Hawaiian Sheet Pan Chicken

This easy Hawaiian Sheet Pan Chicken combines tender chicken, sweet pineapple, bell peppers, and onion in a delicious sweet and savory sauce. Everything cooks together on one pan for a quick and flavorful weeknight dinner with minimal cleanup.

this recipe!

Try my sheet pan Mississippi chicken and sheet pan meatloaf and veggies next!

Why You’ll Love This Recipe

• Easy sheet pan dinner: Everything cooks together on one pan, making both prep and cleanup simple.
• Sweet and savory: Pineapple, honey, soy sauce, and garlic create an irresistible sticky sauce that pairs perfectly with the chicken and vegetables.
• Perfect for busy weeknights: With simple ingredients and about 25 minutes in the oven, this is an easy dinner to get on the table without much fuss.
• Easy to serve: Spoon it over rice or noodles for a complete, filling family dinner.

Ingredients You’ll Need

• 2 lbs boneless skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small red onion, sliced
• 2 cups pineapple chunks (fresh or canned, drained)
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• For the Sauce
• 1/3 cup soy sauce
• 1/4 cup honey
• 1/4 cup pineapple juice
• 2 tablespoons ketchup
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)

Step By Step Instructions

STEP ONE – Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.

STEP TWO – Add the chicken, bell peppers, onion, and pineapple to the prepared sheet pan. Drizzle with olive oil and season with salt, pepper, garlic powder, and ground ginger. Toss until everything is evenly coated, then spread into a single layer.

STEP THREE – In a small bowl, whisk together the soy sauce, honey, pineapple juice, ketchup, rice vinegar, and minced garlic.

STEP FOUR – Pour about half of the sauce over the chicken and vegetables. Toss lightly on the pan to coat, reserving the remaining sauce for later.

STEP FIVE – Bake for 20 to 25 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are tender.

STEP SIX – While the chicken is baking, pour the remaining sauce into a small saucepan. For a thicker glaze, stir in the cornstarch slurry and simmer for 2 to 3 minutes, or until slightly thickened.

STEP SEVEN – Remove the sheet pan from the oven and drizzle the thickened sauce over the chicken, pineapple, and vegetables.

STEP EIGHT – Serve warm over rice or noodles, if desired.