Name: Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 2 lb chicken breasts, cut into 1″ cubes; 1 red bell pepper, cut into chunks; 1 orange or yellow bell pepper, cut into chunks; 1 small red onion, chopped; 4 cups fresh pineapple chunks (or canned, well drained); ⅓ cup low-sodium soy sauce; ¼ cup ketchup; ¼ cup honey (or brown sugar); 2 Tbsp pineapple juice or rice vinegar; 2 Tbsp rice vinegar (if using honey, optional extra drizzle); 2 cloves garlic, minced; 1 Tbsp fresh grated ginger (or 1 tsp ginger powder); ¼ tsp red pepper flakes (optional, for heat); 1 Tbsp arrowroot powder or cornstarch (to thicken glaze)

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A tropical-inspired, single-pan dinner loaded with juicy chicken, sweet pineapple, and colorful veggies, all baked in a savory-sweet glaze for easy weeknight cooking. Hawaiian Chicken Sheet Pan

Why I’ll Love This Recipe

I adore this Hawaiian Chicken Sheet Pan because it’s a one-and-done meal—minimal effort, minimal cleanup. The combination of juicy chicken, caramelized pineapple, and bell peppers creates a wonderful balance of sweet and savory. It always brightens my evening and feels like a mini vacation on a plate. (recipesbyclare.com)

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lb chicken breasts, cut into 1″ cubes
1 red bell pepper, cut into chunks
1 orange or yellow bell pepper, chunks
1 small red onion, chopped
4 cups fresh pineapple chunks (or canned, well drained)
⅓ cup low‑sodium soy sauce
¼ cup ketchup
¼ cup honey (or brown sugar)
2 Tbsp pineapple juice or rice vinegar
2 Tbsp rice vinegar (if using honey, optional extra drizzle)
2 cloves garlic, minced
1 Tbsp fresh grated ginger (or 1 tsp ginger powder)
¼ tsp red pepper flakes (optional, for heat)
1 Tbsp arrowroot powder or cornstarch (to thicken glaze)

directions

Preheat oven to 400 °F and line a baking sheet with parchment.
In a large bowl, toss the chicken, peppers, and onion.
Whisk together soy sauce, ketchup, honey, pineapple juice, vinegar, garlic, ginger, red pepper, and arrowroot until smooth.
Pour marinade over chicken and veggies; toss to coat fully.
Arrange everything in a single layer on the baking sheet.
Bake for 10 minutes, then remove and add pineapple chunks; toss gently.
Return to oven for another 15 minutes, until chicken reaches 165 °F and veggies caramelize.
(Optional) Broil 3–4 minutes for extra browning.
Let rest a few minutes, then serve over rice or quinoa.

Servings and timing

Serves: 6 people (approx. ½ lb chicken per serving) (the-girl-who-ate-everything.com, erinliveswhole.com, recipesbyclare.com)
Prep time: 10–15 minutes
Cook time: ~25 minutes (plus 3–4 minutes broil)
Total: around 40 minutes

Variations

Chicken thighs work beautifully and stay extra juicy. (recipesbyclare.com)
Vegan version: substitute tofu or tempeh; add veggies like zucchini or mushrooms. (grammyrecipes.com)
Add spice: more red pepper flakes, sriracha, or a splash of cayenne.
Sweet twist: swap pineapple with mango for even more tropical flair.
Sauce swap: use hoisin or teriyaki sauce in place of ketchup for varied flavor. (recipesbyclare.com, allrecipes.com, grammyrecipes.com)

storage/reheating

I store leftovers in an airtight container in the fridge for 3–4 days. To reheat, I prefer tossing everything in a hot skillet to re-crisp veggies and chicken—microwaving works in a pinch, but you lose those roasted edges.

FAQs

Can I use frozen or canned pineapple?

Absolutely—I’ve used frozen (thawed and drained) or canned pineapple with great results. Just drain well so it roasts instead of steams.

What if I don’t have fresh ginger?

You can swap in 1 tsp ground ginger, or skip it entirely—though fresh adds wonderful warmth.

Can I meal prep this ahead of time?

Yes—I often marinate chicken and veggies for up to 4 hours before cooking. Leftovers store well for quick lunches.

How can I make it gluten‑free?

Use tamari instead of soy sauce, and ensure your ketchup is gluten-free.

What sides go well with this?

I like serving it over fluffy coconut rice, quinoa, or cauliflower rice. Toppings like toasted sesame seeds, chopped cilantro, chopped green onion, or lime wedges are great finishes.

Conclusion

This Hawaiian Chicken Sheet Pan is now a staple in my weeknight lineup—easy, flavorful, and feels festive without any fuss. I love how the sweet pineapple glaze caramelizes beautifully, and the one-pan clean-up is always a bonus. I’m excited for you to try it and see how it brightens your dinner routine.