If you’re craving a burst of tropical sunshine on your dinner table, this Hawaiian Chicken Sheet Pan recipe is your golden ticket. It’s the kind of dish that brings together tender chicken, vibrant veggies, and juicy pineapple chunks in one glorious, mess-free pan. I first whipped up this recipe on a busy weeknight when I was desperate for something quick yet exciting, and let me tell you, it soared beyond my expectations. Juicy chicken breasts bathe in a sweet-and-savory marinade, while crisp red and green bell peppers and onions roast to perfection alongside fruity pineapple. Every element works together like a harmonious island band, delivering sweet, salty, and slightly spicy notes in each bite.
What really sold me on this dish was how effortlessly it comes together. With just one sheet pan, a handful of simple ingredients, and a marinade whipped up in minutes, you can go from food prep to dinner in under an hour. This beginner-friendly recipe is perfect for lunch or dinner, and those prep and cooking times are made for busy folks: 15 minutes to get everything ready, 30 minutes in the oven, and a quick 5-minute rest before slicing. At roughly 400 calories per serving, it’s a satisfying yet balanced meal that’ll leave you feeling nourished, not weighed down. And hey, if you’re anything like me, you’ll love that there’s almost zero cleanup—just one pan to wash. Get ready to dial up your weeknight game and savor a little slice of the islands without ever boarding a plane.
KEY INGREDIENTS IN HAWAIIAN CHICKEN SHEET PAN
Gathering quality ingredients is the first step to a standout sheet pan dinner. Each component in this recipe plays a vital role to deliver harmony of flavor, color, and texture. From the protein-packed chicken to the bright pops of pineapple and bell pepper, these ingredients come together to create a dish that tastes like a tropical celebration right at home.
- Boneless, skinless chicken breasts
Provides lean protein and a blank canvas for the marinade to shine, ensuring juicy bites with every slice.
- Red bell pepper
Adds vibrant color and a sweet-crisp crunch that contrasts beautifully with the tender chicken.
- Green bell pepper
Offers a slightly bitter note to balance the sweetness and brings an extra pop of freshness.
- Onion
Caramelizes in the oven, lending rich, savory depth and soft texture to the mix.
- Fresh pineapple chunks
Infuse the pan with tropical sweetness and tender juiciness, caramelizing lightly around the edges.
- Soy sauce
Delivers essential umami and saltiness that elevates the overall flavor profile.
- Pineapple juice
Provides tangy-sweet liquid to help tenderize the chicken while amplifying the tropical theme.
- Honey
Sweetens the marinade naturally and helps create a glossy glaze on the chicken and veggies.
- Olive oil
Binds the marinade together, prevents sticking, and adds a hint of fruity richness.
- Garlic cloves
Bring aromatic depth and a savory kick that complements the sweet ingredients.
- Ground ginger
Offers a warm, zesty spice note that pairs perfectly with pineapple and soy sauce.
- Black pepper
Adds mild heat and a subtle sharpness to balance the sweetness.
- Salt
Enhances all the flavors, ensuring each ingredient pops in the final dish.
- Fresh cilantro (optional garnish)
Provides a bright, herbal finish that livens up every bite.
- Cooked rice (optional, for serving)
Acts as a fluffy bed to soak up all the delicious juices and make the meal extra satisfying.
HOW TO MAKE HAWAIIAN CHICKEN SHEET PAN
Let’s walk through how easy it is to transform these ingredients into a complete meal with minimal fuss. You’ll master a simple marinade, get everything arranged on one pan, and pop it into the oven—all while filling your kitchen with irresistible aromas. Follow these steps for a foolproof, flavor-packed dinner.
1. Preheat your oven to 400°F (200°C). This high heat ensures perfect roasting of both chicken and vegetables, sealing in juices and creating light caramelization on the edges.
2. In a small bowl, whisk together the soy sauce, pineapple juice, honey, olive oil, minced garlic, ground ginger, black pepper, and a pinch of salt. Stir until the honey is fully dissolved and the marinade is smooth and glossy. Set this mixture aside to develop its flavors.
3. Place the chicken breasts on a large sheet pan lined with parchment or a light coating of oil. Pour half of the marinade evenly over the chicken, using a spoon or brush to coat each piece thoroughly. Let the chicken marinate for a few minutes while you prep everything else.
4. Scatter the sliced red bell pepper, green bell pepper, onion, and pineapple chunks around the chicken on the sheet pan. Aim for an even layer so everything cooks uniformly.
5. Drizzle the remaining marinade over the vegetables, then use your hands or a tongs to gently toss until each piece is lightly coated in that sweet-and-savory goodness.
6. Slide the sheet pan into your preheated oven and bake for 25–30 minutes, or until the chicken registers 165°F (74°C) on an instant-read thermometer and the veggies are tender with slightly charred edges.
7. Once fully cooked, remove the pan from the oven and let the chicken rest for 3–5 minutes. This brief pause lets the juices redistribute, keeping each slice moist and flavorful.
8. Slice the chicken breasts against the grain into thick strips and nestle them back among the roasted vegetables. If you’re serving over rice, create a bed of fluffy grains on each plate before placing the pan-roasted goodies on top.
9. Sprinkle chopped fresh cilantro over the entire sheet pan or individual servings for a bright, herbal finish, and serve everything warm for maximum enjoyment.
SERVING SUGGESTIONS FOR HAWAIIAN CHICKEN SHEET PAN
Choosing the right way to present your Hawaiian Chicken Sheet Pan can make a delightful difference in both taste and appearance. Whether you’re hosting casual friends or simply treating yourself to a pretty plate, these serving ideas will highlight the tropical charm of this dish. Each suggestion emphasizes color, texture, and complementary flavors, so you can turn a straightforward sheet pan meal into a memorable dining experience.
- Build a Tropical Rice Bowl
Spoon a generous mound of warm coconut rice or plain white rice into a bowl, then top with sliced chicken and roasted veggies. Drizzle any pan juices over the top and finish with extra pineapple chunks and cilantro for a balanced, one-bowl meal.
- Family-Style Sheet Pan Spread
Bring the entire sheet pan to the table for a communal vibe. Let everyone dig in directly, scooping chicken, veggies, and pineapple onto their plates. Add small bowls of soy sauce, sriracha, or lime wedges so guests can customize their flavor adventure.
- Lettuce Cup Wraps
Swap out rice for crisp butter lettuce leaves and load each cup with sliced Hawaiian chicken, veggies, and pineapple. Top with a sprinkle of toasted sesame seeds and a dash of chili flakes for an enticing, low-carb option that’s perfect for appetizers or light lunches.
- Grilled Pineapple Skewer Accent
Thread leftover pineapple chunks onto small skewers and grill or sear briefly to deepen their sweetness. Arrange these skewers atop your plated chicken and veggies for a fun, island-inspired presentation that amps up the visual appeal.
HOW TO STORE HAWAIIAN CHICKEN SHEET PAN
Proper storage ensures you can enjoy the vibrant flavors of Hawaiian Chicken even days after you bake it. Whether you’re meal-prepping for the week or simply saving leftovers, it’s all about keeping each component as fresh as possible. Cool everything to room temperature before packing, then choose the method that fits your needs—short-term fridge storage or longer-term freezing. Follow these tips to maintain taste and texture, so reheats feel just as satisfying as the first serving.
- Refrigeration in an Airtight Container
Transfer cooled chicken and vegetables into a sealed container. Store in the fridge for up to three days, ensuring minimal air exposure to preserve moisture and prevent drying out.
- Separate Components
If you’re pairing with rice, store the grains in a different container. This keeps the rice from soaking up too much juice and turning mushy, so each part stays at its ideal consistency.
- Freezing for Extended Shelf Life
Place cooled chicken and vegetables in a freezer-safe bag or container, pressing out excess air. Label with the date and freeze for up to two months. Thaw overnight in the fridge before reheating for best results.
- Gentle Reheating Techniques
For even warming, reheat in a 350°F (175°C) oven for 10–12 minutes, or microwave in short intervals, stirring halfway through. Add a splash of pineapple juice or water if needed to keep everything juicy.
CONCLUSION
Wrapping up this culinary journey, our Hawaiian Chicken Sheet Pan recipe has shown how easy it is to bring a taste of the tropics straight into your kitchen. We’ve covered every detail—from preparing a zesty marinade and selecting the freshest ingredients, to mastering simple sheet pan techniques that deliver juicy chicken and colorful veggies all in one go. With just 15 minutes of prep, 30 minutes of baking, and a quick 5-minute rest, you can create a vibrant, beginner-friendly meal that doubles as both lunch and dinner. Don’t forget that this dish clocks in at about 400 calories per serving, making it a balanced choice for those mindful of nutrition without compromising on flavor.
Feel free to print this article and tuck it into your recipe binder for easy reference—each time you revisit these steps, you’ll recreate that sweet, savory, and slightly tangy magic that earned this recipe a permanent spot in your weeknight rotation. You’ll also find a helpful FAQ section below to troubleshoot common questions, should you need it. If you give this Hawaiian Chicken Sheet Pan a whirl, I’d love to hear how it turned out! Drop a comment if you tried any fun twists, have questions about the steps, or simply want to share your experience. Your feedback keeps the kitchen conversation lively and helps everyone cook with confidence and joy. Mahalo and happy cooking!
Hawaiian Chicken Sheet Pan
Description
This Hawaiian Chicken Sheet Pan dish bursts with flavor from tender chicken, vibrant veggies, and sweet pineapple, all baked to perfection for a hassle-free meal.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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In a small bowl, mix together the soy sauce, pineapple juice, honey, olive oil, minced garlic, ground ginger, black pepper, and a pinch of salt. Set this marinade aside.
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Place the chicken breasts on a large sheet pan. Pour half of the marinade over the chicken, ensuring they are well coated. Let it marinate while preparing the vegetables.
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Scatter the sliced red bell pepper, green bell pepper, onion, and pineapple chunks around the chicken on the sheet pan.
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Drizzle the remaining marinade over the vegetables and toss to coat evenly.
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Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
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Once cooked, remove the sheet pan from the oven and let it rest for a few minutes.
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Slice the cooked chicken and serve it with the roasted vegetables over a bed of rice if desired.
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Garnish with fresh cilantro and serve warm.
Note
- This dish is perfect for a quick weeknight dinner, offering a burst of tropical flavors.
- You can substitute chicken breasts with thighs for juicier meat.
- Feel free to add more vegetables like zucchini or carrots for extra nutrition.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To add some heat, sprinkle red chili flakes over the dish before serving.
