Transport your taste buds to the tropical islands with this vibrant Hawaiian Chicken Sheet Pan dinner. The perfect blend of sweet, savory, and tangy flavors come together in this easy weeknight meal that’s sure to become a family favorite. The pineapple caramelizes beautifully alongside the chicken, creating irresistible flavor in every bite.
What makes this dish truly special is how the Hawaiian-inspired marinade infuses the chicken with island flavors while the sheet pan cooking method ensures everything cooks evenly with minimal cleanup. It’s like a mini vacation for your dinner table, no plane ticket required!
Why You’ll Love This
- One-pan wonder means quick cleanup and less stress in the kitchen
- Sweet and savory flavor combination appeals to both adults and picky eaters
- Colorful vegetables make for a complete, nutritionally balanced meal
- Prep can be done ahead of time for an even faster weeknight dinner
- Leftovers taste amazing the next day in wraps or salads
Ingredients
- 2 pounds chicken breast, cut into 1-inch cubes
- 1 bell pepper (any color, or a mix), chopped into 1-inch pieces
- 1 red onion, chopped into 1-inch pieces
- 2 cups pineapple chunks (fresh or canned, drained well if using canned)
- 2 tablespoons soy sauce (low-sodium works well)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked paprika adds extra flavor)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- 1-2 tablespoons honey or brown sugar for extra sweetness
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon red pepper flakes for heat
- Fresh chopped parsley or cilantro for garnish
- Cooked white rice or quinoa
- Lime wedges
- Sliced green onions
Instructions
- Set your oven to 400°F (200°C) and allow it to fully preheat. Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup, or lightly grease with cooking spray.
- In a medium bowl, whisk together the soy sauce, olive oil, garlic powder, paprika, salt, and pepper until well combined. If using any optional additions like honey, ginger, or red pepper flakes, add them to the marinade now and whisk again until incorporated.
- Place the diced chicken breast in a bowl or zip-top bag. Pour half of the marinade over the chicken, reserving the other half for later. Toss or massage to coat all the chicken pieces evenly. Let marinate for 15-30 minutes at room temperature, or up to 4 hours in the refrigerator for more flavor development. If refrigerating, remove the chicken from the fridge about 15 minutes before cooking to take the chill off.
- While the chicken is marinating, chop the bell pepper and red onion into approximately 1-inch pieces. If using fresh pineapple, core and cut it into chunks of similar size. If using canned pineapple, drain it very well to remove excess liquid, which could make your sheet pan dish too wet.
- Place the marinated chicken pieces on the prepared baking sheet. Add the chopped bell pepper, red onion, and pineapple chunks around and between the chicken pieces, creating a single, even layer. Try not to crowd the pan too much – if necessary, use two baking sheets to ensure everything has room to roast properly rather than steam.
- Drizzle the remaining marinade over the vegetables and pineapple. Gently toss or mix everything on the sheet pan to ensure all ingredients are coated with the marinade and seasonings. Spread everything out again into a single layer, making sure the chicken pieces aren’t touching each other too much.
- Place the sheet pan in the preheated oven and roast for 15 minutes. Then remove from the oven and carefully flip or stir the chicken and vegetables to ensure even cooking and browning. Return to the oven and continue roasting for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with caramelized edges.
- Remove the sheet pan from the oven and let everything rest for about 5 minutes. This allows the chicken juices to redistribute, ensuring moist, flavorful pieces. Serve hot over cooked rice or quinoa if desired, or enjoy as is for a lower-carb option. Garnish with fresh chopped parsley or cilantro, sliced green onions, and lime wedges if using.
Tips & Variations
- Substitute chicken breasts for thighs if preferred, but reduce cooking time by about 5 minutes to prevent drying out.
- For a spicy kick, add 1-2 teaspoons of sriracha or red pepper flakes to the marinade.
- Canned pineapple works well if fresh isn’t available – just use the juice from the can in your marinade!
- Add broccoli florets or snap peas during the last 10 minutes of cooking for more vegetables.
- For a shortcut version, use your favorite bottled teriyaki sauce as the base for your marinade.
- Make it a meal prep option by dividing into containers with a side of rice for easy lunches all week.
Serving Suggestions
This Hawaiian chicken sheet pan dinner is delicious served over steamed white rice or coconut rice to soak up all those flavorful juices. For a lower-carb option, serve over cauliflower rice or alongside a simple green salad dressed with a light vinaigrette.
For an authentic Hawaiian plate lunch experience, add a side of macaroni salad or quick-pickled cucumbers to complement the sweet and savory flavors of the main dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Chicken is done when it reaches 165°F (74°C) and no longer pink in the center.
- For best results, cut all vegetables into similar-sized pieces to ensure even cooking.
- If your sheet pan is too crowded, use two pans to avoid steaming instead of roasting.
FAQs
Can I use chicken drumsticks or bone-in thighs instead?
Yes! Bone-in pieces will need about 10-15 minutes additional cooking time. Always check for doneness with a meat thermometer.
How can I make this recipe gluten-free?
Simply substitute the soy sauce with tamari or coconut aminos for a gluten-free version that’s just as delicious.
Can I prepare this ahead of time?
Absolutely! Marinate the chicken and prep the vegetables up to 24 hours in advance, then just assemble and bake when ready to eat.
What if my pineapple is burning before the chicken is done?
If you notice the pineapple or vegetables browning too quickly, loosely cover that portion of the pan with foil while the chicken finishes cooking.
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