This Sheet Pan Hawaiian Chicken is an easy weeknight dinner that’s bursting with flavour! It’s got pineapple, peppers and a tasty tangy sauce.
This recipe’s got it all! Juicy chicken, colourful veggies – and all in one pan! Talk about weeknight perfection.
Why you’ll love this recipe
- One-pan simplicity: Everything cooks on a single sheet pan for easy cleanup and minimal prep.
- Sweet and savoury: Juicy pineapple, tender chicken and a tangy sauce make every bite delicious.
Ingredients and substitutions
- Chicken breasts – You can use boneless skinless chicken thighs for a juicier result.
- Red pepper – Any bell pepper works here, like orange, yellow or green depending on what you have.
- Pineapple – Fresh or canned (drained) pineapple chunks both work well.
- Red onion – Swap with yellow or white onion if preferred, or use shallots for a milder flavour.
- Olive oil – Avocado oil or any neutral cooking oil will work in its place.
- Hoisin sauce – Teriyaki sauce, sweet soy sauce or even a mix of soy sauce and honey make great alternatives.
- Ketchup – Use tomato paste with a touch of honey or maple syrup if you’re out of ketchup.
- Rice vinegar – Substitute with apple cider vinegar or white wine vinegar if needed.
- Garlic – Fresh garlic gives the best flavour, but garlic powder can be used in a pinch.
- Fresh ginger – Ground ginger can be used (start with 1/4 tsp), though fresh adds more depth.
- Cilantro – Parsley or green onions are good substitutes if you’re not a cilantro fan.
Optional Rice side dish
- White rice – You can use jasmine, basmati or brown rice. Cauliflower rice is a great low-carb option.
- Butter – You can use ghee (clarified butter) or coconut oil or leave it out.
How to make this sheet pan Hawaiian chicken
Step 1: Make the sauce.
Mix olive oil, hoisin, ketchup, vinegar, garlic, ginger, salt and pepper.
Step 2: Prep the sheet pan.
Line a baking sheet with parchment paper and toss in your ingredients.
Step 3: Make the rice.
Cook rice until liquid is absorbed.
Step 4: Bake the dish.
Pour the sauce over the chicken and veggies and bake.
Recipe Tips
Want to get the best results from this recipe? Here’s how I make sure everything cooks perfectly every time.
- Use parchment or foil on the pan: This makes cleanup even easier.
- Don’t overcrowd the pan: Spread the ingredients out in a single layer so everything roasts.
- Stir halfway through: Give everything a quick toss midway through baking to ensure even cooking and caramelization.
- Check doneness: Use a meat thermometer to make sure the chicken hits 165°F (74°C) at the thickest point.
Frequently asked questions
How do I know when the chicken is done?
The chicken is ready when it reaches an internal temperature of 165°F (74°C) and is no longer pink inside.
Can I use turkey breast instead of chicken?
Yes, you can use turkey breast instead of chicken! Just chop it into evenly sized pieces like you would with chicken breast. Keep an eye on the cook time. Turkey breast is lean and can dry out quickly, so check for doneness a few minutes early.
Is this recipe gluten-free?
It can be. Just use gluten-free hoisin or teriyaki sauce and double-check your ketchup and vinegar.
What to serve with Hawaiian chicken
This meal should fill you up, but here are a few tasty sides to round it out:
How to store and reheat
Make-ahead: Chop the chicken and vegetables, and mix the sauce up to 1 day in advance for quick assembly.
Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Microwave for 1–2 minutes or warm in a skillet over medium heat until heated through.
Freeze and reheat from frozen: Freeze in a sealed container for up to 3 months. Thaw in the fridge overnight, then reheat as usual.
More easy sheet pan dinners
Meal prep tools
- Get your glass meal prep bowls here.
- And of course I get all my free-range chicken breasts from Butcher Box.
Sheet Pan Hawaiian Chicken
Ingredients
- 1 lb chicken breasts chopped into 1-inch pieces
- 1 red pepper chopped into 1-inch pieces
- 1 cup pineapple chopped into 1-inch pieces
- 1 small red onion chopped into 1-inch pieces
- 1 tbsp olive oil
- 2 tbsp hoisin sauce or teriyaki sauce
- 1 tbsp ketchup
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1/4 tsp each salt & pepper
- 1/4 cup cilantro chopped, optional garnish
Optional rice side dish
- 1 cup white rice
- 1.5 cups water
- 1 tsp butter or olive oil
- 1 pinch salt
Instructions
- Preheat oven to 425 F. Line a baking sheet with parchment paper, then add chicken, red pepper, pineapple and red onion.
- Mix olive oil, hoisin sauce, ketchup, rice vinegar, garlic, ginger and salt and pepper together in a small bowl, then pour overtop of chicken and veggies, mixing well to combine.
- Bake for 15-18 minutes until chicken is cooked through.
- Meanwhile, if serving, add rice, water, butter and salt to a rice cooker or pot on the stove and cook until liquid has absorbed.
- Remove sheet pan from the oven, garnish with cilantro if desired and serve over rice. Enjoy!
Comments & Reviews
linda payne says
I haven’t tried this yet, but I’m planning to and as hot as it here I think I’m going to try and do a foil pack on the grill, sounds delicious and light
Renee Amaral says
This is a great sheet pan dinner!