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Hawaiian Chicken Sheet Pan — Sweet, Savory, Perfect for Easy Weeknight Dinners

Name: Hawaiian Chicken Sheet Pan
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs chicken breast (cut into bite-sized pieces); 1 can (20 oz) pineapple chunks (drained, reserve juice); 1/4 cup soy sauce; 1/4 cup brown sugar; 2 tablespoons olive oil; 1 tablespoon minced garlic; 1 teaspoon grated ginger; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 medium red onion, sliced; 1/4 cup green onions, chopped (for garnish)

Friendly and unfussy, this Hawaiian Chicken Sheet Pan turns a busy weeknight into something a little festive without extra fuss. Bite-sized chicken roasted with bell peppers, red onion, and pineapple chunks bakes up sticky-sweet and savory in under an hour—pan to plate. If you like one-pan dinners that clean up quickly, check a detailed companion recipe for inspiration at Hawaiian Chicken Sheet Pan recipe.

Why make this recipe

It’s ridiculously simple: one pan, a short marinade, and a 25–30 minute bake.
Flavor balance: sweet pineapple and brown sugar meet salty soy and bright scallions.
Family-friendly and adaptable—kids love the pineapple, adults love the ease.

Step-by-Step Guide to Making Hawaiian Chicken Sheet Pan — Sweet, Savory, Perfect for Easy Weeknight Dinners

Ingredients

1.5 lbs chicken breast (cut into bite-sized pieces)
1 can (20 oz) pineapple chunks (drained, reserve juice)
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon grated ginger
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium red onion, sliced
1/4 cup green onions, chopped (for garnish)

Directions

In a bowl, mix soy sauce, brown sugar, olive oil, garlic, and ginger until well blended. Make sure the brown sugar dissolves into the liquid to yield a glossy marinade.
Add chicken pieces to the marinade, cover, and refrigerate for at least 30 minutes. This short marinating time builds flavor without tying you to a long planning window.
Preheat oven to 400°F (200°C). Line a sheet pan with foil or parchment for easier cleanup and lightly oil the surface so vegetables don’t stick.
Spread sliced bell peppers and onion on a sheet pan in an even layer. Giving the peppers and onions room on the pan ensures they roast instead of steam.
Place marinated chicken and pineapple chunks on top of vegetables, distributing everything into a single layer so pieces roast evenly. Spoon any remaining marinade over the chicken and pineapple.
Bake for 25–30 minutes until chicken reaches 165°F (74°C) and the edges of the pineapple begin to caramelize slightly. If you like crispier edges, broil for 1–2 minutes—watch closely to avoid burning.
Garnish with green onions and serve hot.

How to Store Hawaiian Chicken Sheet Pan — Best Way to Store Hawaiian Chicken Sheet Pan

Refrigerate: Store leftovers in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freeze: Place cooled leftovers in a freezer-safe container or heavy-duty freezer bag for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheat temperature: Reheat in a 350°F (175°C) oven for about 12–15 minutes, or until heated through; microwave on medium power for 1–2 minutes, stirring halfway, for quick reheating.

Serving Suggestions for Hawaiian Chicken Sheet Pan

Serve over steamed jasmine rice or coconut rice to soak up the savory-sweet juices.
Spoon alongside cauliflower rice or quinoa for a lighter or gluten-free option.
Add a squeeze of lime and an extra sprinkle of chopped cilantro for brightness.
For an easy weeknight bowl, add a handful of baby spinach or shredded cabbage and a drizzle of sriracha mayo.

Tips to Make Hawaiian Chicken Sheet Pan (Q&A style)
Q: How do I keep the chicken moist?
A: Cut uniform bite-sized pieces, don’t overbake, and use the quick marinade so the meat stays juicy. Use a meat thermometer and pull the pan at 165°F (74°C).

Q: Can I use dark meat like thighs instead?
A: Yes—boneless skinless thighs are forgiving and stay juicy even if baked a little longer. Reduce the marinade salt if using very fatty thighs.

Q: How to prevent soggy vegetables?
A: Cut vegetables evenly and spread them into a single layer. If they release a lot of moisture, give them 5–7 minutes head start in the oven before adding the chicken and pineapple.

Variation (if any)

Hawaiian Pineapple Teriyaki Twist: Swap the simple soy/brown sugar marinade for a premade teriyaki sauce and add a splash of pineapple juice from the drained can to deepen the glaze.
Spicy Hawaiian: Stir 1–2 teaspoons of sriracha or gochujang into the marinade for a pleasant kick; serve with a wedge of lime to brighten the heat.

What makes this special
This sheet-pan takes the beloved sweet-and-savory Hawaiian flavor profile and simplifies it into a single baking step—no stovetop juggling, no separate sauces to reduce. The combination of brown sugar and soy creates a glossy glaze that clings to chicken and caramelizes pineapple edges, while the bell peppers add freshness and crunch. It’s a balanced weeknight solution: parts of a meal (protein, veg, fruit) finish together, cutting prep and cleanup time.

Practical prep and timing

Prep time: 10–15 minutes active (plus 30 minutes marinating)
Cook time: 25–30 minutes
Total time: about 1 hour including marinating

Ingredient notes and swaps

Soy sauce: Use low-sodium if you’re watching salt; you may want to add a pinch of extra sugar if desired.
Brown sugar: Light or dark brown sugar both work—dark will add deeper molasses notes.
Pineapple: Fresh pineapple chunks can be used if you want more texture; toss them with a little oil to prevent sticking. Reserve pineapple juice to thin the marinade if you prefer a saucier pan.

Extra technique tips

For a slightly thicker sauce: Mix 1 teaspoon cornstarch with 1 tablespoon cold water and whisk into any remaining marinade; spoon over the pan and bake the last 5 minutes.
For charred edges: Finish under the broiler for 1–2 minutes, but watch continuously—sugary glazes can burn fast.
For extra aromatics: Add a few slices of fresh ginger or a sprinkle of sesame seeds at the end.

Meal prep and scaling

Double the recipe to feed more people and use two sheet pans rather than crowding one; crowded pans steam instead of roast.
For meal prep lunches, portion into microwave-safe containers with rice or a grain, and a wedge of lime on the side. Label with date—consume within 3–4 days when refrigerated.

Dietary adaptations

Gluten-free: Replace soy sauce with tamari or coconut aminos.
Lower sugar: Reduce brown sugar to 2 tablespoons and add a teaspoon of honey or maple syrup if needed for sweetness.
Paleo: Use coconut aminos, swap brown sugar for a small amount of maple syrup, and serve over cauliflower rice.

Frequently Asked Questions (FAQs)

Q: How long should I marinate the chicken for best flavor?
A: At least 30 minutes to let flavors penetrate. If you have time, marinate up to 2 hours; avoid much longer than that for lean breast meat, as acidic marinades can start to change texture.

Q: Can I make this in an air fryer or oven-safe skillet?
A: Yes. In an air fryer, cook in batches at 400°F for 10–12 minutes, shaking halfway. In an oven-safe skillet, follow the same oven temperature but check slightly earlier depending on pan depth.

Q: Is it safe to use the leftover marinade on the pan as a sauce?
A: Only if the marinade is boiled first to kill any raw chicken juices. Alternatively, reserve some marinade before adding raw chicken if you want to use it as a finishing sauce without cooking.

How do I know when the chicken is done?
Use a meat thermometer—165°F (74°C) internal temperature is the safe target for chicken breast pieces.

Q: Can I substitute different vegetables?
A: Yes. Snap peas, zucchini, or thinly sliced carrots all work well; just consider cooking times and cut sizes so everything finishes together.

Make-ahead checklist

Chop vegetables and chicken and store separately in airtight containers for up to 24 hours.
Combine dry marinade ingredients in a jar in advance; whisk with liquid right before tossing with chicken.
Preheat oven only when you’re ready to roast for best texture.

Flavor pairing and sauces

For extra tang, toss finished chicken with a small splash of reserved pineapple juice mixed with a teaspoon of rice vinegar.
A drizzle of toasted sesame oil at the end adds a warm, nutty finish.
Serve with a quick slaw of shredded cabbage, carrot, and rice vinegar to introduce crunch and acidity.

Leftover ideas

Make a Hawaiian chicken wrap: Warm leftovers and roll into tortillas with shredded lettuce and a smear of mayo or sriracha mayo.
Stir into fried rice: Chop leftover chicken and pineapple, add to leftover rice in a hot skillet, and fry with an egg for a quick fried rice.
Toss into a salad: Cold leftover pieces over a bed of mixed greens with a citrusy vinaigrette creates a light next-day lunch.

Short equipment list

Baking sheet (large, rimmed)
Mixing bowls and measuring cups/spoons
Knife and cutting board
Meat thermometer (recommended for accuracy)

Serving ideas recap

Over jasmine or coconut rice
With cauliflower rice for lower carbs
In wraps, bowls, or salads for varied meals

Nutrition snapshot (approximate)
Per serving estimate (based on 4 servings): calories 360–420, protein 30–35g, carbs 30–40g, fat 8–12g. Exact values depend on portion size, use of oil, and rice accompaniment.

Final thoughts before you bake
This Hawaiian Chicken Sheet Pan recipe combines speed with bright, comforting flavors—ideal for busy nights or casual gatherings. The ingredients are pantry- and fridge-friendly, which makes it a great rescue meal when you want something flavorful without a lot of shopping or time. The technique is forgiving, so don’t worry about perfect knife skills: even rough chunks will caramelize and taste great.

Conclusion

If you want another take or inspiration to tweak your sheet-pan method, check a similar crowd-pleasing version at Sheet Pan Hawaiian Chicken – Erin Lives Whole, and for a slightly different pineapple-forward approach, see the recipe at Sheet Pan Hawaiian Pineapple Chicken – Wellness by Kay.