Hawaiian Chicken Sheet Pan Recipe

If you’re craving something vibrant, flavorful, and downright easy to make, then this Hawaiian Chicken Sheet Pan Recipe is going to be your new go-to. I absolutely love how the sweet and tangy pineapple sauce pairs perfectly with tender chicken and colorful veggies, all roasted on a single pan for minimal cleanup. Trust me, once you try this, you’ll keep coming back for that irresistible tropical flavor and “set it and forget it” convenience.

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Ingredients You’ll Need

These ingredients come together to create that classic Hawaiian chicken vibe—juicy chicken, colorful veggies, and a tangy pineapple-based sauce that you’ll love spooning over rice. A few simple pantry staples are all you need to nail the flavors.

• Low-sodium soy sauce: Provides the salty umami base without overpowering the sweetness.
• Pineapple juice: Adds authentic tropical brightness; concentrate works great here.
• Brown sugar (or honey): Balances the tartness with natural sweetness—brown sugar adds depth.
• Ketchup: A secret ingredient that adds a subtle tang and thickens the sauce.
• Rice vinegar: Brings a mild acidity that brightens the whole dish.
• Garlic powder: A quick way to add garlicky warmth without chopping fresh garlic.
• Cornstarch: Helps thicken the sauce so it clings beautifully to everything.
• Chicken tenderloins: Tender and quick-cooking; you can swap with thighs or breasts if needed.
• Red and yellow bell peppers: They add sweetness and pop of color, plus a nice crunch.
• Red onion: Gives just the right amount of sharpness and caramelizes well.
• Pineapple chunks: Fresh is ideal, but canned or thawed frozen work perfectly.
• Olive oil: For coating everything evenly and encouraging a lovely roast.
• Salt and pepper: Simple seasonings that bring balance and highlight those vibrant ingredients.

Variations

I’m a big fan of switching up this Hawaiian Chicken Sheet Pan Recipe now and then to keep dinner nights interesting. You can totally make this your own by mixing in whatever veggies you have on hand or kick up the heat if you’re feeling adventurous.

• Swap chicken cuts: I’ve used boneless skinless thighs for extra juiciness, and it worked like a charm.
• Veggie swaps: Feel free to add zucchini, snap peas, or even broccoli. I once threw in some shredded carrots — such a nice crunch!
• Heat it up: Adding a spoonful of sriracha or chili flakes to the sauce gives it a spicy kick that my family enjoyed.
• Make it gluten-free: Use tamari or a gluten-free soy sauce to keep the rich flavor without gluten.

How to Make Hawaiian Chicken Sheet Pan Recipe

Step 1: Whip Up the Flavorful Hawaiian Sauce

This sauce is the heart and soul of the dish, so take a moment here. In a small saucepan, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic powder, and cornstarch. I like to bring it to a gentle simmer over medium heat—keep stirring so it thickens nicely without sticking. When it’s glossy and coats your spoon, remove it from heat. You’ll notice that the sauce gets even better as it clings to the chicken later on.

Step 2: Prepare the Chicken and Veggies for Roasting

Preheat your oven to 400°F (200°C) and line a big baking sheet with foil for easy cleanup—trust me, this step makes your life so much easier. Toss the chicken tenderloins, sliced red and yellow bell peppers, red onion, and pineapple chunks into the pan. Drizzle with olive oil, sprinkle with salt and pepper, and give everything a good mix to coat evenly. Spread it out in a single layer so everything roasts evenly and gets those lovely caramelized edges.

Step 3: Roast and Then Glaze with Sauce

Slide the pan into the oven and bake for 10 minutes. Then, pull it out, drizzle the sauce over the chicken and veggies, and toss everything gently so that each piece is bathed in that delicious Hawaiian sauce. Spread it out again before returning it to the oven.

Step 4: Finish Baking Until Tender and Juicy

Pop the pan back in and roast for another 10 to 15 minutes until the chicken is cooked through—it should reach 165°F (74°C) internal temperature. The veggies will be tender but still have a bit of bite, and the sauce thickens further, clinging to everything. When I make this, I sometimes broil for just a minute at the end for extra caramelization, but that’s totally optional.

Pro Tips for Making Hawaiian Chicken Sheet Pan Recipe

How to Serve Hawaiian Chicken Sheet Pan Recipe

Garnishes

I love sprinkling toasted sesame seeds on top to add a bit of crunch and nuttiness, plus fresh cilantro for vibrant color and a burst of freshness. Lime wedges on the side add a zesty pop that you can squeeze over to brighten up each bite—this little touch really elevates the whole dish.

Side Dishes

My go-to side is simple steamed jasmine rice or coconut rice—it soaks up all that sauce so beautifully. Sometimes, I serve it with a crisp side salad or even some roasted sweet potatoes for added texture and a hint of natural sweetness that complements the chicken perfectly.

Creative Ways to Present

For a special occasion, I’ve served this Hawaiian Chicken Sheet Pan Recipe in pineapple boats—hollowed-out pineapple halves that add an extra fancy touch and amp up the island vibe. It’s a fun way to impress guests and makes the meal feel festive without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge where they last up to 3-4 days. The flavors actually deepen overnight, so if you plan to eat it for lunch the next day, you’re in for a treat. Just be sure to keep the chicken and veggies covered well so they don’t dry out.

Freezing

I’ve successfully frozen the chicken and vegetable mixture—just let it cool first, then portion into freezer-safe containers or bags. It stays good for about 2 months. When you’re ready, thaw overnight in the fridge before reheating to maintain the best texture.

Reheating

To reheat leftovers, I like warming them gently on the stove over medium heat with a splash of water or extra pineapple juice to prevent drying. You can also reheat in the oven at 350°F for 10-15 minutes. Microwaving works too—just cover to keep moisture—and stir halfway through to heat evenly.

FAQs

Final Thoughts

This Hawaiian Chicken Sheet Pan Recipe quickly became one of my favorite meals to whip up after a long day. It’s flavorful without being fussy, quick enough for weeknights, and impressive enough to serve to guests. The best part? You get that tropical escape right at home with juicy chicken, sweet pineapple, and a tangy sauce all in one easy pan. Give it a try—you’ll wonder why you didn’t make it sooner!

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