Name: Tropical Hawaiian Chicken on a Sheet Pan
Prep time: 15 min
Cook time: PT-490313H42M2S
Total time: PT-490313H42M2S
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts; 2 cups fresh pineapple chunks (or canned, drained); 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 red onion, sliced; 2 tbsp olive oil; 3 tbsp soy sauce; 2 tbsp honey or brown sugar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp rice vinegar or lime juice; Salt and pepper, to taste; Optional garnish: chopped cilantro or green onions

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Tropical Hawaiian Chicken on a Sheet Pan is a vibrant, sweet-savory dish that’s loaded with juicy chicken, colorful vegetables, and sweet pineapple, all roasted together for maximum flavor and minimal cleanup. It’s the kind of meal I love to make when I want something bold, fresh, and easy—all in one pan.

Why You’ll Love This Recipe

I love how this recipe brings tropical vibes right into my kitchen. The pineapple caramelizes as it bakes, the chicken turns golden and juicy, and the bell peppers add the perfect crunch. Everything roasts together on one sheet pan, which means fewer dishes and more time to enjoy dinner. It’s a colorful, family-friendly meal that feels like a mini vacation on a plate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts
Fresh pineapple chunks (or canned, drained)
Red bell pepper
Yellow bell pepper
Red onion
Olive oil
Soy sauce
Honey or brown sugar
Garlic, minced
Ginger, grated
Rice vinegar or lime juice
Salt and pepper
Optional garnish: chopped cilantro or green onions

Directions

I preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
In a bowl, I whisk together the olive oil, soy sauce, honey, garlic, ginger, vinegar, salt, and pepper to make a sweet and tangy marinade.
I add the chicken pieces to the marinade and let them sit for at least 15 minutes (or longer if I have time).
On the sheet pan, I spread out the marinated chicken, pineapple chunks, sliced bell peppers, and red onions in an even layer.
I drizzle some of the remaining marinade over everything and toss lightly to coat.
I bake for 25–30 minutes, or until the chicken is fully cooked and the vegetables are tender with slightly caramelized edges.
I garnish with chopped cilantro or green onions before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and 25–30 minutes to cook, so I usually have it on the table in about 40–45 minutes total.

Variations

I sometimes add snap peas, zucchini, or broccoli for extra greens. For a spicier twist, I mix in some sriracha or red pepper flakes to the marinade. If I’m short on time, I use store-bought teriyaki sauce instead of making my own. I’ve also tried it with shrimp or tofu instead of chicken, and it still tastes amazing.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F (175°C) or microwave in short bursts until warmed through. If I’m reheating in the oven, I cover the pan with foil to keep the chicken moist.

FAQs

Can I use canned pineapple?

Yes, I use canned pineapple chunks packed in juice (not syrup) and drain them well. Fresh pineapple gives the best caramelization, but both work.

Can I marinate the chicken overnight?

Yes, marinating overnight adds even more flavor. I just keep it covered in the fridge until I’m ready to cook.

Can I use chicken breast instead of thighs?

Absolutely. I just make sure not to overcook it since chicken breast can dry out faster than thighs.

What should I serve with this dish?

I usually serve it with steamed rice, coconut rice, or cauliflower rice. It also tastes great with quinoa or even tucked into warm tortillas.

How do I know when the chicken is done?

I check that the internal temperature reaches 165°F (75°C). The chicken should be golden and no longer pink in the center.

Conclusion

Tropical Hawaiian Chicken on a Sheet Pan is a delicious, easy meal that I love turning to when I want big flavor with little effort. It’s got sweetness, savoriness, and just the right amount of island flair. Whether I’m cooking for a weeknight dinner or a laid-back gathering, this dish never fails to bring a taste of the tropics to the table.