Hawaiian Chicken Sheet Pan

This Hawaiian Chicken Sheet Pan is bursting with sweet and savory flavors, combining juicy chicken, pineapple, and colorful veggies in one easy meal. Perfect for busy weeknights!

Hawaiian cuisine is known for its tropical ingredients and bold flavors, and this dish brings a taste of the islands straight to your dinner table.

Inspired by the classic Hawaiian chicken recipes, this sheet pan version simplifies the process without sacrificing taste.

The sweet pineapple caramelizes beautifully as it roasts, while the chicken stays tender and juicy.

Why You’ll Love This

• Easy One-Pan Meal – Minimal cleanup with everything cooked on a single sheet pan.
• Bold Sweet & Savory Flavors – The mix of pineapple, soy sauce, and honey creates a deliciously rich taste.
• Quick & Healthy – Packed with lean protein and colorful veggies for a nutritious meal.
• Customizable – Easily swap ingredients based on what you have at home.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Cuisine: Hawaiian, Fusion
Servings: 4
Estimated Cost: $12-$15

Equipment:

• Large sheet pan
• Mixing bowls
• Whisk
• Knife & cutting board

Ingredients

• 2 boneless, skinless chicken breasts, cut into chunks
• 1 ½ cups pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, sliced
• 2 tablespoons olive oil
• ¼ cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• ½ teaspoon ginger powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 teaspoon sesame seeds (optional)
• 2 green onions, chopped for garnish

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. Prepare the sauce – In a mixing bowl, whisk together soy sauce, honey, rice vinegar, garlic powder, ginger, black pepper, and salt.
3. Marinate the chicken – Add the chicken chunks to the sauce and let them sit for at least 10 minutes.
4. Arrange on the sheet pan – Spread the marinated chicken, pineapple chunks, bell peppers, and red onion evenly across the sheet pan. Drizzle with olive oil and toss everything gently.
5. Roast – Place the sheet pan in the oven and bake for 20-25 minutes, stirring halfway through, until the chicken is fully cooked and the veggies are slightly caramelized.
6. Garnish and serve – Sprinkle sesame seeds and green onions on top before serving. Enjoy with rice or quinoa!

Nutrition Facts (Per Serving)

• Calories: ~320
• Protein: 28g
• Carbs: 32g
• Fat: 9g
• Fiber: 4g
• Sugar: 18g

Tips for Success

• Use Fresh Pineapple – It gives a better caramelized texture than canned pineapple.
• Cut Evenly – Ensure the chicken and veggies are cut into similar-sized pieces for even cooking.
• Broil for Extra Crispiness – In the last 2 minutes, broil on high to get slightly charred edges.
• Double the Sauce – If you love extra flavor, make more sauce and drizzle some after baking.

Common Questions

Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will be juicier and add extra flavor. Adjust cooking time by a few minutes if needed.

Can I make this ahead of time?
Absolutely! You can marinate the chicken and chop the veggies up to 24 hours in advance for quick assembly.

What can I serve with this?
It pairs perfectly with jasmine rice, brown rice, or quinoa for a complete meal.

Can I make it spicy?
Yes! Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for a spicy kick.

Enjoy this Hawaiian Chicken Sheet Pan for an easy, delicious meal that brings a tropical twist to your dinner table.

Happy cooking!