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Hawaiian Sheet Pan Chicken

A quick and easy Hawaiian Sheet Pan Chicken loaded with juicy pineapple, tender chicken, and colorful veggies in a sweet and tangy sauce—perfect for busy weeknights with minimal cleanup!
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Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Course: Dinner, Main Course
Cuisine: American / British
Keyword: hawaiian sheet pan chicken, pineapple chicken recipe, sheet pan meals chicken
Servings: 5 Servings

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.