Sheet Pan Hawaiian Chicken

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Sheet Pan Hawaiian Chicken is a sweet and savory chicken recipe with an easy homemade glaze mixed with tender chicken, and diced peppers and onions. 

Sheet pan dinners are such an easy dinner recipe to make on busy weeknights since you can prepare everything in advance and then put it all on a large sheet pan and cook until done. It doesn’t get much easier than that. 

With sheet pan suppers, you can make a well-rounded dinner for the whole family, without all the extra cooking dishes and minimal effort. Talk about a win-win!

So, when you need an easy weeknight dinner, make this easy hawaiian chicken recipe for a scrumptious dinner recipe with easy clean up!

Ingredients for Sheet Pan Hawaiian Chicken:

• Chicken: use boneless skinless chicken breasts that have been cut into cubes
• Peppers: I like to use both red bell pepper and yellow bell pepper that have been rinsed and diced
• Onion: Use a red onion that has been diced
• Pineapple: I like to use canned juicy pineapple chunks plus the juice from the can to keep things simple
• Sauce: use your favorite brand of soy sauce to create the homemade teriyaki sauce 
• Sugar: brown sugar will add the perfect flavor to create the juicy chicken
• Thickener: use cornstarch to get the best texture
• Seasoning: you will need to have garlic powder, salt, and black pepper
• Oil: use either olive oil or avocado oil

How to make Sheet Pan Hawaiian Chicken:

Preheat oven to 375 degrees.

Drain the juice out of the can of pineapples and reserve it.

Line a large sheet pan with parchment paper or spray it with nonstick spray.

To the sheet pan add the chicken, bell peppers, onion, and pineapple chunks in a single layer.

Prepare the sauce: in a small bowl add the soy sauce, brown sugar, 3 tbsp of the reserved pineapple juice, cornstarch, garlic powder, salt, pepper, and oil. Whisk well.

Pour the sauce over the top of the chicken and vegetables on the sheet pan and stir to coat.

Bake for 35 minutes.

How to store leftover Hawaiian chicken sheet pan dinner:

Fridge: Once the chicken and veggies have come to room temperature, pour any. leftover chicken into an airtight container and store the container in the refrigerator for up to 5 days.

Tips and tricks for making Hawaiian sheet pan chicken: 

Type of pepper to use: 

I enjoy using colorful bell peppers when making this hawaiian dish. So I tend to stick to using either yellow, orange, or red large bell peppers for this quick dinner recipe.

Can I make this ahead of time? 

Sure! If you want to prep this sheet pan Hawaiian pineapple chicken ahead of time, do everything that the recipe says. But, when you get to the part of putting it on the sheet pan, just put everything in a large ziplock bag and store it in the fridge for up to 24 hours.

How to serve sheet pan dinners:

What I love about this dinner recipe is that you can keep it super simple and eat it just as it is, or serve it over a large bowl white rice, brown rice, or even cauliflower rice is a great option.

Can I use fresh pineapple?

You definitely can use fresh pineapple when making this recipe, however, I love using the leftover pineapple juice from the can since it adds a lot more flavor.

So if you choose to use fresh pineapple, I would get a bottle of pineapple juice and add about 1/4 cup of pineapple juice to the savory sauce.

More sheet pan recipes:

• Sheet Pan Burgers with Onions and Potatoes
• Sheet Pan Mozzarella Stuffed Meatloaf and Vegetables
• Sheet Pan Loaded Quesadillas
• Sheet Pan Roasted Chicken and Vegetables

Quick links for making dinner easy:

• Family meal plans
• Tools for the kitchen and more
• The best cookbook for family dinner recipes
• FREE budget meal plan
• Cooking videos to watch

If you give these recipes a try, make sure to tag us on Instagram @julia.pacheco.cooking and let us know how much you liked the recipes!