Sheet Pan Hawaiian Chicken – Sweet, Savory & Easy Dinner
Make dinner a breeze with this Sheet Pan Hawaiian Chicken with Pineapple and Peppers! Tender chicken baked with sweet pineapple, colorful bell peppers, and a savory-sweet glaze, all on one pan for minimal cleanup. Perfect for weeknight dinners, meal prep, or a tropical twist on family favorites!
Equipment
- Rimmed sheet pan
- Mixing bowls
- Whisk
- Tongs or spatula
- Knife and cutting board
- Parchment paper or silicone baking mat
- Optional: Meat thermometer
Ingredients
- 1.5 lbs chicken thighs or breasts, trimmed
- 2 cups fresh or drained canned pineapple, cut into chunks
- 2 bell peppers (red, yellow, or orange), chopped
- 3 tbsp soy sauce or tamari
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Optional: ½ tsp sriracha for heat
- 2 tbsp olive oil
- Salt and pepper, to taste
- Optional garnishes: green onions, sesame seeds, cilantro
Instructions
- Preheat Oven: Set oven to 425°F (220°C). Line a sheet pan with parchment paper.
- Prepare Marinade: In a bowl, whisk together soy sauce, honey, garlic, ginger, sriracha (if using), olive oil, salt, and pepper.
- Marinate Chicken: Coat chicken evenly in the marinade. Refrigerate 30 minutes or up to overnight for more flavor.
- Prep Vegetables & Pineapple: Chop bell peppers and pineapple into uniform bite-sized pieces.
- Assemble Sheet Pan: Arrange chicken, pineapple, and peppers on the pan. Drizzle with any remaining marinade and toss gently to coat. Leave space between ingredients for caramelization.
- Roast: Bake 25–30 minutes until chicken reaches 165°F (74°C) and pineapple is caramelized. Rotate pan halfway through cooking for even browning.
- Serve: Garnish with green onions, sesame seeds, or cilantro. Serve over rice, noodles, or in wraps.
Notes
- Chicken thighs stay juicier; breasts cook faster but can dry out—monitor closely.
- Drain canned pineapple to prevent excess moisture.
- Rotate the sheet pan midway for even roasting.
- Can be prepped ahead: marinate chicken up to 24 hours, store leftovers in fridge for 3–4 days, or freeze for up to 2 months.
- Optional vegetables: zucchini, red onion, or snap peas work well.
- Adjust sweetness and spiciness based on preference.