There’s something magical about sweet pineapple caramelizing in the oven next to juicy chicken and roasted peppers.
This Hawaiian Chicken Sheet Pan meal brings the tropical island flavors right into your kitchen — with minimal prep and one pan to clean up.
It’s perfect for busy weeknights when you want something quick, healthy, and absolutely delicious.
Why You’ll Love This Recipe
One-Pan Simplicity – Toss, bake, and serve with almost no cleanup.
Tropical Flavors – Pineapple and savory chicken are a match made in heaven.
Meal Prep Friendly – Make a big batch and enjoy leftovers all week.
Customizable – Swap in veggies or use different protein options.
Kid-Approved – Sweet and juicy, even picky eaters love this one!
What You’ll Need (Ingredient Highlights)
Chicken Breast (2 lbs) – Boneless, skinless, and diced into chunks.
Pineapple Chunks (2 cups) – Fresh or canned both work. Use juice for extra flavor.
Bell Pepper – Adds color and crunch. Any color works well.
Red Onion – Roasts beautifully and brings out sweetness.
Soy Sauce (2 tbsp) – Gives a salty, umami balance to the sweet pineapple.
Olive Oil (2 tbsp) – Helps everything roast and adds richness.
Garlic Powder + Paprika – Simple spices that add warmth and flavor.
Salt + Black Pepper – Adjust to taste.
Pro Tips Before You Start
Use a Large Sheet Pan – Give your ingredients space to roast instead of steam.
Pineapple Juice Boost – Add a spoonful of pineapple juice to the marinade for extra tropical flair.
Marinate if You Have Time – Let the mix sit for 15–30 minutes before baking to deepen the flavor.
Don’t Skip the Stir – Flipping halfway through helps everything brown evenly.
Use a Meat Thermometer – Chicken is done at 165°F.
How to Make Hawaiian Chicken Sheet Pan
Step 1: Preheat the Oven
Set your oven to 400°F (200°C).
Line a large sheet pan with parchment paper or lightly grease with oil for easier cleanup.
Step 2: Prep Ingredients
Dice chicken breast, bell pepper, and red onion into medium chunks.
If using canned pineapple, drain it well.
Step 3: Mix Everything
In a large mixing bowl, combine the chicken, pineapple chunks,
Diced vegetables, 2 tbsp soy sauce, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp paprika, and a pinch of salt and black pepper.
Step 4: Toss to Coat
Use a spatula or your hands to toss everything together until well coated with seasoning and oil.
Step 5: Bake
Spread the mixture out evenly on your sheet pan.
Try to keep everything in a single layer for the best roast.
Bake for 25–30 minutes, stirring halfway through.
Step 6: Check and Serve
Once the chicken is cooked through and the edges are lightly caramelized, remove from the oven.
Serve hot and garnish with fresh herbs or lime wedges if you like.
What to Serve It With
Steamed White or Brown Rice – Classic and easy.
Quinoa or Cauliflower Rice – A great low-carb option.
Coconut Rice – Elevates the tropical feel.
Simple Salad – Like cucumber, mango, or spinach with a citrus vinaigrette.
Variations / Substitutions
Swap Chicken for Shrimp or Tofu – Adjust bake time as needed.
Add Veggies – Try zucchini, snap peas, or broccoli for more crunch.
Spice It Up – Add red pepper flakes or a dash of sriracha to the marinade.
Make It Teriyaki – Use teriyaki sauce in place of soy for a saucier version.
Make It Skewers – Thread ingredients on skewers and grill instead of baking.
Storage & Leftovers
Fridge – Store in an airtight container for up to 4 days.
Freezer – Freeze leftovers for up to 2 months. Thaw overnight before reheating.
Reheat – Microwave or bake at 350°F until warmed through.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are juicier and just as flavorful.
Can I make this ahead?
Yes! Prep the mixture in advance and refrigerate. Bake just before serving.
Does fresh pineapple work better than canned?
Either works! Fresh has a brighter flavor, but canned is more convenient.
What veggies go well in this dish?
Red onion and bell pepper are great, but you can also add mushrooms, carrots, or zucchini.
Final Thoughts
This Hawaiian Chicken Sheet Pan recipe is a weeknight lifesaver that doesn’t sacrifice flavor for convenience.
With its colorful mix of veggies, juicy chicken, and sweet pineapple, it delivers a little escape to the tropics with every bite.
Whether you’re cooking for family, meal prepping, or feeding a crowd, this is one sheet pan dinner that’s sure to please.
Hawaiian Chicken Sheet Pan
Ingredients
- 2 lbs chicken breast diced
- 1 bell pepper chopped
- 1 red onion chopped
- 2 cups pineapple chunks
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F.
- Dice chicken and vegetables.
- Combine all ingredients in a bowl and toss to coat.
- Spread on a sheet pan in an even layer.
- Bake for 25–30 minutes, stirring halfway through.
- See full steps with tips & photos → https://mischacrossing.com/hawaiian-chicken-sheet-pan/
