Ultimate Hawaiian Chicken Sheet Pan – 30-Minute Dinner!

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes Servings: 6 | Difficulty: Easy

Imagine walking into your kitchen after a long day to the incredible aroma of caramelized pineapple, tender chicken, and vibrant bell peppers all roasting together in perfect harmony. This Ultimate Hawaiian Chicken Sheet Pan delivers that tropical vacation feeling right to your dinner table with minimal effort and maximum flavor. The sweet and savory combination creates an irresistible glaze that transforms ordinary chicken into something extraordinary. Families love this one-pan wonder because it solves the eternal “what’s for dinner” dilemma while delivering restaurant-quality results. Every bite brings together juicy chicken, caramelized vegetables, and that signature Hawaiian sweetness that makes this recipe absolutely addictive.

Ingredients for the best Hawaiian Chicken Sheet Pan

For the Chicken Marinade:

• 1½ pounds boneless skinless chicken breasts – cut into 1-inch pieces for even cooking
• ¼ cup low-sodium soy sauce – Kikkoman brand preferred for authentic flavor
• 2 tablespoons extra-virgin olive oil – helps create golden, crispy edges
• 3 tablespoons honey – pure clover honey works best for caramelization
• 3 cloves fresh garlic – minced finely for maximum flavor distribution
• 1 teaspoon ground ginger – adds warm spice that complements pineapple perfectly
• 1 teaspoon sweet paprika – creates beautiful color and mild smoky flavor
• ½ teaspoon kosher salt – enhances all flavors
• ¼ teaspoon black pepper – freshly ground preferred

For the Sheet Pan:

• 1 can (20 ounces) pineapple chunks in juice – Dole brand, drain and reserve juice
• 1 large red bell pepper – cut into 1-inch strips for uniform cooking
• 1 large yellow bell pepper – adds vibrant color and sweet crunch
• 1 medium red onion – cut into thick wedges to prevent burning
• 2 tablespoons reserved pineapple juice – adds extra tropical sweetness
• 2 tablespoons fresh cilantro – chopped, for garnish and fresh flavor

Ultimate Hawaiian Chicken Sheet Pan

Easy 30-minute sheet pan dinner with tender chicken, sweet pineapple, and colorful bell peppers in a caramelized honey-soy glaze

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American, Hawaiian

Servings 6 servings

Calories 285 kcal

Equipment

• Large rimmed baking sheet
• Large mixing bowl
• Meat thermometer
• Sharp knife
• Cutting board

Ingredients

  

Chicken Marinade

• 1.5 pounds boneless skinless chicken breasts cut into 1-inch pieces for even cooking
• 1/4 cup low-sodium soy sauce Kikkoman brand preferred
• 2 tablespoons extra-virgin olive oil helps create golden, crispy edges
• 3 tablespoons honey pure clover honey works best for caramelization
• 3 cloves fresh garlic minced finely for maximum flavor distribution
• 1 teaspoon ground ginger adds warm spice that complements pineapple perfectly
• 1 teaspoon sweet paprika creates beautiful color and mild smoky flavor
• 1/2 teaspoon kosher salt enhances all flavors
• 1/4 teaspoon black pepper freshly ground preferred

Sheet Pan Ingredients

• 1 can (20 ounces) pineapple chunks in juice Dole brand, drain and reserve juice
• 1 large red bell pepper cut into 1-inch strips for uniform cooking
• 1 large yellow bell pepper adds vibrant color and sweet crunch
• 1 medium red onion cut into thick wedges to prevent burning
• 2 tablespoons reserved pineapple juice adds extra tropical sweetness
• 2 tablespoons fresh cilantro chopped, for garnish and fresh flavor

Instructions

 

• Preheat oven to 425°F for optimal caramelization. Line a large 18×13-inch rimmed baking sheet with parchment paper for easy cleanup.
• In a large mixing bowl, whisk together soy sauce, olive oil, honey, minced garlic, ground ginger, paprika, salt, and pepper until completely smooth.
• Add chicken pieces to marinade and toss until evenly coated. Let marinate at room temperature for 10-15 minutes while preparing vegetables.
• Cut bell peppers into uniform 1-inch strips and red onion into thick wedges. Drain pineapple chunks, reserving 2 tablespoons of juice.
• Arrange marinated chicken pieces on prepared baking sheet, leaving space between each piece. Add bell peppers, onion wedges, and pineapple chunks around chicken.
• Bake for 15 minutes without disturbing to allow initial browning and caramelization to develop.
• Remove from oven and gently stir everything with a large spatula. Return to oven for additional 10-15 minutes until chicken reaches 165°F internal temperature.
• Let rest for 5 minutes to allow juices to redistribute. Sprinkle with fresh chopped cilantro before serving.

Notes

Store leftovers in refrigerator for up to 4 days. Reheat in oven at 350°F for best texture. Serve over rice, quinoa, or cauliflower rice. For spicier version, add red pepper flakes to marinade.

Keyword easy weeknight dinner, hawaiian chicken, One-Pan Meal, pineapple chicken, sheet pan dinner

Instructions

1. Preheat and Prepare (5 minutes): Preheat oven to 425°F for optimal caramelization. Line a large 18×13-inch rimmed baking sheet with parchment paper for easy cleanup.
2. Create Marinade (3 minutes): In a large mixing bowl, whisk together soy sauce, olive oil, honey, minced garlic, ground ginger, paprika, salt, and pepper until completely smooth. (The honey should be fully dissolved.)
3. Marinate Chicken (10 minutes): Add chicken pieces to marinade and toss until evenly coated. Let marinate at room temperature for 10-15 minutes while preparing vegetables. (This brief marination adds incredible flavor.)
4. Prepare Vegetables (5 minutes): Cut bell peppers into uniform 1-inch strips and red onion into thick wedges. Drain pineapple chunks, reserving 2 tablespoons of juice for extra flavor.
5. Assemble Sheet Pan (3 minutes): Arrange marinated chicken pieces on prepared baking sheet, leaving space between each piece. Add bell peppers, onion wedges, and pineapple chunks around chicken. Drizzle reserved pineapple juice and any remaining marinade over everything.
6. Roast First Stage (15 minutes): Bake for 15 minutes without disturbing to allow initial browning and caramelization to develop.
7. Stir and Continue (15 minutes): Remove from oven and gently stir everything with a large spatula, ensuring even cooking. Return to oven for additional 10-15 minutes until chicken reaches 165°F internal temperature and vegetables are tender-crisp.
8. Rest and Garnish (5 minutes): Let rest for 5 minutes to allow juices to redistribute. Sprinkle with fresh chopped cilantro before serving for a pop of color and freshness.

Conclusion

This Ultimate Hawaiian Chicken Sheet Pan proves that amazing dinners don’t require complicated techniques or endless cleanup. The natural sweetness from pineapple creates an incredible glaze while the colorful vegetables add nutrition and visual appeal. Store leftovers in the refrigerator for up to 4 days – they make fantastic meal prep for busy weeks!

Serve over fluffy jasmine rice, quinoa, or even cauliflower rice for a lighter option. For dessert, try our Honey Bun Cake Recipe or indulgent Cherry Amaretto Tiramisu to complete your tropical-inspired meal.

Looking for more easy dinner ideas? Check out our Mexican Lasagna Recipe or Cheesy Hash Brown Casserole Recipe for family favorites that everyone will love.

Don’t forget to pin this recipe and share it with friends who love easy, delicious dinners! For more delicious recipes, Follow me on Pinterest!

FAQ For the Hawaiian Chicken Sheet Pan