Easy Honey Glazed Hawaiian Chicken Sheet Pan

Craving a tropical escape on a busy weeknight? The clock hits 5 PM, and the familiar question looms: “What’s for dinner?” You’re tired, the family is hungry, and the thought of a complicated meal that leaves a mountain of dishes in the sink is enough to make you reach for the takeout menu.

I’m always on the hunt for meals that my whole family will eat that don’t leave my kitchen a disaster zone. This sheet pan recipe has become our go-to for that exact reason. It’s the perfect intersection of fast, healthy, and incredibly delicious, solving the weeknight dinner dilemma in the most flavorful way possible.

This Easy Honey Glazed Hawaiian Chicken Sheet Pan recipe is the ultimate weeknight meal. It combines juicy chicken, vibrant vegetables, and sweet pineapple in a savory glaze, all cooked on a single pan in under 30 minutes for a delicious dinner with minimal cleanup. It’s your ticket to a low-stress, high-flavor dinner that feels like a mini-vacation.

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Craving a Tropical Escape on a Busy Weeknight?

Let’s face it, weeknight dinners can feel like a chore. Between busy schedules and decision fatigue, it’s easy to fall into a rut of boring or unhealthy meals. The idea of chopping multiple ingredients, juggling different pots and pans, and facing a lengthy cleanup can be completely draining.

This is where the magic of the one-pan meal comes in. I’m always on the hunt for meals that my whole family will eat that don’t leave my kitchen a disaster zone. This sheet pan recipe has become our go-to for that exact reason. It transforms the dinner-time stress into a simple, streamlined process. You get all the vibrant, exciting flavors of a tropical dish—that perfect balance of sweet and savory—without any of the usual fuss. It’s a complete, balanced meal on one pan, meaning you spend less time cooking and cleaning, and more time enjoying your evening.

The Ultimate Easy Honey Glazed Hawaiian Chicken Sheet Pan Recipe

The core components for this recipe are 1. Boneless, skinless chicken breasts, 2. A homemade honey-soy glaze, 3. Fresh pineapple chunks, 4. Colorful bell peppers and red onion, and 5. A large, rimmed baking sheet for roasting. This combination creates a perfectly balanced, flavorful, and incredibly easy meal with minimal effort and cleanup. The honey glaze is the star, creating a sticky, sweet, and savory coating that caramelizes beautifully in the oven.

This isn’t just a recipe; it’s a method for achieving a delicious, well-rounded dinner with maximum efficiency. The sheet pan does all the heavy lifting, allowing the high heat of the oven to roast the chicken to juicy perfection while tenderizing the veggies and caramelizing the pineapple. It’s a symphony of textures and tastes that comes together effortlessly.

1. Gather Your Tropical Ingredients

To make this vibrant dish, you will need boneless skinless chicken, fresh vegetables like bell peppers and red onion, fresh pineapple, and a homemade honey-soy glaze made with pantry staples like low-sodium soy sauce, honey, ginger, and garlic.

For the Chicken and Veggies:

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 large red bell pepper, chopped
1 large yellow or orange bell pepper, chopped
1 large red onion, chopped
2 cups fresh pineapple chunks
1 tbsp olive oil
Salt and black pepper to taste

For the Honey Glaze:

1/2 cup low-sodium soy sauce (or Tamari for gluten-free)
1/3 cup honey
1/4 cup pineapple juice
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1/4 tsp red pepper flakes (optional, for heat)
1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry)

For Garnish (Optional):

Sliced green onions
Toasted sesame seeds

Pro-Tip: Using fresh ginger and garlic instead of powdered versions makes a world of difference in the glaze’s flavor. It’s an extra step that’s absolutely worth it for that authentic, punchy taste.

Pin this ingredient list for your next grocery run!

2. Step-by-Step: From Pan to Paradise

Making this dish involves whisking together a glaze, tossing it with chicken and vegetables, and roasting everything on a single sheet pan in two stages to ensure perfect caramelization and prevent the pineapple from getting mushy.

Here’s the deal, the process is simple and designed for success.

Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. This is my number one tip for zero-stress cleanup!
Make the Glaze: In a small saucepan over medium heat, whisk together the soy sauce, honey, pineapple juice, rice vinegar, garlic, ginger, and optional red pepper flakes. Bring the mixture to a gentle simmer.
Thicken the Glaze: Whisk in the cornstarch slurry. Continue to simmer for 1-2 minutes, stirring constantly, until the sauce has thickened enough to coat the back of a spoon. Remove it from the heat and set it aside.
Combine & Coat: In a large bowl, combine the cubed chicken, chopped bell peppers, and red onion. Pour half of the prepared glaze over the mixture and toss until everything is evenly coated.
Arrange on Pan: Spread the chicken and vegetable mixture in a single, even layer on the prepared baking sheet. It’s important not to overcrowd the pan, as this will cause the ingredients to steam instead of roast. Use two pans if you need to!
First Bake: Place the pan in the preheated oven and bake for 15 minutes.
Add Pineapple & Glaze: Remove the pan from the oven. Add the fresh pineapple chunks to the pan and drizzle the remaining half of the glaze over everything. Gently toss the ingredients right on the pan to combine.
Final Bake: Return the pan to the oven and bake for another 10-12 minutes. The chicken should be cooked through (reaching an internal temperature of 165°F or 74°C) and the vegetables should be crisp-tender.
Broil (Optional but Recommended): For that extra delicious, bubbly caramelization on top, turn the broiler on for the last 2-3 minutes. Watch it like a hawk to prevent any burning!
Serve: Remove from the oven and garnish with fresh sliced green onions and toasted sesame seeds. Serve immediately over fluffy rice or your favorite side.

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Lesson Learned: Don’t add the pineapple at the beginning! I learned this the hard way. Adding it in the last 10-12 minutes of cooking ensures it gets beautifully caramelized and warm without turning into mush. This two-stage cooking process is the secret to perfect texture.

Made this? Leave a comment below and let us know how it turned out!

Customize Your Dish: Variations & Dietary Swaps

You can easily customize this recipe by swapping proteins, adding different vegetables, or modifying the glaze to fit dietary needs like Paleo, Whole30, Keto, or gluten-free. This recipe is a fantastic template, and one of the best things about it is its versatility. Whether you have dietary restrictions or just want to use up what’s in your fridge, there are simple and delicious ways to make this dish your own without sacrificing flavor.

For a Paleo & Whole30-Friendly Meal

To make this recipe Paleo and Whole30-compliant, replace soy sauce with coconut aminos, omit honey, and use arrowroot starch instead of cornstarch for thickening the glaze.

Here’s exactly how to make the swaps for a clean, compliant meal:

For the Glaze: Replace the 1/2 cup of soy sauce with an equal amount of coconut aminos. Omit the honey completely. For a touch of compliant sweetness, you can add 1-2 tablespoons of 100% pineapple juice (for Whole30) or 1 tablespoon of date paste (for Paleo).
Thickener: Replace the cornstarch slurry with a mixture of 1.5 teaspoons of arrowroot starch and 1 tablespoon of cold water.
Veggies: All the core veggies (bell peppers, onions, pineapple) are compliant. For extra nutrients and variety, feel free to add other compliant vegetables like broccoli florets or chopped zucchini.

Pro-Tip: When using coconut aminos, you may need to add a pinch more salt at the end, as it’s inherently less salty than traditional soy sauce or tamari. In my experience, it’s always best to taste the finished sauce and adjust the seasoning right before serving.

Save this to your ‘Whole30 Dinners’ board!

For a Keto / Low-Carb Version

For a keto-friendly version, substitute honey with a sugar-free liquid sweetener, use xanthan gum as a thickener, and reduce or omit the pineapple to significantly lower the carbohydrate count.

Making this dish fit a ketogenic lifestyle is easy with a few smart substitutions:

For the Glaze: Replace the honey with 2-3 tablespoons of a keto-friendly liquid sweetener like monk fruit syrup or your favorite sugar-free alternative.
Pineapple: This is the biggest source of sugar. To keep carbs in check, reduce the pineapple to 1/2 cup or omit it entirely. The pineapple juice in the sauce will still provide that signature tropical flavor.
Thickener: Swap the cornstarch for 1/2 teaspoon of xanthan gum. Whisk it directly into the sauce while it simmers—no slurry needed.
Veggies: Focus on lower-carb vegetables. Broccoli florets and green bell peppers are excellent choices that work beautifully with the flavors.
Serving: Serve this deliciousness over a bed of fluffy cauliflower rice instead of traditional rice to keep the meal fully keto.

Lesson Learned: A little xanthan gum goes a very long way! When I first started cooking with it, I made the mistake of adding too much. Start with just 1/2 teaspoon and let the sauce simmer for a minute before deciding if you need more. It thickens as it sits, and you can always add more, but you can’t take it away!

Share this with a friend who loves keto recipes!

Key Takeaways: Your Quick Guide to Hawaiian Chicken Sheet Pan

Here is a quick summary of the most important tips to ensure your sheet pan dinner is a success every single time.

One Pan, Less Mess: The entire meal cooks on a single sheet pan, which makes cleanup incredibly fast and simple. Always, always use parchment paper to make it even easier!
The 2-Stage Glaze is Key: This is the most important technique. Use half of the delicious glaze before baking to marinate the chicken and veggies, and add the remaining half near the end for maximum flavor and perfect, sticky caramelization.
Don’t Overcrowd the Pan: To get that beautiful roast, spread your ingredients in a single, even layer. If you overcrowd the pan, they will steam instead of roast. If needed, don’t be afraid to use two sheet pans.
Highly Customizable: This recipe is a fantastic base. You can easily adapt it for Paleo, Whole30, Keto, or Gluten-Free diets with the simple ingredient swaps mentioned above.
Perfect for Meal Prep: Cook once and enjoy for days. This dish stores beautifully in airtight containers in the refrigerator for up to 4 days, making it a perfect solution for healthy lunches or future dinners.

Final Thoughts

This Easy Honey Glazed Hawaiian Chicken Sheet Pan is more than just a recipe; it’s a strategy for reclaiming your weeknights with a meal that feels special without the stress. It’s vibrant, packed with nutrients, and bursting with flavors that can transport you to a warmer place, even on the busiest Tuesday. It’s proof that you can have a vibrant, healthy dinner on the table with minimal effort.

What other vegetables would you add to this sheet pan dinner? Let me know in the comments below

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Easy Honey Glazed Hawaiian Chicken Sheet Pan

Craving a Tropical Escape on a Busy Weeknight?