Name: Sheet Pan Hawaiian Chicken – Sweet, Savory & Easy Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5 lbs chicken thighs or breasts, trimmed; 2 cups fresh or drained canned pineapple, cut into chunks; 2 bell peppers (red, yellow, or orange), chopped; 3 tbsp soy sauce or tamari; 2 tbsp honey; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; Optional: ½ tsp sriracha for heat; 2 tbsp olive oil; Salt and pepper, to taste; Optional garnishes: green onions, sesame seeds, cilantro

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Sweet, Savory, and Easy

Imagine juicy, tender chicken roasted to perfection alongside caramelized pineapple and vibrant bell peppers—all on a single sheet pan. This Hawaiian Sheet Pan Chicken is a perfect balance of sweet and savory flavors, with a hint of tropical flair.

Ideal for weeknight dinners, family meals, casual gatherings, or meal prep, this recipe simplifies cooking without sacrificing flavor. The combination of succulent chicken, naturally sweet pineapple, and colorful peppers makes for a visually appealing and satisfying dish that pleases both kids and adults.

With minimal cleanup and a quick cooking process, you can create a hearty, healthy, and vibrant meal in under 40 minutes. This recipe promises a flavorful, fuss-free dinner that doesn’t require multiple pots or pans. A simple marinade and even roasting turn everyday chicken into a tropical-inspired feast that feels indulgent yet wholesome.

Why Sheet Pan Meals Are a Game-Changer

Sheet pan meals have become a favorite for home cooks because of their simplicity and efficiency. Cooking everything on one pan reduces dishes and cleanup, allowing you to spend more time enjoying your meal.

Roasting chicken, vegetables, and pineapple together ensures even cooking and natural caramelization. The chicken becomes tender and juicy while the peppers stay crisp and the pineapple turns golden and sweet.

This one-pan method is ideal for meal prep, as leftovers reheat beautifully without losing texture. It’s also perfect for entertaining—simply arrange the ingredients, roast, and serve for a colorful, flavorful centerpiece with minimal effort.

Key Ingredients & Flavor Profile

Chicken: Thighs or breasts, depending on preference. Thighs are juicier, while breasts cook faster. Proper seasoning and marinating are key for flavor.
Pineapple: Fresh or canned chunks bring sweetness and caramelize beautifully in the oven. The contrast with savory chicken creates the signature Hawaiian flavor.
Bell Peppers: Use a mix of red, yellow, and orange for color, crunch, and mild sweetness.
Marinade: Soy sauce, honey, garlic, ginger, and optional sriracha for a sweet-umami kick. This balances the pineapple’s natural sweetness.
Olive Oil & Seasonings: Ensures even roasting and browning. Salt, pepper, and optional smoked paprika elevate the dish.
Optional Garnishes: Green onions, sesame seeds, or fresh cilantro add freshness and visual appeal.

Pro Tip: Balance sweet pineapple with savory soy and umami elements for a truly authentic Hawaiian flavor experience.

Equipment Needed

Sheet pan (rimmed)
Mixing bowls for marinade and vegetables
Whisk for combining marinade ingredients
Tongs or spatula for tossing
Knife and cutting board for prepping chicken and vegetables
Parchment paper or silicone baking mat for easy cleanup
Optional: meat thermometer to ensure perfectly cooked chicken

Having the right tools ensures smooth preparation, even roasting, and effortless cleanup.

Preparing the Chicken and Marinade

Trim and cut chicken into even pieces for uniform cooking.

In a mixing bowl, combine soy sauce, honey, garlic, ginger, and optional sriracha to create a flavorful marinade. Whisk thoroughly to blend ingredients and ensure consistent flavor.

Add chicken to the marinade, tossing to coat each piece evenly. For best results, refrigerate for at least 30 minutes for a quick infusion of flavor, or overnight for deeper, more pronounced taste.

Pro Tip: Ensure chicken is fully coated and refrigerated while marinating to maximize flavor and maintain food safety.

Prepping Vegetables and Pineapple

Chop bell peppers and pineapple into uniform bite-sized pieces. This ensures even cooking and avoids overcooked or undercooked chunks.

Optional additions such as red onion, zucchini, or snap peas can add color, texture, and nutrients.

Tips:

Pineapple should be firm enough to hold shape during roasting.
Avoid cutting pieces too small to prevent them from becoming mushy.

Sheet Pan Assembly

Arrange chicken, bell peppers, and pineapple evenly on the sheet pan. Make sure to leave some space between ingredients to allow heat circulation and proper caramelization.

Drizzle with remaining marinade and a little olive oil, tossing vegetables gently to coat. Avoid overcrowding the pan, which can lead to steaming instead of roasting.

Pro Tip: For a perfectly caramelized result, rotate the pan halfway through cooking and ensure chicken pieces are spaced evenly to allow browning on all sides.