If you’re anything like me, you’re always on the hunt for that magical recipe—easy, flavorful, and guaranteed to make everyone at the table happy. Well, let me introduce you to my weeknight hero: Hawaiian Sheet Pan Chicken. It’s vibrant, packed with sweet and savory flavors, and yes—everything cooks on a single pan. Less mess, more yum!

We’re talking juicy chicken, colorful bell peppers, sweet chunks of pineapple, all coated in a tangy homemade sauce that screams tropical vibes. It’s like a mini getaway to Hawaii, right from your kitchen. And honestly, who doesn’t want that?

I first fell in love with this idea after making these amazing Pineapple Chicken Kabobs. But let’s be real—sometimes skewering isn’t in the cards on a busy Wednesday. That’s when hawaiian sheet pan chicken comes to the rescue. All the flavors I adore, none of the extra steps.

Why Hawaiian Sheet Pan Chicken Is Perfect for Summer (and Every Season)

There’s something about hawaiian sheet pan chicken that just feels like sunshine on a plate. Maybe it’s the pineapple, or that sweet and sour glaze, but every bite feels like a little celebration. It’s my go-to when I want to keep dinner light, fresh, and fun—especially when dining al fresco in the warmer months.

But don’t box this beauty into just summer meals! It’s equally comforting in the colder months when you’re craving something bright to shake off those winter blues. Plus, it’s part of my collection of favorite Sheet Pan Meals Chicken lovers will appreciate for easy clean-up and bold flavors.

If you’re already a fan of tropical dishes like Hawaiian Huli Huli Chicken or that dreamy Hawaiian Pineapple Cake, this recipe is going to fit right into your rotation.

The Secret Is in the Sauce (And Fresh Ingredients!)

One thing I’ve learned from making hawaiian sheet pan chicken over and over? Fresh pineapple makes all the difference. I know, canned pineapple is tempting, but trust me here—nothing beats that juicy, slightly tangy bite of fresh fruit roasted to perfection.

And let’s not forget about that homemade sauce. It’s a simple mix, but oh boy, does it deliver! A little soy sauce, a splash of pineapple juice concentrate, a hint of ginger… it’s sweet, tangy, and savory all at once. Better than anything bottled, and you know exactly what’s going into it.

Here’s Exactly What You’ll Need for Hawaiian Sheet Pan Chicken

For the Sauce:

2 1/2 Tbsp soy sauce
1/3 cup ketchup
3 Tbsp pineapple juice concentrate (thawed if needed)
2 Tbsp packed brown sugar (light or dark)
1 1/2 Tbsp rice vinegar
2 1/2 tsp cornstarch
2 tsp Worcestershire sauce
2 tsp minced garlic (about 2 cloves)
2 tsp peeled and minced fresh ginger
3/4 tsp freshly ground black pepper

For the Chicken Mixture:

1 medium green bell pepper, diced into 1-inch pieces
1 medium red bell pepper, diced into 1-inch pieces
1 small red onion, chopped into chunks
1 1/2 lbs boneless, skinless chicken breasts, diced into 1-inch cubes
2 cups fresh cubed pineapple
2 Tbsp chopped cilantro (optional, but recommended!)

How I Make Hawaiian Sheet Pan Chicken — Step by Step

Prepping the Oven and Pan

First things first—I preheat my oven to 350°F (because no one likes waiting when they’re hungry). A quick spray on my trusty sheet pan, and we’re ready to roll.

Whipping Up That Irresistible Sauce

In a medium bowl, I whisk together all those sauce ingredients until smooth. The aroma alone gets me excited—ginger, garlic, and that pineapple sweetness blending together.

Assembling the Magic

I toss my chicken, bell peppers, and onions right onto the sheet pan. Then, I drizzle that gorgeous sauce over everything and give it a good mix with my hands (because why not get a little messy?).

Time to Bake

Into the oven it goes for 10 minutes. Just enough time to pour myself a glass of something cold or prep a side of coconut rice.

Adding the Pineapple

After 10 minutes, I pull out the pan, scatter those golden pineapple cubes over the top, and back in it goes for another 7-10 minutes. The smell at this point? Pure heaven.

The Final Toss and Serve

Once the chicken hits that perfect 165°F mark, I give everything one last toss to soak up the sauce and sprinkle with fresh cilantro. Dinner is served!

Pro Tips for Nailing Hawaiian Sheet Pan Chicken Every Time

Fresh pineapple is king. Trust me, canned just won’t give you that caramelized bite.
Uniform chicken pieces mean no overcooked bits.
Start your rice before you start chopping—timing is everything!
Store leftover pineapple juice concentrate in the freezer for next time (because there will be a next time).

Ingredient Swaps and Shortcuts

Can’t find pineapple juice concentrate? Apple juice concentrate works in a pinch! But whatever you do, skip the canned pineapple—it’s too watery and changes the texture.

How to Serve Hawaiian Sheet Pan Chicken Like a Pro

I’m all about serving this over fluffy coconut rice for that full tropical experience. But plain white or brown rice does the trick too. Add a side of steamed broccoli or a crisp salad, and you’ve got a balanced meal.

If you’re feeling adventurous, why not pair it with Pineapple Chicken Fried Rice for a double pineapple delight?

Storing & Reheating Leftovers

This hawaiian sheet pan chicken stores beautifully. Pop leftovers in an airtight container, and they’ll keep in the fridge for up to 3 days. Reheat gently in a skillet or microwave—just don’t overdo it, or the chicken might dry out.

Nutritional Info at a Glance

Calories: 304 per serving
Protein: 32g
Carbs: 35g
Sugar: 25g
Loaded with Vitamin C and flavor!

FAQs About Hawaiian Sheet Pan Chicken

Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay super juicy and work great here.

How do I make it spicier?
Add a dash of sriracha or red pepper flakes to the sauce.

Can I prep this meal ahead of time?
Yes! You can chop everything and mix the sauce in advance. Just toss and bake when ready.

Is this recipe gluten-free?
Swap in tamari for soy sauce, and you’re good to go.

How long will leftovers last in the fridge?
Up to 3 days, but it’s so tasty, it rarely lasts that long in my house.

Can I freeze Hawaiian Sheet Pan Chicken?
I wouldn’t recommend freezing after cooking because of the pineapple, but you can freeze the raw chicken and veggies with sauce for a quick meal prep option.

More Tropical-Inspired Recipes to Try Next

If you loved this hawaiian sheet pan chicken, you’re going to flip for these:

Pineapple Teriyaki Chicken
Hawaiian Huli Huli Chicken
Pineapple Chicken Fried Rice
Pineapple Chicken Kabobs
Finish with a slice of Hawaiian Pineapple Cake for dessert!

Ingredients

For the Sauce:

2 1/2 Tbsp soy sauce
1/3 cup ketchup
3 Tbsp pineapple juice concentrate thawed if needed
2 Tbsp packed brown sugar light or dark
1 1/2 Tbsp rice vinegar
2 1/2 tsp cornstarch
2 tsp Worcestershire sauce
2 tsp minced garlic about 2 cloves
2 tsp peeled and minced fresh ginger
3/4 tsp freshly ground black pepper

For the Chicken Mixture:

1 medium green bell pepper diced into 1-inch pieces
1 medium red bell pepper diced into 1-inch pieces
1 small red onion chopped into chunks
1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch cubes
2 cups fresh cubed pineapple
2 Tbsp chopped cilantro optional, for garnish
Non-stick cooking spray

Instructions

Preheat oven to 350°F (175°C). Lightly spray a rimmed 18x13-inch baking sheet with non-stick cooking spray.
In a medium mixing bowl, whisk together soy sauce, ketchup, pineapple juice concentrate, brown sugar, rice vinegar, cornstarch, Worcestershire sauce, garlic, ginger, and black pepper until smooth.
Spread diced chicken, bell peppers, and red onion evenly on the prepared sheet pan.
Pour the sauce over the chicken and vegetables. Toss everything to coat evenly.
Bake in preheated oven for 10 minutes.
Remove from oven, toss the mixture, and sprinkle fresh pineapple cubes over the top.
Return to oven and bake for an additional 7-10 minutes, or until chicken reaches an internal temperature of 165°F.
Toss everything once more to coat in the sauce before serving.
Garnish with chopped cilantro if desired. Serve warm over coconut rice, white rice, or brown rice.

Notes

Use fresh pineapple for the best texture and flavor. Avoid canned or frozen pineapple.
Substitute apple juice concentrate if pineapple juice concentrate isn’t available.
Cut chicken pieces evenly to ensure consistent cooking.
Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid drying out.
Pair this dish with Pineapple Chicken Fried Rice or finish with Hawaiian Pineapple Cake for a full tropical meal experience.