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Hawaiian Chicken Sheet Pan Recipe
Ash Tyrrell

Hawaiian Chicken Sheet Pan Recipe

I have made this Hawaiian Chicken Sheet Pan Recipe several times, and it has become one of my favorite weeknight dinners. I love how everything cooks together on one pan, which means less cleanup and more time to enjoy the meal. The chicken stays juicy while the pineapple becomes wonderfully sweet and slightly caramelized in the oven
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Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts, cut into chunks – Cut evenly so they cook at the same rate.
  • 3 cups fresh pineapple chunks – Fresh pineapple gives the best natural sweetness.
  • 2 red bell peppers chopped – Adds color and a mild sweet flavor.
  • 1 green bell pepper chopped – Balances the sweetness with a fresh taste.
  • 1 large red onion cut into wedges – Roasts beautifully and becomes slightly sweet.
  • 2 tablespoons olive oil – Helps everything roast evenly.
  • 3 garlic cloves minced – Fresh garlic gives the best flavor.
  • ¼ cup low-sodium soy sauce – Keeps the sauce flavorful without being too salty.
  • ¼ cup honey – Adds natural sweetness and helps caramelize the ingredients.
  • 2 tablespoons ketchup – Gives the sauce a rich tangy taste.
  • 1 tablespoon rice vinegar – Brightens the overall flavor.
  • 1 teaspoon fresh grated ginger – Adds warmth and freshness.
  • 1 teaspoon sesame oil – A little goes a long way for extra flavor.
  • 2 teaspoons cornstarch – Helps thicken the sauce slightly.
  • 2 tablespoons water – Mix with cornstarch for a smooth slurry.
  • Salt to taste – Season lightly since soy sauce is already salty.
  • Black pepper to taste – Freshly ground pepper works best.
  • 2 tablespoons chopped green onions – Adds freshness before serving.
  • 1 tablespoon sesame seeds – Sprinkle on top for extra texture.

Method
 

  1. Preheat your oven to 400°F (200°C). Lightly grease a large sheet pan or line it with parchment paper for easier cleanup. Make sure the pan is large enough so the ingredients roast instead of steam.
  2. Cut the chicken into bite-sized pieces so they cook evenly. Chop the peppers into similar-sized pieces and slice the onion into wedges. Cut fresh pineapple into chunks if you're not using pre-cut fruit.
  3. In a mixing bowl, whisk together soy sauce, honey, ketchup, garlic, ginger, rice vinegar, sesame oil, and black pepper. Stir until the ingredients are fully combined and the honey has dissolved.
  4. Mix the cornstarch with water in a small bowl until smooth. Add this mixture to the sauce and whisk again. This helps create a glossy coating while everything roasts.
  5. Place the chicken pieces into a large bowl and pour about half of the prepared sauce over them. Toss everything until each piece is evenly coated. Let it sit for a few minutes while preparing the vegetables.
  6. Spread the chicken, peppers, onion, and pineapple evenly across the prepared baking sheet. Avoid overcrowding because the ingredients need space to roast properly instead of releasing too much moisture.
  7. Drizzle olive oil over the vegetables and pour the remaining sauce across the entire pan. Toss gently to coat everything without breaking the pineapple pieces.
  8. Bake for about 15 minutes, then carefully remove the pan and stir the ingredients. Return it to the oven and continue baking for another 12–15 minutes until the chicken reaches an internal temperature of 165°F.
  9. If you'd like slightly browned edges, switch the oven to broil for 2–3 minutes. Watch carefully because the honey can caramelize quickly and may burn if left too long.
  10. Remove the pan from the oven and let it rest for a few minutes. Sprinkle chopped green onions and sesame seeds over the top before serving. Enjoy it with steamed rice, brown rice, or your favorite side dish.

Notes

  • I always use fresh pineapple because it becomes sweeter and caramelizes beautifully in the oven.
  • I like marinating the chicken for 20–30 minutes when I have extra time for deeper flavor.
  • I cut the chicken and vegetables into similar-sized pieces so everything cooks evenly.
  • I avoid overcrowding the sheet pan because the ingredients roast better instead of steaming.
  • I sprinkle fresh green onions and sesame seeds just before serving to keep them fresh and crisp.
  • I serve it over steamed jasmine rice because it soaks up the sweet and savory sauce perfectly.