If you’re craving something vibrant, flavorful, and effortless, look no further than this Hawaiian Chicken Sheet Pan dinner. Bursting with tropical flair, this dish combines juicy pineapple, colorful vegetables, and tender chicken all roasted to caramelized perfection. It’s the kind of meal that brings sunshine to your table—whether it’s the heart of summer or the chill of winter.
Hawaiian cuisine is a beautiful mosaic of Polynesian roots and global influences. I first fell in love with these island flavors during a family trip to Maui, where street food was filled with smoky, sweet, and savory combinations. This sheet pan version is a tribute to that experience—easy enough for weeknights, impressive enough for guests.
Why You’ll Love This Hawaiian Chicken Sheet Pan Recipe
- One-Pan Simplicity – Easy to prep and minimal cleanup.
- Bursting with Flavor – Pineapple, garlic, and soy sauce create a perfect balance.
- Nutritious & Colorful – Packed with lean protein and vibrant veggies.
- Year-Round Favorite – Fresh and summery, yet hearty enough for colder months.
Ingredients
- 2 lbs chicken breast, cut into bite-sized pieces
- 1 bell pepper, sliced
- 1 red onion, sliced
- 2 cups pineapple chunks (fresh or canned, drained)
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- Salt and pepper, to taste
- For serving: cooked rice, chopped green onions, sesame seeds
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it for easy cleanup.
2. Combine the Chicken and Vegetables
In a large bowl, mix together the diced chicken breast, sliced bell pepper, red onion, and pineapple chunks. Try to keep the pieces uniform for even cooking.
3. Make the Hawaiian Marinade
In a separate bowl, whisk together the soy sauce, olive oil, minced garlic, salt, and pepper. This simple yet flavorful sauce is the backbone of the dish.
4. Toss Everything Together
Pour the marinade over the chicken and veggies, tossing until everything is evenly coated. Let it sit for 10 minutes if you have the time—it allows the flavors to infuse deeper.
5. Spread and Roast
Spread the chicken and vegetable mixture evenly on your prepared sheet pan. Make sure it’s in a single layer to ensure everything roasts rather than steams.
6. Bake
Roast in the preheated oven for 20–25 minutes, or until the chicken is fully cooked (internal temp 165°F) and the veggies are tender. If you want a more caramelized finish, broil the last 2–3 minutes.
7. Garnish and Serve
Remove from the oven, sprinkle with chopped green onions and sesame seeds, and serve hot over a bed of fluffy white rice.
Tips for Success
- Use Fresh Pineapple: While canned works well, fresh chunks provide more texture and a brighter flavor.
- Marinate for More Flavor: If time allows, let the chicken marinate for 30 minutes before baking.
- Add Spice: Toss in red pepper flakes or a dash of sriracha for a little heat.
- Don’t Overcrowd: Spread ingredients evenly to prevent sogginess—use two pans if needed.
Serving Suggestions
This Hawaiian chicken sheet pan dish is versatile and pairs beautifully with:
- Steamed jasmine or coconut rice
- Roasted sweet potatoes or plantains
- A fresh cucumber salad or mango slaw
- Grilled corn or garlic green beans
And for a refreshing drink? Try iced tea with lime or a pineapple spritzer.
Make It Your Own
- Swap the Protein: Try shrimp, pork tenderloin, or tofu for variation.
- Use Different Veggies: Zucchini, snap peas, or mushrooms work well.
- Make It Low-Carb: Skip the rice and serve over cauliflower rice or greens.
Storage & Reheating Tips
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm in the oven at 350°F or microwave with a splash of water to keep it moist.
- Freezer-Friendly: Freeze in meal-sized portions for up to 2 months. Thaw overnight before reheating.
A Taste of the Islands, Made Simple
This Hawaiian Chicken Sheet Pan recipe brings the vibrant flavors of the islands to your dinner table with minimal effort. It’s a perfect balance of sweet, savory, and umami, all delivered in one easy pan. Whether you’re feeding a busy family or meal prepping for the week ahead, this dish delivers in both flavor and convenience.
With just a few ingredients and about 30 minutes, you’ll have a wholesome, colorful meal that feels like a vacation on a plate. So fire up the oven, cue your favorite island playlist, and get ready to enjoy a tropical escape—right from your kitchen.
Hawaiian Chicken Sheet Pan
Ingredients
- 2 lbs chicken breast cut into bite-sized pieces
- 1 bell pepper sliced
- 1 red onion sliced
- 2 cups pineapple chunks fresh or canned, drained
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- Salt and pepper to taste
For serving: cooked rice, chopped green onions, sesame seeds
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it for easy cleanup.
Combine the Chicken and Vegetables
- In a large bowl, mix together the diced chicken breast, sliced bell pepper, red onion, and pineapple chunks. Try to keep the pieces uniform for even cooking.
Make the Hawaiian Marinade
- In a separate bowl, whisk together the soy sauce, olive oil, minced garlic, salt, and pepper. This simple yet flavorful sauce is the backbone of the dish.
Toss Everything Together
- Pour the marinade over the chicken and veggies, tossing until everything is evenly coated. Let it sit for 10 minutes if you have the time—it allows the flavors to infuse deeper.
Spread and Roast
- Spread the chicken and vegetable mixture evenly on your prepared sheet pan. Make sure it’s in a single layer to ensure everything roasts rather than steams.
Bake
- Roast in the preheated oven for 20–25 minutes, or until the chicken is fully cooked (internal temp 165°F) and the veggies are tender. If you want a more caramelized finish, broil the last 2–3 minutes.
Garnish and Serve
- Remove from the oven, sprinkle with chopped green onions and sesame seeds, and serve hot over a bed of fluffy white rice.
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