This Hawaiian Chicken recipe will have you saying aloha to easy weeknight dinners! Juicy chicken, sweet pineapple and colorful peppers are roasted to perfection in a flavorful marinade that’s sweet, tangy and totally irresistible. It’s an easy sheet pan meal the whole family will love!
Looking for more easy sheet pan recipes? Make sure to try this Sheet Pan Shrimp Fajitas, Sheet Pan Shrimp Boil and these Sheet Pan Shrimp Fajitas!
Hawaiian Chicken Recipe
This Hawaiian Chicken recipe brings bold, tropical flavors to your dinner table with minimal effort. Juicy chicken, vibrant bell peppers, sweet pineapple and a delicious marinade come together for an irresistible meal that looks just as good as it tastes.
Best part? It all roasts up on one pan, making dinner a breeze and cleanup even easier – yes, please! Whether you’re feeding picky eaters or adventurous little foodies, this tropical-inspired dish is always a hit. Plus, it’s meal prep friendly, so you can cook once and enjoy the leftovers all week long.
This Hawaiian Chicken sheet pan meal is an absolute wonder that is perfect for busy weeknights but still impressive enough for entertaining. Whether you serve it over fluffy white rice or coconut rice, this dish is sure to become a family favorite in no time!
Why You’ll Love This Recipe
Sweet, savory and packed with island-inspired flavor, this Hawaiian Chicken recipe is a total crowd-pleaser! With juicy chunks of chicken, caramelized pineapple, and tender veggies, this easy recipe is a weeknight win.
- Easy Sheet Pan Meal: This dish is easy to make and even easier to clean up! Everything cooks on one pan for easy prep and cleanup.
- Incredible Flavor: A simple Hawaiian chicken marinade loaded with pineapple juice, soy sauce and garlic infuses every bite with sweet and savory goodness.
- Kid-Friendly and Crowd-Pleasing: Bright colors, juicy fruit and tender chicken make this recipe a favorite with kids and adults alike.
What You’ll Need
- Pineapple – Fresh, frozen or canned pineapple can be used in this recipe.
- Chicken – I used chicken breasts but chicken thighs would also work.
- Soy Sauce – Gluten free? Tamari is the perfect substitute.
- Corn Starch – Used to create a slurry to thicken the Hawaiian chicken marinade to create a sauce that can be drizzled over the Hawaiian chicken.
How To Make Hawaiian Chicken Recipe
If your weeknights are anything like ours – busy, bustling, and full of hungry mouths – you’re going to love this easy Hawaiian Chicken Sheet Pan dinner. It’s got everything a family-friendly meal needs: juicy chicken, colorful veggies, sweet pineapple and a sticky-savory sauce that brings it all together.
As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post.
Prepare Marinade
- Whisk together all marinade ingredients. Set aside a quarter cup to use later.
- Add chicken in marinade and toss to combine.
- Marinate 30 minutes or up to 24 hours ahead.
Bake
- Toss bell peppers, onion and pineapple with olive oil, salt and pepper on a large sheet pan.
- Add marinated chicken and spread in a single layer.
- Bake for 25 to 30 minutes, flipping halfway, until chicken is cooked through.
- Simmer the reserved marinade in a small saucepan.
- Add cornstarch slurry and cook until thickened.
- Drizzle over and serve immediately.
Serve Hawaiian Chicken over steamed rice or coconut rice, garnished with green onions, sesame seeds, or a squeeze of lime if you like.
Storage Information
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: You can freeze the cooked chicken and vegetables (without the glaze) for up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave.
- Make Ahead: Marinate the chicken up to 24 hours in advance and prep the veggies ahead of time for an easy meal later.
- Freezer Meal: Combine raw chicken and marinade in a freezer-safe bag, freeze flat. When ready to cook, thaw overnight in the fridge, add fresh veggies/pineapple and bake as directed.
Variations To Try
- Try this Hawaiian chicken sheet pan recipe with boneless skinless thighs, pork tenderloin, or even shrimp!
- Add red pepper flakes or a dash of sriracha to the marinade to give this Hawaiian chicken recipe a spicy twist.
- Thread the chicken and veggies onto skewers and grill for a delicious summer twist!
Can I use chicken thighs instead of chicken breast?
Yes! Chicken thighs work great, just be careful not to overcook them. They cook a little faster, so check them around 20-minute mark.
Can I use frozen pineapple or veggies?
Yes, just be sure to thaw and pat dry first to prevent excess moisture, which can make the dish soggy.
Is this dish spicy?
Not at all! But if you like heat, you can add red pepper flakes, sriracha to the sauce, or sliced jalapeños to the sheet pan.
Can I make this ahead of time?
Definitely! You can chop everything and marinate the chicken the day before. Just toss it all on the sheet pan and bake when ready.
What should I serve this with?
It’s great with white rice, jasmine rice, coconut rice, or even cauliflower rice for a low-carb option. A side of garlic edamame or a cucumber salad pairs well, too!
Can I make this a freezer meal?
Yep! This Hawaiian pineapple chicken recipe makes for a terrific freezer meal! Combine raw chicken and marinade in a freezer-safe bag, freeze flat. When ready to cook, thaw overnight in the fridge, add fresh veggies/pineapple, and bake as directed.
Trish’s Tips
- Try to cut your chicken and veggies into similar-sized pieces so everything cooks evenly and finishes at the same time.
- Roasting at 425°F helps caramelize the edges of the pineapple and veggies while keeping the chicken juicy. Don’t be tempted to go lower on the temp!
- Line your sheet pan with parchment paper or foil for easier cleanup and to help prevent sticking, especially with sweet marinades that can caramelize and burn on the pan.
- If time allows, marinate the chicken for at least 30 minutes or up to 24 hours in the fridge to really infuse the Hawaiian flavors.
- Don’t overcrowd the pan! If everything’s too close together, the ingredients will steam instead of roast.
- I like to add extra pineapple the last 5 minutes of roasting to add a delicious bright freshness. You can also add fresh right before serving.
More Chicken Favorites
Hawaiian Chicken Recipe
Ingredients
Hawaiian Marinade/Sauce:
- ⅓ cup soy sauce or tamari for gluten-free
- ½ cup pineapple juice fresh or canned
- 2 tablespoons brown sugar or honey
- 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
Chicken/Veggies
- 2 pounds boneless skinless chicken breasts cut into 1”-2” pieces
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 red onion sliced into wedges
- 1 ½ cups pineapple chunks fresh or canned, drained if canned
- 1 tablespoon extra virgin olive oil
- ½ teaspoon fine sea salt or to taste
- ½ teaspoon fresh ground black pepper or to taste
Cornstarch Slurry
- 1 tablespoon cornstarch to thicken, optional
- 1 tablespoon water to thicken, optional
Garnish (Optional)
- parsley chopped
- pineapple
Instructions
Prepare Marinade
- In a bowl, whisk together all marinade ingredients. Set aside ¼ cup to use later as a drizzle or glaze.⅓ cup soy sauce, ½ cup pineapple juice, 2 tablespoons brown sugar, 2 tablespoons ketchup, 1 tablespoon rice vinegar, 2 cloves garlic, 1 teaspoon grated fresh ginger
Marinade Chicken
- Toss chicken pieces in the marinade and let it sit while prepping the veggies (or marinate up to 24 hours ahead).2 pounds boneless skinless chicken breasts
Bake
- Preheat oven to 425°F. On a large sheet pan, toss bell peppers, onion, and pineapple with olive oil, salt,and pepper. Add marinated chicken and spread in a single layer.1 red bell pepper, 1 yellow bell pepper, 1 red onion, 1 ½ cups pineapple chunks, 1 tablespoon extra virgin olive oil, ½ teaspoon fine sea salt, ½ teaspoon fresh ground black pepper
- Bake for 25 to 30 minutes, flipping halfway through, until chicken is cooked through and veggies are caramelized. Optional: Top with fresh pineapple the last 5 minutes of baking if desired.
- While the dish bakes, simmer the reserved ¼ cup marinade in a small saucepan. Add cornstarch and water slurry (if desired) and cook until thickened. Drizzle over cooked dish. Top with additional fresh pineapple if you'd like just before serving.1 tablespoon cornstarch, 1 tablespoon water
Serve
- Serve over steamed rice or coconut rice, garnished with green onions, sesame seeds, or a squeeze of lime if you like.parsley
Notes
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: You can freeze the cooked chicken and vegetables (without the glaze) for up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave.
- Make Ahead: Marinate the chicken up to 24 hours in advance and prep the veggies ahead of time for an easy meal later.
- Freezer Meal: Combine raw chicken and marinade in a freezer-safe bag, freeze flat. When ready to cook, thaw overnight in the fridge, add fresh veggies/pineapple and bake as directed.
Tools and Equipment (affiliate links): 12 x 17 Rimmed Baking Sheet| Pineapple Corer/Slicer | Glass Mixing Bowls | Whisk
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
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