Sheet Pan Hawaiian Chicken

The name caught my attention first—Marry Me Chicken usually involves some fancy cream sauce, but this Hawaiian version felt different. It was a Tuesday evening and I wanted something that looked impressive but didn't require my full attention. I had every intention of ordering takeout until I spotted those fresh pineapples at the grocery store and remembered this recipe waiting in my saved folder.

My sister came over unexpectedly that night, and I had doubled the recipe without thinking. We ended up sitting on the kitchen floor eating straight from the pan while the oven was still warm, talking about everything and nothing. Something about that pineapple sweetness caramelizing alongside the peppers made the whole apartment smell like a vacation.

Ingredients

• 4 boneless skinless chicken breasts: Pat them completely dry before seasoning so the olive oil actually coats the meat instead of beading off
• 1 tablespoon olive oil: This helps the salt and pepper cling evenly while giving the chicken that golden roasted look
• 1 teaspoon kosher salt and ½ teaspoon black pepper: Simple seasoning that lets the sauce do all the talking
• 2 cups fresh pineapple chunks: Fresh pineapple holds its texture better than canned and roasts into these incredible jammy bites
• 1 large red bell pepper and 1 large yellow bell pepper: Cut them slightly larger than you think you should because they shrink down as they roast
• 1 small red onion in wedges: The sweetness here mellows perfectly and plays so nicely with the pineapple
• ⅓ cup low sodium soy sauce: Regular soy sauce makes the sauce too salty once it reduces in the oven
• ¼ cup honey: This is what gives the sauce that gorgeous glaze consistency as it bakes
• 3 tablespoons rice vinegar: Just enough acid to cut through all that sweetness and keep things bright
• 2 cloves garlic and 1 tablespoon fresh ginger: Grate the ginger on a microplane so it practically dissolves into the sauce
• 1 tablespoon tomato paste: My secret for giving the sauce body and a little depth that keeps it from being too one note
• 1 tablespoon cornstarch mixed with 2 tablespoons water: This slurry is what transforms the sauce from loose to glossy
• ½ teaspoon crushed red pepper flakes: Totally optional but I love that little hum of heat underneath the sweetness
• Chopped cilantro toasted sesame seeds and sliced green onions: Don't skip these—they add freshness and crunch that the dish needs

Instructions

Get your oven ready:

Preheat to 425°F and line a large sheet pan with parchment paper, which saves you from scrubbing later

Prep the chicken:

Pat each breast dry with paper towels, rub with olive oil, then season generously with salt and pepper on both sides

Arrange everything:

Place chicken in the center of the pan and scatter pineapple, bell peppers, and onion around it in a single layer

Make the sauce base:

Whisk together soy sauce, honey, rice vinegar, garlic, ginger, tomato paste, and red pepper flakes until smooth

Thicken it up:

Stir the cornstarch water mixture into the sauce until no lumps remain

First coat:

Drizzle half the sauce over the chicken and vegetables, reserving the rest for later

Initial bake:

Bake for 20 minutes while the sauce starts to caramelize and the vegetables soften

The flip and brush:

Remove from oven, brush chicken with more sauce, and toss vegetables gently to coat them in those pan juices

Final roast:

Return to oven for 8–10 more minutes until chicken reaches 165°F and everything looks beautifully glazed

Rest and serve:

Let the pan rest 5 minutes so the juices redistribute, then slice chicken and drizzle with reserved sauce

Save

This became my go-to when friends ask me over for dinner because it looks like I put in way more effort than I actually did. Something about that combination of sweet pineapple and savory chicken just makes people happy.

Making It Your Own

I've tried swapping in chicken thighs when I want something juicier, and honestly, the extra fat content plays beautifully with all that sweetness in the sauce. Just add about five minutes to the cooking time and use a meat thermometer to be sure.

Serving Suggestions

Steamed jasmine rice is classic here and soaks up that sauce like nothing else, but I've also served it over cauliflower rice when I'm watching carbs and no one complained. A simple cucumber salad on the side cuts through the sweetness nicely.

Make Ahead Magic

You can cut all the vegetables and whisk the sauce up to a day ahead, just keep them separate in the fridge. I've even marinated the chicken in half the sauce overnight, though pat it dry before roasting or it won't get that nice golden color.

• If you're prepping for a party, double the sauce because people will want extra for their rice
• Leftovers reheat beautifully in the microwave, though the vegetables lose some of their crispness
• The sauce actually tastes better the next day as all those flavors have time to meld together

Save

Whether it's a Tuesday dinner for two or feeding a crowd on the weekend, this is the kind of meal that makes the kitchen smell like somewhere you want to be.

Common Questions

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used for a juicier texture. Adjust the baking time accordingly to ensure they are cooked through.

→ Is it necessary to marinate the chicken before baking?

Marinating the chicken in half the sauce for 30 minutes enhances flavor but is optional for quicker preparation.

→ What can I substitute for pineapple if unavailable?

Fresh or well-drained canned pineapple works best. For a different twist, mango chunks can be used, though flavor will vary.

→ How do I know when the chicken is fully cooked?

Chicken is done when the internal temperature reaches 165°F (74°C) and juices run clear.

→ Can I make this dish gluten-free?

Using gluten-free tamari instead of soy sauce makes the glaze gluten-free, suitable for those with sensitivities.