Hawaiian Chicken Sheet Pan

A vibrant and effortless one-pan dinner combining tender chicken, sweet pineapple, and colorful vegetables tossed in a tangy-sweet marinade. Perfect for busy weeknights or casual gatherings, this dish brings tropical flavors to your table with minimal cleanup.

Why You’ll Love This Recipe

• All-in-one convenience: everything cooks on a single sheet pan, reducing prep and cleanup time without sacrificing flavor

• Balanced sweet and savory: the blend of soy sauce, honey, ketchup, and pineapple juice creates harmony between umami, sweetness, and tang

• Customizable and crowd-pleasing: garnish with cilantro, sesame seeds, or lime wedges to tailor each serving to individual preferences

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 small red onion, diced

• 4 cups fresh pineapple, diced

• ⅓ cup reduced-sodium soy sauce

• ¼ cup ketchup

• ¼ cup honey

• 2 tablespoons pineapple juice

• 2 tablespoons rice vinegar

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• ¼ teaspoon red pepper flakes

• 1 tablespoon arrowroot powder (or cornstarch)

directions

1. Preheat and prepare: Preheat the oven to 400 °F (200 °C). Line a large baking sheet with parchment paper.

2. Combine chicken and vegetables: In a large bowl, combine the cubed chicken, bell peppers, onion, and half of the diced pineapple.

3. Whisk the marinade: In a separate bowl, whisk together the soy sauce, ketchup, honey, pineapple juice, rice vinegar, garlic, ginger, and red pepper flakes. Stir in the arrowroot powder until no lumps remain.

4. Toss and arrange: Pour the marinade over the chicken and vegetable mixture, stirring gently to coat evenly. Spread everything in a single layer on the prepared baking sheet.

5. Bake: Roast for 10 minutes.

6. Add remaining pineapple: Scatter the remaining pineapple over the sheet pan, then return to the oven and bake for an additional 15 minutes.

7. Broil for caramelization: Switch the oven to broil and cook for 3–4 minutes, watching carefully, until the edges of the chicken and pineapple begin to caramelize.

8. Serve: Remove from the oven and transfer to a serving platter or portion over rice, spooning any pan juices over the top.

Servings and timing

• Yield: 6 servings

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Chicken thighs: Substitute boneless skinless chicken thighs for breasts for richer flavor and additional juiciness.

• Additional vegetables: Add zucchini, broccoli florets, or snap peas for more color and nutrients.

• Teriyaki twist: Replace the soy sauce and ketchup mixture with ½ cup teriyaki sauce, omitting ketchup for an island-style glaze.

• Spicy variation: Increase the red pepper flakes or drizzle sriracha over the finished dish for added heat.

storage/reheating

• Refrigeration: Store cooled leftovers in an airtight container for up to 3–4 days.

• Freezing: Freeze in freezer-safe containers for up to 2 months.

• Reheating:

  • Oven: Preheat to 350 °F (175 °C) and reheat for 10–15 minutes, until heated through.

  • Microwave: Heat individual portions on high for 1–2 minutes, stirring halfway through.

FAQs

What can I substitute for arrowroot powder?

You may use an equal amount of cornstarch to thicken the marinade without affecting the flavor.

Can I use canned or frozen pineapple?

Yes. Drain canned pineapple thoroughly. For frozen pineapple, thaw and drain before using to avoid excess moisture.

Is this recipe gluten-free?

Use gluten-free soy sauce or tamari in place of regular soy sauce to make the dish gluten-free.

How do I meal-prep this dish?

Divide the cooked chicken and vegetables into meal-prep containers over rice or quinoa. Store in the refrigerator and reheat as needed.

Can I make this ahead of time?

You may marinate the chicken and vegetables up to 24 hours in advance. Keep covered in the refrigerator until ready to bake.

What side dishes pair well with this?

Serve over steamed white or coconut rice. Other suitable sides include sautéed green beans, coleslaw, or a fresh mango salsa.

How spicy is this dish?

With ¼ teaspoon of red pepper flakes, the heat level is mild. Adjust the amount to suit your preference, or substitute cayenne pepper for more intensity.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless skinless thighs lend a richer flavor and more moisture; you may need to adjust cooking time slightly depending on piece size.

How do I prevent the vegetables from becoming soggy?

Cut vegetables into uniform pieces and avoid overcrowding the sheet pan to ensure proper roasting and caramelization.

What toppings enhance the presentation?

Garnish with chopped cilantro, toasted sesame seeds, sliced green onions, lime wedges, or chopped cashews for added texture and color.

Conclusion

This Hawaiian Chicken Sheet Pan recipe delivers tropical flavors with minimal effort and cleanup. Its sweet-savory marinade, customizable variations, and simple one-pan preparation make it an ideal choice for busy weeknights or casual gatherings. Enjoy this vibrant dish as a family-friendly meal that brings a taste of the islands to your table.