A colorful, sweet-and-savory one-pan dinner made with tender chicken, caramelized pineapple, bell peppers, red onion, and a sticky Hawaiian-style glaze. Similar sheet-pan versions use pineapple juice, soy sauce, honey or brown sugar, garlic, ginger, and vinegar for the glaze.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Course: Dinner / Main Course
Cuisine: Hawaiian-inspired
Difficulty: Easy
Cooking Method: Oven / Sheet Pan
Ingredients
For the Chicken & Vegetables
1½ lbs boneless, skinless chicken breasts or thighs, cut into 1½-inch pieces
2 cups fresh pineapple chunks
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 small red onion, cut into wedges
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
For the Hawaiian Glaze
â…“ cup pineapple juice
¼ cup low-sodium soy sauce
3 tablespoons honey or packed brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
¼ teaspoon red pepper flakes, optional
1 tablespoon cornstarch
2 tablespoons water
For Garnishing
2 green onions, thinly sliced
1 tablespoon sesame seeds
Fresh cilantro, optional
Instructions
1. Prepare the Oven
Preheat your oven to 425°F (220°C).
Line a large rimmed sheet pan with parchment paper or lightly grease it. A large pan is important because overcrowding can cause the ingredients to steam instead of roast.
2. Make the Glaze
In a bowl, whisk together:
Pineapple juice
Soy sauce
Honey or brown sugar
Rice vinegar
Sesame oil
Garlic
Ginger
Red pepper flakes
For a thicker glaze, mix the cornstarch with 2 tablespoons of water in a separate small bowl. Set aside.
3. Season the Chicken
Place the chicken pieces in a large bowl.
Add olive oil, salt, black pepper, and paprika. Toss well until every piece is evenly coated.
4. Arrange Everything on the Sheet Pan
Spread the chicken, bell peppers, and red onion across the prepared sheet pan in a single layer.
Drizzle about half of the Hawaiian glaze over the chicken and vegetables and toss gently.
Keep the remaining glaze separate for finishing.
5. First Bake
Place the pan in the preheated oven and bake for 15 minutes.
Remove the pan and carefully toss the chicken and vegetables.
6. Add the Pineapple
Add the pineapple chunks to the pan and spread everything out again.
Return to the oven and bake for another 10–15 minutes, until the chicken is completely cooked and the pineapple and vegetables have lightly caramelized. Similar recipes cook the chicken to an internal temperature of 165°F (74°C).
7. Thicken the Glaze
Pour the remaining glaze into a small saucepan over medium heat.
Bring it to a gentle simmer.
Stir the cornstarch slurry again, then whisk it into the sauce. Cook for about 1–2 minutes, until glossy and slightly thickened.
8. Finish
Remove the chicken from the oven.
Brush or drizzle the warm glaze over the chicken, pineapple, and vegetables.
Sprinkle with green onions and sesame seeds.
Serve immediately.
Serving Suggestions
Serve Hawaiian Chicken Sheet Pan with:
Steamed white rice
Brown rice
Coconut rice
Cauliflower rice
Quinoa
Simple green salad
Steamed broccoli
Hawaiian-style macaroni salad
The combination of pineapple, chicken, peppers, and a sweet-savory glaze is especially good served over rice.
Recipe Tips
Use fresh pineapple when possible: Fresh pineapple gives excellent caramelized edges, although well-drained canned pineapple also works.
Don’t overcrowd the pan: Leave space between the ingredients so they roast and brown instead of becoming watery.
Chicken thighs: Thighs are more forgiving and stay juicy.
Chicken breasts: Cut them into evenly sized pieces and avoid overcooking.
Gluten-free: Use certified gluten-free tamari or coconut aminos instead of regular soy sauce.
Less sweet: Reduce the honey/brown sugar to 1–2 tablespoons.
More heat: Add extra red pepper flakes or a little sriracha.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in the microwave or in a skillet over medium heat. Add a small splash of water if the glaze has become too thick.
Freezer Instructions
For best texture, freeze the cooked chicken and vegetables without adding extra fresh garnishes.
Allow the food to cool completely, then place it in a freezer-safe container.
Freeze for up to 2–3 months.
Thaw overnight in the refrigerator and reheat thoroughly.
Nutrition Information
Approximate per serving, without rice:
Calories: 400–470 kcal
Protein: 35–40 g
Carbohydrates: 35–45 g
Fat: 12–18 g
Fiber: 3–5 g
Sugar: 20–28 g
Sodium: 700–1,000 mg
Nutrition varies depending on chicken cut, pineapple, soy sauce, and the amount of glaze used. One published version reports approximately 465 calories, 34 g protein, 43 g carbohydrates, and 18 g fat per serving.
Allergen Information
Contains:
Soy — from soy sauce
Sesame — if sesame oil or sesame seeds are used
May contain:
Wheat, depending on the soy sauce brand
For gluten-free preparation, use certified gluten-free tamari or coconut aminos and check all labels.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes. Chicken thighs work very well and tend to remain juicier. Chicken breasts can also be used successfully.
Can I use canned pineapple?
Yes. Drain it very well before using. You can reserve the pineapple juice for the glaze.
How do I know when the chicken is done?
The thickest piece should reach 165°F (74°C) on an instant-read thermometer.
Can I make this recipe less sweet?
Absolutely. Use less honey or brown sugar and increase the rice vinegar slightly for a more tangy flavor.
Can I make it spicy?
Yes. Add red pepper flakes, sriracha, or a little chili garlic sauce to the glaze.
Can I add other vegetables?
Yes. Broccoli, zucchini, snap peas, or additional bell peppers can work well. Cut vegetables into similarly sized pieces so they cook evenly.
Is this recipe good for meal prep?
Yes. Divide the cooked chicken and vegetables into four containers and refrigerate. Keep rice separate if using it.
Can I make this without soy sauce?
Yes. Substitute coconut aminos for a soy-free alternative. Note that coconut aminos can taste slightly sweeter than soy sauce.
What makes this recipe Hawaiian-style?
The combination of pineapple with savory chicken and a sweet-tangy glaze gives this dish its Hawaiian-inspired tropical flavor. It is best described as Hawaiian-inspired rather than a traditional Hawaiian dish.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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