Health

Hawaiian Chicken Sheet Pan

admin 3 min read

Hawaiian Chicken Sheet Pan Recipe

Bring island-inspired flavor to your dinner table with this easy Hawaiian Chicken Sheet Pan meal. Juicy chicken, caramelized pineapple, and colorful vegetables roast together on a single pan for a simple, no-fuss dinner that’s bursting with sweet, savory, and tangy flavors. Perfect for busy weeknights and family meals.

Recipe Overview

  • Prep Time: 15 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 40–45 minutes
  • Servings: 4

Ingredients

For the chicken and vegetables:

  • 4 boneless, skinless chicken breasts (or thighs)
  • 2 cups fresh pineapple chunks (or canned pineapple, well drained)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 red onion, thinly sliced
  • 2 cups broccoli florets
  • 3 tbsp olive oil
  • Salt and black pepper, to taste
  • Cooked white or brown rice, for serving (optional)

For the Hawaiian-style marinade:

Hawaiian Chicken Sheet Pan
  • 1/4 cup soy sauce (or tamari for a gluten-free option)
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
  • 1/4 tsp red pepper flakes (optional, for a spicy kick)

Instructions

  1. Preheat the oven
    Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.

  2. Mix the marinade
    In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, ginger, and red pepper flakes (if using) until well combined.

  3. Marinate the chicken

    • Place the chicken breasts in a large bowl or resealable zip-top bag.
    • Pour half of the marinade over the chicken, turning to coat evenly.
    • Let the chicken marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.

  4. Prepare the vegetables and pineapple

    • In a separate large bowl, add the bell peppers, red onion, broccoli florets, and pineapple chunks.
    • Drizzle with olive oil and season with salt and pepper. Toss until everything is evenly coated.
    • Spread the mixture in an even layer on the prepared sheet pan.

  5. Add the chicken to the pan
    Remove the chicken from the marinade, letting any excess drip off, and arrange the pieces on top of the vegetables and pineapple. Discard the used chicken marinade. Reserve the remaining unused marinade in the bowl for drizzling after baking.

  6. Bake
    Roast in the preheated oven for 25–30 minutes, or until:

    • The chicken is cooked through and reaches an internal temperature of 165°F (74°C).
    • The vegetables are tender and starting to brown at the edges.

  7. Optional: Broil for a charred finish
    For extra caramelization and a lightly charred flavor, switch the oven to broil and cook for an additional 2–3 minutes, watching closely to prevent burning.

  8. Serve

    • Drizzle the reserved marinade over the hot chicken and vegetables.
    • Serve immediately, with cooked white or brown rice if desired, for a complete Hawaiian-inspired sheet pan dinner.

Why You’ll Love This Hawaiian Chicken Sheet Pan Dinner

  • Easy one-pan cleanup: Everything cooks on a single sheet pan, making both prep and cleanup quick and simple.
  • Bright tropical flavor: Sweet pineapple pairs perfectly with the savory, tangy marinade for a balanced, crowd-pleasing dish.
  • Nutritious and satisfying: Loaded with lean protein and a variety of colorful vegetables, this meal is both wholesome and flavorful.