Name: Tropical Hawaiian Chicken Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized chunks; 2 cups fresh or canned pineapple chunks (drained if canned); 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 small red onion, chopped; 2 tablespoons olive oil; Salt & black pepper, to taste; Optional garnish: sliced green onions and sesame seeds; ½ cup pineapple juice; ¼ cup low-sodium soy sauce; 3 tablespoons honey or brown sugar; 2 tablespoons ketchup; 1 tablespoon rice vinegar or apple cider vinegar; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger (or ½ tsp ground ginger); 1 tablespoon cornstarch + 2 tablespoons water (for thickening)

Jump to Recipe·Print Recipe

Juicy chunks of chicken, sweet pineapple, and vibrant bell peppers come together on one baking sheet in this Tropical Hawaiian Chicken Sheet Pan recipe. Tossed with a rich, tangy-sweet glaze, this dish delivers tropical flair in every bite—without the fuss of multiple pots and pans.

Tropical Hawaiian Chicken Sheet Pan

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs boneless, skinless chicken breasts or thighs (cut into bite-sized chunks)

2 cups fresh or canned pineapple chunks (drained if canned)

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 small red onion, chopped

2 tablespoons olive oil

Salt & black pepper, to taste

Optional garnish: sliced green onions + sesame seeds

For the Hawaiian glaze:

½ cup pineapple juice (from can or fresh)

¼ cup low-sodium soy sauce

3 tablespoons honey or brown sugar

2 tablespoons ketchup

1 tablespoon rice vinegar or apple cider vinegar

2 cloves garlic, minced

1 teaspoon grated fresh ginger (or ½ teaspoon ground)

1 tablespoon cornstarch + 2 tablespoons water (for thickening)

Directions

I preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.

In a big bowl, I toss together the chicken, pineapple, peppers, and onion with olive oil, salt, and pepper. Once coated, I spread everything out evenly on the sheet pan.

I bake the mixture for 20 to 25 minutes, flipping halfway through, until the chicken reaches an internal temp of 165°F (74°C).

While the pan bakes, I prepare the glaze: In a small saucepan, I whisk together pineapple juice, soy sauce, honey, ketchup, vinegar, garlic, and ginger. I bring it to a simmer.

I mix the cornstarch and water in a small bowl, then stir it into the glaze. I let it simmer for 2–3 minutes until thickened.

Once the chicken and veggies are done, I pour the glaze over the sheet pan and toss everything gently to coat.

I like serving this over white rice, brown rice, or coconut rice, and topping it off with green onions and sesame seeds.

Servings and timing

Servings: 4

Prep time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

Variations

I sometimes swap the chicken for shrimp or tofu for a lighter option.

I like adding zucchini, snap peas, or broccoli for more veggies.

If I want it spicier, I add a dash of sriracha or red pepper flakes to the glaze.

For a low-carb version, I serve this over cauliflower rice or just enjoy it as-is.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions for 1–2 minutes or warm everything in a skillet over medium heat. The glaze stays flavorful and reheats beautifully. This dish also freezes well—just let it cool completely before freezing and thaw overnight in the fridge before reheating.

FAQs

How do I know when the chicken is fully cooked?

I always check that the chicken reaches an internal temperature of 165°F (74°C). Cutting into a piece to make sure it’s no longer pink inside is another good check.

Can I make this dish ahead of time?

Yes, I often prep the chicken and veggies the night before and store them in the fridge. I also make the glaze in advance and store it separately. That way, everything’s ready to bake the next day.

Can I use frozen vegetables?

I prefer fresh for better texture, but frozen bell peppers or onions will work. I make sure to thaw and pat them dry before roasting so they don’t release too much moisture.

Is there a substitute for soy sauce?

Yes, I use coconut aminos or tamari for a gluten-free option. Both work great and keep the tropical flavor intact.

Can I grill this instead of baking?

Absolutely! I thread the chicken and veggies onto skewers and grill them over medium-high heat, brushing with glaze during the last few minutes. It adds a smoky, summery twist.

Conclusion

This Tropical Hawaiian Chicken Sheet Pan recipe brings bold island flavors into my kitchen with minimal effort. It’s colorful, nutritious, and loaded with sweet-savory goodness. Whether I’m cooking for a crowd or just for myself, it’s always a hit. Easy cleanup, flexible ingredients, and that irresistible glaze make this one of my go-to meals all year round.

Recipe:

Tropical Hawaiian Chicken Sheet Pan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Description

Juicy chicken, sweet pineapple, and colorful veggies roasted on a single sheet pan with a tangy-sweet Hawaiian glaze. A tropical, no-fuss dinner perfect for busy weeknights.

Instructions

Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
In a large bowl, toss chicken, pineapple, bell peppers, and red onion with olive oil, salt, and black pepper.
Spread mixture evenly on the prepared sheet pan.
Bake for 20–25 minutes, flipping halfway through, until chicken reaches an internal temperature of 165°F (74°C).
While baking, prepare the glaze: In a small saucepan, whisk together pineapple juice, soy sauce, honey, ketchup, vinegar, garlic, and ginger.
Bring the glaze to a simmer over medium heat.
Mix cornstarch and water in a small bowl, then stir into the simmering glaze.
Continue to simmer for 2–3 minutes, or until glaze thickens.
Remove sheet pan from oven and pour glaze over the cooked chicken and vegetables. Toss gently to coat.
Serve over rice (white, brown, or coconut) and garnish with sliced green onions and sesame seeds, if desired.