Sheet Pan Hawaiian Chicken – This easy Hawaiian Sheet Pan Chicken recipe is a healthy, family-friendly meal made with chicken, pineapple, and colorful veggies. A sweet and savory one-pan dinner ready in 30 minutes!

sheet pan hawaiian chicken after roasting sprinkled with cilantro and macadamia nuts

 

If you’re looking for a quick and healthy weeknight dinner with bold, sweet-savory flavors, this Hawaiian Sheet Pan Chicken is going to be a new favorite! Made with lean chicken breast, colorful bell peppers, fresh pineapple, and a simple homemade sauce, it’s an easy, nutritious, and family-friendly recipe — all made on a single sheet pan for minimal cleanup.

Why You’ll Love This Sheet Pan Hawaiian Chicken Recipe

  • Quick & Easy: One pan, 30 minutes, and no complicated steps. Perfect for busy weeknights.
  • High Protein: 25 grams of protein per serving to help you reach your protein goals.
  • Healthy: Made with lean protein, lots of veggies, and no heavy sauces or processed ingredients.
  • Sweet & Savory: Fresh pineapple and a tangy homemade sauce create that classic Hawaiian flavor balance
  • Meal Prep Friendly: Great for leftovers, and easy to portion for healthy lunches.
  • Family Approved: Even picky eaters love the sweet pineapple and colorful veggies!

Ingredients You’ll Need

  • Chicken Breast or Thighs – Boneless, skinless, cut into bite-sized pieces
  • Pineapple – Fresh chunks preferred for best flavor, but canned (in juice, not syrup) works too
  • Bell Peppers – Red, green, orange, or yellow for color and sweetness
  • Red Onion – Adds a mild bite and color contrast
  • Avocado Oil – For roasting
  • Coconut Aminos (or low-sodium soy sauce)
  • Pineapple juice – fresh or canned (no syrup)
  • Garlic – Minced
  • Salt and pepper – for flavor
  • Macadamia Nuts – optional, for crunch and extra Hawaiian flair

ingredients for hawaiaan sheet pan chicken

How to Make Sheet Pan Hawaiian Chicken (Step-by-Step)

  1. Preheat oven to 400 degrees. Prepare a large baking sheet with parchment paper for easy cleanup.
  2. Dice the chicken, bell peppers, and onion into large chunks. Dump on to the sheet pan. Sprinkle with salt and pepper.
  3. Whisk together the oil, coconut aminos, garlic, and pineapple juice. Pour over chicken and veggies and toss to coat.
  4. Bake for 10 minutes. Add the pineapple chunks and stir the mixture well.
  5. Bake for an additional 10-15 minutes, until chicken is cooked through.
  6. If desired, sprinkle with chopped macadamia nuts. Serve over rice, cauliflower rice, or quinoa.

chicken, peppers, and onions on sheet pan before baking

Variations & Substitutions

  • Protein Options:
    Swap chicken for shrimp, pork tenderloin, or tempeh for a plant-based version.
  • Veggies:
    Add zucchini, broccoli, snap peas, or carrots for extra color and nutrition.
  • Sauce Swap:
    Use a bottled teriyaki sauce in a pinch but watch sodium and sugar content.
  • Spicy Kick:
    Add a pinch of red pepper flakes or a dash of sriracha to the sauce for a little heat.

Suggested Serving Ideas

  • Over steamed jasmine rice or cooked quinoa
  • With cauliflower rice for a low-carb option
  • Topped with chopped green onions and sesame seeds
  • Alongside a simple green salad for extra veggies

Frequently Asked Questions

Can I use canned pineapple?

Yes, but choose pineapple canned in 100% juice, not syrup, and drain well before using.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven.

Can I make this ahead and freeze it?

Yes! Place the chopped chicken, veggies, and pineapple in a large ziploc bag. Pour the sauce mixture into the bag. Seal tightly and lay flat in the freezer. Freeze for up to 6 months.

More Healthy Sheet Pan Recipes to Try

close up of roasted chicken , peppers, and pineapple after baking on sheet pan

large sheet pan of hawaiian chicken, bell peppers, and pineapple

Hawaiian Sheet Pan Chicken

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 23 minutes
Author: Nikki
Course: Main Course
Cuisine: American, hawaiian
Keyword: gluten free chicken dinner, hawaiian chicken sheet pan, sheet pan hawaiian chicken, sheet pan meals
Sheet Pan Hawaiian Chicken - This easy Sheet Pan Hawaiian Chicken recipe is a healthy, family-friendly meal made with chicken, pineapple, and colorful veggies. A sweet and savory one-pan dinner ready in 30 minutes!
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Ingredients 

  • 1.5 lb boneless, skinless chicken breasts, cut into chunks
  • 1 cup red bell pepper, cut into chunks
  • 1 cup green bell pepper, cut into chunks
  • 1/2 large red onion, cut into chunks
  • 2 cups fresh pineapple, cut into chunks
  • 1/4 cup coconut aminos
  • 2 tablespoons avocado oil
  • 2 tablespoons pineapple juice
  • 2 teaspoons minced garlic
  • 1.5 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped macadamia nuts , optional
  • 2 tablespoons minced fresh parsley or cilantro, optional

Instructions

  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
  • Place prepared chicken, bell peppers, and onions on the sheet pan. SPrinkle with salt and pepper.
  • Whisk together the coconut aminos, oil, garlic, and pineapple juice. Pour over the chicken mixture and toss to coat.
  • Bake for 10 minutes, then remove from oven and add the pineapple to the pan. Stir well.
  • Continue to bake for an additional 10-15 minutes, until chicken is cooked through.
  • Sprinkle with chopped macadamia nuts and cilantro/parsley if desired.

Nutrition

Calories: 229kcal, Carbohydrates: 14g, Protein: 25g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 942mg, Potassium: 604mg, Fiber: 2g, Sugar: 8g, Vitamin A: 937IU, Vitamin C: 81mg, Calcium: 24mg, Iron: 1mg

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