Hawaiian Chicken Sheet Pan with Roasted Pineapple and Peppers.

There is a specific kind of kitchen victory that comes from a sheet pan meal. It is the realization that a healthy, vibrant, and multi-dimensional dinner can be achieved with almost no cleanup. This Hawaiian Chicken Sheet Pan recipe is a favorite for exactly that reason. It leans into the classic combination of savory soy, bright citrus, and the deep, caramelized sweetness that only occurs when pineapple meets high heat.

Many tropical-inspired recipes rely on heavy, syrupy bottled glazes that can overpower the fresh ingredients. This version uses a quick, homemade marinade that balances the saltiness of tamari or soy sauce with ginger and garlic, allowing the natural sugars of the roasting fruit to provide the “glaze.” It is a colorful, high-protein meal that brings a bit of sunshine to the table, regardless of the season.

Ingredients

To ensure everything cooks at the same rate, pay close attention to the size of your vegetable and fruit cuts.

Chicken Breasts: 1.5 pounds, cut into 1-inch cubes. Thighs also work well for a juicier result.
Fresh Pineapple: 2 cups, diced into chunks. (Fresh is highly recommended over canned for a better roasted texture).
Bell Peppers: 2 large (one red, one green), deseeded and cut into chunks.
Red Onion: 1 large, cut into thick wedges.
Snap Peas: 1 cup, trimmed.¹
Fresh Ginger: 1 tablespoon, finely grated.
Garlic: 3 cloves, minced.
Soy Sauce or Tamari: 1/4 cup.
Sesame Oil: 1 tablespoon.
Honey or Maple Syrup: 1 tablespoon.
Rice Vinegar: 1 tablespoon.
Optional Garnish: Toasted sesame seeds and sliced green onions.

Instructions

Marinating the Chicken

In a medium bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, grated ginger, and minced garlic. Add the cubed chicken to the bowl and toss to coat thoroughly. Let the chicken sit for at least 15 to 20 minutes while you prep the vegetables. This brief marination period allows the aromatics to penetrate the meat, ensuring it stays flavorful during the roasting process.

Prepping the Sheet Pan

Preheat your oven to 400°F (200°C). Large sheet pans are best here; if the ingredients are too crowded, they will steam rather than roast. Place the pineapple chunks, bell pepper pieces, and red onion wedges onto the pan. Drizzle with a tiny bit of oil and a pinch of salt.

The Roasting Process

Spread the marinated chicken out across the pan, nestling the pieces among the fruit and vegetables. Pour any remaining marinade from the bowl over the ingredients. Slide the pan into the oven and bake for 15 minutes.

At the 15-minute mark, remove the pan and toss in the snap peas. Snap peas cook very quickly, so adding them toward the end keeps them bright green and “snappy” rather than mushy. Return the pan to the oven for another 5 to 7 minutes, or until the chicken is cooked through and the pineapple edges are starting to turn a dark, caramelized brown.

Final Touches

Once out of the oven, give everything one final toss to coat the ingredients in the juices that have accumulated on the pan. Sprinkle with toasted sesame seeds and fresh green onions for a hit of color and crunch.

Flavor and Texture Notes

This dish is a study in the “sweet and savory” profile. The chicken is tender and carries the sharp, warming bite of fresh ginger. The real star, however, is the roasted pineapple. When pineapple is baked, its acidity mellows, and its sugars intensify, creating a jammy consistency that pairs perfectly with the salty soy base.

The vegetables provide a necessary structural contrast. The red onions become soft and sweet, while the snap peas and peppers offer a fresh, watery crunch that prevents the meal from feeling too heavy. It is a light, clean flavor profile that feels restorative.

Tips and Variations

Sheet pan meals are designed for flexibility. Use what you have in your crisper drawer.

The Grain Base: While this is a complete meal on its own, it is excellent served over a bed of cauliflower rice, jasmine rice, or even quinoa to soak up the extra pan juices.²
Extra Heat: If you like a spicy kick, add a teaspoon of red chili flakes to the marinade or a few slices of fresh jalapeño to the sheet pan before roasting.
Broccoli Swap: If you don’t have snap peas, broccoli florets make an excellent substitute. Add them at the beginning of the cook time so they have a chance to get crispy edges.
Zesty Finish: A squeeze of fresh lime juice over the pan just before serving adds a bright, acidic lift that ties the ginger and pineapple together.

Storage and Make-Ahead

This is a premier candidate for “Sunday Prep.”

Fridge: Store leftovers in an airtight container for up to 4 days. The flavors actually deepen overnight, making it a fantastic cold lunch the next day.
Reheating: To maintain the texture of the vegetables, reheat in a skillet over medium heat or in an air fryer for 3 to 4 minutes. A microwave works in a pinch, though the snap peas may lose their crunch.
Freezing: You can freeze the cooked meal for up to 2 months. However, be aware that the peppers and pineapple will be much softer once thawed.

Serving Suggestions

For a beautiful presentation, serve this directly from the sheet pan if you are eating family-style. If you want to elevate the meal:

Lettuce Wraps: Scoop the chicken and pineapple into large butter lettuce leaves for a low-carb, handheld option.
Tropical Garnish: A few sprigs of fresh cilantro or even some toasted coconut flakes can add a layer of complexity to the finished dish.
Side Pairing: A simple cucumber salad with rice vinegar and sesame seeds provides a cooling contrast to the warm, roasted ginger flavors.

FAQ

Can I use frozen pineapple?

You can, but the texture will be significantly softer and more watery than fresh. If using frozen, make sure to thaw it completely and pat it dry with a paper towel before adding it to the pan.

How do I keep the chicken from drying out?

Cutting the chicken into uniform 1-inch cubes is key. If the pieces are too small, they will overcook before the vegetables are tender. Using chicken thighs instead of breasts is also a great “insurance policy” against dryness.

What if I don’t have sesame oil?

Sesame oil provides a specific nutty aroma, but if you don’t have it, you can substitute with a neutral oil like avocado or light olive oil.

Is this recipe gluten-free?

As long as you use tamari or a certified gluten-free soy sauce, this recipe is 100% gluten-free.

Can I make this in an air fryer?

Yes! Depending on the size of your air fryer, you may need to work in batches. Cook at 380°F for about 12–15 minutes, shaking the basket halfway through.

Conclusion

The Hawaiian Chicken Sheet Pan is a reminder that healthy eating can be incredibly flavorful without being complicated. It relies on the natural chemistry of its ingredients—the way ginger cuts through fat and how heat transforms fruit—to do the heavy lifting. It’s a reliable, vibrant dinner that brings a sense of ease to the kitchen.