Hawaiian Chicken Sheet Pan is one of my favorite ways to prepare a vibrant and satisfying dinner with minimal cleanup. I combine juicy chicken breast, sweet pineapple, colorful bell peppers, and red onion on a single baking sheet, then roast everything until beautifully caramelized. The sweet and savory marinade creates incredible flavor in every bite, making this tropical-inspired meal perfect for busy weeknights or relaxed family dinners. I love serving it over fluffy rice or quinoa with a squeeze of fresh lime for a complete and delicious meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds chicken breast, cut into 1-inch cubes
1 bell pepper, chopped into 1-inch pieces
1 red onion, chopped into 1-inch pieces
2 cups pineapple chunks, fresh or canned and well drained
2 tablespoons low-sodium soy sauce
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon honey or brown sugar
1 tablespoon grated fresh ginger
1/4 teaspoon red pepper flakes
Fresh chopped parsley or cilantro, for garnish
Cooked white rice or quinoa, for serving
Lime wedges, for serving
Sliced green onions, for garnish
Directions
I preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper, aluminum foil, or lightly grease it with cooking spray.
I whisk together the soy sauce, olive oil, garlic powder, paprika, salt, black pepper, honey or brown sugar, fresh ginger, and red pepper flakes until the marinade is smooth.
Then I place the chicken cubes into a bowl or zip-top bag, pour half of the marinade over them, and toss until evenly coated. I let the chicken marinate for about 15 minutes.
I spread the chopped bell pepper, red onion, and pineapple chunks evenly across the prepared baking sheet.
Next I arrange the marinated chicken among the vegetables in a single layer.
I drizzle the remaining marinade over everything and gently toss to coat before spreading everything back into an even layer.
I roast for 15 minutes, then stir the chicken and vegetables to ensure even cooking.
Then I continue roasting for another 10 to 15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables develop lightly caramelized edges.
I allow the sheet pan to rest for about 5 minutes before serving.
I serve the chicken and vegetables over cooked white rice or quinoa and finish with parsley or cilantro, sliced green onions, and fresh lime wedges.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: Approximately 360 kcal per serving
Variations
I sometimes replace the chicken breast with boneless chicken thighs for an even juicier result. When I want extra vegetables, I add zucchini, broccoli florets, or snap peas to the sheet pan. I occasionally swap the pineapple for mango to create a slightly different tropical flavor. If I prefer a stronger kick of heat, I increase the red pepper flakes or add a drizzle of sriracha before serving. For a lower-carb meal, I serve everything over cauliflower rice instead of traditional rice or quinoa.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When I want to keep the meal longer, I freeze individual portions for up to 3 months and thaw them overnight in the refrigerator before reheating. I reheat leftovers in the microwave for 1 to 2 minutes or warm them in a 350°F oven for about 10 to 15 minutes until heated through. I like adding a fresh squeeze of lime before serving to brighten the flavors.
FAQs
Can I use canned pineapple instead of fresh?
I can absolutely use canned pineapple as long as I drain it well before adding it to the sheet pan to prevent excess moisture.
How do I know when the chicken is fully cooked?
I check that the internal temperature reaches 165°F (74°C) using a meat thermometer to ensure the chicken is safe and perfectly cooked.
Can I prepare this meal ahead of time?
I often marinate the chicken and chop the vegetables several hours in advance, making dinner even quicker to prepare later.
What can I serve with Hawaiian Chicken Sheet Pan?
I enjoy serving it with steamed white rice, brown rice, quinoa, cauliflower rice, or even a crisp green salad.
Can I make this recipe gluten-free?
I simply substitute the soy sauce with a certified gluten-free tamari or gluten-free soy sauce while keeping all the other ingredients the same.
Conclusion
I love making Hawaiian Chicken Sheet Pan because it delivers bold tropical flavors with very little effort. The juicy chicken, sweet pineapple, colorful vegetables, and flavorful marinade come together in one convenient pan for an easy meal that’s perfect for busy evenings. Whether I serve it with rice, quinoa, or a lighter alternative, this recipe always makes a satisfying and colorful dinner that I look forward to making again.
📖 Recipe:
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Hawaiian Chicken Sheet Pan
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Halal
Description
This Hawaiian Chicken Sheet Pan dinner combines juicy chicken, sweet pineapple, and colorful vegetables roasted with a flavorful sweet and savory marinade. It’s an easy one-pan meal that’s perfect for busy weeknights and delicious served over rice or quinoa.
Ingredients
2 pounds chicken breast, cut into 1-inch cubes
1 bell pepper, chopped into 1-inch pieces
1 red onion, chopped into 1-inch pieces
2 cups pineapple chunks, fresh or canned and well drained
2 tablespoons low-sodium soy sauce
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon honey or brown sugar
1 tablespoon grated fresh ginger
1/4 teaspoon red pepper flakes
Fresh chopped parsley or cilantro, for garnish
Cooked white rice or quinoa, for serving
Lime wedges, for serving
Sliced green onions, for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line or lightly grease a large rimmed baking sheet.
- Whisk together the soy sauce, olive oil, garlic powder, paprika, salt, black pepper, honey or brown sugar, grated ginger, and red pepper flakes.
- Toss the chicken with half of the marinade and let it marinate for about 15 minutes.
- Spread the bell pepper, red onion, and pineapple evenly across the prepared baking sheet.
- Arrange the marinated chicken in a single layer with the vegetables.
- Drizzle the remaining marinade over everything and gently toss to coat before spreading into an even layer.
- Roast for 15 minutes, then stir the chicken and vegetables.
- Continue roasting for 10 to 15 minutes, until the chicken reaches 165°F (74°C) and the vegetables are lightly caramelized.
- Let the sheet pan rest for 5 minutes.
- Serve over cooked rice or quinoa and garnish with parsley or cilantro, sliced green onions, and lime wedges.
Notes
Use boneless chicken thighs for a juicier variation.
Add zucchini, broccoli florets, or snap peas for extra vegetables.
Swap pineapple with mango for a different tropical flavor.
Increase the red pepper flakes or add sriracha for more heat.
Serve over cauliflower rice for a lower-carb option.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat in the microwave or a 350°F oven until heated through.
For a gluten-free version, use certified gluten-free tamari or gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roast
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 18 g
- Sodium: 620 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 95 mg
