Bring the sunshine and flavors of Hawaii straight to your dinner table with this Hawaiian Chicken Sheet Pan recipe. Juicy chicken, roasted veggies, and sweet pineapple chunks all come together on one pan for a dish that’s vibrant, healthy, and bursting with flavor. Each bite is a perfect balance of sweet, savory, and smoky notes—like a little trip to the islands without leaving your kitchen!
Why You’ll Love This Recipe
- Easy Cleanup – Everything roasts on one pan, so dishes are minimal.
- Tropical Flavors – Sweet pineapple pairs perfectly with savory chicken.
- Nutritious & Delicious – Packed with lean protein, fiber, and vitamins.
- Customizable – Swap veggies or add spice to suit your taste.
- Family-Friendly – A colorful, kid-approved dinner the whole family enjoys.
Ingredients You’ll Need
- 2 lbs chicken breast, diced
- 1 large bell pepper, chopped
- 1 medium red onion, chopped
- 2 cups pineapple chunks (fresh or canned, drained)
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & black pepper, to taste
How to Make Hawaiian Chicken Sheet Pan
1. Preheat the Oven
Heat oven to 400°F (200°C). A hot oven ensures caramelized veggies and juicy chicken.
2. Make the Marinade
In a large bowl, whisk together soy sauce, olive oil, garlic powder, paprika, salt, and pepper.
3. Marinate the Chicken
Add diced chicken and toss until coated. Let it marinate for 15–30 minutes while prepping veggies.
4. Prep Vegetables & Pineapple
Chop bell pepper and red onion into bite-sized pieces. Cut fresh pineapple into chunks (or use drained canned pineapple).
5. Assemble on Sheet Pan
Spread marinated chicken, veggies, and pineapple evenly on a sheet pan in a single layer.
6. Roast
Bake for 25–30 minutes, tossing halfway through, until chicken is cooked through (165°F internal temp) and veggies are tender.
7. Serve & Enjoy
Let rest for 5 minutes before serving. Enjoy hot with steamed rice, quinoa, or cauliflower rice for a lighter option.
Helpful Tips
- Go Fresh – Fresh pineapple adds the best sweetness and texture.
- Line the Pan – Use parchment paper for quick cleanup.
- Even Cuts – Keep chicken and veggies similar in size for even cooking.
- Add Spice – Sprinkle red pepper flakes or add hot sauce for heat.
- Meal Prep Friendly – Leftovers taste amazing in wraps, tacos, or stir-fries.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 45 minutes
- Servings: 4
- Method: Roasting
- Cuisine: Hawaiian-inspired
- Diet: Gluten-Free (use GF soy sauce)
Nutrition (per serving, approx.)
- Calories: 350
- Protein: 30g
- Carbs: 25g
- Fat: 12g
- Fiber: 3g
- Sugar: 15g (natural pineapple sugars)
FAQs
Can I use chicken thighs? Yes—juicier and just as delicious. Adjust cooking time if needed.
What’s a vegetarian option? Swap chicken for firm tofu or tempeh.
Can I prep ahead? Yes! Marinate chicken and chop veggies the night before, then roast when ready.
What goes well with this dish? Rice, quinoa, or even lettuce wraps for a lighter meal.
Final Thoughts
This Hawaiian Chicken Sheet Pan is a quick, colorful, and flavor-packed dinner that feels like a tropical escape. Whether it’s a weeknight family meal or a dish to impress guests, this recipe delivers sunshine in every bite. Minimal cleanup, wholesome ingredients, and unforgettable flavor—you’ll want to make it again and again!