Hawaiian Chicken Sheet Pan

A quick and easy Hawaiian Chicken Sheet Pan recipe that combines sweet pineapple, savory chicken, and vibrant vegetables, all cooked on one pan for minimal cleanup.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Hawaiian

Calories: 300

Ingredients Method Notes

Ingredients

Marinade

1.5 lbs chicken breast, cut into bite-sized pieces Thighs can be used for extra juiciness.
1/4 cup soy sauce Tamari is a great gluten-free swap.
1/4 cup brown sugar Honey can be used for a different flavor profile.
2 tablespoons olive oil Coconut oil gives it a tropical flair.
1 tablespoon minced garlic Garlic powder can be used if fresh isn’t available.
1 teaspoon grated ginger Ginger paste is a quick alternative.

Vegetables and Pineapple

1 can pineapple chunks, drained (20 oz) Reserve juice for marinade; fresh pineapple is also good.
1 sliced red bell pepper Yellow or orange peppers can be used.
1 sliced green bell pepper Zucchini is a nice alternative.
1 medium red onion, sliced Any onion variety can work.
1/4 cup green onions, chopped For garnishing.

Method

Preparation

In a bowl, mix soy sauce, brown sugar, olive oil, garlic, and ginger until well blended.
Add chicken pieces to the marinade, cover, and refrigerate for at least 30 minutes.
Preheat oven to 400°F (200°C).

Cooking

Spread sliced bell peppers and onion on a sheet pan.
Place marinated chicken and pineapple chunks on top of the vegetables.
Bake for 25-30 minutes until chicken reaches 165°F (74°C).
Garnish with green onions and serve hot.

Notes

Serve directly from the pan for a festive feel. Pair with fluffy rice or a light salad. Store leftovers in an airtight container in the refrigerator for 3-4 days. This dish freezes beautifully; portion leftovers into freezer-safe containers and freeze for up to 3 months.