Kitchen Tools and Prep Essentials

To make this Hawaiian chicken sheet pan dinner seamlessly, it helps to have the right tools ready. This keeps the process smooth and efficient from prep to cleanup.

• Large sheet pan or baking tray – Make sure it’s large enough to hold all ingredients in a single layer for even roasting.

• Mixing bowls – One for marinating the chicken and another for preparing the sauce.

• Whisk – To fully combine the barbecue glaze ingredients.

• Parchment paper or foil – Lining your sheet pan makes cleanup fast and prevents sticking.

• Sharp knife and cutting board – For chopping chicken, peppers, onion, and pineapple into even-sized pieces.

• Tongs or a spatula – Helpful for tossing and turning ingredients mid-bake.

• Oven thermometer (optional) – To ensure accurate baking temperature for consistent roasting.

With just a few basic tools, you can prep, cook, and serve a full meal in under an hour—no special gadgets required. For visual tools setup and creative pan arrangement tips, explore Hawaiian chicken recipes to see how others make it both efficient and beautiful.

Step-by-Step Cooking Instructions – Part 1 (Prep and Bake)

• Preheat the Oven
  Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil to prevent sticking and for easy cleanup.

• Season the Chicken
  In a large bowl, combine 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, ½ teaspoon of chili flakes (optional), and a generous pinch of salt and pepper. Add the chicken breast chunks and toss to coat them evenly.

• Arrange on the Sheet Pan
  Spread the seasoned chicken pieces in the center of the pan. Surround them with chopped bell peppers, red onion, pineapple chunks, turkey bacon, and chicken ham. Ensure the ingredients are in a single layer and spaced slightly apart for even roasting.

• Mix the Sauce
  In a small bowl, whisk together ½ cup barbecue sauce, 2 tablespoons soy sauce, 1 tablespoon honey, and 1 tablespoon apple cider vinegar. This blend provides a balanced glaze of sweet, salty, tangy, and smoky.

• Drizzle and Bake
  Pour half of the sauce evenly over the chicken and vegetables. Reserve the rest for after baking. Place the sheet pan in the oven and roast for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are slightly caramelized.

Step-by-Step Cooking Instructions – Part 2 (Finish and Serve)

• Check Doneness
  Ensure the chicken has reached an internal temperature of 165°F (74°C). The vegetables should be fork-tender, and the pineapple lightly browned at the edges for optimal flavor.

• Drizzle Remaining Sauce
  Once removed from the oven, drizzle the remaining half of the sauce over the hot ingredients. This final layer adds a fresh burst of flavor and gloss.

• Optional Broil
  For added caramelization, place the pan under the broiler for 2–3 minutes. Keep a close eye to prevent burning.

• Garnish and Serve
  Top with chopped green onions or fresh cilantro for color and a herbal pop. Serve immediately over white rice, coconut rice, or quinoa for a hearty and balanced meal.

Looking for more one-pan tropical ideas? Try these tropical dinner recipes to discover flavor-packed combinations with minimal cleanup.

Flavor Variations and Dietary Options

This Hawaiian chicken sheet pan is endlessly customizable based on dietary needs, spice tolerance, or what you already have in your kitchen.

Low-Carb or Keto Options

• Omit the pineapple and serve with cauliflower rice.

• Use sugar-free barbecue sauce and coconut aminos instead of soy sauce.

Vegan or Vegetarian Twist

• Swap chicken for firm tofu, tempeh, or roasted chickpeas.

• Use vegan barbecue sauce and skip the meat-based add-ins.

Spicy and Bold Variations

• Add sliced jalapeños or a spoonful of gochujang to the sauce for more heat.

• Sprinkle chili flakes or use spicy barbecue sauce.

Tropical Additions

• Add mango chunks during the last 10 minutes of roasting.

• Top with toasted coconut or a splash of lime juice for brightness.

Explore additional combinations in these sheet pan dinner ideas to keep things fresh every week.

Tips for Perfect Sheet Pan Roasting

Mastering the technique ensures that every ingredient roasts evenly and develops that signature caramelized edge.

• Cut everything uniformly so it all cooks at the same rate.

• Use high heat (400°F or above) to achieve caramelization.

• Don’t overcrowd the pan; if needed, use two pans to allow airflow.

• Stir halfway through to ensure even browning.

• Roast pineapple and onion last 10 minutes if you prefer them less charred.

Refer to easy chicken meal prep layouts for tips on portioning and storage.

Meal Prep, Storage & Reheating

This dish is ideal for prepping ahead, saving time on busy nights, and enjoying throughout the week.

Make-Ahead Tips

• Chop vegetables and pineapple in advance.

• Marinate chicken with spices and store in the fridge up to 24 hours.

Storage

• Store cooked ingredients in an airtight container in the fridge for 3–4 days.

• For longer storage, freeze without pineapple for up to 2 months.

Reheating

• Use a skillet over medium heat or bake at 350°F until warm.

• Avoid microwaving to preserve texture and prevent sogginess.

For visual guides on storage containers, check easy chicken meal prep boards.

Serving Suggestions & Side Dishes

Complement the sweet-savory flavors with light, fresh, or starchy sides.

• Serve over white rice, brown rice, coconut rice, or quinoa.

• Add a tropical salad with mango and cucumber.

• Include a side of roasted or steamed broccoli, green beans, or edamame.

• Garnish with lime wedges, chopped cilantro, or toasted sesame seeds.

Pair it with sparkling water, ginger tea, or a citrus mocktail for a refreshing finish.

Nutrition Facts & Healthy Modifications

This sheet pan Hawaiian chicken offers a balanced meal with protein, carbs, and fiber.

Estimated per serving (4 servings):

• Calories: 500–550

• Protein: 30–35g

• Fat: 14–18g

• Carbohydrates: 35–40g

• Fiber: 4–6g

Health Modifications:

• Use low-sugar or homemade barbecue sauce to cut added sugars.

• Choose low-sodium soy sauce to reduce salt content.

• Increase vegetables for more fiber and volume.

• Substitute cauliflower rice to reduce carbs.

Read more about ingredients like apple cider vinegar or pineapple nutrition to understand their roles in a balanced meal.

FAQs – Hawaiian Chicken Sheet Pan

Can I use chicken thighs instead of breasts?
Yes, chicken thighs are juicier and add more richness to the dish. Adjust baking time slightly if using bone-in cuts.

Can I use canned pineapple instead of fresh?
Absolutely. Just make sure to drain it well and use pineapple in juice, not syrup.

What’s the best way to keep the chicken juicy?
Cut it into equal-sized chunks, don’t overbake, and drizzle with sauce after roasting to retain moisture.

Can I make this recipe ahead of time?
Yes. Prep everything the day before and refrigerate. Bake when ready to serve.

Is this recipe gluten-free?
Yes—just use gluten-free soy sauce or tamari and check the BBQ sauce label for hidden gluten.

How do I make this dish spicier?
Add more chili flakes, spicy BBQ sauce, or a squirt of sriracha into the glaze mixture.

Hawaiian chicken sheet pan with pineapple and peppers

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• Author: the coozy plate

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Description

This Hawaiian chicken sheet pan dinner features roasted chicken, colorful peppers, sweet pineapple, and smoky meats, all baked together in a sticky, sweet-savory barbecue glaze. It’s a bold, tropical twist on a classic sheet pan meal—perfect for busy nights, meal prep, or laid-back entertaining.

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Ingredients

Scale 1x2x3x

For the sheet pan:

• 1 ½ lbs boneless, skinless chicken breasts, cut into chunks
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, chopped
• 1 cup pineapple chunks
• 4 slices turkey bacon, cooked and chopped
• ½ cup chopped chicken ham
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp chili flakes (optional)

For the sauce:

• ½ cup barbecue sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp apple cider vinegar

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Instructions

• Preheat your oven to 400°F (200°C)
• In a large bowl, mix together the olive oil, salt, pepper, garlic powder, paprika, and chili flakes
• Add the chicken pieces and toss to coat
• Spread the seasoned chicken on a large sheet pan lined with parchment paper
• Add bell peppers, onion, pineapple chunks, turkey bacon, and chicken ham around the chicken on the sheet pan
• In a small bowl, whisk together the barbecue sauce, soy sauce, honey, and apple cider vinegar
• Drizzle half of the sauce over the chicken and vegetables
• Bake in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked and veggies are tender
• Remove from the oven and drizzle the remaining sauce over the cooked ingredients
• Serve warm, optionally over rice or with a side of your choice

Notes

• Cut all ingredients into uniform pieces for even roasting.

• Add delicate items like pineapple during the last 10–15 minutes to prevent over-caramelizing.

• Substitute tofu or chickpeas for a meatless option.

• Use parchment paper to make cleanup easy.

• Leftovers reheat best in the oven or skillet—not microwave.

• This dish pairs well with coconut rice or a fresh mango salsa for extra tropical flair.