Hawaiian Chicken Sheet Pan

I still remember the first time I made this Hawaiian chicken on a crowded weeknight: all the colors of the peppers and pineapple on one pan, a quick sauce that clings to the chicken, and zero extra dishes to wash. This sheet-pan version turns tropical flavors into a fast, family-friendly meal — great when you want something bright and different without a long recipe. If you like easy one-pan dinners, you might also enjoy a sweet breakfast twist like banana cottage cheese pancakes as a follow-up weekend treat.

Why you’ll love this dish

• It’s fast: everything roasts together, so active time is minimal.
• Colorful and kid-approved: sweet pineapple plus honey balances the gentle heat of chili flakes.
• One-pan cleanup: perfect for busy nights or casual get-togethers.
• Versatile protein: works with chicken breasts shown here, or other cuts if you prefer.
  This recipe is especially nice for weeknight dinners, potlucks, or a casual summer meal when fresh pineapple is in season.

How this recipe comes together

Overview of the process so you know what to expect:

1. Whisk a simple sweet-savory glaze that doubles as a marinade.
2. Toss the chicken in the sauce so it gets an even coating.
3. Spread chicken, pineapple, and vegetables on a single sheet pan.
4. Roast until the chicken reaches a safe internal temperature and the veggies are tender with slight char.

This brief plan makes it easy to prep at scale or to adapt timing if you want to marinate longer for deeper flavor.

What you’ll need

• 3 1/8 lbs Chicken breasts, boneless skinless
• 1/4 tsp Chili flakes
• 2 cloves Garlic, minced
• 1 1/2 cups Pineapple, fresh, cubed (canned works in a pinch; drain well)
• 1 Red bell pepper, sliced
• 1 Red onion, small wedges
• 1 Yellow bell pepper, sliced
• 3 tbsp Honey (substitute maple syrup to make vegan-friendly if using plant protein)
• 1/3 cup Soy sauce, low-sodium (use tamari for gluten-free)
• 1/2 tsp Black pepper
• 1 tbsp Cornstarch (helps thicken the glaze)
• 1/2 tsp Paprika
• 1/2 tsp Salt
• 2 tbsp Olive oil
• 2 tbsp Rice vinegar
• 1/4 cup Pineapple juice

Notes: The cornstarch is optional but recommended for a glossy, clingy sauce. Low-sodium soy keeps salt under control; adjust to taste.

Step-by-step instructions

1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment or lightly oil it.
2. In a large bowl, combine garlic, chili flakes, honey, soy sauce, black pepper, cornstarch, paprika, salt, olive oil, rice vinegar, and pineapple juice. Whisk until mostly smooth and no cornstarch lumps remain.
3. Add the chicken to the bowl and toss until each piece is well coated in the sauce. Let sit 5–15 minutes if short on time, or refrigerate up to 1 hour for deeper flavor.
4. Arrange the chicken on the prepared sheet pan, then tuck pineapple cubes, red and yellow bell pepper slices, and red onion wedges around the chicken in a single layer so everything roasts evenly. Pour any leftover sauce over the top.
5. Bake for about 25–30 minutes, rotating the pan halfway through. Chicken is done when an instant-read thermometer reads 165°F (74°C) at the thickest part and vegetables are tender with browned edges. If you like extra char, broil 1–2 minutes while watching closely.
6. Let the chicken rest 5 minutes before serving so juices redistribute.

Best ways to enjoy it

• Serve over jasmine rice or coconut rice to soak up the glaze.
• Spoon the roasted vegetables and pineapple alongside a simple green salad for a lighter plate.
• For a grain bowl, add quinoa, sliced scallions, and a drizzle of lime juice.
• If you want a spicy kick, finish with a squeeze of sriracha or extra chili flakes at the table.
  For more crowd-pleasing, creamy dips to serve with other party snacks, check out this buffalo chicken dip with cottage cheese idea.

Storage and reheating tips

• Refrigerate leftovers within 2 hours in an airtight container. Store for up to 3–4 days.
• To reheat, warm in a 350°F (175°C) oven for 10–12 minutes or until heated through, which keeps the chicken juicier than microwaving. If using a microwave, cover and heat in 1-minute bursts.
• Freeze cooked portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• When reheating from frozen, thaw completely for best texture and ensure the center reaches 165°F (74°C) for safety.

Pro chef tips

• Cut the chicken into even pieces for uniform cooking; thicker breasts can be butterflied.
• Pat chicken dry before tossing with the sauce so the glaze adheres better.
• Don’t overcrowd the pan. If pieces are too close, they steam instead of roast. Use two pans if needed.
• If you want a stickier finish, reserve a few tablespoons of the sauce, simmer until thick, then brush over the chicken just before serving.
• Use fresh pineapple when possible: it caramelizes better than canned.

Recipe variations

• Swap chicken breasts for skin-on chicken thighs; reduce oven time slightly if using bone-in pieces and check doneness.
• Make it gluten-free: replace soy sauce with tamari or a certified gluten-free soy substitute.
• Vegetarian option: replace chicken with extra-firm tofu or large cauliflower florets; press tofu first and roast until edges are golden.
• Add other veggies like snap peas, zucchini, or baby corn for more texture and color.
• For more acidity, finish with chopped cilantro and a squeeze of lime.

Common questions

Q: How long should I marinate the chicken?
A: Marinating 15–60 minutes is enough for this recipe because the cornstarch-thickened glaze clings quickly. For deeper flavor, refrigerate up to 4 hours; avoid overnight for very acidic mixes to prevent mushy texture.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs stay juicier and tolerate a bit more roasting time. If using bone-in thighs, increase total cook time and verify the internal temperature reaches 165°F (74°C).

Q: Is this recipe gluten-free?
A: Not as written; swap the low-sodium soy sauce for tamari or a gluten-free soy alternative to make it gluten-free.

Q: Can I use frozen pineapple?
A: Yes—thaw and drain excess liquid first. Fresh pineapple caramelizes better, but frozen works in a pinch.

Q: How can I make it less sweet?
A: Reduce honey to 2 tablespoons and increase rice vinegar by 1 teaspoon, tasting as you go.

Conclusion

If you want to compare recipes or see another take on this sheet-pan approach, the original Sheet Pan Hawaiian Chicken recipe offers helpful variations and photos to guide you.