Name: Hawaiian Chicken Sheet Pan – Easy, Flavorful, and Perfect for Busy Nights
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Hawaiian
Ingredients: 2 large boneless, skinless chicken breasts, cut into bite-sized pieces; 1 ½ cups fresh pineapple chunks; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; ½ red onion, sliced; 2 tablespoons olive oil; Salt and black pepper, to taste; 1 teaspoon garlic powder; ½ teaspoon smoked paprika; ⅓ cup soy sauce (low sodium); ¼ cup honey; 2 tablespoons ketchup; 1 tablespoon apple cider vinegar; 2 teaspoons fresh ginger, grated; 2 cloves garlic, minced; 1 tablespoon cornstarch + 2 tablespoons water (to thicken)

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If you’re looking for a simple yet delicious dinner, this Hawaiian Chicken Sheet Pan meal is just what you need. Juicy chicken, sweet pineapple, and colorful bell peppers all roasted together in a tangy, flavorful sauce—it’s the perfect balance of sweet and savory.

Why You’ll Love This Recipe

One-pan meal with minimal cleanup
Packed with vibrant flavors and textures
Sweet and savory sauce caramelizes beautifully
Perfect for meal prep or a quick weeknight dinner

Ingredients

You’ll find the full list of ingredients in the recipe card below, but here’s what you’ll need to get started:

Boneless, skinless chicken thighs or breasts
Pineapple chunks (fresh or canned)
Bell peppers (red, yellow, or green)
Red onion
Soy sauce
Honey
Garlic and ginger
Olive oil

Directions

Prep the Ingredients

Preheat your oven to 400°F (200°C). Cut the chicken into bite-sized pieces and chop the bell peppers, onion, and pineapple into similar-sized chunks.

Make the Sauce

In a small bowl, whisk together soy sauce, honey, garlic, and ginger. This will be the perfect sweet and tangy glaze for your chicken and veggies.

Assemble the Sheet Pan

Spread the chicken, pineapple, bell peppers, and onion evenly on a large sheet pan. Drizzle with olive oil and pour the sauce over everything. Toss to coat well.

Bake to Perfection

Roast in the oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and slightly caramelized.

Serve and Enjoy

Garnish with fresh cilantro and serve over rice or cauliflower rice for a complete meal.

Expert Tips and Tricks

Use parchment paper for easy cleanup
Broil for the last 2-3 minutes for a caramelized finish
Swap honey for brown sugar for a deeper sweetness
Add a pinch of red pepper flakes for a spicy kick

Recipe Variations and Possible Substitutions

Substitute chicken for shrimp or tofu for a different protein
Use teriyaki sauce instead of soy sauce for extra depth
Add snap peas or broccoli for extra veggies
Try marinating the chicken for an even bolder flavor

Serving and Pairing Suggestions

This dish is great on its own, but pairs well with:

Steamed white or brown rice
Quinoa for a protein-packed base
A fresh side salad with a citrus vinaigrette

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 10 minutes or in the microwave until warm. To freeze, let cool completely and store in freezer-safe containers for up to 3 months.

Frequently Asked Questions

Can I make this ahead of time?
Yes! You can prep everything ahead and store it in the fridge until ready to bake.

Can I use frozen pineapple?
Yes, but thaw and drain it first to avoid excess moisture.

Is this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauce to make it gluten-free.

Can I cook this on the grill instead?
Absolutely! Thread the ingredients onto skewers and grill over medium heat until cooked through.

Conclusion

This Hawaiian Chicken Sheet Pan dinner is an easy, flavorful, and healthy meal that brings a little tropical twist to your dinner table. Whether you’re meal prepping or just need a quick dinner, this dish is a winner. Give it a try and enjoy every delicious bite!