Sheet Pan Hawaiian Chicken


This summery Sheet Pan Hawaiian Chicken is all cooked together on one pan, meaning easy dinner and easy clean up! It’s full of fresh flavor and you’ll love the balance of lightly sweet and lightly sour here. Add this one to the menu this week, it’s a dinner the whole family will enjoy!

Sheet Pan Hawaiian Chicken

Sheet Pan Hawaiian Chicken

This Hawaiian chicken recipe is inspired by one of my most popular recipes, Hawaiian Chicken Kebabs. This sheet pan chicken recipe may not have the same charred flavor, but it skips some of the steps that those kebabs require, making this variation the more simplified version that’s perfect for weeknight meals.

It’s amazingly delicious, and I like to serve this with coconut rice, but white or brown rice works great as well.

Hawaiian Chicken Ingredients

For this easy sheet pan recipe, you’ll need:

  • Soy sauce
  • Ketchup
  • Pineapple juice concentrate
  • Brown sugar
  • Rice vinegar
  • Corn starch
  • Worcestershire
  • Garlic
  • Fresh ginger
  • Salt and pepper
  • Bell peppers
  • Red onion
  • Chicken breasts
  • Fresh pineapple
  • Cilantro

Sheet Pan Hawaiian Chicken

How to Make Hawaiian Chicken on a Sheet Pan

  • Add the sauce ingredients in a small bowl and whisk to combine.
  • Place diced bell peppers, red onion and chicken on a prepared sheet pan, then toss with sauce to evenly coat.
  • Cook for 10 minutes, then add pineapple to sheet pan.
  • Continue cooking until fully cooked through. Toss to distribute sauce again just before serving.

Can I Use Canned Pineapple Instead of Fresh?

For best results, stick with fresh pineapple. Canned pineapple has a lot more juice and isn’t the same texture.

Is There a Pineapple Juice Concentrate Substitute I Can Use?

If your grocery store doesn’t sell pineapple juice concentrate or you simply can’t locate it, I recommend using apple juice concentrate instead.

Sheet Pan Hawaiian Chicken

Tips for the Best Hawaiian Chicken

  • Try to cut the chicken as uniform in size as possible, this way it will all be done cooking at the same time and you won’t be over-cooking smaller pieces.
  • Be sure to check the chicken for doneness with an instant read thermometer, center should register 165 degrees F.
  • Start out your rice first before you begin prepping this recipe. That way the rice will be finished by the time this chicken is done, plus it will have a little time to rest so it’s not wet.
  • Replace the lid on the pineapple juice concentrate, transfer to an airtight container and keep frozen after you’ve measured what’s needed for this recipe. That way you can make it again. Or just mix up some pineapple juice with that’s left to serve with this dinner.

More Easy Chicken Recipes You’ll Love:

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Sheet Pan Hawaiian Chicken

5 from 4 votes

Chicken, veggies and pineapple are coated with a sweet and sour sauce all tossed together and baked on a sheet pan to cook through. Easy recipe, easy clean up, delicious taste! What's not to love?

Servings: 5
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes



  • 2 1/2 Tbsp soy sauce
  • 1/3 cup ketchup
  • 3 Tbsp pineapple juice concentrate (thaw if totally solidified)
  • 2 Tbsp packed brown sugar (light or dark)
  • 1 1/2 Tbsp rice vinegar
  • 2 1/2 tsp cornstarch
  • 2 tsp worcestershire
  • 2 tsp minced garlic (2 cloves)
  • 2 tsp peeled and minced fresh ginger
  • 3/4 tsp freshly ground black pepper

Chicken mixture

  • 1 medium green bell pepper, cored and diced into 1-inch pieces
  • 1 medium red bell pepper, cored and diced into 1-inch pieces
  • 1 small red onion, chopped into chunks
  • 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch cubes
  • 2 cups fresh cubed pineapple*
  • 2 Tbsp chopped cilantro (optional)


  1. Preheat oven to 350 degrees F.

  2. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.

  3. In a medium mixing bowl whisk together soy sauce, cornstarch, ketchup, pineapple juice concentrate, brown sugar, rice vinegar, cornstarch worcestershire, garlic, ginger, and pepper.

  4. Place red and green bell peppers, red onion and chicken on baking sheet then pour sauce over top and toss to evenly coat. 

  5. Cook in preheated oven 10 minutes, remove from oven and toss.

  6. Sprinkle in pineapple. Return to oven, continue to cook until chicken is cooked through, about 7 - 10 minutes longer.

  7. Remove from oven toss once more to coat with sauce. 

  8. Serve warm over coconut rice if desired.

Recipe Notes

  • *Stick with fresh pineapple in this recipe. Frozen or canned cannot be substituted. 
  • Recipe source: Cooking Classy
Nutrition Facts
Sheet Pan Hawaiian Chicken
Amount Per Serving
Calories 304 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 87mg29%
Sodium 836mg36%
Potassium 966mg28%
Carbohydrates 35g12%
Fiber 3g13%
Sugar 25g28%
Protein 32g64%
Vitamin A 2550IU51%
Vitamin C 156.7mg190%
Calcium 47mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Island
Keyword: Hawaiian Chicken
Calories: 304 kcal
Author: Jaclyn


  • Laurie Lichnerowicz: Made this very flavorful dish for dinner. My prep time took quite a bit of time because I measured out everything and cut all the vegetables and meat so that I was ready to go all at one time. love the pineapple sweetness with the chicken and peppers. I did switch out the green bell pepper as I’m not a fan and used only colored peppers. March 19, 2019 at 8:00pm Reply

    • Jaclyn: Thanks for leaving a review Laurie! I’m happy to hear you enjoyed it! March 19, 2019 at 8:54pm Reply

  • Dana McGlothlin: Delicious! I will definitely make this again.Thank you for the recipe. August 14, 2018 at 5:11pm Reply

    • Jaclyn: I’m so glad you liked it Dana! Thanks for taking the time to leave a review! August 17, 2018 at 9:39am Reply

  • Polly: can you use frozen pinapple? August 13, 2018 at 1:15pm Reply

    • Jaclyn: I’d stick with fresh so it’s not as wet. Hope you enjoy! August 17, 2018 at 9:39am Reply

  • Anitra: I made this meal yesterday and it was delicious. Will definitely be making this again August 8, 2018 at 7:38am Reply

    • Jaclyn: So glad it was enjoyed! Thanks for leaving a review! August 8, 2018 at 12:25pm Reply

  • Desiree: Can pineapple juice from concentrate be used, I can’t find pineapple concentrate in any stores by me? August 7, 2018 at 6:37pm Reply

    • Jaclyn: It’s not as strong or as sweet so I’d just substitute apple juice concentrate. Hope you enjoy! August 10, 2018 at 4:04pm Reply

    • Desiree: Since I couldn’t find the frozen concentrate, I reduced a small can of pineapple juice to the 3 Tbsp required and it was great. I’ll continue to look for the frozen concentrate and can’t wait to make it again. August 11, 2018 at 7:12am Reply

      • Jaclyn: So glad you were able to make it work Desiree! Thanks for your feedback! August 11, 2018 at 9:23am Reply

        • Nicole: Hi Jaclyn, wondering if you have marinated the chicken in the sauce over night then toss in the vegetables and then bake it? June 14, 2019 at 5:20pm Reply

          • Jaclyn: I wouldn’t recommend it because the acidity of the sauce would likely make the chicken mushy, but you should be fine to make the sauce the day before. June 14, 2019 at 6:10pm

  • Julia: Jaclyn, what can I substitute for the pineapple concentrate? I plan on making this tomorrow and haven’t found a grocery store in my area that sells frozen pineapple juice. August 4, 2018 at 1:40pm Reply

    • Jaclyn: Apple juice concentrate should work as well. I might even try 1 1/2 Tbsp apple juice concentrate 1 1/2 Tbsp orange juice concentrate. Hope you enjoy! August 4, 2018 at 2:16pm Reply

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