A Hawaiian chicken sheet pan is a sweet-savory, tropical-style dinner where everything roasts together on one tray—juicy chicken, caramelized pineapple, and colorful veggies with a sticky glaze.
🍍 Hawaiian Chicken Sheet Pan
Ingredients
Chicken & veggies:
- 500–700g chicken thighs or breast (cut into chunks)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper (chunked)
- 1 green bell pepper (chunked)
- 1 small red onion (wedges)
Sauce:
- ¼ cup soy sauce
- 3 tbsp honey or brown sugar
- 2 tbsp ketchup
- 2 cloves garlic (minced)
- 1 tbsp ginger (grated)
- 1 tbsp rice vinegar or lemon juice
- 1 tsp cornstarch (optional, for thickening)
Optional garnish:
- Sesame seeds
- Chopped green onions
🍳 Instructions
1. Prep oven
Preheat to 200°C (400°F). Line a sheet pan with foil or parchment.
2. Make sauce
Mix soy sauce, honey, ketchup, garlic, ginger, and vinegar.
(If you want a thicker glaze, dissolve cornstarch in a little water and add it.)
3. Assemble
- Place chicken and vegetables on the sheet pan
- Pour sauce over everything and toss to coat evenly
- Spread into a single layer
4. Bake
Roast for 25–30 minutes, stirring halfway through.
Chicken should be cooked through and slightly caramelized.
5. Finish
- Broil for 2–3 minutes if you want extra caramelization
- Sprinkle sesame seeds and green onions on top
🍽️ Serving ideas
- Serve over steamed rice or coconut rice
- Pair with noodles for a stir-fry style twist
- Add a squeeze of lime for brightness
🔥 Tips for best flavor
- Use chicken thighs for juicier results
- Don’t overcrowd the pan—helps everything roast instead of steam
- Fresh pineapple gives better caramelization, but canned works fine
🌴 What it tastes like
Sweet pineapple, savory soy-garlic glaze, tender chicken, and roasted peppers—like a quick tropical takeout meal made at home.