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Sheet pan Hawaiian chicken is an easy weeknight dinner made with juicy chicken, bell peppers, and sweet pineapple tossed in a savory homemade sauce. Everything roasts together in one pan, so the chicken gets lightly caramelized, and the vegetables become tender while the pineapple adds a bright, sweet flavor. I love recipes like this because they’re simple, flavorful, and require almost no cleanup. This sheet pan pineapple chicken comes together in about 30 minutes and is perfect for busy nights when you want something hearty but still fresh and colorful.
I make a lot of takeout-style dinners at home because they’re usually packed with flavor but surprisingly simple to recreate with pantry ingredients. This sheet pan Hawaiian chicken is inspired by the sweet and savory flavors you’ll find in dishes like Huli Huli chicken, but it’s designed for an easy weeknight version that cooks all in one pan. The sauce comes together with soy sauce, pineapple juice, rice vinegar, and garlic, which coats the chicken and vegetables as they roast in the oven. Adding the pineapple near the end lets it caramelize slightly while keeping everything juicy and flavorful. It’s the kind of dinner I make when I want something bright, a little sweet, and easy to serve over rice.
Tips for Beginners
- Spread the ingredients in an even layer on the sheet pan. If the chicken and vegetables overlap, they will steam instead of roast and won’t develop that lightly caramelized color.
- Add the pineapple halfway through cooking. Pineapple releases a lot of juice, so adding it later helps the chicken and vegetables roast first while allowing the pineapple to caramelize.
- Cut the chicken into evenly sized bite-sized pieces. This helps everything cook at the same rate, so you don’t end up with some pieces overcooked while others are still underdone.
- Use a large sheet pan whenever possible. If the pan is too crowded, the ingredients trap moisture and won’t brown properly. Two smaller pans are better than one overcrowded pan.
Sheet Pan Hawaiian Chicken
Ingredients
Sauce
- ½ cup soy sauce
- ⅓ cup rice vinegar
- ⅓ cup ketchup
- ¼ cup pineapple juice
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 2 garlic cloves minced
- ½ tsp ground ginger
- ½ tsp onion powder
Chicken and Vegetables
- 1½ lbs chicken breasts cut into bite-sized pieces, sub for boneless, skinless chicken thighs
- 1 red onion sliced into chunks
- 2 bell peppers diced
- 2 cups fresh pineapple chunks
Toppings
- chopped green onions
- chopped cilantro
- sesame seeds
Instructions
- Preheat the oven to 375°F. In a large bowl, whisk together the sauce ingredients. Reserve 1/2 cup sauce.½ cup soy sauce, ⅓ cup rice vinegar, ⅓ cup ketchup, ¼ cup pineapple juice, 1 tbsp brown sugar, 1 tbsp cornstarch, 2 garlic cloves, ½ tsp ground ginger, ½ tsp onion powder
- Add the the chicken, red onion, and bell peppers to the bowl and toss it all together until the chicken and veggies are coated.1½ lbs chicken breasts, 1 red onion, 2 bell peppers
- Spread out on a large sheet pan.
- Bake for 20 minutes. Then, add the pineapple and remaining sauce onto the sheet pan and toss to combine. Bake for another 10 minutes until the chicken is cooked through and the veggies are tender and caramelized.2 cups fresh pineapple chunks
- Serve with rice. Top with chopped green onions, cilantro, and sesame seeds.chopped green onions, chopped cilantro, sesame seeds
Becky’s Tips
- Canned pineapple works if fresh pineapple isn’t available. Be sure to drain them.
- Add jalapeño slices if you like a little heat.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Sheet Pan Hawaiian Chicken Step by Step
Gather the ingredients: Gather all the ingredients together and preheat the oven to 375°F.
Make the pineapple sauce: In a large bowl, whisk together ½ cup soy sauce, ⅓ cup rice vinegar, ⅓ cup ketchup, ¼ cup pineapple juice, 1 tbsp brown sugar, 1 tbsp cornstarch, 2 minced garlic cloves, ½ tsp ground ginger, and ½ tsp onion powder until smooth. The sauce should look glossy and well combined. Reserve ½ cup of the sauce for later.
Toss the chicken and veggies in the sauce: Add 1½ lbs chicken breasts cut into bite-size pieces, 1 red onion cut into chunks, and 2 diced bell peppers to the bowl with the remaining sauce. Toss everything together until the chicken and vegetables are evenly coated.
Add to a sheet pan: Spread the chicken and vegetables onto a large sheet pan in a single layer, making sure the pieces are not crowded so they roast instead of steaming.
Bake the chicken and veggies: Bake for 20 minutes, until the chicken begins to cook through and the vegetables start to soften. Remove the sheet pan from the oven and add 2 cups fresh pineapple chunks along with the reserved ½ cup sauce. Toss everything gently in the pan so the pineapple and sauce coat the chicken and vegetables. Return the sheet pan to the oven and bake for another 10 minutes, or until the chicken is fully cooked (165°F internally) and the vegetables are tender with lightly caramelized edges.
Serve and enjoy: Serve the Hawaiian chicken over rice and top with chopped green onions, chopped cilantro, and sesame seeds before serving.
How to Store and Reheat
Store leftover sheet pan Hawaiian chicken in an airtight container in the refrigerator for up to 3–4 days. Reheat leftovers in a skillet over medium heat until warmed through, stirring occasionally. You can also microwave individual portions in 30–45 second intervals until hot.
Freezing the finished dish is not recommended because the vegetables and pineapple tend to become soft and watery after thawing. If you want to freeze it, freeze only the cooked chicken and sauce (without the vegetables and pineapple) in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet before serving.
Serving Suggestions
I usually serve this sheet pan Hawaiian chicken over a bowl of warm rice, so the sweet and savory sauce soaks right in. Garlic rice is one of my favorite options because the buttery, garlicky flavor pairs perfectly with the pineapple and roasted chicken. For an easy vegetable side, I like making a batch of air fryer broccoli. The crispy edges and simple seasoning balance the sweetness of the sauce and round out the meal nicely.
More Takeout Inspired Recipes
- Chicken Stir Fry: If you love quick dinners with bold Asian-inspired flavors, this chicken stir fry is another easy option. Tender chicken and crisp vegetables are tossed in a savory homemade stir-fry sauce for a fast weeknight meal that’s ready in about 30 minutes.
- General Tso’s Chicken: General Tso’s chicken is a classic takeout-style dish made with crispy chicken tossed in a sweet, tangy, slightly spicy sauce. It’s a bold, flavorful dinner that’s surprisingly easy to recreate at home.
- Sesame Chicken: This homemade sesame chicken features crispy chicken pieces coated in a sticky, sweet, and savory sauce with just a hint of spice. It’s a great way to enjoy restaurant-style flavors with simple ingredients at home.
- Crockpot Pepper Steak: Crockpot pepper steak is an easy slow cooker dinner made with tender beef, bell peppers, and onion simmered in a savory soy-based sauce. It’s perfect when you want takeout-inspired flavors with almost no hands-on cooking.
