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Hawaiian Chicken Sheet Pan – Sweet, Savory & Ready in 30 Minutes! 🍍

If you're dreaming of palm trees, island flavors, and tropical sunshine—but only have 30 minutes to get dinner on the table—this Hawaiian Chicken Sheet Pan recipe is your next best escape. It’s a perfect harmony of juicy chicken, sweet pineapple, and colorful bell peppers, all roasted to caramelized perfection in a tangy, sticky glaze. Sheet pan meals are a busy cook’s best friend, and this one is a total flavor bomb. With minimal prep, easy cleanup, and bold island-inspired ingredients, it’s the ideal weeknight dinner, meal prep staple, or vibrant crowd-pleaser. Want more tropical-inspired dinners and one-pan wonders? Explore the full collection at recipeservice.net, where simplicity meets bold, craveable flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

🍗 Protein
  • 1½ lbs boneless skinless chicken thighs or breasts, cut into 1½-inch chunks
🍍 Fruits & Veggies
  • 1½ cups pineapple chunks fresh or canned in juice, drained
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • ½ red onion sliced
🍯 Marinade/Sauce
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup pineapple juice from the can, or fresh
  • 2 tbsp honey
  • 2 tbsp ketchup
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated (or ½ tsp ground ginger)
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp cornstarch + 1 tbsp water for optional thickening
🛢 Oils & Seasoning
  • 1 tbsp olive oil
  • ½ tsp black pepper
  • 1 tsp sesame seeds optional, for garnish
  • 2 tbsp chopped green onions optional, for garnish

Method
 

🔥 Step 1: Preheat the Oven
  1. Preheat your oven to 425°F (220°C)
  2. Line a rimmed baking sheet with parchment paper or foil for easy cleanup
🥣 Step 2: Make the Hawaiian Marinade
  1. In a bowl or jar, whisk together:
  2. Soy sauce
  3. Pineapple juice
  4. Honey
  5. Ketchup
  6. Garlic
  7. Ginger
  8. Vinegar
  9. Set aside ¼ cup of the sauce for later. The rest will be used to coat the chicken and veggies.
🍗 Step 3: Prep Chicken and Veggies
  1. In a large bowl, toss:
  2. Chicken pieces
  3. Bell peppers
  4. Onion slices
  5. Pineapple chunks
  6. Drizzle with olive oil and season with black pepper
  7. Pour the marinade (excluding the reserved portion) over the mixture
  8. Toss to coat everything evenly
🔄 Step 4: Bake
  1. Spread chicken and veggies out in a single layer on your prepared baking sheet
  2. Bake for 20–25 minutes, stirring halfway, until:
  3. Chicken is cooked through (165°F internal temp)
  4. Veggies are tender and starting to caramelize
  5. Pineapple is lightly golden
🍯 Step 5: (Optional) Thicken the Sauce
  1. If you want a glaze:
  2. While the chicken bakes, simmer the reserved ¼ cup marinade in a small saucepan
  3. Add a slurry of 1 tbsp cornstarch + 1 tbsp water
  4. Stir over medium heat until thickened (about 2–3 minutes)
  5. Drizzle over the cooked chicken just before serving for an extra punch of flavor.
🌿 Step 6: Garnish and Serve
  1. Sprinkle with sesame seeds and green onions
  2. Serve hot over:
  3. Steamed rice
  4. Coconut rice
  5. Quinoa
  6. Cauliflower rice (for low-carb option)

Notes

🍴 Serving Suggestions
Pair with:
Coconut jasmine rice
Grilled corn
Mango cucumber salad
Sweet Hawaiian rolls
Add extra toppings:
Toasted shredded coconut
Chopped cilantro or parsley
Lime wedges for brightness
🧑‍🍳 Variations
Spicy Hawaiian Chicken: Add 1 tbsp sriracha or chili garlic sauce to the marinade
Tropical BBQ Flavor: Swap ketchup for BBQ sauce in the marinade
Vegetarian: Substitute tofu or tempeh and add mushrooms or zucchini
Low-Sugar Version: Use unsweetened pineapple juice and reduce honey to 1 tbsp
Kid-Friendly: Leave out ginger and add more ketchup for a milder sauce
🧊 Storage & Meal Prep
Refrigerator:
Store leftovers in an airtight container for up to 4 days
Freezer:
Freeze marinated uncooked chicken and veggies (without pineapple) in a zip bag for up to 2 months
Thaw overnight in the fridge before baking
Reheating:
Reheat in the oven at 350°F or in a skillet over medium heat
Microwave individual portions for 60–90 seconds
❓ 10 Frequently Asked Questions (FAQs)
1. Can I use canned pineapple?
Yes! Just be sure to use pineapple in juice, not syrup, and drain it well.
2. Is it okay to use chicken breasts instead of thighs?
Yes, but watch the bake time—breast meat cooks faster and can dry out if overdone.
3. What vegetables work well in this recipe?
Bell peppers, onions, and pineapple are classic, but zucchini, snap peas, and carrots are great too.
4. Can I prep this ahead of time?
Absolutely! Marinate chicken and veggies up to 24 hours in advance, then bake when ready.
5. Do I have to thicken the sauce?
Not at all! The reserved marinade is optional and gives a glossy finish if thickened.
6. Is this dish gluten-free?
Use gluten-free soy sauce or tamari to make it GF-friendly.
7. Can I grill this instead of baking?
Yes—skewer the ingredients and grill over medium heat for about 10–12 minutes.
8. What’s the best way to cut the chicken?
1½-inch chunks are perfect for even cooking and bite-size portions.
9. Is this recipe sweet or savory?
It’s a balance of both—pineapple and honey bring sweetness, while soy and garlic add savory depth.
10. Can I use frozen veggies?
Yes—thaw and pat dry to reduce moisture before baking.
📝 Conclusion
This Hawaiian Chicken Sheet Pan is a tropical-inspired dinner that proves healthy and quick meals can also be exciting and satisfying. It’s the perfect combination of sweet pineapple, savory soy-garlic glaze, and juicy chicken—roasted in one pan for ultimate ease.
Whether you're looking for an easy meal prep option or a vibrant dinner to impress your family, this sheet pan checks all the boxes.
Discover more tropical-flavored dishes, 30-minute dinners, and easy sheet pan meals at recipeservice.net.