Name: Hawaiian Chicken Sheet Pan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Hawaiian
Ingredients: 4 boneless, skinless chicken breasts; 1 cup fresh pineapple, diced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 tablespoon olive oil; 2 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon apple cider vinegar; 1 teaspoon garlic powder; 1/2 teaspoon ginger, grated; Salt and pepper to taste; Fresh cilantro (optional, for garnish)

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A delicious blend of sweet and savory flavors come together in this easy Hawaiian Chicken Sheet Pan dinner. With juicy chicken, fresh pineapple, and colorful bell peppers all cooked on one pan, this tropical-inspired meal delivers big flavor with minimal cleanup.

Why You'll Love This Recipe

This Hawaiian Chicken Sheet Pan recipe is perfect for busy weeknights when you need a complete meal with minimal effort. The combination of tender chicken, sweet pineapple, and crisp bell peppers creates a colorful dish that's as appealing to the eye as it is to the palate. The honey-soy glaze caramelizes beautifully in the oven, creating a delightful sticky coating on both the chicken and vegetables. Plus, everything cooks on one pan, meaning less cleanup and more time to enjoy your evening. This recipe is naturally gluten-free (with gluten-free soy sauce), high in protein, and packed with nutrients from the fresh vegetables and fruit.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts are the protein foundation of this dish, cooking to juicy perfection on the sheet pan while absorbing the flavorful glaze. You can substitute chicken thighs for even juicier results if you prefer dark meat.

Fresh pineapple adds natural sweetness and a tropical flavor that defines Hawaiian-inspired dishes. The pineapple caramelizes slightly in the oven, enhancing its sweetness. Canned pineapple chunks can work in a pinch, just be sure to drain them well.

Bell peppers add vibrant color, a sweet crunch, and nutritional value to the dish. The recipe calls for red and yellow, but any color will work beautifully.

Olive oil helps prevent sticking and promotes even browning of all ingredients. Any neutral cooking oil can be substituted.

Soy sauce provides the savory umami foundation for the glaze. For a gluten-free option, use tamari instead.

Honey brings natural sweetness and helps create that beautiful caramelization on the chicken and vegetables. It also helps thicken the glaze as it cooks.

Apple cider vinegar adds brightness and a touch of acidity that balances the sweetness of the honey and pineapple. Rice vinegar or white vinegar can work as alternatives.

Garlic powder infuses the dish with aromatic flavor without the risk of burning that fresh garlic might have at this high temperature.

Ginger adds a warming, slightly spicy note that pairs perfectly with the tropical flavors. Fresh grated ginger provides the best flavor, but ground ginger can be substituted in a pinch.

Salt and pepper are essential for bringing out all the other flavors in the dish. Season to your taste preference.

Fresh cilantro adds a pop of color and bright, herbaceous notes to finish the dish. If you're not a cilantro fan, sliced green onions make a great alternative.

Directions

Preheat your oven to 400°F (200°C).
Place the chicken breasts on a large baking sheet.
Drizzle with olive oil and season with salt, pepper, garlic powder, and grated ginger.
In a small bowl, mix together the soy sauce, honey, and apple cider vinegar.
Pour the sauce over the chicken breasts and toss to coat evenly.
Arrange the sliced bell peppers and pineapple pieces around the chicken on the sheet pan.
Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Garnish with fresh cilantro, if desired, and serve.

Servings and Timing

This recipe makes 4 servings, perfect for a family dinner. The preparation is quick and straightforward, requiring only 10 minutes of prep time and 30 minutes of cooking time, for a total of 40 minutes from start to finish. Each serving contains approximately 280 calories, making it a nutritious and balanced meal option.

Variations

Spicy Hawaiian Chicken: Add 1-2 teaspoons of sriracha or red pepper flakes to the sauce for a spicy kick.

Teriyaki Version: Replace the honey and apple cider vinegar with 3 tablespoons of teriyaki sauce for a more traditional Japanese-inspired flavor.

Vegetable Additions: Add red onion chunks, zucchini slices, or broccoli florets to increase the vegetable content.

Pineapple Fried Rice Side: Serve the Hawaiian chicken over pineapple fried rice instead of plain rice for an extra tropical twist.

Coconut Version: Add ¼ cup of coconut milk to the sauce and sprinkle with toasted coconut flakes before serving.

Grilled Alternative: During summer months, transfer this recipe to the grill by threading the ingredients onto skewers for Hawaiian chicken kabobs.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often develop and improve overnight, making this an excellent meal prep option.

Freezing: This dish can be frozen for up to 2 months. Freeze the chicken and vegetables separately from any rice or additional sides for best results. Allow to thaw completely in the refrigerator before reheating.

Reheating: For best results, reheat in a 350°F oven for 10-15 minutes until warmed through. This helps maintain the texture of the vegetables and chicken. If using a microwave, cover with a damp paper towel and heat on medium power in 30-second intervals to prevent the chicken from drying out.

Make Ahead: You can prep all ingredients and even mix the sauce up to 24 hours in advance. Store components separately in the refrigerator, then assemble and bake when ready to cook.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work wonderfully in this recipe and often result in juicier meat. Adjust cooking time as needed – thighs may take slightly longer to reach the safe internal temperature of 165°F.

Is there a substitute for fresh pineapple?

Canned pineapple chunks work fine as a substitute. Just be sure to drain them well before adding to the sheet pan. Choose pineapple canned in juice rather than syrup for a less sweet option.

How can I make this recipe gluten-free?

Simply substitute the regular soy sauce with tamari or certified gluten-free soy sauce. All other ingredients in the recipe are naturally gluten-free.

What can I serve with Hawaiian Chicken Sheet Pan?

This dish is delicious served over steamed rice, cauliflower rice, or quinoa. A simple green salad on the side completes the meal perfectly.

Can I prep this meal in advance?

Absolutely! You can slice all vegetables and prepare the sauce up to 24 hours ahead. Store everything separately in the refrigerator, then assemble and bake when you're ready to cook.

How do I know when the chicken is fully cooked?

The most reliable method is using a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (75°C). If you don't have a thermometer, cut into the thickest part – the meat should be opaque and white, not pink.

Can I add other vegetables to this sheet pan meal?

Yes! Red onion chunks, zucchini slices, and broccoli florets all work well. Just be mindful that some vegetables cook faster than others, so you may need to add quicker-cooking vegetables later in the cooking process.

What if I don't like cilantro?

Simply omit it or substitute with sliced green onions, fresh basil, or parsley for a different herbal note.

Can I make this recipe in an air fryer?

Yes, though you'll need to work in batches depending on your air fryer size. Cook at 380°F for about 15-18 minutes, checking the chicken's internal temperature for doneness.

How can I make this recipe more kid-friendly?

If your children are hesitant about new flavors, you can reduce the amount of ginger and serve the sauce on the side for dipping rather than coating the chicken before cooking.

Conclusion

This Hawaiian Chicken Sheet Pan dinner embodies the perfect weeknight meal – simple preparation, minimal cleanup, and maximum flavor. The combination of juicy chicken, sweet pineapple, and colorful bell peppers creates a balanced meal that's as nutritious as it is delicious. The honey-soy glaze brings everything together with a perfect blend of sweet and savory notes that will transport your taste buds to the tropics. Whether you're cooking for a family dinner or meal prepping for the week ahead, this versatile recipe delivers satisfaction with every bite. The next time you're craving something with island flair but don't want to spend hours in the kitchen, this Hawaiian Chicken Sheet Pan dinner is your answer to a quick, healthy, and flavorful meal.