Hawaiian Chicken Sheet Pan

This Hawaiian chicken sheet pan dinner brings a bright sweet and savory comfort to weeknight meals with tender chicken pineapple and colorful vegetables all roasted together for easy cleanup and big flavor

I first made this after a vacation craving island flavors and it quickly became a family favorite for its juicy chicken and caramelized pineapple

Ingredients

• Chicken breast: provides lean protein and soaks up the marinade well
• Bell pepper: adds crunch and sweetness choose firm brightly colored peppers
• Red onion: adds mild sweetness and color use fresh for best flavor
• Pineapple chunks: give juicy sweetness use fresh for best taste or drain canned well
• Soy sauce: provides savory umami
• Olive oil: adds moisture for roasting
• Garlic powder: brings warm depth without burning
• Paprika: adds mild warmth and color smoked paprika can add extra depth
• Salt: balances the sweetness
• Black pepper: gives mild heat and depth
• Optional honey or brown sugar: adds caramel notes
• Fresh ginger: adds warmth and brightness if using
• Red pepper flakes: give mild heat if you like a bit of spice
• Fresh chopped parsley or cilantro for garnish: adds freshness
• Cooked white rice or quinoa for serving: soaks up the juices
• Lime wedges: add acidity to balance the sweet
• Sliced green onions: add mild onion crunch for topping

Step by Step Instructions

Preheat the Oven:

Set the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment foil or lightly grease to prevent sticking

Make the Marinade:

Whisk soy sauce olive oil garlic powder paprika salt and pepper in a bowl add honey ginger or red pepper flakes if using for extra flavor depth

Marinate the Chicken:

Place chicken in a bowl or bag and pour half the marinade over it mix well and let marinate at least fifteen minutes or up to four hours in the refrigerator for deeper flavor

Prepare the Vegetables and Pineapple:

Cut bell pepper red onion and pineapple into one inch chunks drain pineapple well if using canned to avoid excess moisture on the pan

Assemble on the Sheet Pan:

Spread the marinated chicken on the prepared pan add the chopped vegetables and pineapple space them evenly and use two pans if needed to prevent overcrowding for better caramelization

Add the Remaining Marinade:

Drizzle the remaining marinade over everything on the pan toss gently to coat and spread into an even layer allowing space between the chicken pieces for proper roasting

Roast the Chicken and Vegetables:

Place in the oven and roast for fifteen minutes then stir or flip the chicken and vegetables continue roasting for another ten to fifteen minutes until the chicken reaches an internal temperature of one hundred sixty five degrees Fahrenheit and edges caramelize

Rest and Serve:

Let the pan rest for five minutes before serving over rice or quinoa garnish with fresh parsley or cilantro green onions and lime wedges if desired to brighten the flavors

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I love using fresh pineapple for this dish it reminds me of beachside grilling during our family trips and the sweet caramelized bits always bring smiles around the table

Storage Tips

Store leftovers in airtight containers for up to four days reheat in a skillet or microwave until warmed through for a quick lunch or dinner

Ingredient Substitutions

You can use boneless chicken thighs for a juicier result or swap bell peppers with zucchini or snap peas for variety while still maintaining the tropical feel

Serving Suggestions

Serve with steamed rice coconut rice or fluffy quinoa to soak up the juices and add a green salad or steamed broccoli on the side for a complete meal

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Cultural Inspiration

This dish draws inspiration from Hawaiian flavors using pineapple and soy sauce for a sweet and savory balance that makes the dinner feel like a warm tropical escape

Common Recipe Questions

→ Can I use canned pineapple for this dish?

Yes, you can use canned pineapple chunks, but drain them well to prevent excess moisture on the sheet pan.

→ How can I add more flavor to the chicken?

Include grated fresh ginger, a splash of lime juice, or a drizzle of honey for added depth and a hint of sweetness.

→ What can I serve with Hawaiian chicken sheet pan?

Serve it over steamed rice, quinoa, or cauliflower rice and garnish with lime wedges, green onions, or fresh herbs.

→ Can I meal prep this for the week?

Yes, this dish stores well in airtight containers in the fridge for up to 4 days, making it excellent for meal prep.

→ How do I prevent the vegetables from overcooking?

Cut the vegetables into even pieces and cover loosely with foil if they brown too quickly before the chicken is cooked through.

→ Can I substitute the chicken breast?

Yes, boneless chicken thighs work well and add extra juiciness while maintaining the caramelized edges.