Hawaiian Chicken Sheet Pan is a colorful and flavorful one-pan meal featuring juicy chicken, sweet pineapple, and vibrant vegetables roasted in a delicious sweet-and-savory sauce. This tropical-inspired dinner is easy to prepare, family-friendly, and perfect for busy weeknights.
Ingredients
Boneless, skinless chicken breasts or chicken thighs
Pineapple chunks
Red bell pepper, chopped
Green bell pepper, chopped
Red onion, sliced
Olive oil
Soy sauce
Honey or brown sugar
Garlic, minced
Ginger, grated
Salt
Black pepper
Green onions, sliced for garnish
Sesame seeds for garnish (optional)
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it.
In a small bowl, whisk together the soy sauce, honey, garlic, ginger, olive oil, salt, and black pepper.
Cut the chicken into bite-sized pieces and place them on the sheet pan.
Add the pineapple chunks, bell peppers, and red onion around the chicken.
Pour the sauce evenly over the chicken and vegetables.
Toss everything gently to coat.
Spread the ingredients into a single layer.
Bake for 25 to 30 minutes, stirring once halfway through cooking.
Cook until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove from the oven and garnish with green onions and sesame seeds if desired.
Serve immediately over rice, quinoa, or on its own.
Notes
Use chicken thighs for extra tenderness and flavor.
Add broccoli, zucchini, or snap peas for more vegetables.
Replace honey with maple syrup if preferred.
Add red pepper flakes or sriracha for a spicy variation.
Use fresh mango alongside the pineapple for a tropical twist.
Substitute shrimp for chicken and reduce the cooking time.
Store leftovers in the refrigerator for up to 4 days.
