Description
Enjoy a quick and flavorful Hawaiian Chicken Sheet Pan dinner made with juicy chicken, sweet pineapple, and colorful veggies—all roasted to perfection in one pan. Easy, healthy, and family-friendly!
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 2 cups pineapple chunks (fresh or canned, drained)
- 2 bell peppers (red, yellow, or green), sliced
- 1 medium red onion, sliced
- 3 tbsp soy sauce (use tamari for gluten-free option)
- 2 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp olive oil
- Salt & black pepper, to taste
- Optional: sesame seeds, cilantro, or red pepper flakes for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a medium bowl, whisk together soy sauce, honey, garlic, and ginger.
- Add chicken to the marinade, cover, and let sit for 20 minutes (or up to 4 hours in the fridge).
- On a large sheet pan, arrange marinated chicken, pineapple chunks, bell peppers, and onion slices.
- Drizzle with olive oil and season lightly with salt and pepper.
- Roast for 25–30 minutes, flipping halfway, until chicken is cooked through (165°F internal temp) and veggies are tender.
- Garnish with sesame seeds or cilantro if desired. Serve warm with rice or quinoa.
Notes
- Use chicken thighs if you prefer juicier, richer meat.
- Meal prep friendly—store leftovers in containers for up to 3 days.
- Add chili flakes or sriracha if you like it spicy.
- Pair with coconut rice for the ultimate tropical vibe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes