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Sheet pan chicken thighs with roasted pineapple, bell peppers, and tomatoes topped with herbs.

Hawaiian Chicken Sheet Pan (Easy One-Pan Meal with Pineapple & Peppers)

Molly
This Hawaiian Chicken Sheet Pan is your answer to an easy tropical dinner that delivers bold flavor with minimal clean-up. Roasted chicken thighs, sweet pineapple chunks, and vibrant bell peppers are coated in a homemade soy-garlic sauce for a perfect sweet and savory balance. Ideal for busy weeknights, family meals, or make-ahead lunches, this one-pan wonder brings island comfort straight to your dinner table—fast, healthy, and irresistibly delicious.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Meal Prep
Cuisine American, Hawaiian-Inspired
Servings 4 servings
Calories 410 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs or breasts if preferred
  • 1 ½ cups fresh or canned pineapple chunks drained if using canned
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • ½ large sweet onion cut into wedges
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch for thickening sauce

For the Hawaiian Sauce

  • ½ cup low-sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger grated
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste adds a nice tang
  • ½ teaspoon chili flakes optional

Instructions
 

  • Step 1: Make the Sauce
    In a saucepan over medium heat, combine all sauce ingredients except the cornstarch. Bring to a low simmer. Dissolve the cornstarch in 2 tablespoons of water and whisk it into the sauce until thickened. Set aside.
  • Step 2: Prep the Sheet Pan
    Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
  • Step 3: Arrange the Chicken & Veggies
    Toss chicken, peppers, onion, and pineapple chunks in olive oil and half of the prepared sauce. Spread everything in an even layer on the sheet pan.
  • Step 4: Roast to Perfection
    Roast for 25 minutes, flipping the chicken halfway through. In the last 5 minutes, brush on the remaining sauce and let it caramelize.
  • Step 5: Serve Hot
    Remove from the oven, garnish with green onions or sesame seeds, and serve with rice or cauliflower rice.

Notes

Secret Tips for Hawaiian Chicken Sheet Pan (Easy One-Pan Meal with Pineapple & Peppers)

1. Marinate for maximum flavor: Let the chicken soak in the soy sauce, honey, garlic, and pineapple juice mixture for at least 30 minutes. This makes the sheet pan chicken extra tender and helps infuse that sweet and savory Hawaiian flavor.
2. Use fresh pineapple if possible: While canned pineapple works, fresh pineapple chunks caramelize beautifully in the oven and add a brighter, tropical taste to your one-pan chicken and peppers.
3. Cut veggies evenly: Slice bell peppers and onions into uniform strips so they roast evenly. This way, every bite of your Hawaiian chicken sheet pan dinner has the perfect mix of sweet peppers, onions, and juicy chicken.
4. Don’t overcrowd the pan: Spread the chicken and veggies in a single layer. Giving them space ensures the chicken roasts instead of steaming and the pineapples caramelize instead of getting soggy.
5. Add sauce at the end: For that glossy, sticky finish, thicken the marinade into a sauce with cornstarch and drizzle it over the baked chicken and pineapple just before serving.
6. Garnish for freshness: Sprinkle sliced green onions and sesame seeds right before serving. These simple toppings brighten up the flavors and make your Hawaiian chicken sheet pan dinner feel restaurant-quality.
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