When life gets hectic, Hawaiian Chicken Sheet Pan is here to save the day. It’s the perfect blend of sweet pineapple, savory soy-glazed chicken, and colorful veggies—all tossed together on a single pan and baked to perfection. Yes, you read that right: one pan. Minimal cleanup, maximum flavor. Whether you’re a mom trying to please picky eaters, a professional looking for a weeknight win, or someone who just wants dinner without a million dishes, this one’s for you.
I don’t know about you, but anything that smells tropical and cooks in under 30 minutes instantly earns a spot in my meal rotation. It’s like a vacation… without leaving your kitchen.
Table of Contents
Why You’ll Love This Hawaiian Chicken Sheet Pan
Let’s break this down, shall we? This Hawaiian Chicken Sheet Pan recipe isn’t just about taste—it’s about making your life easier.
- Quick prep, quick cleanup: Just chop, mix, and bake.
- Kid-friendly: Pineapple sweetness for the win.
- Packed with flavor: A garlicky soy sauce glaze turns simple ingredients into something magical.
- Customizable: Not into peppers? Swap them. Watching your carbs? Skip the rice.
Whether you’re cooking for a crew or just yourself (hello, meal prep!), this one’s a guaranteed mood booster.
Ingredients
Here’s what you’ll need to make this island-inspired dinner:
- 2 lbs chicken breast, cut into bite-sized pieces
- 1 bell pepper, sliced
- 1 red onion, sliced
- 2 cups pineapple chunks (fresh or canned in juice)
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- Salt and pepper to taste
- Cooked rice, for serving
- Chopped green onions, for garnish
- Sesame seeds, for garnish
Pro tip: If you want an extra punch of flavor, a splash of pineapple juice in the marinade adds a delicious twist.
How to Make Hawaiian Chicken Sheet Pan
This dinner comes together in a flash. Just follow these easy steps:
- Preheat the oven to 400°F (200°C). Line your baking sheet with parchment paper or give it a light spray of oil. Trust me, this saves your sanity when it’s time to clean up.
- Toss everything together in a large bowl. Chicken, peppers, onions, pineapple—go ahead and mix it up like you’re making a party in a bowl.
- Whisk the sauce in a small bowl: soy sauce, olive oil, garlic, a pinch of salt, and some freshly cracked pepper.
- Pour the sauce over your chicken and veggie mix. Give it all a good toss until everything is shiny and coated in deliciousness.
- Spread the mixture evenly onto your baking sheet. Make sure everything is in a single layer so it roasts nicely and doesn’t steam.
- Bake for 20-25 minutes, or until your chicken is cooked through and the veggies are soft and caramelized in spots. (That’s the good stuff.)
- Garnish and serve over warm rice, then sprinkle with chopped green onions and sesame seeds for a little extra wow.
Aneta’s Kitchen Note
This Hawaiian Chicken Sheet Pan became a regular in my house after I made it for a last-minute dinner with friends. I had no time and zero energy, but somehow, the sweet smell of pineapple and garlic roasting in the oven made it seem like I totally had it together. One pan, one win, and a bunch of happy tummies.
Tips for the Best Hawaiian Chicken Sheet Pan
- Don’t crowd the pan. Give your chicken and veggies room to breathe or they’ll steam instead of roast.
- Mix up the veggies. Broccoli or snap peas would also work great here.
- Double the batch. This meal reheats beautifully—perfect for lunch the next day.
- Want it spicier? A drizzle of sriracha before serving adds a great kick.
FAQs About Hawaiian Chicken Sheet Pan
Can I use chicken thighs instead of breasts?
Absolutely! Just make sure they’re boneless and cut into similar bite-sized pieces for even cooking.
What’s the best way to store leftovers?
Pop them in an airtight container and refrigerate for up to 3 days. This dish makes a great lunch—just reheat in the microwave or skillet.
Can I make this ahead of time?
You sure can. Prep everything and store it in a sealed bag or container in the fridge for up to a day in advance. When you’re ready to cook, just dump it on a sheet pan and bake.
Is this freezer-friendly?
Yes, but it’s best to freeze the raw, prepped mix in a bag. That way you can cook it fresh later without drying anything out.
Conclusion
The next time you’re standing in front of the fridge with that familiar question—“What can I make that everyone will actually eat?”—let this Hawaiian Chicken Sheet Pan come to the rescue. It’s a colorful, crave-worthy combo of sweet pineapple, savory chicken, and tender veggies that’s as easy to love as it is to make.
Whether you’re juggling after-school chaos, working late, or just trying to avoid another round of takeout, this one-pan wonder checks all the boxes. It’s family-friendly, weeknight-approved, and versatile enough to suit just about any taste. Plus, the fact that it all comes together in one pan with barely any cleanup? That’s a win in my book.
So go ahead—chop, toss, bake, and let your kitchen fill with those sunny, tropical aromas. Kick back for 20 minutes while the oven works its magic, then serve up a dish that looks like you spent hours on it (spoiler: you didn’t). With this Hawaiian Chicken Sheet Pan, dinnertime stress doesn’t stand a chance.
Island flavors, happy bellies, and a clean kitchen? That’s the kind of magic we all need.
More Tasty Ideas from Chicken Magic Recipes
If this Hawaiian Chicken Sheet Pan has you dreaming of more easy, flavorful meals, you’re in luck! Chicken Magic Recipes is packed with quick and satisfying dishes perfect for busy weeknights, picky eaters, and anyone who loves bold, family-approved flavors. Here are a few must-tries that pair beautifully with the tropical vibes of tonight’s recipe:
- Try another sweet-meets-savory hit with these Pineapple Teriyaki Chicken Rice Stuffed Peppers—a fun, colorful twist that’s as delicious as it looks.
- Craving more sheet pan simplicity? You’ll love this one-pan wonder: Sheet Pan Pesto Chicken and Potatoes for a herby, comforting dinner that’s ready in a snap.
- For a bold Asian-inspired bite with a tropical kick, don’t miss this Chinese-Style Mango Chicken Stir Fry—a saucy stir-fry that’s fresh, fruity, and weeknight-easy.
- And if you liked the ease of this recipe but want a little barbecue flair, check out the Crockpot Pineapple BBQ Chicken—perfect for lazy days when you want dinner to cook itself.
With so many flavors to explore, you’ll never run out of chicken magic. Keep the sheet pans, slow cookers, and stir-fry pans ready—we’ve got plenty more delicious adventures ahead!
Print
Hawaiian Chicken Sheet Pan
- Total Time: 35 mins
- Yield: 4 servings 1x
Description
This Hawaiian Chicken Sheet Pan is the perfect sweet and savory one-pan meal! With juicy pineapple, tender chicken, and colorful veggies, it’s an easy weeknight dinner the whole family will love—ready in under 30 minutes with minimal cleanup.
Ingredients
2 lbs chicken breast, cut into bite-sized pieces
1 bell pepper, sliced
1 red onion, sliced
2 cups pineapple chunks
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon minced garlic
Salt and pepper, to taste
Cooked rice, for serving
Chopped green onions, for garnish
Sesame seeds, for garnish
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the chicken, bell pepper, red onion, and pineapple chunks.
In a small bowl, whisk together soy sauce, olive oil, minced garlic, salt, and pepper.
Pour the sauce over the chicken and veggie mixture, then toss until well coated.
Spread everything in a single layer on the prepared baking sheet.
Bake for 20–25 minutes or until the chicken is cooked through and veggies are tender.
Remove from oven and garnish with chopped green onions and sesame seeds.
Serve hot over rice and enjoy!
Notes
Use canned pineapple chunks (in juice, not syrup) if fresh isn’t available.
Swap bell peppers for broccoli, snap peas, or carrots based on preference.
For extra flavor, marinate the chicken for 30 minutes before baking.
Add a splash of pineapple juice or sriracha to the sauce for a kick!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main course
- Method: Baking
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg