Sheet Pan Hawaiian Chicken with Pineapple and Peppers

Sheet Pan Hawaiian Chicken is one of those recipes that transforms your weeknight dinner into something special without any fuss. I first made this when I was craving something tropical but didn’t want to deal with multiple pots and pans. The combination of juicy chicken, caramelized pineapple, and colorful peppers all roasted together creates this amazing sweet and savory balance that everyone at my table absolutely loves.

This one-pan wonder has become my go-to when I need dinner on the table fast. The marinade does most of the work, infusing the chicken with incredible flavor while you prep the vegetables. I love how the pineapple chunks get slightly charred around the edges, adding this perfect sweetness that pairs beautifully with the savory soy-based marinade. Plus, sheet pan Hawaiian chicken means minimal cleanup, which is always a win in my book. Whether you’re feeding picky eaters or hosting a casual dinner party, this colorful dish never disappoints.

Everything You Need for This Hawaiian-Inspired Dinner

I always use boneless, skinless chicken breasts for this recipe because they cook evenly and soak up the marinade beautifully. Pro tip: if your chicken breasts are uneven in thickness, pound them to about 1 inch thick for consistent cooking.

• 4 boneless skinless chicken breasts (about 1.5 lbs, pounded to even thickness)
• 1 cup pineapple chunks (fresh or canned, I prefer fresh for better texture)
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• ½ red onion, cut into wedges
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• ¼ cup low-sodium soy sauce
• 1 tablespoon brown sugar
• Salt and black pepper to taste
• Juice of 1 lime (about 2 tablespoons)

How to Make Perfect Sheet Pan Hawaiian Chicken

I recommend marinating the chicken for at least 30 minutes, but if you have time, let it sit for up to 2 hours for even deeper flavor. Just don’t go beyond that or the citrus can start breaking down the texture too much.

Step 1: Preheat and Prep Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This temperature is perfect for getting tender chicken and slightly caramelized vegetables.

Step 2: Create the Marinade In a medium bowl, whisk together 2 tablespoons olive oil, ¼ cup low-sodium soy sauce, 1 tablespoon brown sugar, 3 cloves minced garlic, and the juice of 1 lime. Whisk until the brown sugar dissolves completely and the mixture is well blended.

Step 3: Marinate the Chicken Place your chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken, seal the bag, and massage gently to coat every piece. Refrigerate for at least 30 minutes, flipping halfway through if possible.

Step 4: Prep Your Vegetables While the chicken marinates, slice your red and yellow bell peppers into thick strips, cut the red onion into wedges, and prepare your pineapple chunks. Keep them in separate piles for easy assembly.

Step 5: Arrange Everything on the Sheet Pan Remove chicken from marinade and place breasts in the center of your prepared baking sheet, leaving space between each piece. Arrange pineapple chunks, bell pepper strips, and onion wedges around the chicken. Drizzle any remaining marinade over the vegetables and season everything with salt and black pepper to taste.

Step 6: Roast Until Golden Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer. The vegetables should be tender but still have a slight bite, and the pineapple should have some golden, caramelized edges.

Step 7: Optional Broil for Extra Color For a beautiful finish with slightly charred edges, switch your oven to broil for the last 2-3 minutes. Watch closely to prevent burning. The chicken should have a gorgeous golden color and the pineapple will be perfectly caramelized.

Step 8: Rest and Serve Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping every bite moist and flavorful.

What to Serve with Sheet Pan Hawaiian Chicken

This tropical chicken pairs wonderfully with sides that complement the sweet and savory flavors.

Coconut Rice: The subtle sweetness and creamy texture of coconut rice perfectly balances the tangy marinade and creates an authentic Hawaiian-inspired meal.

Steamed Jasmine Rice: A simple bed of fluffy jasmine rice soaks up all the delicious pan juices and provides a neutral base for the bold flavors.

Roasted Broccoli: Add some green vegetables on the side for extra nutrition and a slightly bitter note that cuts through the sweetness.

Cucumber Salad: A cool, crisp cucumber salad with rice vinegar dressing provides refreshing contrast to the warm, caramelized chicken and pineapple.

Quinoa Pilaf: For a protein-packed option, serve your sheet pan Hawaiian chicken over fluffy quinoa mixed with fresh herbs and a squeeze of lime.

More Delicious Chicken Dinners to Try

Sheet pan Hawaiian chicken pairs beautifully with other easy weeknight meals that bring bold flavors to the table. For another tropical-inspired dinner, try the Pineapple Chicken and Rice which features similar sweet and savory notes in a one-pot format. The Coconut Chicken Rice Bowl offers another island-inspired option with creamy coconut flavors that complement this recipe perfectly.

When you want more simple sheet pan dinners, the Sheet Pan Chicken Pitas with Herby Ranch delivers Mediterranean flavors with the same easy cleanup, while Sheet Pan Lemon Balsamic Chicken provides a bright, tangy alternative. For Asian-inspired flavors similar to the soy marinade in this recipe, the Sticky Garlic Chicken Noodles is absolutely delicious.

Storing Your Hawaiian Chicken Leftovers

Store leftover sheet pan Hawaiian chicken in an airtight container in the refrigerator for up to 3 days. I recommend separating the chicken from the vegetables if possible to prevent everything from getting too soft. The flavors actually develop and deepen overnight, making the leftovers taste even better the next day.

To reheat, place everything in a baking dish and warm in a 350°F oven for about 15 minutes until heated through. This method preserves the texture much better than the microwave. You can also reheat individual portions in the microwave for 1-2 minutes, though the vegetables may soften more.

Pro tip: leftover Hawaiian chicken makes incredible meal prep bowls. I like to shred the chicken and toss it with the pineapple and peppers over fresh greens with a drizzle of the pan juices for quick lunches throughout the week.

Common Questions About Sheet Pan Hawaiian Chicken

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