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This Sheet Pan Hawaiian Chicken has juicy chicken, colorful veggies, and pineapple in lip-smacking sweet and tangy sauce. It all cooks together on one pan for a quick dinner with easy clean up!
Who knew a single sheet pan would make back-to-school so easy? This Hawaiian chicken sheet pan recipe isn’t my first sheet pan dinner, but it’s easily one of my favorites.
Truthfully, the Hawaiian style sauce is what makes this recipe so deliciously addictive. Sweet, tangy, and savory, it’s made with simple pantry ingredients like soy sauce, pineapple juice, brown sugar, and a splash of rice vinegar. The key is simmering the sauce briefly, before tossing it with the chicken and veggies for the perfect glossy, sticky finish.
With the same tropical vibes as my Hawaiian meatballs and sweet and sour chicken, it’s the perfect mid-week flavor vacation, especially when served with a side of steamed jasmine rice, cooked quinoa, or even cauliflower rice.
Best of all, leftovers are just as delicious (if not better) the next day, so I’ll often double the recipe to have for lunch or dinner later in the week.
Table of Contents
Key Ingredients
This recipe is made with a homemade sweet and sour Hawaiian sauce. Feel free to use your favorite store-bought sauce if that’s easier.
- Chicken tenderloins: Tenderloins cook quickly and stay juicy. Boneless, skinless chicken breasts or thighs can be used as an alternative; simply cut them into strips for even cooking. Peeled shrimp are a delicious alternative to chicken
- Vegetables (bell peppers and red onion): I like to add red, yellow, or orange bell peppers for sweetness and color. Red onion brings a mild sharpness. Substitute with other quick-roasting veggies like zucchini, broccoli, or sliced carrots.
- Pineapple: Fresh pineapple delivers the best flavor and texture, but canned pineapple (drained) works perfectly for convenience.
- Olive oil: You can also use avocado oil or another neutral cooking oil.
- Sauce Ingredients: The sauce consists of 7 ingredients: soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic powder, and cornstarch. I like using low-sodium soy sauce to build balanced flavor without being overly salty.
Ingredient Swaps + Flavor Variations
Make it gluten-free: Use tamari or coconut aminos as a substitute for soy sauce. Double-check that your ketchup and rice vinegar are gluten-free (some brands add wheat-based thickeners). Cornstarch is naturally gluten-free (yay!), but if you’re using a substitute like arrowroot or tapioca starch, confirm it’s certified GF.
Vegetarian: Replace chicken with extra-firm tofu (pressed and cubed) or tempeh (my personal favorite). For tofu, toss with a tablespoon of cornstarch before baking to help it crisp up. You can also bulk up the veggies with zucchini, broccoli, or mushrooms to make it more filling.
Spicy: Add 1-2 teaspoons of sriracha, chili garlic sauce, or gochujang to the Hawaiian sauce for a little added heat. You can also sprinkle crushed red pepper flakes over the sheet pan before baking, or serve with a drizzle of hot chili oil.
How to Make Hawaiian Chicken Sheet Pan
This recipe is technically made in two parts. It begins by simmering the sauce, and finishes by baking the chicken and veggies in the oven. Simmering ahead of time takes just 5 to 10 minutes, and results in a thick and glossy sauce that clings to the meat a veggies (versus pooling in the pan). I highly recommend simmering first.
Should you choose to whisk everything together and pour it directly over the chicken and vegetables, consider adding an additional 1 teaspoon of cornstarch, and be sure to bake uncovered so excess liquid can evaporate.
Getting started, preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with aluminum foil (for easiest cleanup).
Next, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic powder, and cornstarch in a small saucepan set over medium heat. Simmer gently for about 5-10 minutes, or until slightly thickened.
As the sauce simmers (or after the sauce is finished thickening), chop the red onion and bell peppers into large chunks or slices and transfer the vegetables to the baking sheet with the chicken tenderloins and pineapple chunks. Drizzle with a bit of olive oil, and sprinkle with salt and pepper.
Toss to coat, then spread everything in an even layer.
Bake for 10 minutes, uncovered.
Remove the pan from the oven, add the sauce, and toss to coat. Spread in an even layer and continue baking for an additional 15 minutes, or until the internal temperature of the chicken registers 165°F (74°C) and vegetables are tender.
Remove from the oven and serve with rice, lime wedges, and garnished with sesame seeds or chopped cilantro, if desired. Enjoy!
Serving Suggestions
The BEST side dish to serve with Hawaiian chicken is rice. I highly recommend serving it with my rich and creamy coconut rice recipe, made with canned coconut milk and lime juice, or cilantro lime rice, made with tender white rice and plenty of fresh lime juice. For best results, get started making the rice before you pop the chicken in the oven.
If rice isn’t on the menu, consider serving it with fluffy cooked quinoa or crispy baked sweet potato fries.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The pineapple will likely release extra juice as it stores, so stir well before reheating. Leftover (unused) sauce can be stored in the refrigerator for up to 1 week.
Full disclosure, I have not tried freezing this full sheet pan meal. I expect that the chicken will thaw and reheat well, but the veggies (and pineapple) will probably turn mushy. You may want to consider freezing the sauce only. Allow it to cool, then transfer it to a freezer safe bag or container for up to 2 months. Thaw in the refrigerator overnight.
You can reheat leftovers on the stovetop, in the oven, or microwave. In all cases, reheat gently, adding a splash of water, broth, or pineapple juice if the sauce has thickened to much.
Frequently Asked Questions
Fresh pineapple has the best flavor and texture, and holds up well in the oven without releasing too much liquid. Canned pineapple is the most convenient option, but it should be drained well so the sauce doesn’t get watered down. I only recommend using frozen pineapple as a last resort, making sure it’s thawed and drained first.
For this sheet pan Hawaiian chicken, orange juice is the best substitute, since it provides both sweetness and acidity. Apple juice or mango juice would also work. Fresh pineapple juice is not recommended as it contains the enzyme bromelain, which may turn the chicken soggy.
This sauce is quite thick due to the added cornstarch and simmering. I recommend using the marinade in my Hawaiian Chicken Recipe. It’s just as sweet, tangy, and savory, but less thick and better for long-term marinating (more than 30 minutes).
More Easy Chicken Recipes
If you make this pineapple chicken sheet pan recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Hawaiian Chicken Sheet Pan Recipe
Ingredients
Hawaiian Sauce Ingredients
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice, from concentrate
- 2 tablespoons brown sugar, or honey
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch
Chicken Ingredients
- 1½ pounds chicken tenderloins
- 1 red bell pepper, deseeded and sliced into strips
- 1 yellow or orange bell pepper, deseeded and sliced into strips
- 1 small red onion, sliced
- 1½ cups pineapple chunks, fresh or canned, drained
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with aluminum foil.
- In a small saucepan, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic powder, and cornstarch until combined. Bring to a simmer over medium heat, then reduce the heat to low and cook for 5 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
- Transfer the chicken tenderloins, red and yellow bell peppers, red onion, pineapple chunks, olive oil, salt, and pepper to the prepared sheet pan. Toss to coat and spread into an even layer.
- Bake for 10 minutes.
- Remove the pan from the oven and drizzle the chicken and vegetables with the prepared sauce. Toss everything together and arrange the mixture into an even layer before returning it to the oven.
- Bake for an additional 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender.
- Serve hot over rice, garnished with lime wedges, sesame seeds, and fresh cilantro, if desired.
Notes
- Sauce: Simmering the sauce before baking helps it thicken and cling to the chicken and vegetables. If making the sauce ahead, refrigerate for up to 1 week or freeze for up to 2 months.
- Pineapple: Fresh pineapple gives the best texture, but canned (drained) or thawed frozen pineapple also works well.
- Chicken swaps: Boneless, skinless chicken thighs or breasts can be used as a substitute for tenderloins; cut them into strips for even cooking.
- Vegetable options: Bell peppers and onions are classic, but zucchini, broccoli, snap peas, or carrots can also be added for variety.
- Spice it up: Add sriracha, chili flakes, or gochujang to the sauce for heat.
- Storage: Leftovers can be stored in the refrigerator for 3 to 4 days. Reheat gently on the stovetop, in the oven, or the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why when I press “Get Recipe” on Creamy Ranch Chicken do I get Haiwian again?
Sorry about that Fran, I will look into that, but here is my Creamy Ranch Chicken Recipe ๐
hahaha I’m on the hawaiin chicken recipe but now going over to the creamy ranch chicken! Thanks Fran!
Hi Heather! ๐ Love it. I couldn’t actually reproduce what Fran saw, so I am still trying to track it down.
In the meantime, both Hawaiian Chicken and Creamy Ranch Chicken are easy weeknight wins – can’t wait to hear which one you make first!