Sheet Pan Hawaiian Chicken with Pineapple

Sheet Pan Hawaiian Chicken with Pineapple is one of those recipes that feels like a vacation on a plate. The combination of tender chicken, caramelized pineapple, and colorful peppers creates a meal that’s both beautiful and bursting with tropical flavor. I love how this dish brings together sweet and savory in the most satisfying way.

I first made this recipe on a hectic Tuesday night when I needed something quick but didn’t want to sacrifice flavor. The beauty of this sheet pan Hawaiian chicken is that everything cooks together, so you get those amazing caramelized edges on the pineapple while the chicken stays juicy and the peppers get perfectly tender. The savory-sweet marinade with soy sauce, brown sugar, and lime juice creates this incredible glaze that makes every bite irresistible. It’s become my go-to when I want dinner that tastes special but comes together with minimal hands-on work. Plus, the one-pan cleanup means more time to actually enjoy your meal instead of scrubbing dishes.

What You’ll Need to Make This Hawaiian Chicken

I always recommend using boneless skinless chicken breasts for even cooking, though thighs work beautifully too if you prefer darker meat. Fresh pineapple gives you the best caramelization, but canned works perfectly fine when you’re short on time.

• 4 boneless skinless chicken breasts (about 1.5 lbs)
• 1 cup pineapple chunks, cut into 1-inch pieces (fresh or canned, drained if using canned)
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1/2 red onion, cut into wedges
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup low-sodium soy sauce
• 1 tablespoon brown sugar
• Salt and black pepper to taste
• Juice of 1 lime (about 2 tablespoons)

Pro tip: I prefer low-sodium soy sauce because it lets you control the saltiness better. Regular soy sauce can make this dish too salty, especially after it reduces in the oven.

Step-by-Step Instructions for Perfect Results

I recommend starting with your marinade first so the chicken has time to soak up all those flavors while you prep your vegetables. This makes a huge difference in the final taste.

Step 1: Preheat your oven to 400°F (200°C). This temperature is perfect for cooking the chicken through while getting nice caramelization on the pineapple and peppers.

Step 2: In a medium bowl, whisk together olive oil, soy sauce, brown sugar, minced garlic, and lime juice until the sugar dissolves completely. The mixture should look smooth and glossy.

Step 3: Place chicken breasts in a large zip-top bag or shallow bowl. Pour the marinade over the chicken, making sure each piece is fully coated. Seal the bag and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.

Step 4: While the chicken marinates, slice your bell peppers into 1-inch strips and cut the red onion into thick wedges. Keeping the pieces similar in size ensures even cooking. If using fresh pineapple, cut into 1-inch chunks.

Step 5: Line a large baking sheet (standard half-sheet size works perfectly) with parchment paper. This makes cleanup a breeze and prevents sticking.

Step 6: Arrange the marinated chicken breasts in the center of the pan, leaving some space between each piece. Scatter the pineapple chunks, bell pepper strips, and onion wedges around the chicken. Don’t overcrowd the pan or everything will steam instead of roast.

Step 7: Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer inserted into the thickest part. The vegetables should be tender with slightly charred edges, and the pineapple should look golden and caramelized.

Step 8: For extra crispy edges, switch your oven to broil for the last 2-3 minutes. Watch carefully so nothing burns. The chicken should have a beautiful golden-brown color.

Step 9: Let the chicken rest for 5 minutes before serving. This helps the juices redistribute so every bite stays moist.

Best Ways to Serve This Tropical Chicken Dish

This sheet pan Hawaiian chicken pairs wonderfully with sides that complement its sweet and savory profile.

Steamed white or brown rice: The fluffy texture soaks up all that delicious glaze, and the mild flavor lets the chicken shine. Rice is always a crowd-pleaser with this dish.

Coconut rice: Takes the tropical vibe even further with its subtle sweetness and creamy texture that matches perfectly with the pineapple.

Quinoa: A lighter, protein-packed option that adds a nutty flavor and makes the meal even more nutritious.

Simple green salad: The crisp, fresh greens with a light vinaigrette cut through the richness and add a refreshing contrast.

Roasted sweet potatoes: Their natural sweetness echoes the pineapple while adding heartiness to the meal.

More One-Pan Chicken Dinners You’ll Love

This Sheet Pan Hawaiian Chicken with Pineapple fits perfectly into a rotation of easy one-pan meals that deliver big flavor without the fuss. For another simple sheet pan option with Mediterranean flair, try the Sheet Pan Chicken Pitas with Herby Ranch featuring tender chicken with fresh vegetables and cooling ranch sauce, or the vibrant Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw that brings crisp, refreshing elements to balance the rich protein.

When the mood calls for comfort food with bold flavors, the Crispy Parmesan Chicken with Rich Garlic Sauce delivers restaurant-quality results at home, while the Best Parmesan Crusted Chicken with Creamy Garlic Sauce offers that same golden, cheesy crust everyone craves. For something with a seasonal twist, the Christmas Rosemary Apple Cider Chicken brings festive aromatics and sweet-savory balance similar to this Hawaiian-inspired dish.

How to Store and Reheat Your Leftovers

Store leftover sheet pan Hawaiian chicken with pineapple in an airtight container in the refrigerator for up to 3 days. Make sure to include some of the pan juices, as they keep everything moist and flavorful.

To reheat, the oven method works best – use 350°F for about 10-12 minutes until warmed through. This preserves the texture of the chicken and vegetables much better than the microwave, which can make everything rubbery. Cover with foil to prevent drying out.

Pro tip: These leftovers make fantastic meal prep. Slice the chicken and serve it over rice bowls with the roasted vegetables and pineapple for easy grab-and-go lunches throughout the week.

Your Questions About Hawaiian Chicken Answered

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