Can I use frozen or canned pineapple instead of fresh?

Yes, with a small adjustment. Canned pineapple in juice works fine as long as you drain it thoroughly and pat the chunks dry with paper towels before adding them to the pan. This removes excess moisture that would otherwise thin the sauce and prevent browning. Frozen pineapple should be fully thawed and dried in the same way. Fresh pineapple will always give you the best caramelized edges, but canned is a perfectly workable substitute.

How can I add spice to this dish?

The easiest way is to stir 1 teaspoon of sriracha or a pinch of red pepper flakes directly into the sauce before tossing everything together. For a more complex heat, use a tablespoon of chili garlic sauce or gochujang in place of the ketchup. You can also add a thinly sliced jalapeño to the pan alongside the other vegetables. Start with a small amount and taste as you go, since the sweetness of the honey and pineapple does a good job of balancing heat without completely muting it.

Do I have to mix everything on the sheet pan?

No, and I actually recommend doing it in a large bowl instead. Tossing the chicken, vegetables, and sauce in a bowl gives you much better coverage than trying to stir everything around on a rimmed pan. It is also easier to check that every piece is coated evenly. Once everything is well combined in the bowl, pour it onto the sheet pan and spread it out. This gives you the best of both approaches: thorough mixing and maximum oven space.

Can I make this Hawaiian chicken in the crock pot instead?

You can, though the result will be different in texture. The crock pot version produces tender, pull-apart chicken in a saucier, more braised style rather than the roasted, caramelized finish of the sheet pan method. To do it, combine everything in the slow cooker and cook on low for 4 hours or high for 2.5 hours. Add the pineapple during the last 30 minutes to prevent it from becoming too mushy. You will lose the browned edges and sticky glaze, but the flavor will still be sweet, tangy, and satisfying. If you are curious about slow cooker chicken meals, the chicken noodle soup in the crock pot is another great use of that low-and-slow approach.

Hawaiian Chicken Sheet Pan: Easy 38-Min Dinner

Name: Hawaiian Chicken Sheet Pan: Sweet, Tangy, and Done in 38 Minutes
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Cuisine: Hawaiian
Ingredients: For the chicken and vegetables:; 5 lbs boneless, skinless chicken thighs (cut into 1.5-inch pieces); 5 cups fresh pineapple chunks (about 1-inch pieces) 1 large red bell pepper (cut into 1-inch pieces) 1 medium red onion (cut into wedges) 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper For the Hawaiian sauce: 3 tablespoons soy sauce (or tamari for gluten-free) 2 tablespoons honey 2 tablespoons ketchup or BBQ sauce 2 cloves garlic (minced) 1 teaspoon fresh ginger (grated) 1 teaspoon cornstarch 1 tablespoon water For serving: Steamed jasmine rice Sliced green onions Sesame seeds

Description

A sweet and tangy sheet pan dinner made with juicy chicken, caramelized pineapple, red bell pepper, and red onion all tossed in a sticky soy-honey glaze. Everything roasts together on one pan at 400°F and comes together in just 38 minutes. Serve it over steamed rice for a complete meal with almost no cleanup.

Ingredients

Scale

For the chicken and vegetables:

1.5 lbs boneless, skinless chicken thighs (cut into 1.5-inch pieces)

1.5 cups fresh pineapple chunks (about 1-inch pieces)

1 large red bell pepper (cut into 1-inch pieces)

1 medium red onion (cut into wedges)

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Hawaiian sauce:

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons honey

2 tablespoons ketchup or BBQ sauce

2 cloves garlic (minced)

1 teaspoon fresh ginger (grated)

1 teaspoon cornstarch

1 tablespoon water

For serving:

Steamed jasmine rice

Sliced green onions

Sesame seeds

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Instructions

1. Preheat your oven to 400°F. Line a large rimmed sheet pan (18×13 inches) with parchment paper or foil and lightly grease the surface with cooking spray or olive oil.

2. In a medium bowl, whisk together the soy sauce, honey, ketchup, minced garlic, and grated ginger until smooth. In a small bowl, stir the cornstarch into 1 tablespoon of water until fully dissolved, then pour the slurry into the sauce and whisk again until silky and uniform.

3. Pat the chicken pieces dry with paper towels, then add them to the sauce bowl along with the pineapple chunks, red bell pepper, and red onion. Toss everything together until every piece is evenly coated. The sauce will look thin at this stage.

4. Pour the coated mixture onto the prepared sheet pan. Spread everything into a single layer with visible space between pieces so the oven heat circulates freely and caramelizes rather than steams.

5. Roast on the center rack for 25 to 28 minutes, until the chicken reaches an internal temperature of 165°F and the pineapple edges look golden and slightly shrunken. At about 15 minutes, you will see the sauce beginning to reduce and the edges starting to caramelize.

6. For deeper color, switch the oven to broil for the final 2 to 3 minutes. Watch closely during this step since the honey glaze can go from golden to burned quickly.

7. Remove from the oven and let the pan rest for 5 minutes before serving. Spoon the chicken, vegetables, and any pan sauce over steamed jasmine rice and top with sliced green onions and sesame seeds.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. To reheat, spread on a baking sheet and warm at 350°F for 10 minutes.

For gluten-free: swap soy sauce for tamari or coconut aminos in a 1:1 ratio.

Pat the chicken dry before tossing in the sauce. Moisture on the surface slows browning and dilutes the glaze.

To add heat, stir 1 teaspoon of sriracha or a pinch of red pepper flakes into the sauce before tossing.

If using canned pineapple, drain it thoroughly and pat the chunks dry to prevent excess liquid from thinning the sauce.

Prep Time: 10 min
Cook Time: 28 min
Category: Dinner, Main Course
Method: Baking
Cuisine: Hawaiian

Nutrition

Serving Size: 1/4 of recipe (about 1.5 cups chicken and vegetables)
Calories: 310 kcal
Sugar: 18 g
Sodium: 720 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 130 mg