Bring a taste of the tropics to your dinner table with this Hawaiian Chicken Sheet Pan meal. Juicy chicken breasts are roasted with sweet pineapple, bell peppers, and red onions, all glazed in a tangy, soy-honey sauce. It’s a colorful, one-pan wonder that delivers bold flavors with minimal effort.
Why You’ll Love This Recipe
This dish is everything you want in a weeknight dinner: quick, flavorful, and easy to clean up. The combination of sweet pineapple and savory soy glaze gives the chicken and vegetables an irresistible balance of flavors. Plus, it’s a nutritious, vibrant meal that cooks all in one pan—perfect for busy families or meal prep.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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4 chicken breasts
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1 cup fresh pineapple, diced
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1/2 cup soy sauce
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1/4 cup honey
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2 tbsp rice vinegar
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1 tsp garlic powder
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1 tbsp olive oil
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1 red bell pepper, sliced
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1/2 red onion, sliced
directions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a small bowl, whisk together soy sauce, honey, rice vinegar, and garlic powder to make the glaze.
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Place the chicken breasts on the sheet pan and drizzle the glaze evenly over them.
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Scatter the diced pineapple, sliced red bell pepper, and red onion around the chicken.
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Drizzle olive oil over the vegetables and chicken.
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Roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
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Serve hot, spooning extra glaze and juices from the pan over the top.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: Approximately 350 kcal per serving
Variations
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Use Chicken Thighs: For a juicier option, substitute thighs for breasts.
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Add More Veggies: Zucchini, snap peas, or broccoli work well with the tropical flavors.
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Spice It Up: Add red pepper flakes or sriracha to the glaze for a little heat.
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Citrus Twist: Include orange juice or zest in the glaze for added brightness.
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Grill Option: Marinate the chicken and grill it with pineapple and veggies for a BBQ-style variation.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or microwave in short intervals until warmed through. For best results, avoid overcooking to keep the chicken tender.
FAQs
Can I use canned pineapple instead of fresh?
Yes, just drain it well before adding to the pan to prevent excess moisture.
Is this recipe gluten-free?
It can be made gluten-free by using tamari or a gluten-free soy sauce.
Can I marinate the chicken ahead of time?
Yes, marinating for a few hours enhances the flavor even more.
Can I make this spicier?
Absolutely—add chili flakes, hot sauce, or diced jalapeños to the glaze.
What sides go well with this dish?
Serve with white rice, coconut rice, quinoa, or a light salad.
Can I use frozen chicken?
Thaw it completely before baking for even cooking and best texture.
What kind of honey is best?
Any variety works—use your favorite for desired sweetness and depth.
Can I prep everything the night before?
Yes, assemble it all on the sheet pan, cover, and refrigerate until ready to bake.
Will this work with tofu or plant-based protein?
Yes, firm tofu or a meat substitute can be used instead of chicken.
Can I double the recipe?
Yes, just use a larger sheet pan or two pans to avoid overcrowding.
Conclusion
Hawaiian Chicken Sheet Pan is a tropical, colorful dinner that brings sweet and savory together in perfect harmony. It’s easy to prep, easy to clean up, and sure to become a go-to for weeknight meals or casual entertaining. With bold island flavors and healthy ingredients, this is one recipe you’ll be glad to have in your rotation.
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Hawaiian Chicken Sheet Pan
Hawaiian Chicken Sheet Pan is a colorful, tropical-inspired one-pan meal that combines juicy chicken, sweet pineapple, bell peppers, and onions in a savory soy-honey glaze. Quick to prep, easy to clean up, and packed with bold island flavor—perfect for busy weeknights or healthy meal prep.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
4 chicken breasts
1 cup fresh pineapple, diced
1/2 cup soy sauce
1/4 cup honey
2 tbsp rice vinegar
1 tsp garlic powder
1 tbsp olive oil
1 red bell pepper, sliced
1/2 red onion, sliced
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a small bowl, whisk together soy sauce, honey, rice vinegar, and garlic powder.
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Place chicken breasts on the sheet pan and drizzle the glaze over them evenly.
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Add pineapple, bell pepper, and red onion around the chicken on the pan.
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Drizzle olive oil over the vegetables and chicken.
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Roast for 25–30 minutes, or until chicken reaches 165°F (74°C) internally and veggies are tender.
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Serve hot with glaze and pan juices spooned on top.
Notes
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Fresh pineapple is best, but well-drained canned pineapple works too.
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Add a dash of red pepper flakes or sriracha to the glaze for heat.
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Great served over white rice, coconut rice, or quinoa.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan / Oven-Baked
- Cuisine: Hawaiian-Inspired / Fusion
- Diet: Gluten Free
