Hawaiian Chicken Sheet Pan Recipe – Easy Weeknight Dinner Idea
Bring tropical flavor to your table with this Hawaiian chicken sheet pan recipe! Tender chicken, caramelized pineapple, and roasted veggies come together in one pan for a sweet and savory dinner that’s simple, healthy, and perfect for busy nights.
Equipment
- Large sheet pan
- Mixing bowls
- Whisk
- Knife + cutting board
- Parchment paper (optional, for easy cleanup)
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into chunks
- 2 cups fresh pineapple chunks (or well-drained canned)
- 2 bell peppers, sliced (red, yellow, or orange)
- 1 medium red onion, sliced
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp olive oil
- Salt & pepper to taste
- Garnish: sesame seeds, fresh cilantro, lime wedges
Instructions
- Preheat Oven: Set oven to 400°F (200°C). Line sheet pan with parchment paper.
- Make Marinade: Whisk soy sauce, honey, garlic, ginger, olive oil, salt, and pepper in a bowl.
- Marinate Chicken: Add chicken pieces to marinade. Let sit for at least 30 minutes (overnight for best flavor).
- Arrange Ingredients: Spread chicken, pineapple, bell peppers, and onion evenly on sheet pan.
- Roast: Bake for 25–30 minutes, stirring halfway, until chicken reaches 165°F (74°C) and pineapple caramelizes.
- Garnish & Serve: Sprinkle with sesame seeds, cilantro, and serve with rice or quinoa.
Notes
- Don’t overcrowd the pan—spread ingredients in a single layer for proper roasting.
- Fresh pineapple caramelizes better than canned.
- Chicken thighs stay juicier than breasts.
- Marinate at least 30 minutes for maximum flavor.
- Store leftovers in fridge for 3–4 days; reheat gently in oven.