Hawaiian Chicken

I’ve turned juicy chicken, sweet pineapple, and colorful veggies into a one-pan island-inspired dinner with a sticky sweet-savory glaze and minimal cleanup.

Why You’ll Love This Recipe

I love how everything cooks together on a single sheet pan—it’s quick, cleanup is easy, and the flavor feels fancy without all the effort.
The bright peppers, caramelized pineapple, and tender chicken coated in that tropical marinade hit all the right notes—sweet, tangy, and comforting.
It’s totally family-friendly, and I appreciate that I can marinate ahead or use leftovers all week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Marinade/Sauce

• ⅓ cup soy sauce (or tamari for gluten-free)

• ½ cup pineapple juice

• 2 tbsp brown sugar (or honey)

• 2 tbsp ketchup

• 1 tbsp rice vinegar (or apple cider vinegar)

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated (or ½ tsp ground ginger)

Chicken & Veggies

• 2 lb boneless, skinless chicken breasts, cut into 1–2″ pieces

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 red onion, cut into wedges

• 1½ cups pineapple chunks (fresh or canned, drained if canned)

• 1 tbsp olive oil

• ½ tsp sea salt

• ½ tsp black pepper

Cornstarch Slurry (optional)

• 1 tbsp cornstarch

• 1 tbsp water

Optional garnish

• Chopped parsley, green onions, sesame seeds, lime wedges

Directions

1. Prepare the marinade by whisking together soy sauce, pineapple juice, brown sugar, ketchup, vinegar, garlic, and ginger. I reserve ¼ cup for glazing later.

2. I toss the chicken pieces in the marinade and let them sit for at least 30 minutes or up to 24 hours.

3. Preheat the oven to 425°F. I toss peppers, onion, and pineapple with olive oil, salt, and pepper.

4. Spread the veggies and chicken in a single layer on a baking sheet and bake for 25–30 minutes, flipping halfway through.

5. While baking, I simmer the reserved marinade with the cornstarch slurry until it thickens into a glossy glaze.

6. I drizzle the glaze over the baked chicken and veggies, then serve it all over rice or coconut rice, garnished to taste.

Servings and timing

• Servings: 6

• Prep time: ~20 minutes

• Cook time: ~30 minutes

• Total time: ~50 minutes

Variations

• Swap in chicken thighs, pork tenderloin, or shrimp—just adjust cooking time.

• Add heat with red pepper flakes or sriracha in the marinade.

• Thread everything onto skewers and grill for a charred twist.

• Serve with cauliflower rice or over greens for a lighter option.

storage/reheating

I refrigerate leftovers in an airtight container for up to 4 days. To reheat, I warm them in the microwave or oven.
I also freeze the cooked chicken and veggies (without glaze) for up to 2 months. I thaw in the fridge and reheat before serving, making the glaze fresh.

FAQs

What’s the best cut of chicken to use?

I usually use chicken breasts, but thighs also work well and stay juicy.

Can I use canned pineapple?

Yes, I drain it well to avoid excess moisture and it caramelizes beautifully in the oven.

Is this spicy?

Not at all. I sometimes add red pepper flakes or a little sriracha if I want a kick.

Can I prep this ahead of time?

Definitely. I marinate the chicken the night before and chop the veggies so everything is ready to go.

How do I make it freezer-friendly?

I combine raw chicken with marinade in a freezer bag and freeze it flat. When ready to cook, I thaw it, add veggies, and bake.

Conclusion

I love how this Hawaiian Chicken brings bold, tropical flavors to my weeknight table while staying simple and fuss-free. With vibrant veggies, sweet pineapple, and a shiny tangy glaze, it feels like a mini getaway in every bite. And since it’s all on one pan, I spend less time cleaning and more time savoring. It’s fast, flavorful, and totally family-approved.

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