It’s My Weeknight Lifesaver: All you need is a single sheet pan and about 45 minutes. Real ingredients, no fancy steps, and it always turns out delicious.
- Totally Versatile and Still Flavor-Packed: I’ve tried this with tofu and even shrimp, and the results are just as bold and satisfying. The sauce does all the heavy lifting.
- Light, Balanced, and Comforting: There’s a great balance of lean protein, vegetables, and sweet pineapple filling without being heavy.
- Minimal Mess, Maximum Flavor: Line your sheet pan with foil or parchment, and cleanup is basically nothing. That alone is reason enough to make it again.
Sheet Pan Hawaiian Chicken Recipe
Equipment
- Large mixing bowl
- Whisk or Spoon
- Baking sheet (sheet pan)
- Parchment paper or foil (optional for easy cleanup)
- Oven
Ingredients
- 1 ½ lbs chicken breasts cut into 1½ inch cubes
- 1 red bell pepper cut into strips, (about 1½ inches long by ¾ inch wide)
- 1 orange or yellow bell pepper cut into strips, (about 1½ inches long by ¾ inch wide)
- ½ large red onion cut into strips
- 1 cup diced pineapple (fresh or canned)
SAUCE:
- ⅓ cup low-sodium soy sauce
- ¼ cup brown sugar packed
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons pineapple juice (from the can if using canned; freshly squeezed if using fresh)
- 1 Tablespoon cornstarch
- 1 Tablespoon olive oil
- 1 teaspoon fresh ginger (I use a fresh minced ginger paste from the store)
- 1 teaspoon minced garlic (about 2 cloves)
- ¼ teaspoon crushed red pepper
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment or foil.
- In a bowl, whisk together soy sauce, brown sugar, Worcestershire, pineapple juice, cornstarch, olive oil, ginger, garlic, and crushed red pepper.
- Add diced chicken, peppers, onion, and pineapple to the bowl and toss to coat.
- Spread everything evenly on the prepared sheet pan.
- Bake for 25 minutes, or until the chicken is fully cooked and slightly caramelized.
- Remove from oven, garnish with fresh herbs (optional), and serve hot.
Nutrition
Frequently Asked Questions?
1. Can I make this recipe ahead of time and store it for meal prep?
Ans: Yes! This recipe works beautifully for meal prep. You can marinate the chicken and veggies up to a day in advance and store everything in an airtight container in the fridge. When you’re ready to bake, just spread it on the sheet pan and roast. After cooking, leftovers keep well in the fridge for up to 4 days and reheat nicely in a skillet or microwave.
2. What are the best ways to customize this dish without losing the Hawaiian flavors?
Ans: You can switch up the vegetables zucchini, broccoli florets, or snap peas all roast well and keep that tropical feel. For the protein, shrimp and tofu both work great (reduce the cooking time if using shrimp). Just keep the pineapple and the sauce as the base they’re what define the “Hawaiian” flavor in this dish.
3. Is this recipe gluten-free or can it be made gluten-free?
Ans: The only ingredient to watch is the soy sauce. If you use a certified gluten-free tamari or coconut aminos, this recipe is 100% gluten-free. The rest chicken, veggies, and pineapple are naturally gluten-free and wholesome.
4. How do I make sure the chicken stays juicy and doesn’t dry out in the oven?
Ans: Cut the chicken into evenly sized cubes and don’t overbake. Because the sauce contains pineapple juice and brown sugar, it naturally helps keep the meat moist while caramelizing slightly. Also, avoid overcrowding the pan so everything roasts instead of steaming.
5. Can I double this recipe for a larger crowd?
Ans: Definitely! Just use two sheet pans instead of one and rotate them halfway through baking. This ensures everything cooks evenly and caramelizes well, rather than steaming. It’s a great dish for potlucks or family dinners.
