I make this Hawaiian-style sheet pan dinner on busy weeknights when I want something bright, fast, and hands-off. It’s a one-pan meal of tender chicken, sweet pineapple, crisp peppers, and red onion, all roasted in a sticky-sweet soy-brown sugar glaze. The result is colorful, family-friendly, and ready with minimal cleanup — the kind of recipe that earns a permanent spot on my rotation. If you enjoy quick, protein-forward breakfasts and dinners, you might also like banana cottage cheese pancakes for an easy morning start.
Why you’ll love this dish
This sheet pan dinner is a weeknight hero. It’s quick (minimal active time), budget-friendly (few pantry staples), and kid-approved thanks to the sweet pineapple and familiar flavors. Because everything bakes together, the chicken stays juicy and the vegetables roast in the glaze — no separate sauce pan required. It’s also easy to scale up for guests or simplify for meal prep, making it perfect for family dinners, casual gatherings, or when you want a tropical twist without fuss.
“Bright, simple, and exactly what we needed after a long day — the pineapple makes it feel special.” — a regular dinner-table vote
How this recipe comes together
Start by making a simple glaze that doubles as marinade. Toss the chicken in the glaze so it picks up flavor, then arrange the chicken, peppers, pineapple, and onion on a rimmed sheet pan. Roast at a relatively high temperature so the edges caramelize but the chicken finishes tender. The cornstarch in the glaze helps it thicken into a glossy coating as everything bakes. Expect about 25–30 minutes in the oven and a finished internal temperature of 165°F (74°C) for safe, juicy chicken.
What you’ll need
- 1 1/2 lbs chicken breasts, boneless skinless
- 1 bell pepper, assorted colors, sliced into strips
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1 pineapple, chunks, fresh or canned (drained if canned)
- 1 red onion, cut into wedges
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 1 tsp cornstarch
- 2 tbsp pineapple juice
Notes:
- Substitute low-sodium soy sauce if you want gentler salt.
- Use fresh pineapple for the best texture and flavor; canned works in a pinch.
- If breasts are very thick, slice them horizontally to create thinner cutlets so they cook evenly.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with foil or parchment for easier cleanup.
- In a large bowl, whisk together the soy sauce, brown sugar, garlic powder, ginger powder, cornstarch, and pineapple juice until the cornstarch is dissolved and the sugar is mostly incorporated.
- Add the chicken breasts to the bowl and turn them so each piece is evenly coated in the marinade. Let sit for 5–15 minutes while you prep the vegetables.
- Arrange the marinated chicken on the prepared sheet pan, leaving space between pieces. Scatter the bell pepper strips, pineapple chunks, and red onion wedges around the chicken. Spoon any remaining glaze over the top.
- Bake for 25–30 minutes, or until the chicken reaches 165°F (74°C) and the vegetables are tender and slightly caramelized. If you like more color, broil for 1–2 minutes at the end — watch closely to avoid burning.
- Let the pan rest for 3–5 minutes, then slice the chicken and serve warm.
Best ways to enjoy it
Serve this over steamed rice or cauliflower rice to soak up the glaze. For a low-carb plate, pair with a green salad or sautéed greens. For a dinner party, divide onto plates with a squeeze of lime and a sprinkle of chopped scallions or sesame seeds for brightness and texture. For an easy starter or side, try a creamy dip like buffalo chicken dip with cottage cheese while the sheet pan finishes roasting.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days.
- To reheat: place chicken and veggies on a baking sheet and warm at 350°F (175°C) for 10–12 minutes, or microwave in 1-minute bursts until hot. Reheating in the oven helps maintain texture better than the microwave.
- To freeze: cool completely, then freeze in a shallow, airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Food safety: always check that reheated chicken reaches 165°F (74°C) before eating.
Pro chef tips
- Cut the vegetables and pineapple to similar sizes so everything cooks evenly.
- If you have time, marinate the chicken 30–60 minutes to boost flavor; even a short 10–15 minute soak helps.
- Pat chicken dry before glazing to help the surface caramelize instead of stewing.
- Use a rimmed sheet pan to catch juices. A light coating of oil or parchment prevents sticking.
- The cornstarch is key to a glossy, clingy sauce — make sure it’s dissolved fully before adding the chicken.
Creative twists
- Swap chicken breasts for boneless, skinless thighs if you prefer richer flavor and a bit more forgiving cooking time.
- Add sliced zucchini or snap peas in the last 10–12 minutes of roasting for extra color and crunch.
- For a smoky note, sprinkle a little smoked paprika into the glaze.
- Make it spicy by stirring 1 tsp sriracha or chili garlic sauce into the glaze.
- Turn it into lettuce wraps: chop the cooked chicken and serve in butter lettuce leaves with extra pineapple and a lime wedge.
Common questions
Q: Can I use frozen pineapple?
A: Yes — thaw and drain frozen pineapple well before using to avoid watering down the glaze.
Q: How can I tell when the chicken is done without a thermometer?
A: Slice into the thickest part; juices should run clear and the meat should be opaque with no pink. A thermometer is more reliable — aim for 165°F (74°C).
Q: Can I prepare this ahead of time?
A: You can marinate the chicken up to 24 hours ahead and keep the vegetables separate in the fridge. Assemble and roast when ready for best texture.
Q: What if I want a thicker sauce for serving?
A: After removing the chicken, pour pan juices into a small saucepan and simmer for a few minutes to reduce. Whisk in a tiny slurry of cornstarch and water if you want a faster thickening.
Conclusion
For a straightforward, flavorful one-pan dinner that feels special but requires little work, this Hawaiian-style sheet pan chicken delivers. For an alternative Whole30- and paleo-friendly take on a similar sheet-pan idea, check out Hawaiian Chicken Sheet Pan Meal (Whole30 and Paleo).
Print
Hawaiian-Style Sheet Pan Chicken
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Paleo, Whole30
Description
A quick, colorful sheet pan dinner featuring tender chicken, sweet pineapple, crisp peppers, and red onion, all roasted in a sticky-sweet glaze.
Ingredients
- 1 1/2 lbs chicken breasts, boneless skinless
- 1 bell pepper, assorted colors, sliced into strips
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1 pineapple, chunks, fresh or canned (drained if canned)
- 1 red onion, cut into wedges
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 1 tsp cornstarch
- 2 tbsp pineapple juice
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with foil or parchment for easier cleanup.
- In a large bowl, whisk together the soy sauce, brown sugar, garlic powder, ginger powder, cornstarch, and pineapple juice until the cornstarch is dissolved and the sugar is mostly incorporated.
- Add the chicken breasts to the bowl and turn them so each piece is evenly coated in the marinade. Let sit for 5–15 minutes while you prep the vegetables.
- Arrange the marinated chicken on the prepared sheet pan, leaving space between pieces. Scatter the bell pepper strips, pineapple chunks, and red onion wedges around the chicken. Spoon any remaining glaze over the top.
- Bake for 25–30 minutes, or until the chicken reaches 165°F (74°C) and the vegetables are tender and slightly caramelized. If you like more color, broil for 1–2 minutes at the end — watch closely to avoid burning.
- Let the pan rest for 3–5 minutes, then slice the chicken and serve warm.
Notes
Substitute low-sodium soy sauce for gentler salt. Use fresh pineapple for the best texture and flavor; canned works in a pinch. If breasts are very thick, slice them horizontally to create thinner cutlets so they cook evenly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian